“In 2002, The EWG tested two groups of preschool children in Seattle to see whether eating organic food reduced their exposure to pesticides, such as those belonging to the organophosphorus group, that hard the brain and the nervous system of growing organisms. The tests found that children who ate conventionally grown food had concentrations of “six to nine times higher” than those who ate organic foods. As the study’s researchers noted, children exposed to high levels of organophosphorus pesticides are at high risk for bone and brain cancer, and for childhood leukemia.”

The End of Food, Pawlick, page 75.