Why Natural Tastes So Much Better
What's Wrong With Your Food?
One of the biggest problems with "modern" farming is the focus on the 3 standard N-P-K nutrients (nitrogen, phosphorous and potassium). These 3 nutrients are the primary ingredients in making plants grow fast and yielding high.
Pushing size and yields with high powered commercial N-P-K fertilizers does improve yields- both in size and speed. But this is also why that beautiful store-bought tomato often disappoints with an empty or bland flavor (or no flavor at all).
In addition, chemically processed fertilizers and sprays often cause subtle off flavors (in addition to health concerns). If your store-bought produce has a sharp, 'oily' favor, you're probably tasting the unnatural chemicals used to grow those crops.
What Makes Natural Taste So Much Better?
The subtle yet delicious flavors found in fruits and vegetables arise largely from micronutrients from the soil, as well as the living organisms found underground.
Similar to wine grapes, the soil composition can have a huge bearing on the finished flavors of vegetables and berries.
Regardless of the biological reasons, everyone will agree- there's simply no comparison between delicious natural produce and the same item grown with chemicals and commercial fertilizers.
Links: