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Research Finds Eating Organic Food Significantly Lowers Risk Of Cancer

NEWS

Research led by the Sorbonne University in Paris has found that eating organic food can significantly lower your risk of developing cancer.

COMMENT

With scientific research increasingly confirming the health benefits of organic food, it is only the multi-trillion-dollar chemical industry and its stakeholders who are still pretending that eating food sprayed with toxic pesticides isn’t harmful to our health.

Nutritionally speaking, the benefits of organic food are already beyond dispute. In 2014, in what was arguably the most comprehensive analysis to date, an international team led by Professor Carlo Leifert from Newcastle University in the UK found it contains up to 69 percent higher levels of key antioxidants than regular food, as well as lower levels of toxic metals and pesticides. Based on an analysis of 343 peer-reviewed studies from around the world, Leifert’s findings destroyed the myth that organic food is supposedly indistinguishable from that produced using pesticides.

Other studies back up Leifert’s work. For example, a review published in 2009 by the French Food Agency AFSSA showed that organic food contains higher levels of minerals, such as iron and magnesium, as well as more antioxidants. Similarly, a study published in 2007 found that organic carrots, apples, and peaches contain increased amounts of vitamin C and flavonoids. Scientists analyzing organic tomatoes have repeatedly made comparable findings and confirmed they have more vitamin Cphenolic compounds and flavonoids than their conventionally grown counterparts.

To learn how to grow and harvest your own supply of essential micronutrients, you can now download chapters from Mirja Holtrop’s Organic Gardening book for free on our website! A beautifully illustrated book published by our Foundation, it can teach you how to improve your health by creating your very own organic garden – even in a small space!

Read article at fruitnet.com (UK)
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