{"id":334,"date":"2009-07-30T07:59:43","date_gmt":"2009-07-30T11:59:43","guid":{"rendered":"http:\/\/quotulatiousness.ca\/blog\/?p=334"},"modified":"2009-07-30T07:59:43","modified_gmt":"2009-07-30T11:59:43","slug":"organic-food-shock-no-better-than-non-organic","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2009\/07\/30\/organic-food-shock-no-better-than-non-organic\/","title":{"rendered":"Organic food shock: no better than non-organic"},"content":{"rendered":"

This is another one of those “someone paid money to conduct the study?” studies. Organic food has been a boon to certain producers, but it doesn’t provide the kind of benefits most purchasers expect<\/a>:<\/p>\n

\n

But organic is certainly more expensive. A new study in the American Journal of Clinical Nutrition<\/em> finds:<\/p>\n

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.<\/em><\/p>\n

The study was commissioned by Britain’s Food Standards Agency. <\/p>\n<\/blockquote>\n

I’ve been skeptical about the claims for “organic” products for quite some time. Similarly, I’m not convinced that there’s any great value in the “biodynamic<\/a>” model for wine. My strong suspicion is that the same general quality of wine would be produced without all the new age woo-woo mystic crap, because the vineyard owner or manager is paying closer attention to the vines. That, IMO, is the key.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is another one of those “someone paid money to conduct the study?” studies. Organic food has been a boon to certain producers, but it doesn’t provide the kind of benefits most purchasers expect: But organic is certainly more expensive. A new study in the American Journal of Clinical Nutrition finds: On the basis of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[65,74,16,131],"tags":[],"class_list":["post-334","post","type-post","status-publish","format-standard","hentry","category-environment","category-food","category-science","category-wine"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-5o","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=334"}],"version-history":[{"count":2,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/334\/revisions"}],"predecessor-version":[{"id":336,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/334\/revisions\/336"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}