Thank you, Thomas. Well Done! I think this is the crux of the matter. And, it does answer the question what is the difference. It appears the answer is, other than ease of mind (given the many qualifiers) -- little!SUMMARY — "Organically grown" refers to the methods used to grow and process agricultural products (eg, fruits, vegetables, dairy, meat, and poultry) and is not related to nutritional quality or food safety [1,5,11]. Both organic and conventional farming supply nutritious foods when selected as part of a well-balanced diet [11,15,87].
Factors to consider when deciding whether to use organic products include:
Organic foods are not free of synthetic pesticide residues, but probably contain smaller amounts than are present on conventionally grown foods. Thus, organically grown foods provide an alternative source of fruits and vegetables for individuals who are concerned about synthetic pesticides. (See "Reduction of exposure" above).
Infants and children may be more susceptible to the adverse effects of pesticides than are adults. (See "Exposure in utero" above, and see "Exposure in childhood" above).
In general, the traces of pesticide residue that are found in food pose little threat to human health. Potential adverse effects of pesticide exposure on special populations include neurologic, developmental, and reproductive disorders. (See "Exposure in utero" above and see "Adverse effects" above).
Populations involved in agricultural work have higher levels of pesticide exposure, but evidence of adverse effects of such exposure levels is limited. (See "Exposure in utero" above and see "Exposure in childhood" above).
Pesticides help to maintain an abundant and varied food supply. Pesticide use is regulated by the EPA and enforced by the USDA and the FDA. Efforts are being made to ensure that these regulations are appropriate for infants and children. (See "Pesticide regulation" above).
Exposure to pesticide residue in either organic or conventionally grown food can be reduced through washing, peeling, cooking, or processing of foods. (See "Reduction of exposure" above).
Organic food production does not eliminate the risk of foodborne illness, and "organic" should not be interpreted as meaning "safe". (See "Microbial infection" above).
Organic farming supports smaller, family-owned farms and may be more environmentally friendly [5].
RECOMMENDATIONS — Despite the possible risks of pesticide residues, the American Academy of Pediatrics, American Dietetic Association, the American Medical Society, and the American Cancer Society recommend a diet that is rich in fruits and vegetables, with between five and nine servings of these foods daily [88-90].
