Researchers acquired seventy-six samples of different kinds of meat, both organic and conventional, and quantified their levels of contamination with thirty-three different persistent toxic pollutants. No sample was completely free of industrial toxins, which is to be expected given how polluted our world has become. What was surprising, though, was how minimal the differences were between organically and conventionally produced meats. In some cases, organic was inexplicably worse. Whether choosing conventional or organic meat, the researchers concluded that the current pattern of meat
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