Does organic really mean safer?

Organic products and supermarkets have been popping up all around the country as an increasing amount of people try to find new ways to get fit and healthy. But is paying sometimes 50% more for a product that is certified organic really ensure it is safer? Not necessarily.

Photo courtesy of quackwatch.org

The New York Times that peanut butter plants in Texas and Georgia that were sending out products contaiminated with salmonella had something else (aside from rodents and mold) - an federal organic certification.

Part of the problem are the inspectors. Acccording to NYTimes.com "Organics has grown from an $11 billion business in the United States in 2001 to one that now generates more than $20 billion in sales, so the stakes for farmers, processors and certifiers can be high. But the agency overseeing the certifying process has long been considered underfunded and understaffed. Critics have called the system dysfunctional."


For the complete story go to:
http://www.nytimes.com/2009/03/04/dining/04cert.html?pagewanted=1&ref=nutrition