What we need to know and understand about toxins

Last Update: August 22, 2018 at 11:59 am

Source: News for the Soul

Date:  August 22nd, 2018

 

What we need to know and understand about toxins

by Dr Holly, Heard Wednesdays at Noon Pacific Time on News for the Soul.

 

I was amazed when I read, years ago, that Western Conventional Medicine physicians didn’t think we need to detox. I shook my head. I needed to understand why they would say that, when I had been taught so differently.

Well, their logic is that the body is designed to detoxify what it doesn’t need. Every cell in the body has a detoxification process. The liver is the dominant detoxification organ and does a wonderful job. So why would “alternative” or “complimentary” or “REAL” medicine say that we need to detox?

The answer involves a number of issues. Firstly, we can go back 3000 years ago into Ayurvedic medicine and even then, they recognized that the body could become toxic.

• Toxicity may result from too much of a bad thing or even too much of a good thing.
• The body’s natural detoxification processes may be come overwhelmed and not able to do the job they are designed to do.
• Natural detoxification processes may not be able to work due to nutrient deficiency
• Natural detoxification processes may not be able to work due to pathogenic invasion, ie., viruses, bacteria, molds, fungi, etc

In Ayurvedic medicine, they looked at the energetics going on in the body, if one of the energetic doshas, i.e., Vata, Pitta or Kapha were too dominant or too deficient, then the body could detox properly. So most of the therapies, began with supporting the body with nutrient so that it could then support the detoxification processes – and there were many different methods of detoxification.

In today’s world, we are dealing with a whole different format. In the last 100 years, man has created umpteen different synthetic toxins. Some claim that there are over 80,000 synthetic toxic compounds, others claim that there are over 100,000. I don’t have a personal list of all the synthetic toxic compounds, but I do know that reportedly they claim that over 80% of them are found in our households:

• Water
• Food
  • Processed foods
  • Fast foods
  • Microwaved foods
  • GMO foods
• Cleaning products
  • For the kitchen
    • Food
    • Counters
    • Stove/oven cleaners
    • Floors
  • For the bathroom
    • Toilets/sinks
    • Tiles
    • Floors
    • Mirrors
  • For the laundry
    • Soaps
    • Dryer sheets
  • For general purposes
    • Windows/mirrors
    • Floors
    • Carpets
    • Walls
    • Dusting
  • Air fresheners
    • Carpet fresheners
    • Furniture fresheners
  • Personal hygiene products
    • Shampoo/conditions
    • Facial/body products
    • Deodorants/rolls/sprays
    • Hair dyes/hair sprays
  • Cosmetics

Yes, we are surrounded by them. Regardless of whether you believe in creationism or evolution, our bodies were not designed to eliminate these synthetics compounds.

People often believe that toxins only get into our bodies through our digestive systems, but toxins permeate through the air (our respiratory system) and through our skin (our integumentary system) as well..

Let’s look at the digestive system first, then the respiratory, then the skin – the largest organ of the body.

Our food and water is full of pathogenic material. From bacteria to viruses to parasites and molds, our food has it all. The enzymes in our mouth kills a lot of the pathogenic material; the next step is the hydrochloric acid in the stomach; finally, the good bacteria and immune system of the gut.

The five most common bacteria found in our foods are:

• Salmonella: a group of bacteria that causes issues like diarrhea and is known as the most common foodborne bacteria to cause hospitalizations and death. Predominant sources include:
  1. Raw/undercooked eggs
  2. Raw/undercooked poultry/meat
  3. Contaminated fruits and vegetables, i.e., sprouts and melons
  4. Unpasteurized dairy
  5. Food handlers that don’t wash their hands properly can transfer the bacteria
• Clostridum perfringns aka C.perfringens: another group of bacteria that cause cramping and diarrhea. Also known as “buffet germ” because it can grow quickly in large portions of food
• Camplylobacter: another group of bacteria that is associated with eating raw or undercooked poultry or meat, unpasteurized dairy and cross contamination. Freezing will reduce the number of bacteria but won’t kill them. Also occurs in untreated water and contaminated produce
• Staphylococcus aurens aka staph: is usually found on the skin, throats and nostrils of healthy people and healthy animals. It doesn’t cause a problem there, but if it gets transferred to food products where it can both multiply and release toxic chemicals then we have a problem. Foods that are usually at risk include salty foods like ham and other sliced meats or foods that are hand handled by hands carrying the bacteria, ie., salads, baking, sandwiches, etc.

