Etcheverry, Paz. (2011). Is the organic produce more nutritious? Retrieved from
Paz Etcheverry, an adjunct professor at the School of Health Sciences at Kalpan University is a PhD in Food Technology and is also a member of American Society for Nutrition. In the particular article in context, she talks about the organic produce in comparison to chemical produce and discusses the features which make organic farming the more viable option for the nutritional quality of the food. She refers to various newspaper articles to establish the statistical count in regard to her study. The publ perception about organic foods is talked about in the work. Then she goes on to look into the nutritional quality of the food produced through organic farming. The procedures in which foods are farmed come into reckoning and are discussed in the piece. Organic farming is known to be “eco friendly” and several methods are applied in the farming process. Then there is an investigation into the scientific data regarding the farming techniques. She concludes about the nutritional quality based on scientific studies. Then she suggests which of the two crops should be consumed keeping in mind the health concerns. Thus, this is a pivotal article which relates to the study made on the nutritional quality of the food which is produced from organic farming.
Katz, D. L. (2011). Is Organic Food Better? Retrieved from http://healthyliving.msn.com/nutrition/is-organic-food-better
David L. Katz, a reporter for US News and World Report, delves deep into the recent findings regarding the nutritional quality of the organically grown fruits and vegetables. He discusses about the results of a study published in Annals of Internal Medicine which refutes the popular view that organic food is more nutritious. However, he is not ready to mark off organic food as a futile choice. The article then talks about the parameters decided by US Department of Agriculture based on which it should be determined if foods are produced organically. The article produces an argument which makes one rethink the hierarchical benefit attributed to organic foods. The recent study is placed in juxtaposition to claims which were made earlier in support of organic farming being better then chemical farming in regard to nutritional quality and flavor. Thus, the article lets the research have a complete view of the matter in question.
Meyerowitz, Steve. (2013). Are Organic Foods More Nutritious? Retrieved from http://www.organic.org/articles/showarticle/article-46
The article is penned by Steve Meterowitz and it goes on to discuss the finding of Soil Association Certification Ltd. Of the United Kingdom regarding the nutritional quality of organic food produced in United Kingdom. The study shows that food contains more nutrients when grown in this process of farming. The article then goes on to supplement the argument which various other scientific findings which point in the same direction. The health benefits of polyphenol are comprehensively described which establishes the varied benefits which are associated with organic farming. A research shows the amount of antioxidant in foods produced organically is a lot more and thus is a huge aid for human health. The effects of salicylic acid is talked about to further consolidate the claim. Thus, the article provides substantial evidence and scientifically collected data which points toward the fact that organic farming aids in better nutritional content in fruits and vegetables.