Taste in organic food

The other crucial factor in determining choosing organic food is taste. Unfortunately, most people are so addicted to salt and sugar and white fats, as opposed to brown fats, that they often find they cannot really taste the difference between organic and non organic food.
This is akin to the problem of soil exhaustion, where chemically reduced soils can be compared to our digestive systems, which can get exhausted.
Anyone who produces organic peas in their garden, can tell you that when freshly picked off the pod, the taste is heavenly; provided of course your taste buds are addicted to chemical laden foods. Leeks in the shops taste like mouthwash, compared to my own leeks, which taste soft and creamy. People rave about my potatoes, but it has to be said that organic farms cannot always manage the same degree of taste quality as a small organic garden or allotment.
There are 2000 different compounds in milk, but how much damage is made to these in normal commercial production and through pasteurisation ? Of course, pasteurisation is necessary for the current urban population, but anyone who has tasted fresh milk from a cow will tell you that it tastes like nothing else on this goodly Mother Earth of ours and perhaps in time, we may find organic ways to prevent brucolis in cattle, just as organic food is often far more immune to various diseases over time.
So taste depends on good husbandry of organic soils, its high mineral content and the micro-biology which it supports, so akin to the enormous microbe content of our digestive systems. Taste is therefore, our major guide to the quality of our food and therefore our health. It just amazes me, as it would have my dear late organic gardening grandmother, that anyone could believe otherwise; but the money always finances the most effective distorted propaganda.