A recent review conducted by the London School of Hygiene and Tropical Medicine, which considered over 50,000 studies that spanned five decades of research, concluded that organically produced goods are simply “comparable” to those which are produced using non-organic methods.  The researchers concentrated their inquiry upon the relative nutritional value of organic foods, and announced their results in mid 2009.

Organic food proponents, however, say that the study does not address the real reasons consumers buy organic.  They state that organic goods, which in turn profit organic farming methods, are not simply chosen based on their nutritional content, but on their positive environmental impact.  Organic supporters also make the point that whether or not the presence of pesticides, herbicides, or antibiotics in foods affects the nutritional content, it may still have an impact on the health of consumers.