#6 Food

Pesticides & Herbicides

An estimated 1.2 billion pounds of pesticides are used in the U.S. every year.1 These chemicals are used on our food and even in our homes.  From these sources they go directly into our bodies, where once again they bioaccumulate to cause diseases later in life with unknown origins. Most of the pesticides & herbicides in food are found in meat.

Safer Resources:

The key is to eat organic, meat and dairy are the most important foods to buy organic. Organic foods grown and raised without the use of any man-made chemicals (pesticides, herbicides, steroids, hormones etc.).

For delivery straight to your home: http://www.grasslandbeef.com/

Other resources are available through:

Steroids, Growth Hormones, and Antibiotics

Added to the bioaccumulation of pesticides and herbicides in the meat that we eat, we must consider the steroids, hormones, and antibiotics added as well.  The steroids and hormones are used for meat growth and added to milk cows to increase milk production.

Man-Made Fats and Rancid Oils

Man-made fats—better known as trans fats— include hydrogenated oils, partially hydrogenated oils and margarine, which have been used to extend the shelf life of foods and replace natural fats that were thought to be the cause of the battle of the bulge.  Rancid oils include vegetable oils (i.e. canola, corn, cottonseed, soybean, and safflower oils) and are used in almost every product on the market today because they’re cheap.  Because of the way the fatty acids are bonded in vegetable oils, they are very sensitive to heat and light. Therefore, upon processing, these oils go rancid very quickly even before they make their way into your kitchen.


Avoid turning good fats into rancid fats by taking the following precautions.

High Heat: Use only coconut butter, coconut oil, and grapeseed oil.

Medium Heat: Use olive oil. It will turn rancid when heated above 120° F. If it smokes, it has already turned rancid.

Butter is also a good option, but if it starts to brown then it has become rancid.

Baking: Butter, coconut butter, expeller-pressed sunflower or safflower, and olive oil can be used in baking if temperature is under 325 degrees. In a hotter oven, use butter, olive oil or coconut butter.

No Heat Oils: Cold-pressed oils, flax oil, sunflower oil, safflower oil, hemp seed oil, almond oil, and walnut oil.  These oils all have very fragile fatty acid bonds and should be used cold on salads, other cool foods, or smoothies.


Let’s begin with Teflon.  A Teflon pan heated at a regular cooking temperature has been shown to release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses.2 These gases are all emitted from PFOA, which is a known inorganic substance that won’t break down into development problems; risks of liver, pancreatic, testicular and mammary gland tumors; altered thyroid hormone regulation, damage to the immune system and reproductive problems and birth defects.

Aluminum pans hold a similar problem.  It’s no secret by now that aluminum cookware is being linked to neurological conditions such as Alzheimer’s and Parkinson’s disease, osteoporosis, extreme nervousness, anemia, headache, decreased liver and kidney function, forgetfulness, speech disturbances and memory loss.  The scientific research at this time is not sure how much aluminum it takes to cause these disorders, but it is clear on the fact that the accumulation of aluminum over time in brain tissue has a causative factor on neurological conditions.

Because everyone’s genetic susceptibility is different, it’s important to eliminate such cookware completely.

Additional Resources:

Bookmark and Share