Eating organic food lowers cancer risk by 25%, study reveals


  • A French study of nearly 70,000 people states that organic foods reduce the risk that you'll develop non-Hodgkin's lymphoma and postmenopausal breast cancer.
  • Agricultural pesticides have been shown to have a toxic effect on the human endocrine system.
  • The high cost of organic food remains a barrier to entry for those wishing to eat a healthier diet.

In 1998, while working as a reporter at a Princeton newspaper, I wrote a story on organic foods, at the time a $3.5 billion business. The feature was inspired by Rutgers University research, the Firman Bear Report, and the effect of soil quality on nutrient levels. A few of the results:

In the report, tomatoes grown organically contained 1938 mg of iron for every 100 grams dry weight, compared to 1 mg for the same weight found in non-organic farm tomatoes. In that same tomato, there were 148.3 mg of potassium in the organic product and 58.6 mg in the farm product. Organic spinach yielded 1584 mg of iron compared to 19 mg in non-organic spinach, and 71 mg calcium against 16 mg.....Read more

 

Source web page: Big Think.com


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