Nutrition

In the United States, only farms and businesses that meet federal U.S. Department of Agriculture standards of the National Organic Program can market their products using the word “organic.”

The number of hungry people in the United States is higher now than it has been at any other time in recent history. Communities, including those in Taos County, New Mexico, are turning to sustainable agriculture to increase food security.

Cities in six states seek damages from Syngenta firms to pay for removal of atrazine herbicide from public water supplies. The European Union in 2004 banned use of atrazine, saying there was not enough information to prove its safety.

Survey shows 58% of respondents concerned about GMO contamination of organic foods

The First Lady is giving good food and healthy eating for all children a prominence it’s never had. Michelle Obama’s recent visit to a Philadelphia school—with the secretaries of Agriculture and the Treasury in tow—recognized success in expanding food access with the help of some highly involved students who are leading the way to healthier food for their peers.

University of Wisconsin researcher Warren Porter, Ph.D. in physiological endocrinology, describes his methodical work in documenting the profound human health risks of commonly used agriculture in a recent Food Sleuth radio interview. Asking the questions is “investigative nutritionist” Melinda Hemmelgarn.

The CDC conducts research every two years identifying human exposure to toxic chemicals. Out of the 212 chemicals tested, researchers found all 212 in studied Americans, including six widespread chemicals considered highly dangerous.

Throughout 2010, the EPA is examining the toxicity of atrazine, a weed killer used by many agricultural growers in the United States. Scientific studies have linked atrazine to an increased risk of cancer and hormone changes in human and animal cells, but attention is now being focused on newborn risks.

The primary trend for 2010 will be consumers choosing more fresh fruits and vegetables, as well as more packaged produce, in an effort to eat healthier. Produce sections of supermarkets and farmers’ markets have experienced greater traffic over the past year than previously. Reduced sodium in foods is also anticipated as producers experience pressure from the health community to help Americans consume less salt.

Under a new FAO project, organic farming will be strengthened in Syria through development of production standards, certification systems, capacity building programs and educational campaigns. Consumers, farmers, agronomists, researchers and processors will be incorporated in the effort as awareness programs and techniques for increased production are pursued.