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In March 2001, the Centers for Disease Control and Prevention (CDC) released findings showing measurable amounts of residual organophosphateorganophosphate pesticides in a group of people who were studied. The National Academies of Sciences

has indicated that one out of four developmental and behavioral problems in children may be linked to genetic and environmental factors, including exposure to lead, mercury and organophosphate pesticides. When you put these two studies together, the conclusions could be cause for concern. Still, it should be noted that there is still more scientists and doctors need to learn about the long-term health effects of the low-level presence of organophosphates in humans.

Interestingly, a separate study to assess preschool children's organophosphate exposure in the Seattle Metropolitan area showed that one child who showed no measurable pesticide residue lived in a family that buys exclusively organic produce and does not use any pesticides at home. While this does not conclude that there were any serious health risks to the remainder of the group, it does indicate that use of organic food and non-food products can reduce the presence of those products in humans.

Food Production Demands

With increasing demands for food supplies during the past 60 years, we saw the introduction of the use of harsh chemicals and synthetic fertilizers as a way for farmers to boost crop yields. This subsequently has been followed by the more recent adoption of planting genetically modified cropsgenetically modified crops

.

Even today, there are toxic and persistent pesticides still used in agriculture. CDC noted that organophosphate pesticides account for approximately half of the insecticides used in the United States. An estimated 60 million pounds of organophosphate pesticides are applied to about 60 million acres of U.S. agricultural crops annually, and an additional 17 million pounds are used per year for nonagricultural uses, such as in household pest control products and in lawn and garden sprays.

Organic Practices

The National Organic Standards Board

defines organic agriculture as an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.

Despite the fact that less than 1 percent of U.S. agriculture research dollars are spent on organic practices, organic production has been shown to have yields comparable to, and sometimes higher than, conventional systems (American Journal of Alternative Agriculture, 1999; Organic Farming Research Foundation Information Bulletin, Summer 2001). In addition, because organic production improves soil quality as measured by soil structure, organic matter, biological activity, water infiltration and water-holding capacity, organic systems generally produce higher yields than crops grown using conventional high-input methods during drought, leading to production stability year after year.

Organic agriculture is a collection of tested agricultural practices by diligent farmers intent on preserving the health of our planet. Organic agriculture is sustainable, keeping soils healthy and alive, and helping to minimize contamination of the earth's precious water supplies.

Organophosphates are not allowed in organic agriculture. Instead, organic growers use biological and cultural practices as their first line of defense against pests. Methods used include crop rotationcrop rotation, the selection of pest– and disease– resistant varieties, nutrient and water management, the provision of habitat for the natural enemies of pests, and release of beneficial organisms to protect crops from damage. The only pesticides allowed in organic agriculture must be on a USDA approved list, with restricted use.

In addition, organic practices prohibit the use of genetic engineering, irradiation, sewage sludge, antibiotics, and hormones. These practices are allowed in other forms of raising and producing our food, and other agricultural products.