Intro

I remember the summer I spent with my grandparents. The tomatoes we were eating from our family garden were big, but not perfect. In most cases, they were not symmetric but boy, how GOOD they smelled. They were so tasty I would eat them like an apple. For me, it  will always remain the “real” smell and taste of a tomato. Turns out, that IS how a real tomato should taste and smell.

 

Years later, my friend and I were at a fancy restaurant celebrating her promotion. Amongst others, we had tomato salad. It was perfect. The red color looked like it’s ready to burst, with not one imperfection to be found on the peel. It didn’t smell like the “real ones” at my grandmother’s, but then again, perhaps it is a different kind. I took a bite - it was tasteless, watery-like with a tinge of tomato taste in the background. Out of curiosity, I asked my friend if she found anything strange with her salad. “It’s a perfect tomato like I am used to”, she replied.

That’s when it hit me - she never lived in the country, so she doesn’t even know what a real tomato tastes like. To my remark that it looks and tastes a bit artificial, she replied with a smile “You’re nuts, a tomato is a tomato.” As she was on diet, another argument came about: Organic   or not, it has the same number of calories, and a diet is all about the math, right?”

Turns out, math is one small part of it. And about the only thing organic and conventional have in common. Can you imagine thinking you’re eating healthy but having the effect of eating cardboard in the best case?

 

Turns out organic tomatoes contain 79% and 97% higher levels of antioxidants quercetin and kaempferol. Being valued for preserving the health of our DNA, they are linked with preventing infections and inflammation. They are also linked with lowering the risk of getting cancer.

 

A study by Washington State University shows organic lemonade contains ten times (yes, that’s 10000%!) more eriocitrin (an antioxidant) than a glass of its conventional counterpart. Why do we need eriocitrin? It helps to prevent oxidative stress and free-radical damage to our cells. It also decreases “bad” LDL  and VLDL cholesterol levels.

 

Lutein is another antioxidant with anti-inflammatory properties. In particular, lutein is known to improve or even prevent age-related macular disease, the leading cause of blindness and vision impairment. Blueberries are often recommended as a source of lutein. Yet, the content of lutein in conventional blueberries can be between 10 and 100 times less than in organic ones.

 

Organic fruits and vegetables can deliver 40% higher antioxidant activity.

Alongside antioxidants, vitamins are the reason why public health experts want us all to eat more fruits and vegetables.

 

As far as vitamins go, facts are discouraging even before we talk about organic and conventional food. USDA trend data on garden crops from 1950-1999 show a decline in protein, calcium, phosphorus, iron, vitamin A, riboflavin, and vitamin C up to 35%. That’s not all.

 

Pesticides, herbicides, and fungicides block a plant’s ability to manufacture antioxidants. One of them is phytonutrients. Without them, plants are handicapped and too weak to fight off pests. Proof? Scientists found higher concentrations of vitamin C, vitamin E, and other antioxidants in organic foods. Organic farmland builds up important nutrients. That's done by feeding the soil, emboldening the plants to naturally defend themselves. Most likely organically grown fruits developed more antioxidants. That gives them defense and repair mechanisms against insects when grown without the use of pesticides. So why do we use pesticides?

 

Pesticides are used as a cheaper alternative to enriching the soil in a natural way. That means higher yields, faster growth, and sometimes, even more, harvests a year, which means more profits for the farmers. Agencies want them to have higher production. The government wants them to pay more taxes, which comes with more efficient production.      At the same time, they have a longer shelf life and are cheaper.

 

Let’s look back at our perfect tomato. In almost all cases there is no way you can distinguish organic from conventional fruit and vegetables. In most cases, conventional ones are bigger

I was perplexed. What about other foods I am eating on an every- day basis? Milk, bread, and other vegetables that I am not familiar with? Does the difference between how the food is produced make so much of a difference?

 

I went on an investigation and what I found was quite surprising, actually, shocking. In fact, I am quite sure it was an important reason why some of my diets failed, although they were executed by the book. If you're still dwelling if it’s worth bothering, think about this. If somebody was poisoning you little by little, day by day, would you just do nothing about it?

 

Let’s get to know what we're actually eating every day.

 

 

Toxic Food Ingredients in Processed Food

You might think, it may not be that bad; it’s a part of American heritage. If our parents ate it, it’s fine,

right? Well, food technology processing has gone far away since those years, in both good and bad ways. Unfortunately, profits and cost reduction often have the strongest vote on this one.

Let’s go to the beginning - any food that has been dehydrated, canned, or had chemicals added to it is processed food. It might come as a surprise that these foods make up about 60% of the average Ameri- can diet. One of the most used ingredients is palm oil.

 

Palm oil is vegetable oil used in everything – it’s in close to 50% of the packaged products we find in supermarkets. From pizza, doughnuts, and chocolate to deodorant, toothpaste, and lipstick. It’s used because it is made from an efficient crop. That means more oil production per land area than any other equal vegetable oil crop. It helps packaged foods stay "fresh”, allowing them to sit on the supermarket shelf for years without ever spoiling.

 

So, what’s the problem with it? Unlike by itself, when a regular fat like corn, soybean, or palm oil gets blasted with hydrogen, it turns into what’s known as a trans-fat.

Controlled studies in humans have shown that trans fats lead to inflammation, which causes negative effects on blood circulation and heart health.

 

Data from 730 women shows that inflammatory markers were highest in those who ate the most trans fats. It includes 73% higher levels of CRP, a strong risk factor for heart disease.

 

Aftermath? Eating foods with trans fats raises your "bad" LDL cholesterol and lowers your "good" HDL. This means an increase in the risk of blood clots and heart attack.

 

What about rice, pasta, bread, and white flour? Aren’t those the ones we see in Italian movies with skinny leading actresses? Yes, but not the ones we eat most of the time.

 

To remove the bran and germ, whole grain is refined, however, all the fiber, vitamins, and minerals are also removed.  Thus, refined grains are devoid of fiber and other nutrients.  This makes them easy to digest. In fact - too easy. They send blood sugar and insulin levels skyrocketing, which can lead to all sorts of problems.

