Toxins in Our Food

Written By Becky Russell

If you want to improve your health, it first requires paying attention to the foundations of health such as good nutrition, exercise, sleep, and avoidance of toxins. You can’t just take herbs or supplements and expect them to address all of your problems. In today’s world food is one of our biggest sources of toxin exposure. It has become contaminated and adulterated with chemicals that didn’t exist two to three generations ago, and food processing has completely altered the modern diet to something that cannot maintain health. While any one chemical alone might not be enough to cause problems for everyone, we are subjected to over 10,000 chemical food additives, according to the Environmental Working Group, and the effects of these combinations are not studied or known. In addition, these do not include the chemicals we are exposed to in air, water, drugs, alcohol, tobacco, household chemicals, and body care products. A recent study revealed that those who eat the most ultra-processed food have a 4% higher risk of all-cause mortality, as well as an 8% higher risk of mortality from neurodegenerative diseases, than those who eat the least ultra-processed food.

If you are in relatively good health you might wonder why go through all the trouble of changing your diet. Keep eating processed foods and it will eventually catch up with you one way or the other, and you will lose the good health you have. If you want to accomplish what you want in life, it will be much easier if you are not suffering from illness and disability. Likewise, if you want to live to see your grandchildren, to not spend your final years in a nursing home, and not be a burden to family members, you need to eat real food, not fake food. If you are of child-bearing age, you owe it to your children and future generations, because your diet and lifestyle affects your genes, and if you are in poor health, you are likely to pass that on to your children, and they may pass it to their children. That’s right—your genetic tendencies can be turned on or off based on what you eat, what toxins you are exposed to, whether you exercise, how much sleep you get, and how much stress you have. This is called epigenetics. This is why for approximately the last eighty years, each generation has been getting sicker, and this has accelerated in recent decades.

We can’t avoid all chemicals, but we can drastically reduce our exposure through food and water choices we make. We can limit toxic exposure in household chemicals, body care products, medications, and lifestyle choices. Better food choices also provide the essential nutrients that protect cells and help the liver detoxify chemicals. If you have chronic health problems, it may be a sign that toxic foods have caused damage, and in order to regain your health, strict avoidance is necessary. Even if you don’t have any major health issues, if you haven’t been eating a clean diet, you might not even know what good health feels like. First a discussion of these harmful products masquerading as food needs to be covered so that you understand why it’s necessary to choose your foods carefully.

Refined Sugar and Vegetable Oils

While processed sugars and “vegetable oils” (also known as seed oils), are derived from foods and provide calories, they do not supply nutrients and have very toxic effects. Because of the large volume consumed of these cheap food ingredients, the damaging effects can exceed those caused by chemical additives.

Refined sugar goes by a variety of names: sucrose, fructose, dextrose, maltose, high fructose corn syrup, and fruit juice concentrate, among others. While some sweeteners such as barley malt, molasses, brown rice syrup, maple syrup, honey, coconut sugar, date sugar, and unrefined cane sugar (Sucanat), have small amounts of nutrients and are preferable to refined sugars to be used occasionally, they are concentrated sources of sugar that still can impact blood sugar and are best avoided by diabetics and those with chronic health problems. Blackstrap molasses has the highest nutrient content, but a very strong flavor that would overpower the taste of many foods. Fruit juices supply the equivalent of many fruits in liquid form without the fiber, causing much higher spikes in blood sugar than eating fruit. Sodas and other sweetened beverages can be loaded with sugar, often between 40 and 65 grams up of sugar per serving, equivalent to 8-13 teaspoons! Beverages like this are sugar bombs that have a huge impact on blood sugar. However, don’t assume that diet sodas and teas are better (discussion of artificial sweeteners comes later).

