My grandmother was born in 1889 and lived to the ripe old age 92. She died of natural causes and had no cancer in her bones. For most of her life, the food she ate was essentially organic. For it was only after WWII, around 1945, that we began applying chemicals used in war to our fields and furrows.
Could her all-organic diet have contributed to her long and healthy life?
A new study suggests that just may be the case.
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