Are you accepting hazardous chemicals as condiments?

We live in a polluted world, so it’s no surprise that there are many pollutants in our food. It’s like they’re the new ‘condiment.’

Plus, there are the growing concerns about the long-term health consequences of GMO foods.

So, like a broken record I have to say… if you’re not already choosing organic produce to avoid these threats, you really should be. But let me give you one more reason to seriously consider it…

A study at Newcastle University in England has found cadmium, a chemical linked to serious health complications, in our food.

What kind of serious complications are we talking about here? Well…

The EPA considers cadmium to be a probable human carcinogen (cancer-causing agent) and has classified it as a Group B1 carcinogen. And the best way to avoid it at mealtime is to eat organic food when at all possible.

The English researchers reviewed more than 340 studies involving the nutrients and contaminants in conventional (non-organic) and organic foods. It clearly shows that organic produce contains much less cadmium.

In their detailed research, the Washington State team used what are called meta-analysis techniques to highlight the differences between organic and conventional foods. The study shows that although research done more than five years ago found little difference between organic and conventional food, better, recent methods that are more reliable now clearly show that there are significant nutritional and contaminant differences between these food types.

“This study is telling a powerful story of how organic plant-based foods are nutritionally superior and deliver bona fide health benefits,” says researcher Chuck Benbrook.

The research concludes that conventional fruits and vegetables contain twice as much cadmium as organic crops. The scientists believe that the fertilizers that are applied to non-organic crops are increasing the amount of cadmium taken out of the soil by plant roots. They are concerned that the higher levels of cadmium in conventional food could be a serious long-term health risk.

The biggest argument I hear from people about switching to organic produce is cost. One thing to keep in mind is that certain fruits and vegetables tend to absorb more pollutants than others. The Environmental Working Group (EWG) keeps an updated list that advises what produce should always be chosen from the organic section at your grocer, and which ones carry a lower threat of contamination.

If you follow their guidance, you can save a little money by only buying the worst offenders as organic.

My friend and EHO writer Margaret Cantwell also has some cost-saving tips on eating healthy without breaking the bank.

But the real cost you need to consider is the impact on your health. A little extra at the grocery store could equate to a lot less at the doctor’s office.