You have a call on the obvious phone:
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.
Well, yes. Sure. But that’s not the point at all. Marion Nestle sums it up way better than I could — but hey, way to miss the organic forest for the organic trees.
Rupa Bhattacharya, Culinary Writer