What is Organic
J. A. McGee is a Ph.D. student in sociology with a concentration in environmental sociology at University of Oregon. His research explores the development and environmental impacts of sustainable markets. He recently posted an intriguing study at https://www.academia.edu/.
On the basis of a systematic review of studies of satisfactory quality, there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. The small differences in nutrient content detected are biologically plausible and mostly relate to differences in production methods. This is from an extensive report published in the American Journal of Clinical Nutrition.
Nearly all food borne illnesses come from organic sources. They are bacteria, viruses, molds, and fungi. Grains and sugars are organic, yet they are very destructive to human health. These "organic" substances cause nearly all of the chronic diseases in America. But what if foods are grown "organically"? Is that truly healthier, tastier, and better for the environment?