Along with not using any chemicals on the animals or crops that are being cultivated, organic foods are free from genetically modified ingredients. The methods used to produce organic foods are much safer to the environment. Animals are treated much more humanely in organic meat plants, and there has not been a case of mad cow disease in an organic cow in over 20 years. Organic foods are also known to taste better, have more vitamins and minerals, and are more nutritious all around (Surgery Door, 2). Concerns about food safety have been on the rise in the last few years due to new techniques used by food manufacturers. Several studies show that strawberries, bell peppers, spinach, cherries and peaches have been found to have the most pesticide content present on them (Roth, 1). However, millions around the world readily consume these products. When traces of these dangerous chemicals get into the body through food eaten by consumers, or through the air breathed by the farmers, deformities and damage to the organs, respiratory problems and death can occur. Genetically modified foods exposed to pesticides, insecticides and numerous other dangerous toxins are readily available, but many are looking for options to avoid them. Many are turning to the organic farms to obtain their produce because they are required to be grown on land that has been free of any chemicals for at least three years.
Another reason that organic foods are rapidly gaining ground is because many of the degenerative and deadly diseases that are present in humans today are caused by having a poor diet and eating foods with little to no nutritional value. With such a big following of fast food and quick, unhealthy meals, many people are looking to organic foods to help them improve and balance their diet. Organic foods are professed healthier because they are pure and their natural form is intact. There are larger amounts of vitamins A, C, E, and B, calcium, zinc, and other important elements found in organic foods.