Ways Eating Organic Can Cut Your Cancer Risk
A diet rich in fruits and vegetables, whether organic or not, is the gold standard in cancer prevention. However, new studies show that eating primarily from organic farming further reduces the likelihood of developing cancer.
A study published in JAMA Internal Medicine followed the diet of almost 70,000 French adults for five years and found that eating primarily organically significantly reduced the risk of certain types of cancer.
The study participants were divided into three groups: people who never eat organic food, people who eat it occasionally, and those who eat organic food most of the time. Over the course of five years, those who ate organic food most of the time were more likely to develop cancer.
Eating organic appears to be particularly protective against non-Hodgkin’s lymphoma and post-menopausal breast cancer. The risk of skin and breast cancer decreased by 1/3, and the researchers also found a reduction in prostate, skin, and colon cancer. While this is only the beginning of research into this connection, there are 6 reasons why eating organic could help you avoid cancer.
The Environmental Protection Agency swears that the pesticides they have approved (in certain quantities) are safe for human consumption. But many of these chemicals are never digested by the body, but increase in concentration in our adipose tissue throughout our lives. There are over 600 active chemicals registered for agricultural use in the United States, some of which have been banned in Europe because they are very dangerous.
Studies have shown that cancer rates are higher in farmers who use pesticides on their plants, especially leukemia, non-Hodgkin’s lymphoma, multiple myeloma, soft tissue sarcoma, and cancers of the stomach, skin, and brain, lips, and prostate.
Occupational exposure is clearly a risk factor. Exposure to pesticides in the home also appears to increase the risk of cancer in children. Damage can come from prejudice, sperm, or the uterus.
2. Growth hormones
In another massive risk to your children, beef made in the U.S. is often heavily fortified with growth hormones. Practice increases the amount of meat in the animal, but is associated with an increased risk of reproductive and childhood cancer.
The risk is higher in men, with a 60% increase in the incidence of prostate cancer and a 59% increase in testicular cancer.
The FDA and USDA insist that hormone residues in meat are within “normal levels” and waive all requirements to assess residue levels. Independent studies have found that the meat content of cows that have been deliberately treated with growth hormone is at least 20% higher than normal. It is no coincidence that the cancer rate in children has increased by 38% since 1975.
Many non-organic farms keep feeding their cattle antibiotics even when they are not sick. The aim is to reduce the likelihood that a sick animal will spread the disease and destroy an entire herd.
This is a real risk, but the indiscriminate use of antibiotics carries a higher risk. Excessive exposure to antibiotics has been linked to several autoimmune diseases that contribute to a weak immune system and leave the door open to cancer.
This is not just speculation. The International Journal of Cancer has published a study that shows a link between regular use of antibiotics and the risk of developing certain types of cancer. The most common are breast, lung, prostate and colon cancer. Choose organic meat and dairy products so that you only take antibiotics when you really need them.
4. Genetically modified foods
Members of the baby boomer generation like to remember a slogan that the DuPont company used from 1935 to 1982: “Better life through chemistry.”
The phrase is still used today to marvel at the wonders of scientific advances, but not all advances are good, and we must be prepared to do extensive testing before making a decision. Genetically modified organisms are a perfect example.
GMOs are plants or animals that are created in a laboratory by inserting genes of one species into another to improve certain desired properties. In terms of products, this tends to make plants more resistant to pesticides, diseases, and transportation difficulties.
Sometimes the goal is even to improve the nutrient content