 

Bread, sweetened yogurt, salad dressing, granola bars, cereal bars… They seem harmless and ad- advertised as sugar-free. Many people use them as the foundation of their diet. The problem is, they’re rich in high fructose corn syrup (HFCS), often called “the

evil king of all refined grains”. The amount of refined sugar we consume has declined over the past 40 years. At the same time, we're consuming almost 20 times as much HFCS. Research at Tufts University shows Americans consume more calories from HFCS than any other source. Replacing sugar with HFCS solves none of the problems - in fact, some say HFCS is worse than sugar. So, why is it so used? It’s very cheap, particularly in the US.

 

Time for a quiz question - What food additive does the Food and  Drug Administration label as "generally recognized as safe", while the National Institutes of Health, says it's a "reasonably anticipated to be a human carcinogen?”.

 

Food Preservatives

Many say preservatives in food are necessary as they keep us safe by keeping food safe but what’s the price we pay? Let’s check it out.

 

Butylated Hydroxyanisole (BHA) is one of the most common food preservatives. Butter, cereal, preserved meat, instant mashed potatoes, beer, baked goods... It can be also found in many skin line products.

 

The Centre for Science in the Public Interest gives BHA the “avoid” label. The International Agency for Research on Cancer puts it in carcinogens sections. There are also indications that  BHA disrupts hormones and impacts male fertility.

But wait a second, didn’t you read somewhere it is described as antioxidant and they’re supposed to be the good guys?

 

In fact, the same antioxidant effects that BHA has on fats can also neutralize the threat of other carcinogens.

 

What's the truth?

 

At high doses, BHA causes cancer in rats and hamsters, but it does this only in the forestomach, an organ that humans don't have.

Thus, in the low levels used in food preservatives, many researchers consider it safe. Then again, there is the question of defining safe levels, which is something nobody is willing to do.

 

Is there an alternative to using BHA as a preservative? Yes, vitamin E. Yet, the food industry prefers BHA. Reasoning? It remains stable at higher temperatures than vitamin E, which means less hustle and less cost.

 

Sodium nitrate can be found in bacon, beef jerky, ham, hot dogs, lunch meat, salami, and smoked fish. It creates a distinct flavor, controls lipid oxidation, and acts as an antimicrobial.               Many will tell you it is found in spinach, radishes, lettuce, celery, carrots, cabbage, and beets. And they’re right. Nitrates are also a natural part of any normal diet.

But as with most things, it’s about dosage. National Institutes of Health database suggests high levels cause problems such as colorectal cancer. Other diseases that may be linked with nitrates are leukemia, non-Hodgkin lymphoma, heart diseases, and thyroid cancers. How much is too much you might ask? A person who weighs 150 pounds should not consume more than 0.25 grams of sodium nitrate per day. Getting ready to do some math? Hold your horses

- the amount of sodium nitrate is not listed on most food labels.

 

Remember Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose? They are artificial sweeteners that were often marketed as great alternatives to sugar. Marketed as “empty calories”, they are also 700 times sweeter than natural sugar. Avoiding calories but still providing that sweet fix sounds like a win-win. The problem? They trick the brain into forgetting that sweetness means extra calories, making people crave more. Alongside having the potential of turning people into a sugar-junky, they’re linked to an increased risk of type-2 diabetes.

 

The jury is still out on how harmful MSG (Monosodium glutamate) may be. It is found in some meat, poultry, and fish rubs as well as canned soups, sausages, and lunch meats. It makes this processed food taste so intensive. In some cases, due to cost reduction, it is used instead of salt. Health concerns? They are linked with neurological disorders. We're talking about migraines, seizures, infections, and Parkinson’s disease.

What about artificial colors, often used for children’s food products? Blue

1 and 2, found in beverages, candy, and baked goods have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktails, and candy has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. Yellow 6, added to sausage, gelatin, baked goods, and sodas has been linked to tumors of the adrenal gland and kidney. All these are used in the food industry.

 

You may also notice little E numbers in the food labeling. It’s code for natural and artificial food additives. In other words, another name for preservatives, or hiding them behind the numbers.

 

E.g., E310 stands for Propyl gallate, banned for use in the preparation of baby food. That says a lot, but not enough to be banned by the food industry in general. It can be found in almost everything, including chewing gum, pickles, sauces, vegetables, and most meat products. It may also cause birth defects, liver problems, asthma, and stomach irritation.

 

Sticking to simple products is a logical step. For instance, something we can eat every day, something basic…such as bread. What most people don’t know is that almost all types of bread contain Bromates (E924 – Potassium bromate). It may cause diarrhea and other stomach problems.

 

The idea to look out for labels and ingredients is always a good one - it can provide insight into what we’re actually eating. There is one catch to this too.

 

Salicylic acid, L-Glutamic acid, monosodium salt, willow bark extract, beta hydroxybutanoic acid, tropic acid, potassium salt... Do they ring any bells? No? These are some of the alternative names of preservatives we mentioned. How likely are you going to check the ingredient list of every product? How likely is it that you are going to double-check for alternative names? And how about when you're in the rush or under pressure from kids running around the grocery store aisle? Let's say you did all that. Still, you weren’t even close to hitting a home run. Many food manufacturers enter the gray zone. That means labeling preservatives flavor enhancers, food enhancers, or natural preservatives. These adjectives couldn't be further from the truth.

 

Let’s take a wild guess at how our diets can go wrong. So wrong it becomes not only unsuccessful but also life-threatening.

First, we starve ourselves, so we cut our general food intake. Some of the healthy food we were eating gets cut off as collateral damage.

 

Depending on low fat/carbs we get rid of that small percentage of whole grain we're eating. Many mistake low carb as permission to hammer on hamburgers and all sorts of processed meat. So, we stuff our bodies with MSG and raise our chances of messing with hormone balance.

Decided to go to the other extreme? Low-fat food choices available on the market tend to be highly processed. You can go a few paragraphs back to see what that means. Besides, it’s often high in sugar and other preservatives.

