Curious Cook in the New York Times: Organic produce and yak cheese

In today's Curious Cook column I write about nutritional claims made for organic fruits and vegetables and for yak cheese made in Nepal.

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 Benbrook, C. et al. New Evidence Confirms the Nutritional Superiority of Plant-based Organic Foods. The Organic Center, March 2008.

http://www.organic-center.org/science.nutri.php?action=view&report_id=126

 

Or-Rashid, M.M. et al. Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids. J. Agricultural and Food Chemistry 2008, 56: 1654-60. http://dx.doi.org/10.1021/jf0725225