Re: organic, non-organic and taste... - Page 2

 

On Sun, 16 Sep 2007 09:17:33 -0400, "Steve Young"
<bowtieATbrightdslDOTnet> wrote:


It may be that many organically grown vegetables are also heirloom
varieties which, in many cases, are more flavourful than modern
hybrids.
That being said, if one took a package of certified organic seeds,
planted and raised half those seeds using organically accepted methods
and the other half using normal, non-organic methods, I don't believe
anyone could tell, by taste alone, which of the resulting produce was
organic and which was not.

Ross

 



Not having yet seen any good evidence to the contrary I think you are very
probably right.

David

 



discussion.

produce?

I suspect an amount of the taste argument actually comes down to eating
things fresh and seasonal rather than things artifically ripened or stored
for longish periods. For example, a ripe apple off the tree most often
tastes better to me than the same variety cool stored for weeks on end.

rob

 

rossr35253@forteinc.com wrote:

I think carrots might be a different animal.  If you have always eaten
non-organic, it might be hard to taste the absence of chemicals, but if
you're used to tasting clean food, that chemical taste will definitely
pop out.  Does for me anyway.

 


"Steve Young" <bowtieATbrightdslDOTnet> wrote in message news:WY-

A very odd perception.


So is this one.

As another suggested do a blind taste test and see if you still have the
same experience.  You would need to do quite a few samples (not just one of
each kind) for this to be reliable and of course all should be quality fresh
produce washed in water from the same source.  Ideally it should be
double-blind, that is the person who administers the test and keeps the
records does not know which is which.

I am taking this at face value but feel a little suspicious that it might
not be a report of fact.

David