Earlier this week a study published in JAMA Internal Medicine showed that eating more organic foods was statistically significantly associated with a reduction in risk of cancer. French researchers reviewed the diets of 68,946 middle-aged French adults by questionnaire, assessing how often they reported eating 16 organic foods. The average time on study was 4.5 years, during which time 1,340 cancers developed. Participants who were in the top quartile of eating organic food were 25% less likely to develop cancer over the ensuing years than those in the lowest quartile. Non-Hodgkin’s lymphoma was 75% less likely in the organic food eaters, and postmenopausal breast cancer was 21% less likely. I’ve…