But wait, that’s not all. Now you got rid of muscle tissue and you slowed down your metabolism. That means an even more efficient

yo-yo effect. Some may say you could catch up with proper exercise but let’s be honest. For all of us who have been in that state, how likely is it that you’re going to jump on the treadmill? Did we mention muscle tissues you lost are crucial for effective exercise? We could go in many ways here. That includes ending with a surgical procedure to help remove calcified stool, but let's stop for now.

Let’s say you’re not on a diet, you exercise regularly, and plan your meals. Does that mean you can prevent most of the problems with food toxins?

Let’s answer that with a simple question - Did you notice the rise of food allergies lately? There is no better data to watch for than the kids. Unfortunately, they have become unexpected guinea pigs for all sorts of food experiments, since they are smaller compared to grown-ups and eat relatively more compared to their body size.

In the last fifteen years, there has been a 50% increase in the number of children with food allergies. Unfortunately, that’s not all. Children with food allergies are two to four times more likely to have other related conditions, such as asthma. Many can’t go anywhere without an asthma inhaler or EpiPen, a life-saving injection of epinephrine should an allergic reaction occur.

 

There is one more indicator that grew 50% in the same period. Since the 1990s, herbicide use in the US has doubled from 62 to

128 million pounds annually. It’s not hard to connect the dots and correlation.

One of the best-hidden secrets regarding food pesticides is everyone’s favorite - peanut butter. Most of the peanuts consumed in the U.S. are one of the most pesticide-contaminated snacks we eat. The USDA Pesticide Data Program found 8 pesticides on peanut butter. And it is common to see a conventional peanut crop sprayed with some type of pesticide every 8-10 days during the growing season. And we’re not talking just about kids. Look at Alexis’ story:

 

"I was 18, eating a salad with peanuts. I immediately knew something was very wrong. Within minutes, my face swelled up. My  skin felt tight, I couldn't close my eyes, I couldn't hear properly and, worst of all, I couldn't breathe. I was lucky that the nearest hospital was only 10 minutes away. After they gave me several injections of adrenaline, medical staff were able to bring my reaction under control.”1

 

What’s wrong with peanut butter? With peanut itself, nothing. With the way it is usually grown, much. The peanut has its pod in the ground (buried in the soil) and haa soft skin protection. In other words, everything you put in the soil gets absorbed into the peanut.

 

That soil gets saturated with a controversial chemical, glyphosate, to keep pests and other threats away. It is linked to everything from cancer to infertility. A study done by EPA shows glyphosate is basically a slow killer of our health. This

 

1       https://zana.com/a/food-allergy-patient-story-anaphylactic-reaction-18.1902

is due to inflammation it causes which damages the cellular systems around  the body.

 

Also, peanut crops are often rotated with cotton crops. Most of the cotton has been genetically engineered to withstand increasing doses of crop chemicals. It’s anyone’s guess as to just how polluted that soil has become.

 

As it turns out, peanuts and these pesticides aren’t the only ingredients in peanut butter. Conventional peanut butter can contain hydrogenated oils, sugar, salt, and other ingredients such as soy protein, corn syrup, and stabilizers. Many of these ingredients can be genetically engineered to either produce their own insecticidal toxins or to withstand increasing doses of weed killer. In other words, we’re getting a whole suite of products along with that peanut.

 

How far can it go? What about a mom who almost died on a plane just for inhaling elements containing nuts?

 

Tricia Powell was flying home with her husband and kids when an attendant served nuts. Patricia was allergic but wasn’t ready for what was going to happen. Although she did not eat them, some people on the plane did and a closed plane space with allergenic elements was enough for a vicious allergic reaction to start. The emergency medicine she took, her husband who is a surgeon, and an emergency landing with ER staff standing by, helped her to stay alive.

Other cases confirm this is not an isolated case. Visits to the ER due to toxin poisoning contained in food, seem to be more frequent than ever.

 

A young Canadian who experienced a dangerous allergic reaction to pesticides in blueberry pie, experienced this first hand.

 

Shortly after eating a slice of blueberry pie, the girl experienced facial flushing. That was followed by hives and abnormal breathing. She was taken immediately to an emergency room and was treated with drugs used for allergic reactions. Due to experienced medical team and drugs, she survived.

 

It was strange. Although she was allergic to milk, an analysis showed the pie did not contain milk. Tests for other ingredients in the pie, such as blueberries, eggs, or nuts as allergens came back negative.

 

Further analysis showed that the pie contained residue from an antibiotic. Then the girl was tested for an allergy to

streptomycin, an antibiotic, that is used as a pesticide on fruit.  They hit the jackpot - she reacted to streptomycin in much the same way as she had responded to the blueberry pie.

 

The study results suggest that the girl's allergic reaction was caused by streptomycin-contaminated blueberries, the researchers said.

 

What’s incredible is that the cases such as these, serve as a reminder to doctors that those cases of unexplained allergic reactions could have their roots in pesticide residues. In most cases allergic reaction to antibiotics in food is underdiagnosed. Doctors have to send the sample to special laboratories to perform an analysis to be sure. In other words, the real numbers are even worse.

 

Confirmation for this came from research done by the American College of Allergy, Asthma, and Immunology (ACAAI). Elina Jerschow, M.D., concludes her findings: “Our research shows that high levels of dichlorophenol-containing pesticides can possibly weaken food tolerance in some people, causing food allergy.”2

 

Where is this dichlorophenol to be found? It is one of the most commonly found pesticides used by farmers and consumer insect and weed control products. To make things worse, as a bonus, it already found its way to our tap water.

2    https://www.sciencedaily.com/releases/2012/12/121203081621.htm

This leads us to another important factor - the way crops, vegetables, and fruits have been grown.

 

Just eat more vegetables and fruit…

…and you’ll be good. And that’s how most of us think. It’s definitely better than hammering processed food left without any real nutritive value. But how often do we ask ourselves this crucial question - how was it grown? Or - how can it be this cheap?

  

 

The Environmental Working Group (EWG) says that 70% of conventionally grown fruits and vegetables contain up to 230 different

pesticides. More than 98% of peaches, cherries, and apple contained at least one pesticide.

