According to the National Business Journal, as reported by the United States Department of Agriculture (U.S.D.A.), sales of all organic food combined almost doubled in the U.S. from 2010 to 2021 (2010 dollars having been adjusted for inflation to 2021 dollars). With so many more people buying organic, are there truly nutritional and safety differences in organic food versus non-organic food, and do they make a measurable difference to human health?
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