Tera Graham | WakingTimes
From hormones to pesticides to preservatives to flavorants, there are literally thousands of different contaminants that can make their way into your food and beverages. Some are put there on purpose, to improve taste, texture, or longevity, while others seep in without producers’ or consumers’ awareness or consent. Yet, no matter where toxins come from and what they do to your body, you can be sure they are in your groceries for good.
No one likes the idea of ingesting toxins, but unfortunately, at this stage in industrial food production, there are virtually no effective preventative measures producers and consumers can take to avoid contaminants in their food and beverage. Still, it is possible to lead a long, healthy life, even as you take in daily toxins. By understanding and accepting toxins and employing a few smart detoxification practices you can avoid the worst effects of toxin-laden food and drink.
Toxins Are Everywhere, All the Time
You should be well-aware that toxins are everywhere. In cities, pollutants like diesel exhaust, formaldehyde, particulates from cigarettes and coal factories, and so much more saturate the air, and the water is hardly better, with evidence of arsenic, lead, mercury, sulfur, and complex chemicals throughout the nation’s supplies. Save only the deepest, wildest natural spaces, there is no place free from toxic contamination.
However, it is not just humans that need air and water to survive; the plants and animals we rely on for food breathe and drink from the same sources, and thus they take in the same toxins as we do. Given the pervasive pollution of air and water, it is impossible to believe that our food fails to absorb toxins. In fact, our food may be even worse-off than humans, as agriculture tends to draw from even more intensely contaminated wells of sustenance, and few agencies attempt to regulate what and how our food receives nutrition.
Natural and Organic Isn’t Toxin-Free
Most people, fearing the detrimental effects of toxins, purchase only the foods that proudly display certain allegedly healthy labels: organic, non-GMO, naturally grown, and others. However, there is absolutely no guarantee that these foods lack contaminants; in fact, many of these farming practices fail to protect against even the most harmful of toxins, and some even contribute more powerfully to environmental pollution.
For example, one study monitoring the effects of fertilizers found that employing manure fertilizers, as organic farms do, leads to dramatically more nitrogen in groundwater, which makes the water deadly. Another study discovered that conventional farms produce far fewer greenhouse-gas emissions than organic farms, likely because conventional farming is so much more efficient. Perhaps most importantly, nearly every study on nutritive value concludes that organic and conventional produce are essentially identical ― except when manure causes organic food to contain more toxins. Therefore, even “natural” food choices contain contaminants that are dangerous to your health.
Immune Systems Need Assistance
You can protect yourself against the toxins your body does encounter by improving your immune system in these simple ways:
- Sleep more. A full seven to nine hours of sleep every night is the best immunity booster.
- Exercise more. Immune systems need physical strength to combat toxic invaders.
- Drink tea. Certain infusions serve to aid the body’s natural filtration system, the liver.
- Take vitamins. Vitamins C and E as well as beta-carotene and zinc bolster immune responses.
- Relax. Stress hormones negatively impact immune system functionality.
- Be clean. Washing your foods can free them of some of the worst toxins, and keeping your hands and boy clean allows your immune system to focus on food-borne contaminants.
There Are Low-Toxin Choices
While it is unlikely you will ever take a bite that is entirely free from toxins, there are plenty of well-known and easily accessible foods that contain lower-than-average levels of contaminants. Here are some fast tips to navigating the supermarket’s most and least toxic foods:
- Avoid: apples, bell peppers, blueberries, celery, cherries, peaches, potatoes, and strawberries.
- Accept: avocados, asparagus, cabbages, eggplants, honeydew melons, mangos, onions, and sweet potatoes.
- Avoid: farmed or Atlantic salmon, mackerel, tuna, lobster, halibut, snapper, and Chilean bass.
- Accept: Alaskan salmon (often labelled as King/Chinook, red/sockeye, silver/Coho salmon), clam, ocean perch, tilapia, sole, and catfish.
- Avoid: soybean oil, corn oil, canola oil, and sunflower oil.
- Accept: avocado oil, coconut oil, extra virgin olive oil, and almond oil.
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