There are legitimate health risks associated with shunning modern technology in favor of organic food:<p>&gt;&quot;Contrary to popular wisdom, organic produce is not pesticide-free. Instead, it’s grown with primitive pesticides that can be significantly more hazardous to humans and to the environment. Organic agriculture also lacks the benefits of the many crops genetically improved with modern molecular techniques, like Bt-corn, which reduces the population of insects that allow toxic molds to infest corn. (Organic corn has higher levels of the toxins produced by these molds.)&quot;<p>&gt;&quot;Chipotle rejects modern synthetic fertilizers in favor of suppliers who use manure on their crops. This approach may be “all natural” and “organic” and make some customers feel warm and fuzzy, but it should not come as a surprise that applying stool, feces and excrement to growing fruits and vegetables significantly raises the risk of spreading disease. Bruce M. Chassy, food science professor emeritus at the University of Illinois at Champaign-Urbana scoured U.S. Food and Drug Administration data to conclude that organic food is four to eight times more likely to be recalled over safety concerns than conventionally grown products.&quot;<p>Source: <a href="http:&#x2F;&#x2F;www.forbes.com&#x2F;sites&#x2F;henrymiller&#x2F;2015&#x2F;12&#x2F;14&#x2F;chipotle-the-long-defeat-of-doing-nothing-well&#x2F;" rel="nofollow">http:&#x2F;&#x2F;www.forbes.com&#x2F;sites&#x2F;henrymiller&#x2F;2015&#x2F;12&#x2F;14&#x2F;chipotle-...</a>