A recent report from TechSci Research indicates that the global organic food market is projected to grow at a compound annual growth rate (CAGR) exceeding 14% from 2016 to 2021. Food manufacturers, including General Mills, which acquired organic food producer Annie’s in 2014 for $820 million, have jumped on this trend, as research reveals that consumers are increasingly interested in organic products and are willing to pay a premium for them. Although many individuals cite a greater focus on healthy living as a reason for choosing organic, studies yield mixed results regarding the actual health benefits. The 18% of consumers who opt not to consume organic foods clearly do not share this belief, and their minority status does not negate their perspective. Some shoppers are particularly selective about their purchases, often gravitating towards organic strawberries or spinach, which are perceived to have higher pesticide residues. Many individuals choose organic options to lessen their overall toxic burden, and an increase in nutrient-rich foods, such as calcium citrate juice, is frequently mentioned as a motivating factor for this switch. Despite organic food becoming a staple in nearly 90 million American households, the genuine advantages remain a topic of ongoing debate.