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Endocrine disruptors are in some plastic bottles and containers, liners of metal food cans, detergents, flame retardants, food, toys, cosmetics, and pesticides both organic and manmade. The scientific information available on their health effects is limited and assessing them is complicated because people are exposed to multiple endocrine disruptors daily. But these chemicals can work on hormones that impact the nervous system, reproductive system, kidneys, gut, liver, and fat which can compromise body energy levels, reproduction, growth and development, and internal body systems.

Known endocrine disruptors are BPA Bisphenol A (BPA), diethylstilbestrol, dioxin and dioxin-like compounds, polychlorinated biphenyls (PCBs), DDT, Di(2-ethylhexyl) phthalate (DEHP), and some other pesticides. Some naturally occur in plants such as phytoestrogens (genistein and daidzein) which can be found in soy-derived products.

Because of EPA and FDA regulations few food additives are “toxins” and the limits for chemical contaminants on food are below toxic levels. A short list of food additives with toxicity issues includes partially hydrogenated oil and maybe some food colorings. But others with bad reputations such as Butylated Hydroxyanisole (BHA), Sodium Benzoate, Potassium Benzoate, Sodium Nitrates, Sodium Nitrites, and MSG are still approved all over the world and are found naturally in some plants and even sea salt. As with all toxins dosage levels play a key role in their toxicity.

In addition to the aforementioned chemicals are natural potentially toxic elements and compounds found in soils, water, air, plants, and even meats. Included in that mix are mycotoxins from fungi.

Most consumers do not try to avoid toxins yet most are quick to assume that foods are loaded with “bad stuff.” Only a small percentage of people actually try to minimize their exposure. Unfortunately most of them believe organic means chemical free, yet it is also chemical.

A bigger mystery is why do consumers, who avoid toxins, generally ignore natural elements in foods that negatively impact health? Few consumers even discuss the negative aspects of certain foods or attempt to avoid them.

The most “toxic” foods and food-derived ingredients are sugar, high fructose corn syrup, vegetable oils, partially hydrogenated oils, foods high in Omega-6 (n6) versus Omega-3 (n3) fatty acids, high glycemic foods, and foods with mold on them.

America’s foundation food is high glycemic, Omega-3-deficient grain. Nutritional scientists have shown that chronic diseases occur when n6 to n3 ratios exceed 4:1. Meats from grain-fed livestock have ratios of 15:1. Grain, nuts, and vegetable oils have ratios well above 15:1. In addition sugars and high glycemic grains are in nearly everything. High ratios of n6 to n3 are inflammatory. Sugar and high n6 levels are associated with autoimmune diseases, mental issues, cancer, diabetes, heart disease, and nearly all other chronic diseases.

Avoiding foods that cause disease seems fundamental. But it requires knowledge, a commitment to health, an ability to read ingredient labels, and a willingness to change.

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

For additional reading:

Artemis P. Simopoulos, M.D. Research Reports

Endocrine Disruptors and NIH Publication

Pesticide Risks Versus Nutrition Risks