With the arrival of Holistic Skin Naturopathy at Narayani Wellness, we have been thinking about all the products we commonly put on our skin. As holistic practitioners, we also start thinking about the bigger picture, and consider what we put in and around our bodies that affects not only our skin, but also our overall health. Due to the industrial age we live in, our exposure to toxins has increased exponentially over the past decades. There is a growing body of evidence suggesting that the chemicals present in air, water, soil, food, building materials and household products are toxicants that contribute to many chronic diseases we see in clinical practice (1).
Fortunately, you do have some say in the amount of toxins you are exposed to, especially within your home. To help you out and give your spring clean a bit of a kick-start we have broken this HUGE topic into a three part blog series: in, on and around.
Part one 'in'
Of the large list of things we could discuss, here are some common toxins you may be unknowingly putting IN your body.
1. Bisphenol A (BPA) is an industrial chemical product used in plastics and resins of food and drink packaging e.g. drink/water bottles and the lining of canned foods. BPA leaches toxins into our food and is worse when heated (2). It is an endocrine disruptor, which means it has a nasty effect on your hormone levels. For men it is linked to lower sexual function, semen quality (3), prostate disease and prostate cancer (4). In women it has been linked to breast cancer and reproductive difficulties (5). Exposure has also been associated with obesity, heart disease and behavioural problems (3,6).
2. Phalates are synthetic chemicals found in plastics commonly, and are additives for various other applications (7,8). The main concern with phalates is that they are endocrine disruptors that interfere with the hormones that regulate our reproductive and nervous system (9). Exposure during pregnancy is concerning, as it has been associated with shorter pregnancy duration, smaller babies and lower birth weight (10). Other negative effects include poor thyroid function and respiratory problems including asthma (11).
3. Perfluoro chemicals are used to make products stable and durable. They can be found in the coatings of cookware and in products where fats and oils are prevented from soaking through, such as popcorn bags and greaseproof paper (12). Animal studies suggest it is toxic to the immune system and liver, and has a negative impact on blood lipids, thyroid hormones and sex hormone production (13). Human exposure is connected to lower birth weight and birth length and obesity later in life. Like BPA, these chemicals impact our reproductive system and are linked to poor sperm quality in men, and problems with conceiving and irregular menstrual cycles for women (14).
4. Trans fats are a type of unsaturated fat produced by vegetable oils being hydrogenated (combined with hydrogen). They are used to improve food texture and stability (15) in products like deep-fried fast foods, bakery products, packaged snack foods and margarines. Trans fats have a terrible effect on our blood lipids and cholesterol, inflammation and blood vessel health. It also increases the risk of many cardiovascular diseases as well as diabetes and insulin resistance (16).
5. Heavy metals are naturally occurring elements, however arsenic, cadmium, chromium, lead, and mercury are a concern as they have a high degree of toxicity. Heavy metals are everywhere, but become problematic when we consume contaminated water and food such as seafood, non-organic and canned foods. Health impacts, depend on many factors and include negative effects on our nervous, immune and cardiovascular systems. They are also linked to kidney damage, diabetes, osteoporosis, mental illnesses like depression, hearing loss and various types of cancer. These metals can also interfere our metabolism of iron, calcium, copper and zinc (17).
6. Non-organic food deserves a whole discussion! However, to demonstrate our point, the following example is how only ONE chemical used on non-organic food can impact your health (brace yourselves).
Glyphosate-based herbicides, such as Roundup®, are the most widely used across the world (18, 19). Consuming non-organic foods is our main source of exposure (20). This herbicide negatively affects our gut flora and gut lining and is linked to irritable bowel disease. Its health effects are wide and varied as it is also linked to cancer, unhealthy liver function, obesity, anaemia, infertility, mental illnesses like depression, ADHD and autism, nervous system conditions like Alzheimer’s disease and Parkinson’s disease and multiple sclerosis (21).
7. Food additives are substances that are added into or onto food and to effect its keeping quality, texture, consistency, taste and colour (22). Processed and packaged foods (23) e.g. canned, jarred, boxed and wrapped, are commonly full of additives. Consumption has been linked to severe allergic reactions, asthma, eczema, dermatitis, irritable bowel syndrome, nausea, vomiting, diarrhoea, migraines, behavioural disorders and hyperactivity (24).
Thankfully, we have some solid take home messages and safer alternatives to get you through our modern day toxic maze.
1. Minimise / remove packaged and processed foods.
- Simple changes like swapping a muesli/snack bar for a small handful of nuts or store bought salad dressing for extra-virgin olive oil and lemon juice.
2. Invest in cookware that is ceramic, cast iron, stone, glass or stainless steel. If you are after non-stick ensure it is perfluorochemical free.
3. Use glass: glass jars and containers to store and reheat food.
4. Throw out the margarine and avoid store bought and packaged baked goods. Healthier options include butter or coconut oil for cooking and avocado, cashew butter or tahini as a spread.
5. When using fats or oils in cooking, opt for duck fat, ghee and coconut oil as they have higher temperature of resistance before they oxide and go rancid. The higher the saturated and monounsaturated fats are better. Avoid cooking with high polyunsaturated fats.
6. Eat deep-sea small fish to minimise heavy metal consumption. If you eat sea products like kelp and nori, ensure they are organic.
- Consume anchovies, cod, crab, flounder, haddock, hake, mackerel, perch, salmon, sardine, trout and whiting.
- Avoid bluefish, bassa, grouper, marlin, shark, swordfish and tuna.
7. Eat organic foods when possible.
Until part two of this series, we will leave you with a final question. What changes will you implement this week?