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NancyLebovitz comments on How I Lost 100 Pounds Using TDT - Less Wrong
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Um. Basically, producing organic food forces extra expenses upon you, so the organic food has higher costs. I am not convinced about "higher quality".
No, it doesn't.
I even ran a blind test on eggs -- bought some supermarket-brand generic eggs, and bought some organic free-range extra-special extra-expensive eggs and did a blind test cooking the eggs a couple of different ways. I couldn't tell the difference.
For fruits and veggies, there are a lot of factor which influence their quality and none of them have anything to do with being "organic" or not.
I've read about other blind tests which found that people can't tell the difference between fancy eggs and ordinary ones. I have felt a little off after eating very cheap eggs for several days in a row.
I've seen consensus that free-range beef tastes better.
While I said something nice about the veggies to a farmer at the farmer's market, he said that the big difference was freshness rather than better varieties or growing conditions.
Well, the standard local supermarket beef and beef imported from Australia taste clearly different, though "better" is a matter of preferences. There are probably at least three differences between them: (1) Breed; (2) Feed (mostly or solely grass-fed vs. mostly or solely corn-fed); (3) Physical exercise (real free-range vs. limited free-range vs. factory farming).