The NY Times article of the Stanford study reads, "They concluded that fruits and vegetables labeled organic were, on average, no more nutritious than their conventional counterparts, which tend to be far less expensive. Nor were they any less likely to be contaminated by dangerous bacteria like E. coli."
Support Sustainable Farming Practices
Reduce Pesticides and Hazardous Chemicals in the Environment (ie. our water supply)
Fight the Acceptance of GMOs introduced into the Food Supply
Support Local Farmers (ie. our neighbors/our community's small rural businesses)
For me the question becomes one of sustainability. One way I look at this issue is like this.
It is an investment in my health, the food supply, and the soil and water resources of this planet.
"One finding of the study was that organic produce, over all, contained higher levels of phosphorus than conventional produce. But because almost everyone gets adequate phosphorus from a wide variety of foods, they said, the higher levels in the organic produce are unlikely to confer any health benefit." --NY Times
"The organic produce also contained more compounds known as phenols, believed to help
prevent cancer, than conventional produce. While the difference was statistically significant, the size of the difference varied widely from study to study, and the data was based on the testing of small numbers of samples. “I interpret that result with caution,” Dr. Bravata said." --NY Times
"Other variables, like ripeness, had a greater influence on nutrient content. Thus, a lush peach grown with the use of pesticides could easily contain more vitamins than an unripe organic one." --NY Times