Chemicals In Our Food

They are there, even where you do not think they are! Chemicals are everywhere in your food, and even your organics have chemicals where you don't think they do!

What they do in the food, they do in your body.

Here are just a few of the sources of chemicals:

  • Artificial coloring.
  • Artificial flavorings.
  • Chemical anti-caking agents, emulsifiers, texture enhancers, etc.
  • Preservatives. Oh, they are where you know they are, but they are also where you DON'T know they are. In virtually all baked goods, canned goods, dry goods, etc. Designed to prevent growth of living cells.
  • Preservative coatings on produce (check the apple boxes, and other fruit boxes - they have a label that you never see on the fruit in the bins in the grocery stores).
  • Detergents. Even some organics (gala apples and sprouts, for example) have detergents on them, which you can taste, and which go all the way through the food. Designed to kill bacteria (and hence, fast growing cells).
  • Sprout inhibitors. Used to delay breakdown of fruits, and vegetables. On almost all root vegetables, and many other produce items. Designed to stop growth of living cells.
  • Chlorine. It does not require labeling. It is in baked goods, canned goods, dried goods, and fresh foods. If the water is not labeled as "filtered", you know it has chlorine, and even some that IS labeled as filtered has chlorine. Fruits and veggies are dipped in it to disinfect them. It is in your water (if you have municipal or community water, it is in there, legally required to be), and it is in the water that is spraying your produce at the grocery store. It is in the water that your Farmer's Market produce is washed in as well. It does not evaporate completely, some of it absorbs into the food. Chlorine can also come through milk, when given to animals.
  • Pesticide Residues in food, and Pesticide residues in meats (animal feed is typically treated with pesticide, which the animals ingest).
  • Plastic leaching into foods. Plastics leach chemicals, including chlorides, into your foods. Even BPA and phtalate free plastics still leach. Now... HOT plastic leaches more than COLD plastic. So frozen foods packaged in plastics have the least, and hot foods packaged in plastic have the most. Yeah, guys, this IS an issue. I am VERY allergic to plastics, and cannot handle hot foods or foods that were hot packed in plastic containers (face swells, lungs close, not pretty). Non-stick coating on cookware (other than ceramic), or plastic cookware designed for use with hot foods,  is the worst for this.
  • Herbicide residues in food. This is generally minimal. The things put in food AFTER harvest are far more dangerous than those put on it before hand.
  • Medicine residues in food. Antibiotics, and other medications used with livestock.
  • Chemical forms of vitamin and minerals, added to "enriched" foods. The body does not use them the same as natural sources, some have harmful side effects or build up harmful metabolites.

There are more, I am sure. And you can't eliminate them all, but knowing where they are can help you isolate what it is you are reacting to, and you can then work on the things that are worst for you.

Otherwise, work on what you CAN control, and trust that your body can handle more than you think it can.



The information on this site is presented for informational purposes only, and consists of the opinions and experiences of the site authors. It is not to be construed as medical advice or to be used to diagnose or treat any illness. Seek the assistance of a medical professional in implementing any nutritional changes with the goal of treating any medical condition. The historical and nutritional information presented here can be verified by a simple web search.




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