Sugar cross-links with protein in tissues, forming advanced glycation end products, appropriately called AGES, because they cause your cells to age abnormally fast. AGES lead to:

  • cells and tissues that become hard and stiff

  • damaged arterial linings leading to blood clots and atherosclerotic plaques

  • reduced white blood cell function, increasing susceptibility to infection and growth of cancer cells

  • increased inflammation and collagen damage, causing joint pain and stiffness, and accelerated skin aging

  • increased risk of birth defects

Vegetable oils (canola, corn, soy, grapeseed, safflower, sunflower, and cottonseed oils), are more appropriately called seed oils because they don’t come from vegetables, and are even far more dangerous than sugar. They are ubiquitous in almost all processed foods and restaurant foods. In addition to bottled oils, they are in salad dressings, mayonnaise, and sauces. When seed oils are combined with sugar and/or white flour or other starches that are heated (think donuts, crackers, cookies, chips, French fries, and other processed foods), the damage caused is even greater.

Industrial seed oils didn’t exist in the human diet until 1910. Enterprising chemists saw opportunity in unused cottonseeds, and by subjecting the oil to heat, pressure, hydrogen, and a nickel catalyst, cheap replacements for butter were created—Crisco and margarine. This partial hydrogenation process creates an unnatural molecular configuration called trans fats. In order to initially extract the oils from seeds the petrochemical hexane is used, or sometimes oils are “expeller pressed” to appeal to more health conscious consumers. The problem is that these oils are very high in the polyunsaturated omega-6 fatty acids, which are extremely reactive with oxygen. The processing removes the antioxidants and creates a foul-smelling, rancid gunk that has to undergo many additional steps of degumming, bleaching and deodorizing in the refining process to make it palatable. The oils higher in omega-3s such as canola oil are more reactive to processing than omega-6, making it an even more toxic choice.

The FDA removed partially hydrogenated oils from the Generally Recognized as Safe (GRAS) in 2015 and instituted a ban by 2019. Unfortunately, restaurants and food processors have switched from using partially hydrogenated fats to liquid oils. Liquid vegetable oils still can contain some trans fats, and when they undergo additional heating through frying they become more toxic than trans fats. In fact, Dr. Martin Grootveld, Professor of Bioanalytical Chemistry and Chemical Pathology, has discovered that French fries contain the same aldehyde toxins found in cigarette smoke, and a 5 ounce serving of fries is equivalent to smoking 25 cigarettes! However, American consumers and their physicians have been indoctrinated by decades of advertising and junk science that bashes naturally saturated fats and promotes vegetable oils, so the processed food industries continue to rake in huge profits while the rates of chronic disease escalate.

Here is a partial list of the dangers caused by seed oils:

  • A chain reaction of free radical damage and inflammation in cell membranes, arterial linings, chromosomes, other fats, and elsewhere in the body

  • Increased risk of atherosclerosis, heart attacks, elevated small LDL particle size, high triglycerides, and reduced HDL cholesterol

  • Increased cancer risk

  • Increased risk of diabetes and obesity

  • Increased risk of DNA mutations and birth defects

  • Inflammation of the stomach lining, leading to heartburn, gastritis, ulcers, altered gut flora, colitis, and leaky gut

  • Increase in allergies and autoimmune disease

  • Damage to the nervous system and brain, increasing the risk for migraines, autism, Alzheimer’s, Parkinson’s Disease, and stroke

Unrefined oils that don’t require chemicals, heat, or high pressure for extraction such as coconut, avocado, red palm oil (ethically and sustainably grown), and extra virgin olive oil are safe and beneficial. Animal fats such as lard, tallow, and duck fat are fats that have been used for thousands of years with no association with heart disease (heart attacks were rare before the introduction of seed oils). The saturated fats from coconut, palm, and animal fats are the safest for high temperature cooking because they don’t react with oxygen to form free radicals. Avocado and olive oil are monounsaturated fats that are safe for low to medium temperature cooking and salads. High omega-3 oils such as flax and walnut oils should be unrefined, cold pressed, not heated, and kept refrigerated. Since light also damages fragile fatty acids, all liquid oils should be in dark bottles. Nuts and seeds, which are naturally high in polyunsaturated fats, must be fresh, with no off smell or bitter taste and should be kept refrigerated to guard against rancidity. Flaxseeds should be freshly ground with a coffee grinder or seed mill, and any leftover should be refrigerated.

