Organic foods are made according to certain production standards, meaning they are grown without the use of conventional pesticides and artificial fertilizers, free from contamination by human or industrial waste, and processed without ionizing radiation or food additives.
If livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet. In most countries, organic produce may not be genetically modified.
The biggest study ever of organic food was completed in 2007 and found that organic fruit and vegetables contain up to 40% more antioxidants than conventional equivalents, and that the figure was 60% for organic milk. The 4-year study was funded by the European Union and was the largest of its kind ever undertaken.
Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products.
A 2001 study by researchers at Washington State University concluded, under judgement by a panel of tasters, that organic apples were sweeter. Along with taste and sweetness, the texture as well as firmness of the apples were also rated higher than those grown conventionally. These differences are attributed to the greater soil quality resulting from organic farming techniques compared to those of conventional farming.
A 2002 meta-analysis (a review of all past studies on the subject) found no proof that organic food offers greater nutritional values, more consumer safety or any distinguishable difference in taste.
In my opinion the biggest drawback for organic products are they typically cost 10% to 40% more than similar conventionally produced products. Another study conducted by Choice Magazine in 2004 fround organic foods in supermarkets were 65% more expensive.
Personally, I can't justify the added expense to the family food budget.
Information found at: http://en.wikipedia.org/wiki/Organic_food
