Directions: Read the following passages and choose the best answers to the questions.

   Nowadays, lots of people look for the words “organically grown” when they want to eat healthy, But what if it turns out those little labels don’t actually mean what people think, and that the foods they feel so good about eating aren’t that different from the store brand - except for the price tag at checkout?
   That’s the question raised by researchers at Stanford University in a study published this week, which found that the health benefits of organically grown produce, meats, eggs and cheeses are negligible when compared to their non-organic counterparts. Not only were foods labeled organic no more nutritious than other foods, which tend to be substantially less expensive, they were just as likely as the store brand to be contaminated by bacteria like E.coli and other dangerous germs.
   Moreover, the researchers found that the nutritional content of most fruits and vegetables depended more on ripeness, soil and climate than on how they were farmed. Organic produce generally had higher levels of phosphorus and compounds known as phenols, which may help prevent some cancers. But the differences were so tiny researchers couldn’t say for  sure they conferred any overall health benefit. Meanwhile, some non-organic strains of fruits and vegetables actually had more vitamins and anti-oxidants than their pricier organic cousins.
   Will any of this discourage people from pursuing healthier lifestyles by seeking out organically grown foods? Not likely. The organic produce market was a $12.4 billion business last year, compared to 9.8 billion the year before and many people undoubtedly will see even minuscule differences in pesticide levels and bacteria resistance as worth the extra cost. Eating foods that don’t contain synthetic pesticides, hormones or additives is a lifestyle choice as much as a strategy for dietary health.
   That’s because even for those skeptical of the health advantages of organic foods and farming methods, they have a generally positive impact on the environment. Organic farmers not only avoid the intensive use of pesticides to protect their plants, they also employ techniques like crop rotation and natural fertilizers that don’t produce harmful agricultural runoff to contaminate rivers and streams.
   Organic farming has the potential to reduce the greenhouse gas emissions that contribute to climate change. For many people, a healthier planet is as good a reason as any for eating organic, regardless of the health advantages such foods confer.

What can be inferred from the question raised by researchers at Stanford University?