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You Can Cut Your Cancer Risk by Eating Organic, a New Study Says

Analysis by Dr. Joseph Mercola

A study of more than 68,000 French adults has found that those who ate the most organic food were 25 percent less likely to develop cancer. Specifically, they were less likely to get Non-Hodgkin lymphoma and postmenopausal breast cancer, compared to those who rarely or never ate organic foods, CNN Health said.

Prostate, skin and colorectal cancers also tended to appear less often in the organic food consumers. “Even participants who late low-to-medium quality diets, yet stuck with organic food, experienced a reduced risk of cancer,” CNN said.

Despite what food processors and Big Ag productions want you to believe, the evidence continues to pile up in favor of eating organically if you want to be in better health and live longer. Quite frankly, I don’t think it’s deniable any longer, as choosing organic foods clearly lowers your exposure to pesticides linked to cancer and other health problems.

Organic foods are produced without genetically modified organisms (GMOs) that rely on herbicides and pesticides for their growth. In fact, avoiding pesticides is the No. 1 reason that people say they buy organic. When it comes to herbicides, you need look no further than Monsanto’s Roundup, which a jury recently ruled was the cause of a gardener’s Non-Hodgkin lymphoma, to know that it’s not something you want to consume as part of your daily menu.

Glyphosate, the active ingredient in Monsanto’s Roundup herbicide, also made headlines because it’s the most used agricultural chemical in history and because the International Agency for Research on Cancer (IARC) determined it a probable carcinogen. The Canadian Food Inspection Agency also revealed that nearly 30 percent of the more than 3,000 foods they tested contain glyphosate.

Unfortunately, the latest pesticide residue report released by the U.S. Department of Agriculture (USDA) found that about 85 percent of more than 10,000 samples of produce contained pesticide residues. This is one reason the Environmental Working Group (EWG) works tirelessly to provide you with reports on which foods contain the most residues.

On the EWG’s most recent report, strawberries were still the “dirtiest” of the EWG’s Dirty Dozen list of contaminated foods. If your budget prevents you from buying organic food 100 percent of the time — or there’s not an adequate selection in your area — it’s useful to know which foods to prioritize over others, and this list helps immensely in that regard.

From grapes to cherries, tomatoes, potatoes, celery and more, the foods on the EWG’s list serve as a warning to know when to search for that organic label. On the flip side, EWG also has a “Clean 15,” which includes avocadoes as No. 1, with pineapples, honeydew melons, broccoli, cabbage and asparagus among those on the list.

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