Not to long ago there was a lot of concern about antibiotic resistance in humans, but not so much now. However, buying poultry and meat raised on vegetarian feed with access to pastures and without hormones or antibiotics are simple strategies consumers can use to counter global antibiotic resistance, as previously mentioned. This is a natural solution involving food for better health. Here Ellaine Castillo, NaturalNews.com, reflects on eating organic food and reducing the risk of cancer:

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“Organic foods have become increasingly popular over the last few years. However, there are still some people who aren’t convinced that they should shell out a few extra bucks on organic foods. If you’re one of those people, you might start rethinking your decisions now. A recent study published in the journal JAMA Internal Medicine revealed that people who eat more organic food have a lower cancer risk.

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The researchers arrived at this finding by analyzing self-reported data from 68,946 adults in France. Participants accomplished questionnaires where they were asked to rate their frequency of eating commonly labeled organic foods from never, occasionally, to most of the time. Their food intake from 16 different categories was determined in the study. These included fruits and vegetables, dairy, meat and fish, eggs, grains, flour, and bread.

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All of the participants were cancer-free at the beginning of the study, which was in 2009. However, by the follow-up, 1,340 of them had developed the disease. The most prevalent types were breast cancer (459), prostate cancer (180) skin cancer (135), colorectal cancer (99), and non-Hodgkin’s lymphoma (47). Upon analyzing their data, the researchers found that people who ate the most organic food experienced a 25 percent decrease in their overall cancer risk compared to people who ate the least. This was true even after they considered other factors that could affect cancer risk, including smoking, exercise, and socioeconomic status.

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Cancer risk reduction was especially high for lymphoma, which was lower by 76 percent overall and 86 percent for non-Hodgkin’s lymphoma. Postmenopausal breast cancer risk also had a significant reduction of 34 percent.

Pesticide exposure and cancer risk

The primary difference between conventional and organic foods is that the latter are less likely to have pesticide residues.”

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Read More … Article Source: https://www.naturalnews.com/2019-02-17-there-is-a-link-between-eating-organic-food-and-a-reduced-cancer-risk.html

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