as a farmer, there is a pretty solid but not widely used theoretical understanding of plant health, which posits that that health largely relies upon an alive and balanced soil -- the figurative and in-some-ways literal stomach of the plant -- to provide the minerals a plant needs for optimal genetic functioning. that is largely done through fungal/mychorrhizal root associations that the plant tunes.
when a plant has all of the minerals it needs for the co-enzymatic production of its basic to advanced structure -- think phytochemicals of all flavors, and actual flavors -- the plant is largely immune to disease and insect pest predation, broadly speaking. the plant can pretty easily produce its simple sugars, but to get into more complex sugars, proteins, fatty cuticles, and secondary metabolites, it needs an alive soil that will provide it access to all of the enzyme co-factors for their production -- selenium, cobalt, zinc, etc.
a plant and its fruits can look fantastic on a conventional farm when sprayed and fed with chemicals, but its like a body builder about to have a heart-attack. in my estimation, they are just the ghosts of their genetic potential, lacking all of the phytochemical and trace minerals that made them what they were when they lived in a more natural system.
when we eat these ghosts of a carrot -- for instance -- that lack the selenium, etc. and phytochemicals our body evolved with and genetically expects, we are just ghosts of humans. yup.
we are the ghosts of our genetic potential on a sub-optimal diet, and a sub-optimal diet is the absolute easiest thing to eat in our modern culture, and in some ways also the hardest thing to achieve.