Is it or isn’t it? Organic food gets studied. And studied.

There has been a lot of buzz around the UK’s Food Standards Agency-sponsored study – actually not a field study but a literature review – released in July, which claimed that organic food was no better, nutritionally, than conventionally-grown. As this article points out, the flaw in the FSA‘s treatment of the topic was to sidestep the main fact so many people buy organic: to avoid pesticides and agricultural chemicals in our food. COG has a few things to say about the study as well.

People choosing organic are choosing it for a variety of reasons, including faith in organic farming methods, which attend more closely to the longterm health of the soil, water and animals involved. Choose “nutritionally equal” conventionally grown foods and you choose to support farming methods that have been shown to exhaust soil fertility, contaminate water and deplete nonrenewable natural resources that prop up chemical fertilization and pesticide productions.

For the yay-sayers, a new French study contradicts those pesky Englishmen and upholds organics as all-round better, because

organic plant products contain more dry matter and minerals – such as iron and magnesium – and more antioxidant polyphenols like phenols and salicylic acid.

and

Organic animal products were seen to have more polyunsaturated fats.

Carbohydrate, protein and vitamin levels were not studied because the authors feel they are insufficiently documented. They did look at pesticides though, and found

between 94 and 100 per cent of organic food does not contain any pesticide residues, and organic vegetables have about 50 per cent less nitrates.