“A new study shows that US families consume a cancer-linked chemical, glyphosate, in their food. The good news is that going organic rapidly reduces its levels.” [Source: theguardian.com]
Research is increasingly showing that switching from conventionally grown fruits and vegetables to produce grown organically, even just for a few days, significantly reduces levels of pesticides in the body.
A study published in 2015 examined 40 children between 3 and 6 years of age. Conducted by researchers in the United States, the study found that an organic diet quickly lowered the levels of several pesticides by between one-quarter and one-half. Consistent with other research reporting similar findings, there is now a long line of scientific evidence confirming the health benefits of organic food.
Nutritionally speaking, the benefits of organic food are now well known. In 2014, in what is 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 more 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 nutritionally indistinguishable from that produced using pesticides.
To learn more about scientific research confirming the health benefits of organic food, read this article on our website.