You can add to this the elevated presence of "natural" toxins in organic food. The presence of natural toxins protects a plant from attacks by animals, bacteria and fungi. I read somewhere that organic parsnip is generally 200 times more toxic than non organic. Here are some links on the topic:
https://link.springer.com/chapter/10.1007/3-540-27003-5_6
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153292/