I’m often asked if "organic is better." Big question. But here’s part of the answer from Harold McGee in the Times.
In a novel study, he writes, Swiss researchers offered rats identical biscuits made from organic and conventional wheat.
The rats ate significantly more of the former. The authors call this
result remarkable, because they found the two wheats to be very similar
in chemical composition and baking performance. In fact, the rats were better at telling the difference between organic and conventional foods than many humans have been.

Photo: basil flats
He pegs the choice to phytochemicals, healthful and potentially
flavorful substances that are found at significantly higher levels in
organically produced crops.
What do phytochemicals have to do with flavor? Phytochemicals are
chemicals created by plants, and especially those that have effects on
other creatures. Plants make many of them to defend themselves against
microbes and insects: to make themselves unpalatable, counterattack the
invaders and limit the damage they […]

Original post by Samuel Fromartz and software by Elliott Back

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