 

Pesticides are used to protect crops against insects, weeds, and other pests. They are potentially toxic to humans, depending on the quantity and ways in which a person is exposed. Older and cheaper pesticides can remain for years in soil and water. A re- cent study indicated a possible link between exposure to pesticides in produce and lower fertility.

  

 

EWG’s dirty dozen list includes apples, nectarines, kale, and spinach as the top 5 fruits and vegetables with the most pesticides. You might find it surprising to find strawberries on the top of the list. Turns out, instead of giving your family health producing foods, you could be killing them with toxins.

Why strawberries? They are particularly vulnerable to pesticide contamination. They are grown in the soil, vulnerable to pests, and have no outer peel  that you can remove. Recent research shows a list of  the forty-five (yes, 45!) pesticides found on strawberries. Some of them are raising alarm.

 

Tetrahydrophthalimide (THPI) is a pesticide found in 55.3% of conventional

strawberries. EWG states Captan is cancer-causing and has been banned for use on certain crops by the US government but it’s still being used today.

Pyrimethanil, found in 36.8% of conventional strawberries is a suspected hormone disruptor. Another pesticide, Myclobutanil is considered to be a reproductive toxin.

 

Pesticides are especially dangerous for children. Compared to their weight, they eat more than grown-ups, so pesticides are even more dangerous for them. Pregnant women also belong to a high-risk group as prenatal pesticide exposure has also been linked to reduced IQ of children.

There are 2 elements that are especially worrying:

 

1. It takes a long time to prohibit dangerous pesticides. Canada stopped using the harmful pesticide methyl iodide in 1987, but it took until 2012 for the US to catch

 

2. pesticides (and other potential toxins) are almost always studied ALONE–not in conjunction with other toxins. It’s well known that pesticides can be more toxic when combined with other toxins. This means data we have might not reflect real

 

Can you wash pesticides off? Depends on technique. Let’s take the example of our beloved strawberry.

 

A study done on 16 pesticides used on strawberries shows boiling is the most efficient method. It removes 92.1% of pesticide compounds, but how tempting do boiled strawberries sound?

 

Tap water was also one of the cleaning methods used–resulting in a reduction of 19.8 – 68.1% of the toxins. That is a huge range that depends on many factors.

 

In general, washing helps remove bacteria and traces of chemicals from the surface. The fact remains - not all pesticide residues can be removed by washing. Discarding the outer leaves of leafy vegetables can reduce contaminants. Peeling fruits and

vegetables can remove contaminants but may also reduce nutrients. Is it worth doing? Definitely. Does it guarantee success with removing pesticides? Not really.

 

So, what can we do about it? Seems we’re back to our grandparents gardens again.

 

Organic and natural food

The word "organic" refers to the way farmers grow and process agricultural products. They aim to enhance soil and water quality, reduce pollution, and enable natural livestock behavior.

 

Synthetic fertilizers, genetic engineering, antibiotics, and growth hormones for livestock are off-limits.

 

Let’s go hardcore. You heard stories of organic food being a scam. The proof is usually offered in the results of some studies that found traces of pesticide residues in organic food, and that is true.

 

Organic produce may have residue. That’s because pesticides are approved for organic farming. Other possible reasons are airborne pesticides from conventional farms.

 

National pesticide residue monitoring program from PDP (Pesticide Data Program) indicates that 77% of organic food samples tested negative for pesticide residues. That’s still a huge difference.

 

There are also other benefits organic food brings to the table, and these are not something that should be neglected.

Studies have shown small to moderate increases in some nutrients in organic produce. Yet, they indicate lower cadmium levels in organic grains. The feeding requirementsts for organic livestock farming are more rigorous. In this case, the primary use of grass results in generally higher levels of omega-3 fatty acids. A kind of fat that is more heart-healthy than  other fats.

 

Is there a way to be sure food is organic in case you don’t know the manufacturer? The

U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards. Any

product labeled as organic on the product description or packaging must be USDA certified.

 

That being said, there are things to watch for as the USDA also has guidelines on labeling.

 

Description 100 percent organic is used on certified organic fruits, vegetables, eggs, meat, or other single-ingredient foods. It may also be used on multi-ingredient foods if all the iningredients are certified organic, excluding salt and water.

If a multi-ingredient food is labeled organic, at least 95 percent of the ingredients are certified organic, excluding salt  and water. The nonorganic items must be from a USDA list of approved additional ingredients.

Only these two categories may display this USDA seal and ideally, you want to go with those two.

 

If a multi-ingredient product has at least 70 percent certified organic ingredients, it may have a "made with organic" ingredients label. For example, a breakfast cereal might be labeled  "made with organic oats". The ingredient list must identify what ingredients are organic.

 

If less than 70 percent of a multi-ingredient product is certified organic, it may not be labeled as organic or carry a USDA seal. The ingredient list can state which ingredients are organic.

Also, although they sound the same, "natural" and "organic" are not interchangeable terms.

 

“Natural" on a food label means that it has no artificial colors, flavors, or preservatives. It does not refer to the methods  or materials used to produce the food ingredients.

 

Other common food labels should also not be confused with organic labels. For example, “hormone-free” and “certified organic beef” do not have the same meaning. T

Intro

I remember the summer I spent with my grandparents. The tomatoes we were eating from our family garden were big, but not perfect. In most cases, they were not symmetric but boy, how GOOD they smelled. They were so tasty I would eat them like an apple. For me, it  will always remain the “real” smell and taste of a tomato. Turns out, that IS how a real tomato should taste and smell.

 

Years later, my friend and I were at a fancy restaurant celebrating her promotion. Amongst others, we had tomato salad. It was perfect. The red color looked like it’s ready to burst, with not one imperfection to be found on the peel. It didn’t smell like the “real ones” at my grandmother’s, but then again, perhaps it is a different kind. I took a bite - it was tasteless, watery-like with a tinge of tomato taste in the background. Out of curiosity, I asked my friend if she found anything strange with her salad. “It’s a

 perfect tomato like I am used to”, she replied.

