These days, almost everything we eat, drink, inhale or put on our skin contains some kind of chemical. Take for example, the foods that we eat. They contain fewer nutrients but their chemical content keeps increasing. This is all in an effort to improve shelf life, alter flavour, decrease costs or protect crops from insects. Just think:
Over 2.5 billion pounds of pesticides are releaseed into the environmentevery year; of which farmer’s use 60%
4,000 types of drugs are fed to animals producing milk, eggs, meat
80% of our diet comes from chemically altered food, versus 10% 50 years ago.
Scientists believe that it takes several generations for a body to adapt to properly detox from
these substances…for most of us, it’s only been 1 generation. Our bodies can break down foreign chemicals, but how successful it will be depends on:
The volume of chemicals we ingest from all sources
Family history, genetics
Hydration – meaning water intake!
Level of WiFi exposure
The body detoxifies in 2 steps – neutralize/detox and then eliminate. For example, for chemical 123, the body may need a particular enzyme to detoxify it, but this enzyme also may need a mineral; say zinc, in order to function. Someone deficient in zinc would therefore have trouble detoxifying chemical 123.
Assuming zinc levels are okay, the body would have to use other compounds to assist in the next step, elimination (via the skins, lungs, kidneys, colon). In this step the body will alter the structure of the chemical 123. Again, for this process to be effective, more nutrients and compounds from the body must be utilized. If you were to consider this further, the very process of detoxification and elimination depletes your body’s nutrients and energy. The more your body is overburdened with chemicals to detox from, the more energy and nutrients you will lose!
Resources – Allergies, Disease in Disguise
Chemical Sensitivity Symptoms
Hives, dizziness, vomiting, diarrhea, anaphylaxis, weakness, abdominal pain, asthma, chest pain, sensitivity to smells, fatigue, headaches in vehicles, craving or hating chemical smells, muscle aches, burning feet
Common Chemicals Found in Foods
Sulfites: found in wine, beer, dried fruit, frozen food, potato products and medications
Yellow Dye #5/Tartrazine: a known carcinogen, found in soft drinks, desserts, candy, drugs, cake mixes, gum, mac and cheese, salad dressings, puddings – banned in several European countries
BHA and BHT: originally designed for petroleum and rubber; now common in cereals, asthmatics are generally allergic to this
MSG: may also be called hydrolyzed vegtable protien, autolyzed yeast, hydrolyzed yeast, vegetable powder, or natural flavors, its often associated with chinese food but is used in most processed foods
Where we fit in
Why not stop by for a complimentary consultation. We’ll show you what we do and how. Wouldn’t it be nice to know what chemicals you’re sensitive to? Even better, wouldn’t it be nice to be rebalanced and no longer reactive?
Cooking Classes – coming this May
Whole Foods Oakville – April 19th Allergy Talk 7pm
Hamilton Spectator Health Show – May 7th
Whole Foods Oakville – May 10th Sports Nutrition Talk 7pm
Ultimate Womens Show Hamilton – May 13-15th
Crohn’s Talk – May 30th Toronto