Despite what you may hear, numerous studies have found that organic food is more nutritionally rich than both conventional and genetically modified foods.
The Stanford authors also said there was no difference in flavonol content, which was in direct contradiction to what Brandt found. At closer inspection, she realized they had simply misspelled (yes, authors from Stanford made a spelling mistake!) ‘flavanol’, masking the truth about organic produce and their nutrient density. The team had actually calculated the difference in total flavonols, a different nutrient, and reported the result with the swap of an “o” for an “a.”
Unlike the Stanford paper, Brandt’s analysis found that organic produce contained significantly more vitamin C and “secondary metabolites.”
Furthermore, these compounds aren’t just good for the people who eat them, they are also part of a plant’s immune system. They help them to form a natural defense system – which ironically also makes them more likely to grow and prosper without pesticides and herbicides because they can ‘fight for themselves’ instead of being weakened by chemicals. You could call secondary metabolites a plant’s defense system.
Other ‘minor’ antioxidants that are more prevalent in organic foods have also been dismissed.
Even better – the author of this study found that more “mature” organic farms produced even better produce than newer organic farms; the longer soil was worked using organic methods, the more nutrient-rich it became, and thus the better the ‘fruits’ of labor.