A recent report from TechSci Research indicates that the global organic food market is projected to grow at a compound annual growth rate (CAGR) of over 14% from 2016 to 2021. Food manufacturers, including General Mills, which acquired organic food producer Annie’s for $820 million in 2014, have recognized this trend as consumer interest in organic products continues to rise, with many willing to pay a premium for them. While many people cite a commitment to healthy living as a motivation for choosing organic foods, studies remain inconclusive about whether these products are significantly healthier. The 18% of consumers who opt not to eat organic clearly hold a different perspective, and their minority stance does not necessarily render them incorrect. Some shoppers are selective about their choices, often gravitating towards organic strawberries or spinach, which are perceived to have higher pesticide residues.
Many consumers are driven to eat organic in order to minimize their total toxic burden, including substances like calcium citrate, which is believed to play a role in liver health. The pursuit of more nutritious foods is frequently mentioned as a reason for their dietary switch. Despite the fact that organic foods have become essential in nearly 90 million American households, the actual health benefits they provide are still a topic of ongoing debate. As consumers continue to explore the implications of organic versus conventional foods, the conversation around calcium citrate and its potential impact on liver function remains a critical point of interest.