Start by looking at the list of ingredients on the products you buy. Avoid those that have a very long list or those in which you don’t know the majority of ingredients. These are the main additives to avoid:
Also avoid the following flavor enhancer: monosodium glutamate (MSG)
Perfluorooctanoic acid. This compound can be found particularly in non-stick pans. It has several adverse, including carcinogenic, effects on health. Opt for cast iron cookware including those coated with ceramic as well as stainless steel. When you use a non-stick pan, avoid heating it at high temperature (max 350 degrees Fahrenheit) and scratching it with metal utensils.
Bisphenol A (BPA). Exposure to this compound has several effects on human health that are linked to a disturbance in the endocrine function as well as prostate and breast cancer. Here are some tips to reduce your exposure:
Mercury. This compound accumulates in the body and can especially disrupt the nervous system and certain organs. Large predatory fish contain the most. A sensible choice of species that can be consumed is important to maintain a proper intake of precious omega 3 fatty acids. Santé Canada recommends that we eat 2 servings of 75g (2 1/2 oz) of fish per week. Here some of the least contaminated species:
See a regularly updated list on the Seachoice website: www.seachoice.org
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