That’s when it hit me - she never lived in the country, so she doesn’t even know what a real tomato tastes like. To my remark that it looks and tastes a bit artificial, she replied with a smile “You’re nuts, a tomato is a tomato.” As she was on diet, another argument came about: Organic   or not, it has the same number of calories, and a diet is all      about the math, right?”

 

Turns out, math is one small part of it. And about the only thing organic and conventional have in common. Can you imagine thinking you’re eating healthy but having the effect of eating cardboard in the best case?

 

Turns out organic tomatoes contain 79% and 97% higher levels of antioxidants quercetin and kaempferol. Being valued for preserving the health of our DNA, they are linked with preventing infections and inflammation. They are also linked with lowering the risk of getting cancer.

 

A study by Washington State University shows organic lemonade contains ten times (yes, that’s 10000%!) more eriocitrin (an antioxidant) than a glass of its conventional counterpart. Why do we need eriocitrin? It helps to prevent oxidative stress and free-radical damage to our cells. It also decreases “bad” LDL  and VLDL cholesterol levels.

 

Lutein is another antioxidant with anti-inflammatory properties. In particular, lutein is known to improve or even prevent age-related macular disease, the leading cause of blindness and vision impairment. Blueberries are often recommended as a source of lutein. Yet, the content of lutein in conventional blueberries can be between 10 and 100 times less than in organic ones.

 

Organic fruits and vegetables can deliver 40% higher antioxidant activity.

 

Alongside antioxidants, vitamins are the reason why public health experts want us all to eat more fruits and vegetables.

 

As far as vitamins go, facts are discouraging even before we talk about organic and conventional food. USDA trend data on garden crops from 1950-1999 show a decline in protein, calcium, phosphorus, iron, vitamin A, riboflavin, and vitamin C up to 35%. That’s not all.

 

Pesticides, herbicides, and fungicides block a plant’s ability to manufacture antioxidants. One of them is phytonutrients. Without them, plants are handicapped and too weak to fight off pests. Proof? Scientists found higher concentrations of vitamin C, vitamin E, and other antioxidants in organic foods. Organic farmland builds up important nutrients. That's done by feeding the soil, emboldening the plants to naturally defend themselves. Most likely organically grown fruits developed more antioxidants. That gives them defense and repair mechanisms against insects when grown without the use of pesticides. So why do we use pesticides?

 

Pesticides are used as a cheaper alternative to enriching the soil in a natural way. That means higher yields, faster growth, and sometimes, even more, harvests a year, which means more profits for the farmers. Agencies want them to have higher production. The government wants them to pay more taxes, which comes with more efficient production.      At the same time, they have a longer shelf life and are cheaper.

 

Let’s look back at our perfect tomato. In almost all cases there is no way you can distinguish organic from conventional fruit and vegetables. In most cases, conventional ones are bigger

 

 

 

 

 

 

I was perplexed. What about other foods I am eating on an every- day basis? Milk, bread, and other vegetables that I am not familiar with? Does the difference between how the food is produced make so much of a difference?

 

I went on an investigation and what I found was quite surprising, actually, shocking. In fact, I am quite sure it was an important reason why some of my diets failed, although they were executed by the book. If you're still dwelling if it’s worth bothering, think about this. If somebody was poisoning you little by little, day by day, would you just do nothing about it?

 

Let’s get to know what we're actually eating every day.

 

 

Toxic Food Ingredients in Processed Food

 

You might think, it may not be that bad; it’s a part of American heritage. If our parents ate it, it’s fine,

right? Well, food technology processing has gone far away since those years, in both good and bad ways. Unfortunately, profits and cost reduction often have the strongest vote on this one.

 

 

 

Let’s go to the beginning - any food that has been dehydrated, canned, or had chemicals added to it is processed food. It might come as a surprise that these foods make up about 60% of the average Ameri- can diet. One of the most used ingredients is palm oil.

 

Palm oil is vegetable oil used in everything – it’s in close to 50% of the packaged products we find in supermarkets. From pizza, doughnuts, and chocolate to deodorant, toothpaste, and lipstick. It’s used because it is made from an efficient crop. That means more oil production per land area than any other equal vegetable oil crop. It helps packaged foods stay "fresh”, allowing them to sit on the supermarket shelf for years without ever spoiling.

 

So, what’s the problem with it? Unlike by itself, when a regular fat like corn, soybean, or palm oil gets blasted with hydrogen, it turns into what’s known as a trans-fat.

 

Controlled studies in humans have shown that trans fats lead to inflammation, which causes negative effects on blood circulation and heart health.

 

Data from 730 women shows that inflammatory markers were highest in those who ate the most trans fats. It includes 73% higher levels of CRP, a strong risk factor for heart disease.

 

Aftermath? Eating foods with trans fats raises your "bad" LDL cholesterol and lowers your "good" HDL. This means an increase in the risk of blood clots and heart attack.

 

What about rice, pasta, bread, and white flour? Aren’t those the ones we see in Italian movies with skinny leading actresses? Yes, but not the ones we eat most of the time.

 

To remove the bran and germ, whole grain is refined, however, all the fiber, vitamins, and minerals are also removed.  Thus, refined grains are devoid of fiber and other nutrients.  This makes them easy to digest. In fact - too easy. They send blood sugar and insulin levels skyrocketing, which can lead to all sorts of problems.

 

Bread, sweetened yogurt, salad dressing, granola bars, cereal bars… They seem harmless and ad- advertised as sugar-free. Many people use them as the foundation of their diet. The problem is, they’re rich in high fructose corn syrup (HFCS), often called “the

 

evil king of all refined grains”. The amount of refined sugar we consume has declined over the past 40 years. At the same time, we're consuming almost 20 times as much HFCS. Research at Tufts University shows Americans consume more calories from HFCS than any other source. Replacing sugar with HFCS solves none of the problems - in fact, some say HFCS is worse than sugar. So, why is it so used? It’s very cheap, particularly in the US.