Artificial Sweeteners

Saccharin (Sweet’N Low, Sugar Twin, Necta Sweet) was the first artificial sweetener, discovered while researching coal tar derivatives. Studies indicating bladder cancer have been disputed because of the high doses given in studies with rats.

Aspartame (Nutrasweet, Equal, Sugar Twin, AminoSweet) is made from the amino acids phenylalanine and aspartate linked to a methyl ester that is metabolized into methanol and formaldehyde, a known carcinogen. It’s 200 times sweeter than sugar. Industry-funded research that claimed safety led to its approval, but many independent studies link aspartame with cancer, cardiovascular disease, Alzheimer’s disease, dementia, seizures, stroke, altered gut microbiome, mood disorders, headaches, migraines, weight gain, and increased appetite. If you have any aspartame sweeteners in the house, use it as an insecticide. It’s been found to be toxic to ants, fruit flies, and yellow jackets. Avoid using it like that if you have pets.

Neotame (Newtame) is similar to aspartame but is 7000-13,000 times sweeter than sugar. It is made of the same ingredients as aspartame plus 3-di- methylbutyl, a toxic chemical on the EPA’s list of most hazardous chemicals that causes cells to die quickly. According to a study from University in Cambridge, U.K., Neotame can directly damage intestinal wall epithelial cells, adversely affect bacteria in the gut, and can lead to irritable bowel syndrome (IBS) and sepsis. Because it’s so powerfully sweet and very little is needed, the FDA doesn’t require anything that is less than one percent of the ingredients to be listed the label. Any processed foods, especially sugar-free or low-carb could contain this.

Sucralose (Splenda) is made from sucrose and chlorine and is 600 times sweeter than sugar. It was discovered during the development of an insecticide. Splenda is actually only 5% sucralose—the rest is maltodextrin and a corn-bases dextrose, and has 3.36 calories per gram vs 4 calories per gram of sugar. So it’s not zero calorie or carbohydrates. Sucralose increases the risk for diabetes, obesity, increased appetite, metabolic dysfunction, DNA damage, leukemia, irritable bowel syndrome, colon cancer, liver inflammation, intestinal inflammation, and promotes growth of pathogenic intestinal bacteria. Cooking it at high temperatures generates toxic and carcinogenic compounds called chloropropanols.

Acesulfame potassium (Sweet One, Sunett) is similar to saccharin and cyclamate, a sweetener that was banned in 1969.

Erythritol is a sugar alcohol that occurs in small amounts in fruits and vegetables, so it has long been promoted as a more natural alternative sweetener. However, used as a sweetener erythritol blood levels are 1000 times greater than they occur in foods. A recent study at the Cleveland Clinic showed increased blood clotting and the people with the highest erythritol levels were about twice as likely to have heart attacks and strokes over a period of three years as those with the lowest. This may call into question other sugar alcohols such as xylitol, sorbitol, and mannitol, but no studies have been done on them yet.

Do these sweeteners prevent weight gain? No, studies of people who use diet sodas have a high Body Mass Index (BMI), the same as people who drink regular soda. Other studies show that they increase appetite, perhaps because the sweet taste without calories isn’t satisfying, and maintains the craving for sweets. The World Health Organization has advised people not to use artificial sweeteners for weight loss.

Safer sugar-free alternatives exist such as stevia rebaudiosides (a plant-derived extract), monk fruit, allulose, and possibly xylitol, which is recommended by dentists for prevention of cavities and for dry mouth. However, there are sweetness receptors in the gut that will trigger insulin and fat production, so there is no guarantee that these more natural products will help with diabetes or weight loss. Pure, raw honey has antioxidants and anti-inflammatory properties with a lower glycemic index than sugar, making it a safer sweetener when used in small amounts. Coconut sugar has a low glycemic index, and new research indicates that date sugar could be a safe alternative for diabetics even though it has a high glycemic index, because it inhibits an enzyme that that break down carbohydrates into sugar and are high in fiber. The best thing is to reduce all sweeteners in the diet.

