Organic food proponents express concern over the potential negative effects of various chemical cultivation methods and genetic modification techniques used in modern conventional agriculture. The effect of pesticide residues from crop spraying, the presence of veterinary drugs in meat products, and the entirely unknown impact of genetically modified varieties and breeds are all encompassed. Organic food is seen as avoiding relieving these concerns by prohibiting such practices. At present, there are no definitive scientific conclusions on any of these matters; individual studies are cited on both sides of the debate.

Organic proponents cite evidence that some chemicals used in conventional farming, including pesticides and herbicides, mimic hormones - usually estrogen - when inside a person. They claim that this is significant even at the minute levels that the average person is exposed to. The US government states that these chemicals are safe when used correctly, but proponents claim such tests are only done on healthy adults - and that children and fetuses might be at risk to even small amounts of these chemicals.


Some organic advocates claim that organic food is more nutritious. Increased soil quality, greater attention to quality, and selection of crop varieties for nutrition and taste instead of size, appearance, and shipping characteristics are claimed to be reasons for higher nutrient density of organic foods.

Organically grown potatoes, oranges, and leafy vegetables have more vitamin C than conventionally grown products. Phenolic compounds are also found in significantly higher concentrations in organic foods, and these may provide antioxidant protection against heart disease and cancer.


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