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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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Every day Global Good News documents the rise of a better quality of life dawning in the world and highlights the need for introducing Natural Law based—Total Knowledge based—programmes to bring the support of Nature to every individual, raise the quality of life of every society, and create a lasting state of world peace.



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