A recent study (printed in the The Journal of the American Medical Association and reported in The New York Times) that followed 70,000 adults for five years, most of them women, found that the most frequent consumers of organic food had 25 percent fewer cancers over the course of their lives than those who never ate organic food. Those who ate the most organic fruits, vegetables, dairy products, meat, and other organic foods had a particularly steep drop in the incidence of lymphomas and a significant reduction in postmenopausal breast cancers.
This latest study supports what we at the Center for Food Safety (CFS) have been advocating all along: choosing organic foods isn’t a lifestyle, but a lifesaver.
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Dexter D Black
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