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Cloned v. Organic
At the end of 2006, the U.S. Food and Drug Administration
(FDA) announced that cloned livestock is safe to eat.
“Cloning poses no unique risks to animals not
already seen with other assisted reproductive technologies
already used in agriculture,” says Stephen F.
Sundlof, PhD, DVM, director of FDA’s Center for
Veterinary Medicine.
Consumers aren’t so sure, however. “The
word ‘cloning’ has kind of a ‘yuck’
factor,” says Steve Stice, PhD, a University of
Georgia cloning researcher. “FDA has gone astray,
insisting that anytime they say a food is safe, consumers
are obligated to eat it,” says Consumer Federation
of America’s Carol Tucker Foreman. Another concern
may be the lack of labeling for cloned meat.
Currently, only organic production does not allow
animal cloning, says James Riddle, organic outreach
coordinator at the University of Minnesota, adding that
just 4 to 7 percent of cloned animals survive, which
makes this very expensive meat.
To be on the safe side, however, two U.S. Senators,
Patrick Leahy (D-VT) and Herb Kohl (D-WI) have introduced
legislation to bar any cloned livestock from receiving
the U.S. Department of Agriculture organic label.
Selected Sources
– “Bill Prohibits Cloned Products from Organic
Labeling,” Wisconsin Ag Connection, 2/9/07
–“Food for Thought: Consumers Suspicious
of Cloned Dairy, Meat” by Debbie Gilbert, Gainesville
Times, 1/6/07
–“Is the FDA’s Cloning Proposal Ready
for Prime Time?” by James Riddle, Organic Center
Critical Issue Report, 1/07
–“Voluntary Ban on Cloned Food Remains in
Effect Pending Public Comment” by Daniel DeNoon,
WebMD, 12/28/06
Organic Colors
Organic products are free of artificial colors, too.
Rather than petroleum-based and other synthetic coloring
agents that have been linked to attention deficit disorder
and other health conditions, organic foods contain beets,
caramel (made from cane and rice syrups), carrots, cherries,
elderberry, hibiscus, strawberries, pumpkin, red cabbage,
and other colorful fruits and vegetables.
Source “Demand Grows for Organic Food Coloring”
by Paula Lavigne, Dallas Morning News, 1/10/07
What Else Isn’t in
Organic?
Organic production also prohibits
- persistent, toxic herbicides and pesticides, increasingly
linked to birth defects, cancer, and other health
problems
- sewage sludge, a source of asbestos, bacteria,
fungi, heavy metals, and industrial solvents
- genetically engineered materials, which have not
yet been tested on the environment or human health,
and irradiated materials
- antibiotics, which contribute to antibiotic-resistant
bacteria, and growth hormones.
Source The Organic Foods Sourcebook by Elaine Marie
Lipson ($15.95, NTC/Contemporary, 2001)
Go Organic! for Earth Day
Want to go organic? A project of the Organic Trade Association
(OTA), Earth Day Network (EDN), and MusicMatters, Go
Organic! for Earth Day helps consumers cut through the
clutter and take steps toward making organic products
part of their daily lives. It’s the nation’s
largest coordinated effort to educate and excite the
public about the benefits of going organic.
This April leading natural products retailers and
more than 40 organic manufacturers will come together
to help consumers discover, understand, and ultimately
enjoy organic products as part of their daily lives.
Go Organic! for Earth Day includes Earth Day events,
special promotions, and free money-saving coupons available
at participating retailers throughout April. Coupons
can also be obtained by calling 1-866-I-GO-ORGA (NIC).
In addition, chef to the stars Akasha Richmond, author
of the cookbook Hollywood Dish, has simple, delicious,
organic recipes accessible at the Go Organic! Web site,
www.OrganicEarthDay.org. The Web site also features
a sweepstakes for an all-expenses-paid trip to The Crossings
wellness spa in the scenic hill country of Austin, Texas,
e-newsletters including important information on going
organic, e-postcards, activities for kids, a fun “Test
Your Organic Smarts” quiz, and a store finder
to locate participating retailers.
“OTA has seen an exponential growth in consumer
demand over the last few years, fueled by people’s
desire for improved personal health and a better environment,”
says Caren Wilcox, OTA’s executive director. “More
and more shoppers know that the organic label stands
for farm products that are grown with the health of
the earth in mind.” To learn more, go to www.ota.com.
“More and more shoppers know that the organic
label stands for farm products that are grown with the
health of the earth in mind.” —Caren Wilcox,
OTA’s executive director
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