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Can eating organic food lower your cancer risk?
by Roni Caryn Rabin
The New York Times Translate This Article
23 October 2018
On 23 October 2018 The New York Times reported:
People who buy organic food are usually convinced it's better for their health . . . But until now, evidence of the benefits of eating organic has been lacking. Now a new French study that followed 70,000 adults, most of them women, for five years has reported that the most frequent consumers of organic food had 25 percent fewer cancers over all than those who never ate organic.
Global Good News service views this news as a sign of rising positivity in the field of health, documenting the growth of life-supporting, evolutionary trends.
Those who ate the most organic fruits, vegetables, dairy products, meat, and other foods had a particularly steep drop in the incidence of lymphomas, and a significant reduction in postmenopausal breast cancers.
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