Eating Organic Decreases Pesticide Exposure by Up to 95%
There are plenty of reasons to eat organic - more nutrients, better taste, and a lighter environmental footprint, to name a few. But there's another reason to eat organic that doesn't get the attention it deserves: it could save your life.
In a recent peer reviewed study, four families across the country were fed both an organic and non-organic diet, and the ones who ate all organic saw their pesticide load drop by as much as 95%! (source)
There is significant evidence to show that long term pesticide exposure can cause cancer.
Epidemiologic studies have linked phenoxy acid herbicides or contaminants in them with soft tissue sarcoma (STS) and malignant lymphoma; organochlorine insecticides with STS, non-Hodgkin’s lymphoma (NHL), leukemia, and, less consistently, with cancers of the lung and breast; organophosphorous compounds with NHL and leukemia; and triazine herbicides with ovarian cancer. (source)
The key to decreasing your pesticide exposure and cancer risk? Eat Organic.
The study, lead by researchers at the University of California at Berkeley, examined four families from cities around the U.S. — Atlanta, Baltimore, Oakland and Minneapolis — who were fed both an organic and non-organic diet, each for six days.
The study confirmed our belief that "When it comes to protecting your health, organic is the only choice."
Read more about the study at Max Golberg’s Another Reason to Eat Organic — Decrease Pesticide Exposure by Up to 95%