Organic Food

Pathway Contributor: Milly Ryan-Harshman

Credentials:
PhD, RD

Bio:
Milly Ryan-Harshman has an undergraduate degree in journalism and two advanced degrees in human nutrition. A former public health nutritionist, she is the owner of FEAST Enterprises, and has been a private consultant since 1996. Milly specializes in food biotechnology, functional foods and vitamin and mineral nutrition. She writes for both public and scientific audiences and has a wide range of public speaking experiences including Canada, the United States, Great Britain, Chile, Argentina, the Philippines and Malaysia. Milly is currently participating in a project regarding nutritional genomics and dietetic professional practice with Dr. Ellen Vogel and others at the University of Ontario Institute of Technology.

Contributions:

• Are there differences between heavy metal (cadmium, lead, arsenic, mercury, thallium or cobalt) levels in organic and conventionally farmed foods?  

  Role: Reviewer

• Can organic or conventionally raised food-animals or other farm practices change bacterial levels and antibiotic resistance?  

  Role: Reviewer

• Are there health benefits from consuming organic foods compared to conventionally farmed foods?  

  Role: Reviewer

• What are the nutrient similarities and differences between organic and conventional foods?  

  Role: Reviewer

• Organic Food Background

  View Resource

  Role: Reviewer