 

Time for a quiz question - What food additive does the Food and  Drug Administration label as "generally recognized as safe", while the National Institutes of Health, says it's a "reasonably anticipated to be a human carcinogen?”.

 

 

 

Food Preservatives

 

Many say preservatives in food are necessary as they keep us safe by keeping food safe but what’s the price we pay? Let’s check it out.

 

Butylated Hydroxyanisole (BHA) is one of the most common food preservatives. Butter, cereal, preserved meat, instant mashed potatoes, beer, baked goods... It can be also found in many skin line products.

 

 

 

The Centre for Science in the Public Interest gives BHA the “avoid” label. The International Agency for Research on Cancer puts it in carcinogens sections. There are also indications that  BHA disrupts hormones and impacts male fertility.

 

But wait a second, didn’t you read somewhere it is described as antioxidant and they’re supposed to be the good guys?

 

In fact, the same antioxidant effects that BHA has on fats can also neutralize the threat of other carcinogens.

 

What's the truth?

 

 

At high doses, BHA causes cancer in rats and hamsters, but it does this only in the forestomach, an organ that humans don't have.

Thus, in the low levels used in food preservatives, many researchers consider it safe. Then again, there is the question of defining safe levels, which is something nobody is willing to do.

 

Is there an alternative to using BHA as a preservative? Yes, vitamin E. Yet, the food industry prefers BHA. Reasoning? It remains stable at higher temperatures than vitamin E, which means less hustle and less cost.

 

Sodium nitrate can be found in bacon, beef jerky, ham, hot dogs, lunch meat, salami, and smoked fish. It creates a distinct flavor, controls lipid oxidation, and acts as an antimicrobial.               Many will tell you it is found in spinach, radishes, lettuce, celery, carrots, cabbage, and beets. And they’re right. Nitrates are also a natural part of any normal diet.

 

But as with most things, it’s about dosage. National Institutes of Health database suggests high levels cause problems such as colorectal cancer. Other diseases that may be linked with nitrates are leukemia, non-Hodgkin lymphoma, heart diseases, and thyroid cancers. How much is too much you might ask? A person who weighs 150 pounds should not consume more than 0.25 grams of sodium nitrate per day. Getting ready to do some math? Hold your horses

- the amount of sodium nitrate is not listed on most food labels.

 

 

Remember Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose? They are artificial sweeteners that were often marketed as great alternatives to sugar. Marketed as “empty calories”, they are also 700 times sweeter than natural sugar. Avoiding calories but still providing that sweet fix sounds like a win-win. The problem? They trick the brain into forgetting that sweetness means extra calories, making people crave more. Alongside having the potential of turning people into a sugar-junky, they’re linked to an increased risk of type-2 diabetes.

 

The jury is still out on how harmful MSG (Monosodium glutamate) may be. It is found in some meat, poultry, and fish rubs as well as canned soups, sausages, and lunch meats. It makes this processed food taste so intensive. In some cases, due to cost reduction, it is used instead of salt. Health concerns? They are linked with neurological disorders. We're talking about migraines, seizures, infections, and Parkinson’s disease.

 

What about artificial colors, often used for children’s food products? Blue

1 and 2, found in beverages, candy, and baked goods have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktails, and candy has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. Yellow 6, added to sausage, gelatin, baked goods, and sodas has been linked to tumors of the adrenal gland and kidney. All these are used in the food industry.

 

You may also notice little E numbers in the food labeling. It’s code for natural and artificial food additives. In other words, another name for preservatives, or hiding them behind the numbers.

 

E.g., E310 stands for Propyl gallate, banned for use in the preparation of baby food. That says a lot, but not enough to be banned by the food industry in general. It can be found in almost everything, including chewing gum, pickles, sauces, vegetables, and most meat products. It may also cause birth defects, liver problems, asthma, and stomach irritation.

 

Sticking to simple products is a logical step. For instance, something we can eat every day, something basic…such as bread. What most people don’t know is that almost all types of bread contain Bromates (E924 – Potassium bromate). It may cause diarrhea and other stomach problems.

 

The idea to look out for labels and ingredients is always a good one - it can provide insight into what we’re actually eating. There is one catch to this too.

 

Salicylic acid, L-Glutamic acid, monosodium salt, willow bark extract, beta hydroxybutanoic acid, tropic acid, potassium salt... Do they ring any bells? No? These are some of the alternative names of preservatives we mentioned. How likely are you going to check the ingredient list of every product? How likely is it that you are going to double-check for alternative names? And how about when you're in the rush or under pressure from kids running around the grocery store aisle? Let's say you did all that. Still, you weren’t even close to hitting a home run. Many food manufacturers enter the gray zone. That means labeling preservatives flavor enhancers, food enhancers, or natural preservatives. These adjectives couldn't be further from the truth.

 

Let’s take a wild guess at how our diets can go wrong. So wrong it becomes not only unsuccessful but also life-threatening.

 

First, we starve ourselves, so we cut our general food intake. Some of the healthy food we were eating gets cut off as collateral damage.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Depending on low fat/carbs we get rid of that small percentage of whole grain we're eating. Many mistake low carb as permission to hammer on hamburgers and all sorts of processed meat. So, we stuff our bodies with MSG and raise our chances of messing with hormone balance.

 

Decided to go to the other extreme? Low-fat food choices available on the market tend to be highly processed. You can go a few paragraphs back to see what that means. Besides, it’s often high in sugar and other preservatives.

 

But wait, that’s not all. Now you got rid of muscle tissue and you slowed down your metabolism. That means an even more efficient

 

yo-yo effect. Some may say you could catch up with proper exercise but let’s be honest. For all of us who have been in that state, how likely is it that you’re going to jump on the treadmill? Did we mention muscle tissues you lost are crucial for effective exercise? We could go in many ways here. That includes ending with a surgical procedure to help remove calcified stool, but let's stop for now.

 

Let’s say you’re not on a diet, you exercise regularly, and plan your meals. Does that mean you can prevent most of the problems with food toxins?

