“Organic Produce Reduces Exposure to Pesticides, Research Confirms / Stanford Univ. Study Also Finds Organic Meat Has Fewer Antibiotic-Resistant Bacteria
Washington, D.C. – Consumers can markedly reduce their intake of pesticide residues and their exposure to antibiotic-resistant bacteria by choosing organic produce and meat, according to researchers at Stanford University who reviewed a massive body of scientific studies on the much-debated issue.
The Stanford team analyzed more than 230 field studies and 17 human studies conducted in the United States and Europe to compare pesticide residues, antibiotic resistance and vitamin and nutrient levels in organic and conventionally produced foods. The study, published Monday (Sept. 3), is available online at the website of The Annals of Internal Medicine.