Increasing levels and types of synthetic chemicals in our food
A new study published in Nature Medicine (Health impacts of exposure to synthetic chemicals in food) explores the health impacts of our wide exposure to synthetic chemicals in our food. Awareness of this important topic can help us develop a plan to limit our exposure to these synthetic food chemicals to improve our overall health, prevent disease . . . and limit the increasing incidence of noncommunicable diseases globally.
Types and sources of synthetic food chemicals
Fertilizers, pesticides, food additives and dyes, plastics, food processing chemicals and food packaging materials can be the sources of synthetic chemicals entering our food supply. The high temperatures involved in processing food can accelerate chemical migration from these manufacturing surfaces to our food. Plastic food packaging is a significant source of contamination because of the prolonged direct contact between synthetic materials and food products.
The researchers note that “ultra-processed foods (UPFs) as an important source of exposure to synthetic chemicals.” Ultra-processed foods include breakfast cereals and bars, ready-made frozen meals, processed meats like chicken nuggets, energy drinks with significant added sugar, packaged bread, sodas, snacks like cookies and chips, candy, and condiments like ketchup and mayonnaise.
Food Contact Chemicals (FCCs)
Food Contact Chemicals (FCCs) can migrate into our food from packaging.
Food packaging materials potentially containing FCCs include plastics, metals, coatings, adhesives, printing inks, and silicones.
We can also limit FCCs by storing food in glass containers instead of plastic containers.
Eat more natural foods
We are what we eat. Consuming fresh whole natural unprocessed or low processed foods are the primary way to avoid chemical food contaminants. Add naturally grown or organic foods into your diet. See Organic Foods – For Improved Human Health and Environment
Instead of artificial sodas and sports drinks, a good source of hydration is raw milk. See Raw Milk Nutrient Content and Raw Milk is more Nutritious than Pasteurized Milk
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