When it comes to eating organic, and encouraging others to do so, it’s not uncommon to hear a response in the form of, “well, how do we really know it’s organic” or “it probably doesn’t even make a difference.”
This is still common, but with more uproar within the past few years about the concerns surrounding the pesticides that are constantly sprayed on our foods, science is now stepping in to examine the difference.
According to the United States Department of Agriculture (USDA), organic farms and processors must not use any genetically modified ingredients. This means that organic farmers can’t plant GMO seeds, an organic cow can’t eat GMO feed, an organic soup producer can’t use any GMO ingredients, and so on. Farmers and processors must show that they aren’t using GMOs and that they are protecting their products from contact with prohibited substances from farm to table. In order for something to qualify as organic, it must also be free from most synthetic materials, like pesticides and antibiotics. (source)(source)
Furthermore, a number of countries are completely banning the pesticides commonly sprayed on food in North America, and for good reasons, some of which are outlined below.