Studies show that organic foods have higher levels of Vitamin C and other antioxidants than foods grown with pesticides. One theory, advanced by Charles Benbrook and some other scientists, is that plants that have to fight off pests naturally produce more antioxidants to get the job done. A second possibility: Organic crops grow more slowly and can absorb more nutrients from the soil.
The increase in antioxidants appears to be about 30%. That’s not enough.
“…to justify the higher price you’ll pay for organic food,” argues Robert Davis of The Wall street Journal. He says you are better off paying less and eating more to make up for the difference. I don’t agree.
Eating more means more calories – usually not a good thing and many people have a difficult time reaching the minimum daily servings. Plus, if you are concerned about the toxic effect chemical pesticides might have on your body, organic is the way to go.
I Vote For taste…
For me, the best reason to go organic is taste. Plants grown without the assistance of chemicals are much tastier than their mass-manufactured usually picked green cousins. Those of you who grow vegetables at home know the difference. There simply is no comparison of organic or home grown to the tasteless, bounce-them-off-the-floor-without-damage variety you buy in the supermarkets.