Conventional foods can pose health threats

To the editor:

In Sam Blackwell's article on the increasing demand for organic foods, he mentions the high cost of organics. He failed to mention the hidden long-term costs of conventionally grown food.

While conventional produce may have a smaller price tag at the grocery store, there are many health and environmental hazards due to the current agricultural practices in this country. A large number of conventionally grown fresh fruits and vegetables contain "levels of pesticides that children eat every day often exceed safe levels," according to the Consumer Union.

According to the National Report on Human Exposure to Environmental Chemicals, the Centers for Disease Control found measurable amounts of pesticide metabolites in nearly everyone they studied. A National Academy of Science study suggests one out of every four developmental and behavioral problems found in children may be linked to factors including lead, mercury and organo-phosphate pesticides.

According to the Environmental Working Group, the recent $5.5 billion farm subsidy package went to large factory farms. Little, if any, went to small family-owned organic farms. Considering the multibillion-dollar farm bailout, the environmental impact and health-care costs for farm workers and consumers, are conventionally grown foods really less expensive?

MIKE and BECKY BROWN

Cape Girardeau