 

Let’s answer that with a simple question - Did you notice the rise of food allergies lately? There is no better data to watch for than the kids. Unfortunately, they have become unexpected guinea pigs for all sorts of food experiments, since they are smaller compared to grown-ups and eat relatively more compared to their body size.

 

In the last fifteen years, there has been a 50% increase in the number of children with food allergies. Unfortunately, that’s not all. Children with food allergies are two to four times more likely to have other related conditions, such as asthma. Many can’t go anywhere without an asthma inhaler or EpiPen, a life-saving injection of epinephrine should an allergic reaction occur.

 

There is one more indicator that grew 50% in the same period. Since the 1990s, herbicide use in the US has doubled from 62 to

128 million pounds annually. It’s not hard to connect the dots and correlation.

 

 

One of the best-hidden secrets regarding food pesticides is everyone’s favorite - peanut butter. Most of the peanuts consumed in the U.S. are one of the most pesticide-contaminated snacks we eat. The USDA Pesticide Data Program found 8 pesticides on peanut butter. And it is common to see a conventional peanut crop sprayed with some type of pesticide every 8-10 days during the growing season. And we’re not talking just about kids. Look at Alexis’ story:

 

"I was 18, eating a salad with peanuts. I immediately knew something was very wrong. Within minutes, my face swelled up. My  skin felt tight, I couldn't close my eyes, I couldn't hear properly and, worst of all, I couldn't breathe. I was lucky that the nearest hospital was only 10 minutes away. After they gave me several injections of adrenaline, medical staff were able to bring my reaction under control.”1

 

What’s wrong with peanut butter? With peanut itself, nothing. With the way it is usually grown, much. The peanut has its pod in the ground (buried in the soil) and haa soft skin protection. In other words, everything you put in the soil gets absorbed into the peanut.

 

That soil gets saturated with a controversial chemical, glyphosate, to keep pests and other threats away. It is linked to everything from cancer to infertility. A study done by EPA shows glyphosate is basically a slow killer of our health. This

 

 

 

1       https://zana.com/a/food-allergy-patient-story-anaphylactic-reaction-18.1902

 

is due to inflammation it causes which damages the cellular systems around  the body.

 

Also, peanut crops are often rotated with cotton crops. Most of the cotton has been genetically engineered to withstand increasing doses of crop chemicals. It’s anyone’s guess as to just how polluted that soil has become.

 

As it turns out, peanuts and these pesticides aren’t the only ingredients in peanut butter. Conventional peanut butter can contain hydrogenated oils, sugar, salt, and other ingredients such as soy protein, corn syrup, and stabilizers. Many of these ingredients can be genetically engineered to either produce their own insecticidal toxins or to withstand increasing doses of weed killer. In other words, we’re getting a whole suite of products along with that peanut.

 

How far can it go? What about a mom who almost died on a plane just for inhaling elements containing nuts?

 

Tricia Powell was flying home with her husband and kids when an attendant served nuts. Patricia was allergic but wasn’t ready for what was going to happen. Although she did not eat them, some people on the plane did and a closed plane space with allergenic elements was enough for a vicious allergic reaction to start. The emergency medicine she took, her husband who is a surgeon, and an emergency landing with ER staff standing by, helped her to stay alive.

 

Other cases confirm this is not an isolated case. Visits to the ER due to toxin poisoning contained in food, seem to be more frequent than ever.

 

A young Canadian who experienced a dangerous allergic reaction to pesticides in blueberry pie, experienced this first hand.

 

Shortly after eating a slice of blueberry pie, the girl experienced facial flushing. That was followed by hives and abnormal breathing. She was taken immediately to an emergency room and was treated with drugs used for allergic reactions. Due to experienced medical team and drugs, she survived.

 

It was strange. Although she was allergic to milk, an analysis showed the pie did not contain milk. Tests for other ingredients in the pie, such as blueberries, eggs, or nuts as allergens came back negative.

 

Further analysis showed that the pie contained residue from an antibiotic. Then the girl was tested for an allergy to

streptomycin, an antibiotic, that is used as a pesticide on fruit.  They hit the jackpot - she reacted to streptomycin in much the same way as she had responded to the blueberry pie.

 

The study results suggest that the girl's allergic reaction was caused by streptomycin-contaminated blueberries, the researchers said.

 

What’s incredible is that the cases such as these, serve as a reminder to doctors that those cases of unexplained allergic reactions could have their roots in pesticide residues. In most cases allergic reaction to antibiotics in food is underdiagnosed. Doctors have to send the sample to special laboratories to perform an analysis to be sure. In other words, the real numbers are even worse.

 

Confirmation for this came from research done by the American College of Allergy, Asthma, and Immunology (ACAAI). Elina Jerschow, M.D., concludes her findings: “Our research shows that high levels of dichlorophenol-containing pesticides can possibly weaken food tolerance in some people, causing food allergy.”2

 

Where is this dichlorophenol to be found? It is one of the most commonly found pesticides used by farmers and consumer insect and weed control products. To make things worse, as a bonus, it already found its way to our tap water.

 

 

2    https://www.sciencedaily.com/releases/2012/12/121203081621.htm

 

This leads us to another important factor - the way crops, vegetables, and fruits have been grown.

 

Just eat more vegetables and fruit…

…and you’ll be good. And that’s how most of us think. It’s definitely better than hammering processed food left without any real nutritive value. But how often do we ask ourselves this crucial question - how was it grown? Or - how can it be this cheap?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Environmental Working Group (EWG) says that 70% of conventionally grown fruits and vegetables contain up to 230 different

 

pesticides. More than 98% of peaches, cherries, and apple contained at least one pesticide.

 

Pesticides are used to protect crops against insects, weeds, and other pests. They are potentially toxic to humans, depending on the quantity and ways in which a person is exposed. Older and cheaper pesticides can remain for years in soil and water. A re- cent study indicated a possible link between exposure to pesticides in produce and lower fertility.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EWG’s dirty dozen list includes apples, nectarines, kale, and spinach as the top 5 fruits and vegetables with the most pesticides. You might find it surprising to find strawberries on the top of the list. Turns out, instead of giving your family health producing foods, you could be killing them with toxins.

