Eating Organically

Eating organically reduces your risk of cancer by 25%. You are 73% less likely to develop non-Hodgkin’s lymphoma. Women are 21% less likely to develop post-menopausal breast cancer. In fact eating organic is even more important than the quality of food, so even eating organic ready to eat meals you are less likely to develop cancer than those who rarely eat organic.

French researchers from the Institute of Health and Medical Research listed 16 organic products including fruits, vegetables, meat, fish, vegetable oils and dietary supplements tracking how often a group of 68,946 adults ate them. Over the 54 months the group were tracked 1340 cases of cancer were recorded, the most prevalent being breast cancer with 459 cases diagnosed, prostate cancer with 180 cases, skin cancer with 135 cases, colorectal cancer with 99 cases and non-Hodgkin’s lymphoma with 47 cases.

Organics are absorbed better
60% better in fact. Organic meat and milk have 50% more omega-3 fatty acids which can lower risks of heart disease. Organic milk contains more linoleum acid , higher levels of iron, Vitamin E and carotenoids. All accounted for by higher levels of grazing and foraging by cattle organically raised. Inorganic cattle are fed grain. Weird eh?

Organic fruit and vegetables have higher levels of antioxidants.

What happens if you don’t
Then your poor benighted body has to contend with pesticides, nitrates, toxic metals, antibiotics and the hormones injected into most animals. Mind you there is no guarantee that windblown toxins won’t contaminate soil and therefore permeate organically raised produce. So I scrub my organic produce with a soft vegetable brush and soak them in water with a generous dash of organic apple cider vinegar for 10 minutes to remove any inadvertent chemical residue.
So pay the extra for your organic shopping for the state of your health! The more of us who do the more prices will eventually fall.