Food toxicology is a health issue. You should worry about
toxic chemicals in your food simply because certain
chemical contaminants have been implicated in major health
hazards, ranging from cancer to birth defects to asthma.
Understandably, high doses of toxic chemicals can be
lethal. But how safe are low doses of these toxic
chemicals? If high does are dangerously deadly, why should
you be exposed to even the low doses?
Nearly all the food you consume may contain a trace of
heavy metals, pesticides, and toxic chemicals. Some of
these contaminants are not added to your food: they are
naturally occurring contaminant substances due to the
environment. However, most of them are added by food
manufacturers to make your food more lasting, more
appealing, and more palatable.
Most food manufacturers give their products a face-lift or
makeover to make them look fresher or of higher quality.
For example, cold cuts, hot dogs, and beef jerky are all
dyed red to make them look fresh and tantalizing. Even
children's candies, popcorns, and cereals are heavily dyed
to make them more fun and enticing to young children.
Studies in rats and animals have shown that certain food
dyes are toxic and carcinogenic. Certain food colors were
banned, and certain food dyes have been approved by the FDA
due to insufficient evidence to prove a cancer risk.
Although artificial food colors may not pose a major health
risk, other than susceptibility to allergies, there is no
regulatory limit on how much a food manufacturer can use in
a food product, that is to say, self-regulatory, which in
some cases mean "no regulation."
It is sometimes difficult to avoid food colorings totally,
given that so many food items in the supermarket are
colored to some degree. However, if you are concerned with
your health, maybe you should pay more attention to food
labels, and select products that use the natural color
agents derived from beets, carrots, and spices, instead of
those chemical food dyes.
In addition to food dyes, food toxics can also derive from
dietary hormones, which are growth-enhancing hormones found
in most meats. Residues of these hormones may affect how
children mature sexually.
There has been much controversy over growth-enhancing
dietary hormones in animals. Canada and some European
countries believe that hormones and their metabolites in
beef can be toxic and mutagenic; however, the United States
insists that the hormones in beef are safe. There you go!
As a wary consumer, simply eat less beef, or buy only
"certified organic" beef. Chicken and pigs are not fed
growth-enhancing hormones. Another alternative is to get
protein from beans and grains.
Of course, farmers apply millions of pounds of pesticides
to the crops you eat. However, the risk from pesticides is
relatively low to make food toxicity a major health
concern. The best way to avoid pesticide toxicity is to buy
organic produce. In addition, peel vegetables, such as
carrots and potatoes, although their skins are most
nutritious; this is a decision you have to make regarding
the trade-off. It should be noted that washing the produce
will not do much to get rid of the pesticides, which are
already in the peels and the vegetables.
But do these food toxics, even in small does, compromise
your food safety? The Food and Drug Administration (FDA) is
supposed to be responsible for food safety. Given that it
is a complex and difficult job, does the FDA rise to the
occasion? A consumer may be at a loss as to what to eat or
not to eat. The bottom line: Always eat natural and go
organic.
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Stephen Lau is a researcher and writer. He has published
several books, including "No Miracle Cures" on natural
healing; "How to Teach Children to Read" on activities and
games to teach children reading skills; and "Blueprint for
Success in Affiliate Business."
The author has also created many websites on health, eating
disorders, mental depression, golf, and smart money
management. For more information, go to:
http://www.stephenlau.name
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