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ORGANIC |
The word “organic” is used in all sorts of contexts, often in a highly
metaphorical manner; the subject here is its use in the phrase “organic
foods” in claims of superior healthfulness. Different jurisdictions have
various standards for “organic” food, but generally the label is applied
to foods that have been grown without artificial chemicals or
pesticides. Literally, of course, the term is a redundancy: all food is
composed of organic chemicals (complex chemicals containing carbon).
There is no such thing as an inorganic food (unless you count water and salt as
foods). Natural fertilizers and pesticides may or may not be superior to
artificial ones, but the proper distinction is not between organic and
inorganic.
When it comes to nutrition, people tend to generalize rashly from a
narrow scientific basis. After a few preservatives were revealed to have
harmful effects in some consumers, many products were proudly labeled
"No Preservatives!” I don’t want harmful preservatives in my food, but
that label suggests to me a warning: “Deteriorates quickly! May contain
mold and other kinds of rot!” Salt is a preservative.