 

Why strawberries? They are particularly vulnerable to pesticide contamination. They are grown in the soil, vulnerable to pests, and have no outer peel  that you can remove. Recent research shows a list of  the forty-five (yes, 45!) pesticides found on strawberries. Some of them are raising alarm.

 

 

 

Tetrahydrophthalimide (THPI) is a pesticide found in 55.3% of conventional

strawberries. EWG states Captan is cancer-causing and has been banned for use on certain crops by the US government but it’s still being used today.

 

Pyrimethanil, found in 36.8% of conventional strawberries is a suspected hormone disruptor. Another pesticide, Myclobutanil is considered to be a reproductive toxin.

 

Pesticides are especially dangerous for children. Compared to their weight, they eat more than grown-ups, so pesticides are even more dangerous for them. Pregnant women also belong to a high-risk group as prenatal pesticide exposure has also been linked to reduced IQ of children.

 

There are 2 elements that are especially worrying:

 

 

 

1. It takes a long time to prohibit dangerous pesticides. Canada stopped using the harmful pesticide methyl iodide in 1987, but it took until 2012 for the US to catch

 

 

 

 

2. pesticides (and other potential toxins) are almost always studied ALONE–not in conjunction with other toxins. It’s well known that pesticides can be more toxic when combined with other toxins. This means data we have might not reflect real

 

Can you wash pesticides off? Depends on technique. Let’s take the example of our beloved strawberry.

 

A study done on 16 pesticides used on strawberries shows boiling is the most efficient method. It removes 92.1% of pesticide compounds, but how tempting do boiled strawberries sound?

 

Tap water was also one of the cleaning methods used–resulting in a reduction of 19.8 – 68.1% of the toxins. That is a huge range that depends on many factors.

 

In general, washing helps remove bacteria and traces of chemicals from the surface. The fact remains - not all pesticide residues can be removed by washing. Discarding the outer leaves of leafy vegetables can reduce contaminants. Peeling fruits and

 

vegetables can remove contaminants but may also reduce nutrients. Is it worth doing? Definitely. Does it guarantee success with removing pesticides? Not really.

 

So, what can we do about it? Seems we’re back to our grandparents gardens again.

 

Organic and natural food

The word "organic" refers to the way farmers grow and process agricultural products. They aim to enhance soil and water quality, reduce pollution, and enable natural livestock behavior.

 

Synthetic fertilizers, genetic engineering, antibiotics, and growth hormones for livestock are off-limits.

 

Let’s go hardcore. You heard stories of organic food being a scam. The proof is usually offered in the results of some studies that found traces of pesticide residues in organic food, and that is true.

 

Organic produce may have residue. That’s because pesticides are approved for organic farming. Other possible reasons are airborne pesticides from conventional farms.

 

National pesticide residue monitoring program from PDP (Pesticide Data Program) indicates that 77% of organic food samples tested negative for pesticide residues. That’s still a huge difference.

 

There are also other benefits organic food brings to the table, and these are not something that should be neglected.

 

Studies have shown small to moderate increases in some nutrients in organic produce. Yet, they indicate lower cadmium levels in organic grains. The feeding requirementsts for organic livestock farming are more rigorous. In this case, the primary use of grass results in generally higher levels of omega-3 fatty acids. A kind of fat that is more heart-healthy than  other fats.

 

Is there a way to be sure food is organic in case you don’t know the manufacturer? The

U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards. Any

 

product labeled as organic on the product description or packaging must be USDA certified.

 

 

 

That being said, there are things to watch for as the USDA also has guidelines on labeling.

 

Description 100 percent organic is used on certified organic fruits, vegetables, eggs, meat, or other single-ingredient foods. It may also be used on multi-ingredient foods if all the iningredients are certified organic, excluding salt and water.

 

If a multi-ingredient food is labeled organic, at least 95 percent of the ingredients are certified organic, excluding salt  and water. The nonorganic items must be from a USDA list of approved additional ingredients.

 

Only these two categories may display this USDA seal and ideally, you want to go with those two.

 

If a multi-ingredient product has at least 70 percent certified organic ingredients, it may have a "made with organic" ingredients label. For example, a breakfast cereal might be labeled  "made with organic oats". The ingredient list must identify what ingredients are organic.

 

If less than 70 percent of a multi-ingredient product is certified organic, it may not be labeled as organic or carry a USDA seal. The ingredient list can state which ingredients are organic.

 

Also, although they sound the same, "natural" and "organic" are not interchangeable terms.

 

“Natural" on a food label means that it has no artificial colors, flavors, or preservatives. It does not refer to the methods  or materials used to produce the food ingredients.

 

Other common food labels should also not be confused with organic labels. For example, “hormone-free” and “certified organic beef” do not have the same meaning. The guidelines for certified organic beef include access to pasture during a minimum 120-day grazing season. Also, no growth hormones. The label "hormone-free," must be used truthfully. Yet, it does not state a farmer followed all guidelines for organic certification.

 

Is there any downside to organic food? Organic foods cost more than their conventional counterparts. Although higher prices are due, in part, to more expensive farming practices, the question remains - Is it worth it?

 

Now we come back to our initial dilemma. If you found out you and your family are being poisoned every day, how determined would you be to change things? In the full sense of the word, it means much more than just buying “healthier” food. It implies changing the paradigm, something that is not easy to do, but is doing just by itself together with benefits it carries.

 

 

 

he guidelines for certified organic beef include access to pasture during a minimum 120-day grazing season. Also, no growth hormones. The label "hormone-free," must be used truthfully. Yet, it does not state a farmer followed all guidelines for organic certification.

 

Is there any downside to organic food? Organic foods cost more than their conventional counterparts. Although higher prices are due, in part, to more expensive farming practices, the question remains - Is it worth it?

 

Now we come back to our initial dilemma. If you found out you and your family are being poisoned every day, how determined would you be to change things? In the full sense of the word, it means much more than just buying “healthier” food. It implies changing the paradigm, something that is not easy to do, but is doing just by itself together with benefits it carries.