Paralegal Opting for Organics

Melda Kincaide’s quest to fight allergic reactions to pesticides and antibiotics commonly used in the production of America’s food led her to organic foods.  The constant sneezing, swollen eyes and rashes, which she had endured since childhood, had taken over the Madison resident’s life.

"I didn’t find out until about four years ago that I was sensitive to pesticides and antibiotics," says Kincaide, 32, a bankruptcy paralegal and bookkeeper at a Jackson firm. "I had to find alternatives, which meant doing research."

She is among a growing number of consumers choosing organic foods over the conventional variety. The Organic Trade Association reports sales of organic foods grew by 22 percent in 2006, accounting for $16.9 billion.

According to the USDA’s National Organic Program, organic crops are raised without the use of conventional pesticides or fertilizers, while animals raised organically are given no antibiotics or growth hormones and are allowed to roam outdoors. Products meeting the USDA’s specifications, which include approved pesticides, are certified organic.

Katie Dearborn, a Jackson vegetarian, is constantly on the lookout for new organic products. The university administrative assistant estimates one-third of her purchases are organic, a switch she made 10 years ago after research led her to believe conventionally raised foods, because of the additives, cause cancer and other ailments.

Scientific research supporting that contention is inconclusive, said Jason Behrends, assistant professor of Food Science, Nutrition and Health Promotion at Mississippi State University. (more>>>)

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