Study Confirms Going Organic Reduces Health Risks

These studies are particularly interesting because they confirm a number of issues. Non-organic foods contain higher levels of pesticides. Pesticides such as glyphosate are linked to an increased risk of cancer. Organic foods actually reduce the health risks posed by pesticides by reducing the amount of pesticides present in the body. Interestingly, the studies that showed the weakest links between glyphosate and health risks appear to have been manipulated by the EPA and Monsanto, the original patent holder of glyphosate.

Eating Organic Significantly Reduces Health Risks

Glyphosate, the active ingredient in Monsanto’s Roundup herbicide, has made headlines because it’s the most used agricultural chemical in history and because the International Agency for Research on Cancer (IARC) has identified it as a probable human carcinogen.

A meta-analysis of six epidemiological studies published between 2001 and 2018 now adds further weight to such suspicions, showing glyphosate increases the risk of Non-Hodgkin lymphoma (NHL) — a group of blood cancers — by 41 percent in highly exposed subjects.

An obvious answer to concerns about glyphosate exposure via your diet is to switch to organic foods. A study22,23 published in the journal Environmental Research, February 12, 2019, again confirms you can significantly reduce your toxic pesticide load by going organic, and results can be rapid.

On average, pesticide and pesticide metabolite level for neonicotinoids, organophosphate pesticides (OP), pyrethroid, 2,4-D and others (14 compounds in all, representing about 40 different pesticides) were reduced by more than 60 percent, on average, in just six days of eating an all-organic diet.

“We observed significant reductions in urinary levels of 13 pesticide metabolites and parent compounds representing OP, neonicotinoid and pyrethroid insecticides and the herbicide 2,4-D following the introduction of an organic diet.

Read more at articles.mercola.com

 

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