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A new study, issued by scientists at the Freeman Spogli institute at Stanford university in California, that suggests that organic food has no medical or health values is deeply flawed, say outraged activists.
Media coverage of the scientific paper that was published in the Annals of Internal Medicine last week was mostly supportive, as is customary for studies from famous universities. “Organic Food ‘Not Any Healthier,” wrote a BBC journalist, while the New York Times published an article titled “Stanford Scientists Cast Doubt on Advantages of Organic Meat and Produce.”
NGOs immediately questioned the conclusions of the study. “There was just no way that truly independent scientists with the expertise required to adequately answer such an important question would ignore the vast and growing body of scientific literature pointing to serious health risks from eating foods produced with synthetic chemicals,” says Charlotte Vallaeys, food and farm policy director at the Cornucopia Institute Institute, an organic farm policy organization in Wisconsin.
“Make no mistake, the Stanford organics study is a fraud,” says Mike Adams of Naturalnews.com and Anthony Gucciardi of Naturalsociety.org. “The mainstream media has fallen for an elaborate scientific hoax that sought to destroy the credibility of organic foods by claiming they are “no healthier” than conventional foods (grown with pesticides and genetically modified organisms).”