Eating organic reduces the amount of chemicals in your diet namely persistent pesticides.
The use of insecticides, fungicides, fertilizers and weedkillers are strictly monitored in organic food production. Organic farming produces healthy food without the use of toxic pesticides. While some organic farmers do use pesticides they are primarily derived from natural substances. These natural pesticides must be approved for organic production. The National Organic Standards Board, or NOSB, and the National Organic Program, or NOP. maintain a list of materials approved for use in organic production. This list is determined with input from farmers, business owners, consumer advocates, and the public. The general rule for the national list is that naturally occurring materials are allowed, and synthetic materials are prohibited.  The natural pesticides that are approved are only allowed to be used when other pest control methods aren’t successful. Find out why pesticides can’t just be “washed off” here.

Eating organic can reduce your risk of cancer. 
A new study in JAMA Internal Medicine found that those who ate organic foods frequently lowered their overall risk of developing cancer. Specifically, those who primarily eat organic foods were more likely to ward off non-Hodgkin lymphoma and postmenopausal breast cancer compared to those who rarely or never ate organic foods.

Eating organic is the best way to avoid GMO foods, ingredients and contamination.
The use of genetically modified organisms, or GMOs. is prohibited in organic products. This means an organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients. To meet the USDA organic regulations, farmers and processors must show they aren’t using GMOs, and that they are protecting their products from contact with prohibited substances, such as GMOs, from farm to table.
 

No artificial colors, flavors or preservatives are allowed in organic food.
Cleaner food means cleaner diets which leads to a cleaner bill of health. No artificial preservatives, colors or flavors are allowed in organic food. Fewer than 40 synthetic substances can be used in organic packaged foods, and only after they have been reviewed by independent and government experts. By contrast, thousands of chemicals can be added to conventional packaged foods, including preservatives, flavors and colors linked to health problems. Learn more about these differences in organic and conventional foods from EWG. 

Organic farming creates healthy soil. Healthy soil creates healthy food and a healthy environment.
Healthy soil is the basis for organic agriculture. Organic farmers use natural organic fertilizers and soil amendments like organic matter (things you can compost), green manures (cover crops grown specifically for soil improvement, e.g. legumes), and animal manures (with safety restrictions) to build healthy soil.  When food is grown in healthy soil, crops are better able to resist disease, survive drought, and tolerate insects. Learn more about building soil fertility on an organic farm in the USDA’s Guide for Organic Crop Producers. 

Organic food contains more vitamins, minerals, enzymes and micronutrients than conventionally raised food.
There is a growing body of evidence documenting how farming methods can influence the nutritional content of foods.

• A six-year study found more antioxidant activity and higher flavanol content in organic onions over conventional.

• Meta-analysis published 2016 in the British Journal of Nutrition, found that organic dairy and meat contain about 50 percent more omega-3 fatty acids. increase is the result of animals foraging on grasses rich in omega-3s, which then end up in dairy and meats. 

• An 18-month milk study in 2013 found that organic production enhances milk nutritional quality by shifting fatty acid composition.

• Meta-analysis published in 2014, in the British Journal of Nutrition, found that organic crops had significantly higher antioxidants than conventional crops, including 19% higher levels of phenolic acids, 69% higher levels of flavanones, 28% higher levels of stilbenes, 26% higher levels of flavones, 50% higher levels of flavanols, and 51% higher levels of anthocyanins.

• A ten-year comparison study of tomatoes conducted in 2008, at the University of California, Davis, found that organic tomatoes have almost double the concentration of a beneficial flavonoid known as quercetin, compared with conventional tomatoes grown on an adjacent field.

• In a 2001 study published in The Journal of Alternative and Complementary Medicine, they look at already published literature to compare the nutrient content in five common organic vegetables versus “conventionally” grown ones. In organic carrots, spinach, lettuce, potato and cabbage there was significantly more Vitamin C, Iron, Magnesium and Phosphorus and less nitrates than the alternatively grown ones.

• A 2019 study on dairy products had findings showing antibiotics were detected in 60% of conventional milk samples whereas organic samples did not contain antibiotics. By testing milk straight off store shelves, researchers were able to uncover exactly what consumers are ingesting when they choose conventional or organic milk.

Eat organic because supply meets demand.
As consumers we have three votes per day for our food future. Spending dollars in the organic sector is a direct vote for a sustainable future for the many generations to come. Although organic is the largest growing sector in the food industry, it still only accounts for around 5% of purchases. The more consumers demand organic, the more readily it will be made available in larger supply.
 

Organic farming never uses sewage sludge. 
Sewage sludge is a product of wastewater treatment and contains numerous known and unknown hazardous materials – including everything that is flushed into the sewer system. Once treated, sewage sludge can be applied to agricultural cropland as fertilizer – meaning, this chemical soup that is often full of toxic compounds, nanomaterial, hormones and dangerous pathogens, are applied to the very food we eat. But not on organic food! 

Organic products are managed according to defined processes for planting, growing, raising and handling. A very important part of the process-based regulatory framework is the prohibition of certain methods in organic production and handling. Methods like irradiation, sewage sludge, and genetic engineering are all expressly prohibited from being used when growing or processing organic foods.

Organic food is never irradiated.
Irradiated food is exposed to an intense ionizing radiation. This is done in a processing room for a specified duration. With food irradiation, radiant energy (electrons, gamma rays or x-rays) breaks chemical bonds and the intention is to reduce microorganisms. The concern is that radiation is known to cause cancer. Irradiated food does not meet the U.S. Department of Agriculture’s definition of organic. 
 

GMO contamination is a reality, but you have the power to reject GMOs by choosing organic.
Recently in 2019, farmers in France and Germany were digging up thousands of hectares of rapeseed fields after traces of genetically engineered crops (GMOs) banned for cultivation were found in seeds sold by Bayer. In the same year, the USDA confirmed the discovery of unapproved, genetically engineered wheat plants growing in an agricultural field in Washington State.

The Center for Food Safety has documented a few other episodes in which pollen or seeds from genetically engineered crops have contaminated conventional crops, often causing seed or product recalls, and other problems for farmers and consumers. The use of GMOs is prohibited in organic products. 
 

Organic farming doesn’t expose neighboring communities and farmworkers to dangerous persistent pesticides.

Farmworkers are at great risk for exposure to agricultural pesticides and the adverse health impacts that can occur as a result. Neighbors are also at risk for exposure through pesticide drift if they live near a big farm or a conventionally managed park or playing field. Pesticide drift is a threat to human health as well as to wildlife and ecosystems.