I am so glad I found the AntiCancer Lifestyle Program. This is an amazing idea and gift. Our son-in-law at 39 has glioblastoma. After surgery, chemo, and radiation we hope, no relapse. Hope, however, is not a plan. My wife and I are changing to help him change.”

“My patients respond to the Anticancer Lifestyle Program in a way I find unprecedented in 30 years of Radiation Oncology practice. It helps them feel that we are caring for them, and not just delivering cancer treatment.”

“If you are a Human Resources or wellness professional looking to take your employee health and well-being strategies to the next level, the Anticancer Lifestyle Program is unrivaled. The feedback has been overwhelmingly positive. Offering this course to all of our employees really underscores how much we care about them and their loved ones.”

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Large French study finds that high organic food consumption associated with lower cancer risk

A study published in JAMA Internal Medicine found that, in a study of 68 946 French adults, a significant reduction in the risk of cancer was observed among high consumers of organic food.  In the study, those who ate more organic produce, dairy, meat and other products had 25 percent fewer cancer diagnoses overall, especially of lymphoma, non-Hodgkin lymphoma and breast cancer.

Read an article about the study here.

Among the environmental risk factors for cancer, there are concerns about exposure to different classes of pesticides, notably through occupational exposure.3 A recent review4 concluded that the role of pesticides for the risk of cancer could not be doubted given the growing body of evidence linking cancer development to pesticide exposure. While dose responses of such molecules or possible cocktail effects are not well known, an increase in toxic effects has been suggested even at low concentrations of pesticide mixtures.5

Organic food standards do not allow the use of synthetic fertilizers, pesticides, and genetically modified organisms and restrict the use of veterinary medications.11 As a result, organic products are less likely to contain pesticide residues than conventional foods.12,13