"If every US citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country's oil consumption by over 1.1 million barrels of oil every week. That's not gallons, but barrels." Barbara Kingsolver et al, Animal, Vegetable, Miracle: Our Year of Seasonal Eating; Faber & Faber, UK, 2007
More than 400 chemicals are allowed in conventional farming as biocides that kill weeds and insects. Apples alone may be sprayed as many as 16 times with 36 different pesticides.
Eating only organically-grown fruits and vegetables may help prevent breast cancer. (At least wash them thoroughly with products from the health food store.) Going organic helps limit your exposure to more than 10,000 organochlorines that accumulate in fatty tissues in the breast, e.g., chemical compounds such as DDT, dioxin, benzene, chlordane, vinyl chloride, atrazine, and CFCs. (Though DDT was outlawed in the US years ago, it is still used in Mexico, the source of most vegetables sold in US produce departments.)
Did you ever wonder what happens to the glyphosate used with "Roundup Ready" vegetables? These crops have been genetically engineered to allow over-the-top application of Monsanto's herbicide on crops and farmland in order to kill surrounding weeds (or whatever other green plants it touches) without killing the RR crops. Yet what might it do to humans? "RR soybeans are heavily herbicide dependent" according to expert Charles M. Benbrook.
NOT ONE OF THESE 400 CHEMICALS IS USED WITH ORGANIC FOODS!