Approximately 38% of the world’s land surface is used as agricultural Land suited to the increasing population’s needs for food. Nonetheless, the biodiversity loss and significant losses caused by converting natural land to agriculture continue in these areas. The transition from conventional to organic farming had been considered an option for reducing agricultural damage to biodiversity during 1940 when the concept of “organic agriculture” was adopted and has since become a movement in over 130 countries around the world. Organic food demand in the US alone has grown by 18.5% between 1997 and 2005 to reach an organic food market value of $39.1 billion in 2014 (1, 2). The reasons for this growth due to increasing demand include the harmful effects of conventional products on human health, the fact that the use of synthetic fertilizers, pesticides, growth hormones, and genetic modification is not allowed during the production of organic foods, consumers desire to improve their quality of life with increasing awareness. The perception that organic foods are more environmentally friendly and healthy than conventional foods, and the perception that organic foods are more environmentally friendly and healthy than conventional foods (3). It is possible to list the benefits that can be provided by organic nutrition as follows; - Reduced digestion of toxic compounds - Complete protection from genetically modified organisms (GMOs) - Reduced consumption of food additives and colorants - Reduced incidence of cancer, coronary heart disease, allergies, and hyperactivity in children - Increased consumption of beneficial nutrients (vitamins, minerals, beneficial fatty acids, and antioxidants) (4). It is difficult and controversial to determine the exact health effects of organic foods, which depend on many factors. However, the potential benefits of organic foods on human health can be listed as follows: