Organic Foods


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Benbrook, Tables from “Elevating Antioxidant Content in Food,” 2005





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Fatty Acids in Grassmilk_Short Powerpoint





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Gimme Three Steps V2 (2 per page PDF)





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2015, Srednicka-Tober et al, “Organic Food and Human Health- A Review,” in “J. or Research and Appl. in Ag. Engineering”





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2010, WSU Extension, “Cost Estimates of Establishing and Producing Organic Apples in Washington”





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2016, Misiewicz and Shade, “Organic Food and Farming as a Tool to Combat Antibiotic Resistance and Protect Public Health,” The Organic Center Critical Issue Report





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2004, Finamore et al, Report on New Approach to Evaluate Organic vs. Conventional Foods, in “J. of Ag and Food Chem”





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2014, Editorial in “Nature,” Ethics of Org. vs Conventional Science





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2014, “Organic vs Non-Organic Crops” Booklet





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2012, Benbrook Response to Smith-Spangler et al Study on Org vs. Conventional Foods





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2012, “New York Times” Article on Org. Vs. Conventional Science





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2016, Srednicka et al, Org. vs Conv. Meat Products Meta-Analysis, Supplementary Data





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2016, Srednicka et al, Org. vs Conv. Meat Products Meta-Analysis, Appendix





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2016, Srednicka et al, Org. vs Conv. Dairy Meta-Analysis, Supplementary Data





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2016, Srednicka et al, Org. vs Conv. Dairy Meta-Analysis, Appendix





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2016, “Organic vs Non-Organic Dairy” Booklet





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2014, Figure and Notes (pdf of slides) Related to Org. vs Conv. Crops Meta-Analyses





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2014, “Is Organic Food Really Healthier?,” in “Time” Magazine





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2014, Sredinka et al, Org. vs Conv. Crops Meta-Analysis, Supplementary Data





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2014, Benbrook et al, “Perspective on Dietary Risk Assessment of Pesticide Residues in Organic Food,” in “Sustainability”





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2011, The Organic Center, “Documentation and Applications of TOC-Dietary Risk Index”





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2011, The Organic Center, Two Pager on the Dietary Risk Index





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2011, Brandt et al, Nutritional Qual. of Organic Fruits and Vegetables, in “Critical Reviews in Plant Science”





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2008, Organic Center, “State of Science Review: Nutritional Superiority of Organic Foods,” Executive Summary





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2012, Dr. Benbrook Blog on Smith-Spangler Study on Org. vs. Conv. Nutritional Qual.





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2010, Dr Benbrook Presentation (slides), “The Science of Organics”





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2009, Benbrook et al., Response to Dangour et al Paper on Org. v. Conv. Nutrient Content





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2012, Smith-Spangler et al, “Are Organic Foods Safer or Healthier than Conventional Alternatives?,” in “Annals of Internal Medicine”





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2008, The Organic Center, “State of Science Review: Nutritional Superiority of Organic Foods,” Full Report, Spanish Version





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2016, Srednicka et al, Org. vs Conv. Milk Nutrient Content Meta-Analysis, in “British J. of Nutrition”





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2016, Srednicka et al, Org. vs Conv. Meat Products Nutrient Content Meta-Analysis, in “British J. of Nutrition”





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2009, Dangour et al, “Nutritional Quality of Organic Foods: A Systematic Review,” in “Amer. J. of Clinical Nutrition”





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2009, Letters in Response to Dangour et al study on Org. vs. Conv. Nutritional Quality, in “Amer. J. of Clinical Nutrition”





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2014, Srednicka et al, Org. vs Conv. Crops Nutrient Content Meta-Analysis, in “British J. of Nutrition”





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2012, “New York Times” Article, “Parsing of Data Led to Mixed Messages on Organic Food’s Value”





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2012, Letters to Editor in Response to Smith-Spangler et al Study on Org. v. Conv Nutr. Qual, in “Annals of Internal Medicine”





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2013, “PLOS ONE” Paper on Fatty Acids in Org. v Conv. Milk, Summary





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2014, Srednicka et al, Org. v Conv. Crops Nutrient Content Meta-Analysis, in “British J. of Nutrition”





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2011, The Organic Center, Nutritional Quality Index Methodology and Applications





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2013, Benbrook, Org. Vs. Conv. Dairy “PLOS ONE” Paper, Press Release





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2014, Benbrook Presentation (slides) on Fatty Acid Ratios in Org vs Conv Milk





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2013, Benbrook et al, “Organic Production Enhances Milk Nutritional Quality by Shifting Fatty Acid Composition,” in “PLOS ONE”





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2005, The Organic Center, “Elevating Antioxidant Intakes”





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2005, The Organic Center, “State of Science Review: Elevating Antioxidant Levels in Food”