Ohio's organic farmers are criticizing a Stanford University study that found little evidence of additional health benefits from organic foods.
Growers say organic food has no additives, antibiotics, flavor enhancers, or artificial sweeteners or preservatives that have been linked to health problems. Perry Clutts runs an organic dairy in Circleville. he says the Stanford study did not take into account USDA and US EPA data about pesticide residue levels and dietary risks of non-organic foods.
Clutts: The president's council on cancer, you know, in 2010 reported that you can reduce your risk of cancer by eating foods that aren't sprayed with petrochemicals. that to me is a big health situation, considering how much cancer we have in the country and in the world.
Clutts says there may be greater risks of exposure to chemicals for producers who fail to use organic foods.
Clutts: It's not only the food, but the people who actually produce the food. they do have a great risk of exposure to these chemicals, when they are mixing tanks and doing this other stuff. and the thing is, we don't know what the long-term effects of that are going to be.
The Midwest Organic and Sustainable Education Service says organic growing helps reduce environmental contamination and the potential for antibiotic-resistant bacteria. the service claims the study was flawed, and that a number of unknowns remain.