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The New York Times this morning reports on a new study from France concluding that “the most frequent consumers of organic food had 25 percent fewer cancers over all than those who never ate organic. 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.”

The story notes that the numbers surprised even the study’s authors, and that some outside experts say that the evidence is not enough to change basic dietary advice - that cancer prevention is aided by higher consumption of fruits and vegetables, regardless of whether they are organic.

The study, the Times points out, “was paid for entirely by public and government funds,” and not by organic interests.
KC's View:
I’m hardly a dedicated organic consumer, but I have to admit that as I get older, three things are happening. First, I try to eat less crap in general - life is too short to eat lousy food (or drink lousy beverages). Second, I try to eat more fruits and vegetables. And third, I find myself choosing more organics, simply because it seems to make sense.

It’s all part of trying to take better care of myself, and even if this study is not entirely conclusive, it seems to point in a direction where the road will be longer and more pleasurable.