If you read MASSAGE Magazine then you know that we run a nutrition column in every issue. “Good Eats,” written by certified nutritionist and massage therapist Erin Zimniewicz-Williams, offers insight into using food and supplements for optimum health.

The April installment is headlined “Why Buy Organic?” In it, Erin focuses on the benefits of eating food that hasn’t been treated with herbicides, fungicides and pesticides.

Today I ran across a news story that reinforced my own commitment to organic food—not just produce, although fruits and veggies are the food items most heavily treated with chemicals in the world of conventional farming.

Headlined “Family study bolsters link between pesticides and Parkinson’s,” the article noted, “For the first time, the association between Parkinson’s disease and exposure to pesticides has been shown in patients with the neurological disorder compared with their unaffected relatives, according to a study in the online open access journal BMC Neurology.”

If you needed more evidence to convince yourself to go organic, perhaps this is it. With big chains like Whole Foods and Safeway offering organic produce and packaged food, none of really have an excuse to keep eating less-healthy food. (Although I’m a proponent of supporting the “little guy” rather than big-box stores.)

According to the National Parkinson Foundation’s Web site (www.parkinson.org): “Parkinson disease is a brain disorder. It occurs when certain nerve cells (neurons) in a part of the brain called the substantia nigra die or become impaired. Normally, these cells produce a vital chemical known as dopamine. Dopamine allows smooth, coordinated function of the body’s muscles and movement. When approximately 80% of the dopamine-producing cells are damaged, the symptoms of Parkinson disease appear.”

What else could the chemicals put on and into our produce (and hormones, in meat) be creating in our bodies? I suggest we not wait to find out.