In addition to being good for the environment, bio protects many diseases and cognitive disorders. Cancers, obesity … Here are 5 points how to eat products from organic farming is good for the body and the head.
Organic food has real health benefits. In particular, it protects …
It is proven, eating organic decreases the risk of developing certain cancers. Evidenced by a recent British study of 623,080 women, who found a 21% reduction in the risk of non-Hodgkin’s lymphoma (a cancer of the blood) in those who often eat organic food. In 2013, an Inserm expert opinion suggested effects against prostate cancer.
Where do these effects come from? Simple: it’s not that organic products have “magical” properties, it’s just that they have a low content of pesticides, some of which are classified as probable carcinogens. By default, organic proves their harmfulness.
At least one allergy has been documented, since a Dutch study of 2,764 mothers and babies showed that exclusive consumption of organic dairy products during pregnancy and childhood was associated with a 36% reduction in the risk of eczema at the age of 2 years.
Organic could well protect against overweight, obesity and type 2 diabetes. A French study conducted in 2017 on 62,000 friendly people showed a lower risk of overweight and obesity – by 23% and 31 % – among large organic consumers.
… cognitive impairment
We now know that pesticides – banned in organic farming – have harmful effects on children’s cognitive development. Three large American studies have shown that the exposure of mothers, during pregnancy, to certain insecticides was associated with delayed psychomotor and mental development during the first 7 years of life, lower IQ and an increased risk of attention disorders. Eating organic therefore prevents these risks.
… antibiotic resistance
This is one of the advantages of organic farming: it drastically limits the use of antibiotics. Because their intensive use in traditional farms, to avoid the spread of animal diseases, is an important factor in the appearance of bacteria resistant to antibiotics in men who eat their meat.