Eating organic food greatly reduces the risk of exposure to harmful chemicals often affecting conventionally produced food. Organic fruits and vegetables are produced with botanical and non-synthetic pest controls that are quickly broken down by sunlight and oxygen. Long-lasting synthetic chemicals cause the most harm since produce would most likely carry chemical residues. Organically raised animals do not undergo genetic modification or irradiation and should have access to the outdoors.

Experts have come out with studies that say that pesticide exposure in conventional food is too low to be considered a health threat. They are however quick to note that there are still no conclusive studies made about the cumulative effect of low-level exposures to multiple pesticides. Fears and doubts of the possible side effects of unknowingly consuming chemical residues have made organic food the fastest growing category in the food industry.

An organic label is an indication of conformation to certain government standards. This label serves as a plus factor when health-conscious people are making their choices. Organic food has attracted substantial consumer spending that attracts big players to the field. Trouble starts when some players refuse to live up to organic standards. Their entry would just compromise what defines an organic product as rules are bent along the way and standards lowered to accommodate them.

There are several myths surrounding organic food. Organic food is said to be too expensive, tasteless and does not have any nutritional advantage over conventionally produced food. The laborious and time-intensive systems applied in producing organic food may cause to increase the price but consumers should consider the benefits of organic agriculture such as the decreased cost of environmental clean-up which the government charges back to consumers in terms of taxes anyway. Consumers just have to be aware of seasons and places where lost cost organic food can be obtained.

Production of conventional foods does not have the same criteria as the production of organic food and thus is still susceptible to the possibility of use of certain ingredients that have been grown with pesticides or modified genetically. Most organic food of today would have the same taste as their conventional counterpart so the matter of taste should be of the least concern.

Consumers have many reasons to choose organic food over conventional food but the primary reason should be the reduction of toxic load by keeping chemicals out of the air we breathe, the water we drink, the soil where we plant our food and our bodies which we need to ensure our family's well-being. Active protection of the present will ensure protection of future generations.