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For many toxic chemicals, what you eat may be a major source of exposure. What good is eating a bowl full of steamed veggies if they are laden with pesticide residues. And cooking healthy foods in nonstick cookware and plastic appliances defeats the purpose of healthy eating.
So, to really detox your diet, you need to be aware that the toxins in your food come from a variety of sources. These include:
Healthy eating includes lots of fruits and vegetables. But exposure to pesticide residues on produce is a health concern.
Every year the USDA conducts sampling of produce and water to test for pesticide residues. In its most recent report it found pesticide residues on 53% of the produce tested. The samples were washed before they were tested. The FDA, which also does annual sampling, found pesticide residues on 63% of fruits sampled and 39% of vegetables tested.
For solutions to reduce
your exposure to pesticides check out the article Pesticides on Fruits and
Some toxic chemicals are intentionally added to the food you eat, like preservatives and dyes. Some come from contaminants in soil and water, like arsenic in rice and mercury in fish.
Especially brown rice. It usually contains high amounts of arsenic because it easily absorbs it from the water-logged soil it’s grown in.
This toxic chemical is classified as a Group 1 carcinogen, and is known to cause skin liver, kidney, and bladder cancer.
Researchers have also found that it affects your gut health. Because when you ingest arsenic it harms your gut bacteria by killing off some of the good bacteria and increasing the bad.
rice, brown rice syrup, rice milk and rice pasta are sources of exposure. These
products are often labeled as gluten free.
Some of the contaminants are Persistent Organic Pollutants (POPs). This name comes from the fact that these types of chemicals resist being broken down, either in your body or the environment. They also dissolve easily in fat.
Examples of POPs include the long ago banned pesticide DDT, PFCs (the chemicals that make things stain and stick resistant), flame retardants and (PCBs)polychlorinated biphenyls.
Because your body can’t detox them and excrete them, POPs love to hang out in your body fat and the body fat of the animals you eat. When you eat animals (meat and dairy), the POPs in their body fat become your POPs.
POPs can linger for years in your fat, giving them plenty of time to make you sick. And some POPs can trigger chronic inflammation in your body.
Next time you’re at the grocery store consider how the food you’re buying is packaged. Some packaging can transfer toxins into our food. Can linings, plastic food containers and stain resistant packaging are all sources of toxins.
Bisphenol A, or BPA is not just used to make plastics. It is also used to make epoxy coatings that line most of the 131 billion food and beverage cans made in the U.S. annually. We now know that BPA leaches out of these containers and causes a variety of health issues, including endocrine disruptioncancer and reproductive problems.
Even if some of your cans are labeled BPA free, they may not be any safer. Many BPA substitutes are found to be just as toxic as the original. For example, some cans are lined with polyvinyl chloride (PVC).
PVC is made with the carcinogen vinyl chloride and a slew of additives that may leach into your food, These include phthalates, organotins, lead, cadmium, chlorinated and brominated flame retardants, and even BPA.
Polyethylene terephthalate (PET) is the plastic of choice for condiments, salad dressings and a bunch of other food products. This was once considered a very stable and safe plastic. However, several studies conducted since 2007 are finding that PET is a source of endocrine disrupters, primarily antimony and phthalates.
Toxic chemicals easily leach from plastic into your food and water. And don’t forget about all those plastic jugs of water that you lug home from the store every week.
Studies have shown that plastic food and water storage containers, bags and wraps, even those considered BPA-free, release chemicals that can disrupt your endocrine system by messing with your hormones.
And how much leaches depends on temperature. Putting hot leftovers into a plastic container or heating things in the microwave in plastic are BIG NO NO’s.
Some food packaging, such as microwave popcorn bags, are treated with chemicals called fluorotelomers. These chemicals are a part of a class of chemicals that are used to make things stain and stick resistant called perfluorinated compounds (PFCs).
Study after study found the breakdown products of fluorotelomers (PFOA and PFOS) migrate into food. Study after study has also found numerous health effects from exposure to PFOA and PFOS.
Non toxic cooking is about the cookware you use to prepare your food to reduce your toxin exposure.
Toxins emitted from cookware come primarily from non-stick surfaces. Nonstick cookware contains perfluorinated compounds (PFCs), a class of chemicals that are used to make things stain and stick resistant. Studies have shown that significant amounts of PFCs are released under normal cooking temperatures from items that are nonstick.
These PFCs hang out in your body fat for years and are linked to cancer, liver, kidney and immune system damage, high cholesterol, hypothyroidism, obesity and reproductive problems.
Before it was banned in 2015 nonstick cookware, like Teflon, was made with PFOA (perfluorooctanoic acid). This has been replaced with PFBS, a chemically similar sister to PFOA. This probably breaks down into PFOA. In other words, the newer versions of PFCs that are replacing the older ones, are also hazardous to your health.
Silicone is another type of nonstick cookware that's becoming more popular. It's supposed to be stable, inert and able to withstand high temperatures.
However the handful of studies conducted on it's safety found that at normal cooking temperatures chemicals migrate from silicone cookware into food.
For solutions for avoiding PFC’s in cookware check out Non Toxic Cookware.
Toxins emitted from small appliances come from two main sources: non-stick surfaces and plastic parts.
Non-stick - Non stick coatings (made with PFC’s), whether in cookware or small appliances, pose a health risk. Studies have shown that significant amounts of PFCs (in the form of PFOA) are released under normal cooking temperatures from items that are nonstick.
Plastic parts - The plastic components in small appliances are made with or include polycarbonate plastic, because it is strong and almost shatter-proof. But we know polycarbonate plastics contain BPA. Some appliances also include PVC so there is a potential for exposure to plasticizers, which are used to make PVC soft and flexible. Other types of plastics that may be in small appliances include polypropylene (PP), polystyrene (PS) and acrylonitrile butadiene styrene (ABS).
While the selection is a bit limited there are non toxic solutions for steamers, coffee makers, toaster ovens and electric grills.
If you’re going to go to all the trouble to prepare healthy, organic meals in non toxic cookware, don’t blow your efforts by storing your leftovers in plastic.
Food storage containers are made from polycarbonate and polycarbonate replacement plastics (aka BPA-free). Plastic wraps and bags are made from either polyvinyl chloride (#3 PVC) or low density polyethylene (LDPE, #4). Studies have shown that plastic food storage containers, bags and wraps, even those considered BPA-free, release synthetic estrogen that can disrupt your endocrine system.
Stainless steel and glass containers and cloth bags are great non toxic food storage options.
Consuming lots of veggies, whole grains and lean proteins is a vital part of being healthy and staying healthy. Reducing your exposure to the toxins in food that can enter anywhere from farm to table may be just as important for protecting your health.
What do pesticides, pills and PFCs have in common? They can all be found in your drinking water, whether it comes from a public water supplier or a private well.
And what do you get from the same sources all day every day? - Your drinking water. Which means, depending on what’s in your water, long-term exposure to some dangerous chemicals. And exposure to drinking water toxins is linked to everything from cancer and diabetes to heart and thyroid disease.
Common contaminants found in your drinking water include microorganisms, nitrates and nitrites, arsenic, heavy metals, PFCs, and pesticides.
These toxic chemicals get in your drinking water from a bunch of different sources. Everything from manufacturing, fracking, farming and sewage treatment plants, to runoff from urban and suburban areas can impact water quality.
The process of cleaning up your water, which uses chlorine or chloramine, also creates toxins called disinfection byproducts. Cancer-causing nitrosamines are an example. The dirtier the source water the more disinfection products are formed.
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