Organically grown produce contains more proteins, vitamins, minerals and enzymes than conventionally grown foods. Organic food is produced to a set of standards and principles concerning such issues as chemical pesticides/herbicides/insecticides etc; food additives; animal welfare; and sustainability. Organic food is as 'naturally' as possible, free from trans-fats, GMOs, and most additives.
Some “natural” foods use additives such as aspartame (artificial sweetener), phosphoric acid, sulphur dioxide, monosodium glutamate, tartrazine, as well as artificial flavourings, colourings and preservatives. These additives can be harmful to human health, being linked to problems such as heart disease, osteoporosis, migraines and hyperactivity.
There is a link between these chemicals found in some foods and the dramatic increases in autoimmune diseases such as asthma and chronic fatigue syndrome.
For example, pesticides cause cumulative multigenerational harm to human health, as pesticides are passed through both the placenta and breast milk. Children are at higher risk of toxicity than adults due to their high metabolisms and relatively low body weight.