Book: The Truth About Organic Foods
Author: Alex Avery
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Are organic foods any more nutritious? Are they safer? Is organic farming more sustainable?

This easy-to-read, 231-page book addresses the facts, science and answers to those questions. The content may surprise consumers, farmers, food companies and others involved with the issue, and serve as a critical resource.  

The book starts with a look at the origins of the organic food movement in the 1920s, led by a German mystic who taught that synthetic fertilizer was “spiritually dead.” Subsequent chapters deconstruct specific organic food myths in easy-to-understand explanations using resources and facts. Chapters include: “Nutrition Notions,” “Is Organic Food Healthier?” “Is Organic Food Safer?” “Organic Pesticides?” “Hormone Hype and Antibiotic Angst,” and “Organic Farming Versus Wildlife Habitat.”

“The book is not anti-organic,” Avery says. “It does, however, dispel many of the outlandish and irresponsible claims some of the organic promoters are making.”

Norman Borlaug, Nobel Peace Prize winning agricultural scientist, says, “The Truth About Organic Foods gives consumers a thorough and straightforward explanation of why organic foods offer no real health or safety benefits. More importantly, Avery communicates why organic farming’s lower yields and reliance on scarce organic fertilizers represent a potential threat to the world’s forests, wetlands and grasslands. The book offers scientifically sound evidence that more-affordable, conventional foods are healthy for families and also provide good stewardship of nature.”

The book’s Forward is written by Ruth Kava, director of nutrition at the American Council on Science and Health in New York.

Avery was a McKnight Research Fellow at Purdue University, until starting with The Hudson Institute in 1994.