You get what you pay for. It’s what you might say, in a smug tone, when a friend cuts corners on some essential item that breaks when it’s needed most. Or it’s what you might tell yourself as you stand in an organic market, staring in disbelief at an $8 heirloom tomato and realizing you’re about to blow the whole week’s grocery budget to make a single pan of chicken cacciatore.
You might think hopefully: With prices like these, this stuff has got to be more nutritious than the cheap junk from the corner store.
Is it, though? While there are legitimate reasons to prefer organic products to their conventionally produced counterparts, the conversation is often dominated by marketing noise. Looking at the science can help us sort out the truth from the hype, and determine what benefits organic vegetables do and do not offer.
