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| Processing foods disrupts the natural makeup of nutrients and adds chemicals, such as artificial colors and flavors; environmental pollutants, including industrial chemicals and radiation, add toxicity to the finished product. |
| Recent findings have linked many cancers, including lymphoma, sarcoma, leukemia, colon, lung, nose, prostate, breast, and ovarian cancer to the pesticides and herbicides in our foods. 1 The increase in exposure to synthetic chemicals over the past forty years, along with the refinement of our food supply, may be responsible for the increase in cancer and other chronic illnesses. |
| Pesticides interfere with the enzyme systems of insects, many of which are similar to human enzyme systems. Measurements in human and animal tissues have shown that the enzyme systems are adversely affected by pesticides even at very low concentrations. There is no safe lower limit of dosage. Pesticide exposure eventually will result in illness. Preventive interventions must be taken now without waiting any longer for full scientific proof of the magnitude of the long-term effects. |
| Organic food is grown without exposure to chemical fertilizers or pesticides and without the use of growth hormones. Its nutritional quality is much higher than chemically processed food, particularly in trace elements, such as selenium and molybdenum, which are strong anticancer agents. It also nurtures the environment in which it is produced. |
| The healing power of fresh, organic food is more than the sum of its chemical nutrients. It contains many live enzymes released during the sprouting process when the plant is exposed to the sun's energy. We know, for instance, that eating broccoli supplies us with dithiolthiones that trigger the formation of glutathione S-transferase, which in turn prevents carcinogens from damaging a cell's DNA. By eating organic broccoli, we are assured that this process can take place unhampered by the chemical interference of pesticides or growth hormones. We derive vitality by eating foods that are vital themselvesit's as simple as that. |
| Findings from a recent study concur with this view and have demonstrated that commercial foods are likely to be inferior in nutritional content to organically grown foods. Analyses of the elemental content of both organic and nonorganic foods showed that many elements important for nutrition were present in greater amounts in the organic foods and that three potentially toxic elements (aluminum, lead, and mercury), though present, occurred in lesser amounts in the organic foods.2 |
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