Symptoms include stomach cramps, nausea and/or vomiting, and diarrhea. People who are at higher risk include those with:

1. Diabetes
2. Eczema
3. Respiratory illnesses
4. Blood disorders
5. Cancer

• Escherichia coli aka E. coli. – another large group of bacteria. While most are harmless, there are a few that can cause you to be really sick. They usually occur with unpasteurized dairy products, juices, ciders, unpasteurized dairy and water
• Listeria monocytogens: can be a serious infection for people with a weakened or compromised immune system. Unlike most other bacteria, this one can grow in refrigerators. It is typically found in processed/ready to eat foods, i.e, hot dogs, deli meats, unpasteurised milk and other dairy products, raw sprouts, undercooked meat, poultry and seafood
• Norovirus: one of the most common causes of food poisoning. Symptoms include: stomach flu, cramping, nausea and/or vomiting, diarrhea. Typically occurs in crowded areas. Found in foods like: fresh produce, shellfish, fruit and read to eat foods, salads, ice

You may have noticed how often unpasteurized dairy comes up. Dairy needs to clarified. If you are drinking raw milk from an industrial disease-ridden farm – then pasteurizing the milk is hugely important to protect you from the pathogenic growth in the dairy products. But the process of pasteurization also kills much of the goodness in milk. However, if you are purchasing raw milk from a clean, healthy, grass fed farm – then you don’t need the pasteurization and you are getting a much healthy milk full of good nutrient.

Back to toxins. There are other toxic materials in our food supplies:

• Acrylamides: from cooking/frying starchy foods and grains at high temperatures
  • Linked to cancers
• Artificial food coloring/dyes
  • Linked with neurological disorders
• BHA (Butylated Hydroxyanisole) & BHT (Butylated Hydroxytoluene) common food preservatives
  • Linked to cancer and disrupting male hormones
• Bisphenol-A (BPA) is found in food/beverage can linings
  • Linked to breast/prostate cancer, reproductive issues, obesity/diabetes, behavioral issues
• Brominated vegetable oil is used in fruit flavored drinks/sodas
  • Linked to reproductive issues and behavioral issues
• Dioxins accumulate in fatty foods
  • linked with birth defects, liver damage, endocrine issues, immune issues
• GMOs are genetically modified foods including: soy, corn, canola, sugar beet, cottonseed
  • Linked with organ damage, gastrointestinal issues, immune issues, reproductive issues
• Heterocyclic Amines: from cooking different foods togethers, ie., meats and fish on a barbecue
  • Linked to cancers
• PCPs aka persistent organic pollutants are dangerous chemical compounds that resist biodegradation and consequently stay around for a long time
• Pesticides, herbicides, insecticides all contribute toxins to the foods we eat
  • Linked to everything from cancer to birth defects
• Polycyclic Aromatic Hydrocarbons are created when fat is burned by high heat or flames
  • Linked to cancers
• Recombinant Bovine Growth Hormone (rBGH/rBST) – given to cows in increase milk production
  • Linked to breast, prostate and colon cancers
• Sodium Aluminum Sulphate and Potassium Aluminum Sulphate – used in processed cheese products, baked goods, packaged foods, microwave popcorn
  • Linked to reproductive issues, neurological issues, behavioral and developmental issues
• Sodium Nitrites/Nitrates are preservatives found in deli/processed meats – note if the product says it uses celery juice instead of nitrites or nitrates – celery juice is high in nitrates!!!
  • Linked to various types of cancer

 

What about the air we breath. It isn’t just oxygen. There is a lot more in our atmosphere than that. Firstly, the pure air is only about 21% oxygen, and about 78% nitrogen, and the remaining is made up of other gases. But in today’s world, our air is very different. It is full of pathogenic material or microbes small enough to ride on dust particles and make it into our respiratory systems. Bacteria like:

• Micrococcus
• Staphylococcus
• Bacillus
• Pseudomonas

Common air pollutants include:

• Particulate matter (PM10 and PM2.5) – solid particles and liquid droplets suspended in air made up of:
  • Nitrates
  • Sulphates
  • Organic chemicals
  • Metals
  • Soil/dust particles
  • Allergens – pollen or mould spores
    • PM10 pass through the throat, nose and lungs
    • 5 pass through deep into the lungs and bloods stream
  • Ozone
  • Nitrogen dioxide
  • Carbon monoxide
  • Sulphur dioxide
  • Lead

AND, there is also:

• Benzene
• Formaldehyde
• Toluene
• Xylenes
• Aromatic hydrocarbons

Short term exposure can lead to:

• Irritated eyes, nose and throat
• Lung disorders and COPD
• Heart attacks and arrhythmias

Long term exposure can lead to:

• Decreased respiratory function
• Cardio and respiratory diseases

Oh dear…and then we have the skin

The depth of our skin varies throughout our body. Think of the difference between the skin on your heel versus your underarm versus your eyelid – all very different. But regardless of where the skin is, it consists of three layers:

Epidermis: the outer layer of skin that provides waterproofing and acts as a barrier to pathogenic material, i.e., infections and chemicals. It consists of proliferating basal cells and differentiated suprabasal keratinocyte cells which compose about 95% of the epidermis cells; other cells include the Langerhan or immune cells. The epidermis may also consist of  5 stratum layers. The epidermis doesn’t have any blood vessels and the layers deepest in the epidermis are nourished by diffusion from the capilliaries – the smallest blood vessels and by oxygen from the atmosphere. The pH of the skin is around 5.0

Between the epidermis and the dermis is the basement membrane which is a thin sheet of fibers. This fibrous sheet controls the movement of cells and molecules between the epidermis and the dermis for maintenance and repair.

Dermis: the next layer of cells that consists of connective tissue and acts like a shock absorber protecting the body from stress and strain. It provides both the strength and the elasticity of the skin.  It contains two layers – the upper layer aka papillary dermis and the lower layer aka reticular dermis. Various types of receptors occur in this layer including: touch, cold and heat. This layer also contains the sweat glands, hair follicles, lymphatic system and vascular system.

Hypodermis aka subcutaneous layer: although considered the third layer of skin, it is the layer that attaches the skin to the bones and muscles underneath. This layer contains all the blood vessels and nerves and fats. In fact, this layer may contain about 50% of the body fat. The fats serve as both cushioning and insulation for the body. It also has its own microbiota.

So why is this important? It takes very little for all the toxic chemicals we put on the skin to get into the blood supply. There is an old naturopathic saying, “if you wouldn’t put it in your mouth, don’t put it on your skin”. Either way it gets into the body.

So if we were very negative we would say something along the lines of, “so what does it matter what I do, if I breath, eat, drink or clean myself I am loaded up with toxins that cause all kinds of problems, so I just won’t worry about anything” OR we can be positive and say, “holy cow, if I know what is good for me and what isn’t, I can focus on the good stuff; work at eliminating the bad stuff; and have an overall healthier life longer”.

So what do I do?

• Grow as much of my own food as I can; making sure I eat organic foods; and washing my foods well
• Clean my own water: leaving it out over night; putting it in a blender in the AM and mixing it with lemon juice and Himalayan salt
• Have air filter systems in the house that filter out the 20% that most systems don’t touch
• Make sure that my body is making enough glutathione to deal with all of those toxins
• Eat detoxifying foods like cilantro, garlic, citrus fruits, raw vegetables, green leafy vegetables, nuts and seeds, and good healthy fats
• And, make sure I do regular, simple detoxifications

As always, we have choices. Our health is our wealth…lets be healthy, wealthy and wise.

 

References: \

https://articles.mercola.com/sites/articles/archive/2013/05/21/raw-milk-sales.aspx

https://www.fda.gov/food/resourcesforyou/consumers/ucm079516.htm

https://www.mindbodygreen.com/0-9694/13-dangerous-toxins-to-avoid-in-your-food.html

https://en.wikipedia.org/wiki/Persistent_organic_pollutant#Bioaccumulation

http://www.health.nsw.gov.au/environment/air/Pages/particulate-matter.aspx