A classic New York Times Article delved into the subject of whether Organically Produced Food is actually better Food. Here’s what they summarized from several studies…Journal of Agriculture and Food Chemistry study found that 52% more Vitamin C in Organic vs. Conventionally Produced Corn…Polyphenols were present in significantly higher levels in organic vs conventional marionberries, peaches and pears..European Journal of Nutrition  verified that organic vs conventional soup has higher levels of Salicylic Acid.. As for rebuttal, the conventional food crowd states that the differences are not great enough to translate into any meaningful health benefits…OK.. I guess [...click to contimue reading...]