Conventional agriculture, which depends on heavy applications of chemical fertilizers, chemical pesticides and irrigation, may inhibit plants’ natural production of cancer-fighting flavonoids, while organic agriculture, which does not use synthetic pesticides or chemical fertilizers, may actually promote the production of flavonoids.

Flavonoids are plant by-products believed to protect the plant from insects, bacterial and fungal infection and photo-oxidation. These plant chemicals are also thought to be useful in preventing cancer and heart disease and combating age-related neurological dysfunctions.

Flavonoids work by protecting the cell against damage caused by active oxygen radicals. Oxygen radicals can cause cancer and are also associated with cardiovascular disease and age-related nerve cell damage.

In studies comparing conventional farming with organic and sustainable (environmentally sound) farming of berries and corn, organic and sustainable produce was significantly higher in flavonoids than conventional produce.

Although previous studies did not evaluate flavonoids, results indicated that conventionally produced foods had higher levels of nitrates and synthetic pesticides and fewer total solids than organic foods.

The natural compounds showed various functions in the cell, including the potential to kill cancer cells or prevent them from spreading. Using plant chemicals in the treatment of cancer could enhance cure rates if combined with standard treatment methods, according to researchers.

Other studies have shown that flavonoids have protective effects against cardiovascular disease and cancer, although separate studies have found that the compounds have no effect, and a few have suggested they could have harmful effects.

Plant chemicals may also be useful in combating age-related neurological dysfunctions such as Parkinson’s disease and Alzheimer’s disease, which are associated with long-term oxidative stress.

There is substantial evidence to suggest that flavonoids, which are more plentiful in organic than conventional foods, are effective in the fight against cancer, heart disease and age-related neurological dysfunction. Additionally, increasing evidence indicates that organic farming gives high yields and is more beneficial to the environment than conventional farming.

According to researchers, supporters of genetically modified foods often deny or ignore this large body of evidence.

Taking this articl from my favorite health site "Dr. Mercola" As you see, I am a big fan of ORGANIC FOODS.   

Why do You Need Organic Food?

By Dr. Joseph Mercola      with Rachael Droege The decision to purchase organic food over conventionally grown food is a personal one, and as you walk through the supermarket, many of which are now adding organic sections, you will likely ask the question: Is organic food really better? Well, organic food is certainly growing in popularity, and the global sales reflect this having increased over 10 percent to reach $23 billion in 2002. The U.S. market is also expanding as consumers increase their demand for healthy and natural products. U.S. organic food sales have increased from $3.5 billion in 1996 to more than $9 billion in 2001. Organic farming differs from conventional farming in the methods used to grow crops. Where traditional farmers apply chemical fertilizers to the soil to grow their crops, organic farmers feed and build soil with natural fertilizer. Traditional farmers use insecticides to get rid of insects and disease, while organic farmers use natural methods such as insect predators and barriers for this purpose. Traditional farmers control weed growth by applying synthetic herbicides, but organic farmers use crop rotation, tillage, hand weeding, cover crops and mulches to control weeds. The result is that conventionally grown food is often tainted with chemical residues, which can be harmful to humans. There is debate over whether dietary exposure to pesticides at levels typically found on food is dangerous, but experts say that consumers should use caution. The Environmental Protection Agency (EPA) considers 60 percent of herbicides, 90 percent of fungicides and 30 percent of insecticides to be carcinogenic. Pesticides can have many negative influences on health, including neurotoxicity, disruption of the endocrine system, carcinogenicity and immune system suppression. Pesticide exposure may also affect male reproductive function and has been linked to miscarriages in women. Aside from pesticide contamination, conventional produce tends to have fewer nutrients than organic produce. On average, conventional produce has only 83 percent of the nutrients of organic produce. Studies have found significantly higher levels of nutrients such as vitamin C, iron, magnesium and phosphorus, and significantly less nitrates (a toxin) in organic crops. There is little question that organic foods are superior to non-organic ones. However, I see many patients who are not eating any vegetables because they either cannot afford them or they are too difficult to obtain. Please understand that it is better to eat non-organic vegetables than no vegetables at all. In the same vein, it is also important to realize that fresh non-organic vegetables will be better than wilted and rotten organic vegetables that are occasionally the only ones available in smaller organic produce stands. There are many highly perishable nutrients that degrade with time and exposure to air and ultraviolet radiation. If the organic vegetables are seriously damaged then it would be far wiser to eat fresh, undamaged non-organic vegetables. Hopefully, as the demand for organic increases the prices will drop, and the supply will increase making it far easier to obtain relatively inexpensive high-quality organic produce. If you must buy conventional produce, there are ways to reduce your pesticide exposure. Thoroughly washing all fruits and vegetables will help, although all pesticide residues cannot be removed by washing. You can also remove the outer layer of leaves or peel vegetables if possible. Another alternative is to grow your own vegetables, although this takes space, time and climate considerations. Another option is to buy organic produce selectively, as certain foods tend to have higher or lower amounts of pesticides. The following foods tend to have the highest levels of pesticides (from Environmental Working Group’s FoodNews.org): Fruit Peaches Apples Strawberries Nectarines Pears Cherries Red Raspberries Imported Grapes Vegetables Spinach Bell Peppers Celery Potatoes Hot Peppers These foods tend to be lower in pesticide levels: Fruits Pineapples Plantains Mangoes Bananas Watermelon Plums Kiwi Fruit Blueberries Papaya Grapefruit Avocado Vegetables Cauliflower Brussels Sprouts Asparagus Radishes Broccoli Onions Okra Cabbage Eggplant

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