This article seems to indicate that there is now sufficient proof to accept that organic food are analytically more nutritional than non organic food especially in the antioxidants, vitamins and minerals. However, now comes the argument that variety, handling and cooking could eliminate these differences.
Do not these kid of differences also apply to non organic fruit and vegetables, where we worry little about it? – misguidedly I believe, because of a lack of information.
What is interesting is a researcher’s more generay statement
“What I’d like to tell everyone is to grow food when you can, support local farm systems when you can, try to buy organic and, whatever you do, buy fresh and cook it yourself.”
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