Chemical Food Additives

The following is only a sampling of some common chemical food additives and processed food ingredients. Always read labels and if you need a degree in chemistry to understand it just don’t eat it!

MSG (monosodium glutamate) is a flavor enhancer that can cause headaches, dry mouth, excessive thirst, muscle soreness, and arthritis or fibromyalgia symptoms. It is widely used in processed foods and restaurant foods.

Artificial colors (FD&C colors Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3), found in candy and many processed foods are known to cause allergic reactions and hyperactivity in children.

Artificial flavors have been found to reduce red blood cell production in rats and are toxic to bone marrow cells.

Brominated vegetable oil (BVO) has been used in citrus-flavored sodas, sports drinks, fruit-flavored beverages and syrups, snacks, and baked goods. Bromide can accumulate in organs and tissues and have adverse effects on thyroid function and the nervous system. Europe and Japan banned it in 2008. The FDA just now imposed a ban on BVO as of August 2, 2024, however, at this time it is still present in many products.

Maltodextrin is a common thickener, binder or filler with no nutritional value in many processed foods that is derived from starch made from corn, rice, potato, wheat, or tapioca. It has a very high glycemic index of 106 to 136, while white sugar is only 65, so it can really spike your blood sugar. This obviously is a problem for people with diabetes or insulin resistance, and it contributes to obesity. Maltodextrin changes your gut bacteria by suppressing the growth of beneficial probiotics, and is linked with intestinal disorders. It can impair the intestinal mucus barrier, cause inflammation, and worsen colitis, which causes abdominal pain, diarrhea, and weight loss. It usually is made from genetically modified corn. It can cause allergic reactions with symptoms like hives, itching, and difficulty breathing. If it is sourced from wheat it might cause reactions in people with celiac disease or gluten intolerance.

Potassium bromate is a dough conditioner in breads, noodles, and other flour products that is linked with cancer.

Titanium dioxide is a coloring agent that can affect the immune system in the digestive tract often found in candy, baked goods, and ice cream.

Preservatives

Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT) Butylated hydroxyanisole propyl gallate; tert-butylhydroquinone (TBHQ) are frequently found in packaged foods, such as cereals, nuts, and vegetable oils. They are linked with cancer, immune system problems, liver damage, and neurological problems.

Nitrites and Nitrates are usually used in processed meats, such as hot dogs, bacon, and ham. When nitrites and nitrates react with amines in foods they form nitrosamines, which are considered potent carcinogens. They can increase the risk of cancers of the lung, liver, and stomach, as well as heart disease and thyroid problems.

Sodium Benzoate is widely used in carbonated drinks and acid foods such as tomato products, pickles, and sauces. It has been linked to hyperactivity in children, ADHD in college students, allergies, and when combined with vitamin C it can convert to benzene, a carcinogen. An analysis of cola and cole slaw samples found 20 times the maximum contaminant level of benzene set by the EPA for drinking water.

Sorbic Acid is used in cheese, wine, and fruit products. It is associated with allergic reactions, skin irritation, and respiratory problems.

Pesticides and Herbicides

Unless you buy organic foods or grow your own, you are guaranteed to be getting pesticides and herbicides in your food. Pesticides are linked with cancers such as non-Hodgkins lymphoma and leukemia, Parkinson’s disease, Alzheimer’s, depression, birth defects, miscarriage, and infertility.

Pesticides are endocrine disruptors leading to hormonal imbalances. They are referred to as xenoestrogens—estrogens we are exposed to through the environment—and can contribute to hormonally-related cancers such as breast and prostate cancer.

