Researchers at Stanford University have recently reviewed over 200 studies on the benefits of organic versus non-organic food. They have determined the nutritional content of both types of food are about the same. Organic milk and chicken may contain more omega-3 fatty acids, they found – but that was based on only a few studies.

More than one-third of conventional produce had detectable pesticide residues, compared to seven percent of the organic produce samples. Organic chicken and pork was 33% less likely to carry bacteria resistant to three or more antibiotics than conventionally-produced meat.

I don’t think these results are too surprising. I’ve never believed organic food nutrients were different. I eat organic (when possible) because of the lack of pesticides. I don’t know the long term ramifications of ingesting chemicals. I just assume chemicals seep into some food, depending on their skin, and the washability of produce. If I could figure out how to grow all my own food, I would move strictly to home grown. But parts of my garden seems to attract more pests than I can currently control. So basically the gardening adventure is a work in progress.

Milk is another story. Milk is my regular organic purchase. It’s a staple in my diet. I originally started drinking it years ago, because organic milk is produced without synthetic chemicals, hormones or antibiotics. Once I tried it, I never purchased conventional milk again. I think the additional cost is worth it. Organic milk can last for months, but this won’t happen in my house. I love milk and drink it too fast. The expiration date is months away from date of purchase; compared to convention milk, which seems to be about 10 days after my date of purchase. I also prefer the taste of organic milk. It tastes much creamier.

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