Other articles by Andrew Weil:

Ask Dr. Weil : Growing method doesn't determine nutrition value Ask Dr. Weil : Monitor toxins that body burden tests measure Ask Dr. Weil : Nasal-spray flu vaccine is safe for kids over 2 Supersweet, natural stevia appears to be safe Olive oil adulteration is a tough problem to solve Registered dietitians and certified nutritionists No reason to buy supplemental bovine colostrum No clear evidence on cell phone's long-term risks Soy eaten in whole, unrefined forms is preferable Chemical used for sterilizing almonds a concern

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Q Where do you stand on the current debate between either buying locally (food from nearby farms — even if they're not pesticide-free) or buying organic food no matter where it comes from?

A This is a heavily debated topic these days. At issue is whether or not conventionally grown fruits, vegetables and other foods produced on local farms are better choices than organic foods that may have been produced half a world away and shipped to your supermarket in transport powered by fossil fuels, a waste of energy that we should be striving to avoid.

Ideally, we all could eat organic foods produced on local farms. But that's not practical or even possible. In much of the United States, you can't obtain locally grown fresh fruits and vegetables for months at a time.

Even if winter weather were not a factor, organic products aren't always easy to find. The organic milk, fruits and vegetables found in many supermarkets these days typically are not locally grown. Most likely, they've been shipped in from distant, big, organically certified factory farms.

Those who favor locally grown, conventionally produced foods argue that they're fresh off the farm and tastier than organics that have been refrigerated and shipped vast distances. Even so, some organic foods provide higher levels of vitamins than those that are conventionally grown.

A study published in the October 2007 issue of the Journal of Agriculture and Food Chemistry found that organically grown tomatoes had more vitamin C than conventional tomatoes (the same study found no real difference between organic and conventionally grown peppers).

If locally grown organic foods aren't available to you, be aware of the fruits and vegetables that are highest (and lowest) in pesticides. You can go to www.foodnews.org/ walletguide.php to get a list from the Environmental Working.

Among the worst offenders: peaches, apples, sweet bell peppers, celery, nectarines and strawberries. At the other end of the spectrum (lowest in pesticide residues): onions, avocado, frozen sweet corn, pineapples, mangoes and asparagus.

You might also look for nearby farms that avoid using chemicals and pesticides even though they're not certified organic.

Michael Pollan, a journalism professor at the University of California-Berkeley and author of the best-selling book "The Omnivore's Dilemma," told me that small farmers may not be able to afford the time and expense required to win certification but still do without pesticides or chemicals. You may be able to investigate this option by visiting green markets and farm stands in your area.

You also could consider planting your own organic garden with seasonal vegetables, herbs and flowers or forming a neighborhood co-op to maintain a community garden. You not only would have the satisfaction of growing your own organic produce, you might also get a little exercise as well.

Q Is there a test for fish-odor syndrome, and if so, where can I get it? No matter how often I shower, use underarm deodorant or brush my teeth, my body and breath smell really bad. I can see how people react to me.

A Fish-odor syndrome is a rare genetic disorder that causes people to emit the smell of rotting fish. The odor can be mild or strong, but it has nothing to do with personal hygiene — the problem is an enzyme deficiency that prevents the breakdown of trimethylamine (TMA), a byproduct of protein digestion released by bacteria that live in the gut. The medical name for the condition is primary trimethylaminuria.

Normally, an enzyme called FMO3 (flavin-containing mono-oxygenase 3) takes care of TMA. But in people with fish-odor syndrome, this enzyme is defective. As a result, affected individuals release TMA through their breath, sweat and urine. In some cases, the fish odor is strong and constant, but more often it comes and goes.

We don't know how common fish-odor syndrome is. Extrapolating from British tests, about 1 percent of the population worldwide carries at least one copy of a mutated gene that is responsible for the syndrome, but you need two copies of the gene for symptoms to occur. It is estimated that worldwide incidence of the disorder itself is one in 25,000. Rates are highest in Ecuador and Papua New Guinea. The syndrome is more common in women than men; it tends to worsen around puberty, just before and during menstruation, after taking birth control pills and around menopause. To find out if you have the mutated genes, you will have to go to a lab that does genetic testing.

There is no cure, but you may be able to reduce the odor with a low-protein diet that restricts the amino acid choline, found in fish, eggs, beans and organ meats. Limiting lecithin, a common food additive that also occurs naturally in eggs, soybeans and corn, can also help.

Animal studies suggest that the compound indole-3-carbinol (I-3-C) found in broccoli and other dark green vegetables makes things worse; it further inhibits breakdown of TMA.

I hate to tell anyone to avoid broccoli and greens, but you should experiment with that to see if it helps.

I would also suggest increasing your intake of water. And you might try taking a good probiotic to increase the number of friendly bacteria in your intestinal tract.