Reducing Dietary Exposure to Harmful Chemicals

Living in America in this day and age, it is impossible to avoid all harmful chemicals. Of the 85,000 chemicals that are registered under the U.S. Toxic Substances Control Act, most have had little to no health and safety testing. Obesity, metabolic syndrome, diabetes, cardiovascular disease, Alzheimer’s, Parkinson’s, cancer, and fibromyalgia have all been linked to chemical exposure.

 

Top Ten Categories of Toxic Chemicals:

1. Heavy Metals, including lead, mercury, arsenic, cadmium, and aluminum
2. Polycyclic Aromatic Hydrocarbons (PAHs)
3. Plastics (Phthalates)
4. Phenols, particularly bisphenol A (BPA)
5. Organochloride Pesticides (OCs)
6. Organophophate Pesticides (OPs)
7. Polychlorinated Dibenzo-Dioxin & Furan (Dioxins)
8. Polychlorinated Biphenyls (PCBs)
9. Polybrominated Diphenyl Ethers (PBDEs)
10. Polyfluorinated Compounds (PFCs)

 

How to Reduce Dietary Exposure:

1. Choose organic animal products such as dairy, eggs and meats.
2. Choose cooking methods that are low-char and that allow animal fats to drip away, such as steaming.
3. Consult local wildlife agencies before eating freshwater fish.
4. Never eat farmed salmon, avoid eating larger carnivorous fish and use the Environmental Working Group (EWG) Good Seafood Guide.
5. Use glass, ceramic, or stainless steel containers for heating and storing hot foods.
6. Avoid plastic water bottle, travel mugs and bladder-style hydration reservoirs and do not wash plastic food or beverage containers under high heat.
7. Avoid using vinyl cling wrap and only buy canned foods that are BPA-free.
8. Avoid high-fructose corn syrup, rice syrup and processed foods containing BHT, BHA, benzoate, sulfites, and artificial colorings and sweeteners.
9. Choose local, seasonal, and organic produce whenever possible. Wash all fruits and vegetables using mild additive-free soap and clean water.
10. Choose organic versions of the EWG “Dirty Dozen” list of high pesticide produce.