Herbicides are weed killers that are present in foods, especially glyphosate (RoundUp), the most widely used herbicide. The World Health Organization declared glyphosate a probable carcinogen in 2015. Thousands of people have brought lawsuit against Monsanto, which was acquired by Bayer, and millions of dollars have been awarded to people who claimed that using Roundup caused non-Hodgkins lymphoma. Bayer has lost several recent cases and had to pay out billions of dollars to plaintiffs. Glyphosate also is a neurotoxin that can lead to changes in brain function, behavior, and cognitive impairment, and cause depression and anxiety. It is an endocrine disruptor that can impair thyroid function, fertility and reproduction, and increase the risk of hormonally-related cancers. Glyphosate can cause liver and kidney disease. It can disrupt the gut microbiome, causing an overgrowth of pathogenic bacteria and a decrease of beneficial bacteria in the intestines. This can damage the junctions between intestinal cells, causing a permeable intestinal lining called leaky gut syndrome. This is associated with food allergies, celiac disease, and autoimmune diseases.

Glyphosate is used extensively on crops such a soybeans and corn that have been genetically engineered to withstand heavy application of glyphosate. However it’s not just used as a weed killer, but also as a desiccant on crops such as wheat, oats, barley, beans, and lentils. It interferes with photosynthesis in the crops, causing them to dry out and turn brown, which makes possible harvesting earlier and easier. This significantly increases exposure to glyphosate from these foods.

GMOs

GMOs are genetically modified organisms also called GE (genetically engineered). It involves combining genes from different unrelated organisms in animals, plants, or microorganisms. Almost all soybeans, corn, canola, and sugar beets are GMO unless they are organically grown. There is an apple called the Arctic apple that resists browning, and a GMO salmon. Other types of GMO foods can include potatoes, tomatoes, summer squash, and papaya. It doesn’t have to be listed on labels, but might be called “bioengineered.” Health hazards can include allergic reactions, anti-nutrients that interfere with nutrient absorption or alteration of nutritional content, genetic transfer to humans with unintended health consequences, and unknown long-term effects. GMOs are restricted in Europe and many other countries.

GMO corn or other crops can contain a bacterial toxin that is supposed to prevent insect damage, but the bacteria can survive and replicate in the human gut, causing digestive and immune system problems. Roundup Ready crops, which are genetically engineered to be resistant to glyphosate increases exposure to this herbicide. GMO soybeans and corn are widely used in processed foods. To avoid GMOs look for organic foods or Non GMO Project Verified foods. Non GMO verified still could be sprayed with pesticides and herbicides but the food has not been genetically engineered.

Plastics

What do plastics have to do with food? You don’t eat it—well, yes you do! Micro- plastics the size of our DNA is polluting the environment at the rate of 82 million metric tons per year, and ending up in our food and water. The plastic from food wrapping and water bottles migrates into the food. Plastics often contain BPA and phthalates, which are endocrine disruptors that cause reproductive problems and cancer. They end up in artery wall plaque and are linked with a 350 percent increased risk of heart attacks and stroke. Most plastics don’t get recycled and end up in landfills or littering the environment and ending up in the ocean. Those that are recycled can contain hundreds of toxic chemicals including pesticides, industrial chemicals, pharmaceuticals, dyes, and fragrances. There are things you can do minimize your use and exposure to plastic:

  • Filter your tap water and avoid plastic bottles, or buy water in glass.

  • Boiling tap water for five minutes removes 90% of microplastics (it doesn’t remove other water pollutants like toxic metals).

  • Try to buy products packaged in glass, metal, or paper

  • Replace single use bottles, cups, and containers with reusable containers made from stainless steel or glass

  • Never microwave food in plastic containers—heat especially causes plastics to leach into food. Use glass or ceramic for microwaving—but beware of the electromagnetic radiation that can leak from microwave ovens.

  • Avoid plastic cutting boards

  • Use natural fibers like cotton, wool, or linen because synthetic fabrics like polyester shed microfibers. Wash synthetic clothes less often.

  • Use food grade cosmetics and personal care products, because some contain microplastics or other plastic particles.

  • You can detox plastics from your body through blood donations, and sweating through exercise or saunas, especially near-infrared saunas.

References

Becky Russell
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