Is all natural food and medicine safer, and more effective? Should we stick to all-natural products when possible? The belief that all natural is inherently better reflects Epistemic Irrationality.
Would you be surprised to learn that the world’s most dangerous toxins are all natural? They include ricin, abrin, botulinum, and strychnine—highly evolved chemical weapons used by organisms for self-defense and territorial expansion. Indeed, every plant and microbe carries a variety of mostly uncharacterized, more or less toxic attack chemicals, and synthetic chemicals are no more likely to be toxic than natural ones. (Silver, 2006)
The Preference for “Natural”
By Jamie Hale
It will probably come as no surprise that many Americans prefer “natural” to “artificial” when it comes to food and medicine. Even when the two are chemically identical and show no difference in their effectiveness or safety rating, most people in the U.S. show preference for the natural product.
Organic Food: The Real Story!
By Jamie Hale
Over the past two decades the sale of organic foods has increased annually nearly 20%. Today’s organic food system includes a combination of small and large food producers, local and global distribution networks, and a wide variety of products including processed foods, fruits, vegetables, meats and dairy (1). Recent food crises such as mad cow disease and foot-and-mouth disease may have decreased consumer confidence in conventional foods and swayed their buying tendencies to what they perceive as safer foods – Organic, All Natural Foods. In one survey the reasons people consumed organic foods were avoidance of pesticides (70%), freshness (68%), for health and nutrition (67%), and to avoid genetically modified foods (55%) (2). The majority of Organic Food Advocates I have spoken to eat organic foods because they feel organic foods are safer