Most of us are exposed to toxins on a daily basis, through the air we breathe, the products we use, and the foods we eat. Many of the food-related toxins we absorb come from the produce that we eat. Many non-organic fruits and vegetables are genetically modified (GMOs) and are treated with synthetic pesticides. These toxic chemicals enter our bodies, accumulate over time and can cause a variety of illnesses, including cancer. Organic produce is free of these chemicals and also more nutritious and more flavorful as a result. We think this excerpt from one of our favorite nutritional genomics books sums it up nicely:
"Our cells are extremely sensitive to the specific nature of the chemicals messages we send them every time we eat. By altering the blends of nutrients (or toxins) in our food, we can actually control whether our cells function normally, or convert to fat, or turn cancerous." – Catherine Shanahan, M.D., Author of Deep Nutrition.