That our diet stems from mostly molecules described in organic chemistry can also be the direct result of the fact that there are vastly more molecules considered “organic”: about 19 million are known and the number is growing!
While for anorganic compounds, there are only about 100,000.
The separation into organic and inorganic chemistry is really only done to make it easier to talk about broader subjects in science. We need and use obviously a lot of compounds that aren’t carbon based large molecules.