The facts: Scientists have never studied the long-term health effects of eating genetically engineered material, but that hasn't stopped nonorganic farmers from planting GMO crops since the 1990s. Most GMOs are manipulated to withstand high doses of chemical pesticides—some of which wind up inside of the food we eat. Currently, up to 90 percent of nonorganic processed foods contain GMO material.
The organic advantage: Preliminary research suggests GMOs could be causing digestive disease, accelerated aging, obesity, and a rise in food allergies. Organic explicitly bans the use of GMOs.