Are Organic Greens Really The Healthier Choice?

It's time to get to the root of the issue.
07 May 2018

Eating “organic” is all the rage these days.

More items in supermarkets are sporting “Certified Organic” labels — many buy them in the name of “eating clean”, while others with less disposable income scoff them off as a fad that gives farmers an excuse to over-price their produce. What actually qualifies vegetables for this label, and how does it bear on agriculture and nutrition?

In essence, organic farming eschews the use of any and all synthetic or artificially produced substances, and seeks to conserve, protect, and promote biodiversity in its environment. It’s a return to basics that makes profitability more difficult, especially in the short-term, but dedicated practitioners have their sights set on the future instead of the short-term advantage.

By Annabelle Bok; This story first appeared on The Peak, March 2017. 

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