Eating Organic Slashes Cancer Risk

Eating Organic Slashes Cancer Risk

Interesting to read an article documenting an observational study led by a team of French government scientists that tracked the diets of nearly 69,000 people for four years. The result that they found was that those who consumed the most organic foods were 25 percent less likely to develop cancer. This is a significant endorsement of the health benefits that one can achieve from choosing organic. 

The study mainly focused on the role that artificial pesticides play in food production on management farms, and just how damaging the use of such pesticides can be for our long term health. Pesticides which are widely used on farms, such as, weed killer glyphosate, are strongly linked to causing several forms of cancer. The use of such pesticides and herbicides are prohibited under organic farming principles. 

It is also not only humans who suffer from the use of artificial pesticides in our food production - with artificial fertilizers also named as the largest polluting source of the earths drinking water.

It’s great to see that organic produce is beginning to receive the plaudits that it deserves - grounded in sound scientific research.