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I'm working on a story for this weekend on ways people can reduce their spending on food while still staying healthy. One of the first bits of advice offered by a UC Davis food expert I talked today was to cut out organic products. "That's an arena that has a pretty hefty premium, around 25, 50, even 100 percent" more than conventionally-grown food, said Christine Bruhn, a consumer marketing specialist. She added: "Keep in mind that organic is a marketing program and it's about the style of production. It does not relate to safety, the environment or nutrition." The value of the organic label has been topic following Michelle Obama's announcement last week that an organic garden was being planted on the White House lawn. The New York Times had several stories this week about the value of organic food. A couple good ones are: Mark Bittman, a food writer, on how organic food "offers no guarantee of eating well, healthfully, sanely, even...
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