Clean Food

Environmental chemicals, such as, heavy metals, pesticides, plastics, flame and water retardants, non-stick coatings and fabric protectors, food packaging, or pharmaceutical and personal care products can contaminate our food through various pathways.

Persistent Organic Pollutants
Many of these chemicals, which are now banned, are called Persistent Organic Pollutants (POPs) because they are difficult to breakdown and thus remain in our food environment (freshwater, the oceans, soil, air, and livestock) for decades. POPs can become more potent as they move through the food chain and are stored in fatty tissues. Unfortunately, most humans, even newborns, have measurable levels of these chemicals. Other chemicals, not considered POPs, are metabolized fairly quickly and removed by the body.

Food Additives

There are over 2000 substances intentionally added to foods to augment preservation and other beneficial processes. Food additives are regulated by the US Food and Drug Administration (FDA). While most of these chemicals are considered safe, a few are of concern to scientists that study the effects of environmental chemicals on human health.

Cooking Methods
The methods used to cook food can add contaminants or transform food into carcinogens, especially if charring occurs.

The food system is susceptible to biological contamination as well. Bacteria, viruses, and toxic fungal organisms are involved in circumstances of food poisoning. The most common foods to be contaminated are raw or undercooked animal products and seafood, certain fruits and vegetables, and certain dairy products.

What you can do:

• Eat organically grown fruits and vegetables whenever possible
• Choose organic juices, tea, and coffee whenever possible
• Wash the skins of all fruits and vegetables thoroughly
• Choose meat and dairy from animals that have been fed organic diets and not given antibiotics or hormones
• Choose lean meats and fish and remove all fatty tissue from meats and fish
• Minimize processed meats and choose nitrate-free preserved meats
• Minimize eating fish high in Mercury and follow local fish advisories
• Avoid seafood from countries known to have less stringent regulations regarding farmed seafood
• Avoid microwaving or storing food in plastic containers
• Use stainless steel, cast iron, clay or ceramic for cooking and baking
• Remove all plastic packaging from food or avoid buying food in plastic packaging
• Avoid foods with greaseproof packaging, such as microwave popcorn
• Choose fish oil supplements free of POPs
• Eat a diet high in fiber and exercise regularly to help eliminate POPs
• Minimize consumption of processed foods which contain more food additives
• Test soil for lead before planting home vegetable gardens
• Avoid charred food, especially meat
• Understand and follow food safety guidelines
• Wash hands frequently with plain soap and water before and during food preparation