Is It Possible to Reduce the Toxic Elements That We Are Consuming?

Review by Craig Soderberg

Food Forensics: The hidden toxins lurking in your food and how you can avoid them for lifelong health by Mike Adams

BenBella Books, Inc., Dallas, Texas; www.benbellabooks.com

2016; 368 pages; $16.95

This book is unlike any other book I have ever read. It lists and describes the toxic elements that we are unknowingly consuming every day. There are three broad categories of toxic elements that are getting into our bodies: heavy metals, chemical contaminants, and certain food ingredients. The first section of the book discusses the origins of toxic heavy metals, how we are absorbing these contaminants, and the harm that they cause to our bodies. Adams covers seven toxic heavy metals: arsenic, mercury, lead, cadmium, aluminum, copper, and tin.

The first toxic heavy metal discussed was arsenic. This toxin is found in some medical treatments, wood preservatives, and pesticides. Unfortunately, it is also found in drinking water. The biggest source of arsenic found in food comes from seafood, including fish, crustaceans, and seaweed. Drugs used in animal feed for chickens to control internal parasites have long contained high levels of arsenic. Arsenic has been linked to tumors formed in the skin, lungs, bladder, kidneys, and digestive tract. Arsenic can also lead to diabetes, heart disease, cardiovascular issues, respiratory diseases, impaired neurological development, and even depression. Several studies have linked the use of garlic to decreased effects of arsenic toxicity on cells.

The second toxic heavy metal discussed was mercury. Mercury is one of the most toxic elements on the planet. Miners, gilders, and mirror makers in the Middle Ages were exposed to the harmful effects of mercury. Today, mercury is found in thermometers, batteries, pesticides, fluorescent light bulbs, coal-burning plants, and dental fillings. High-fructose corn syrup (HFCS) (in sodas, fruit drinks, candy, ice cream, bread, chips, soups, jellies, deli meats and many other products) generally contains mercury. HFCS has been linked to obesity, diabetes, heart disease, fatty liver, and early death. Mercury is even used in vaccines given to children. Flu shots typically contain 50,000 ppb of mercury. This level is about 25,000 times the concentration limit of mercury allowed by the EPA in drinking water. Methylmercury, as found in tuna and other large fish, is the primary source of dietary mercury consumed today. Even low-level mercury poisoning can cause rashes, inflamed gums, mood disturbances, insomnia, anxiety, and depression.

Strategies for chelation and removal of mercury include avoiding or limiting fish intake, consuming raw fresh strawberries which bind and capture over 90% of the mercury during digestion, consuming activated charcoal, and consuming propolis (the resinous botanical mixture honey bees mix with their beeswax to glue their hives together). Registered pharmacist and nutritionist Barbara Mendez also recommends a diet that helps optimize liver function, including garlic, cilantro, Brazil nuts, pumpkin seeds, and ground flaxseed. Seaweed also tends to have a high efficiency in capturing free mercury. Foods containing natural fibers can capture elemental mercury. Strawberries were the most effective.

The third toxic heavy metal discussed was lead. Lead is a shiny, bluish-white metal that dulls to gray when it comes into contact with air. It is used in water-carrying pipes, glazed pottery, cooking utensils, and even in the preservation of wine by the ancient Romans. Other sources of lead include leaded gasoline, lead-tainted paint chips, pesticides, cosmetics, bullets, batteries, pipes, and industrial practices such as mining, and smelting. Lead is unsafe at any level and is poisonous to every bodily system. There are no EPA limits on the concentration of lead allowed in food sold in the United States. Whole Foods continues to sell vegan, organic protein powder in its stores that show alarming concentrations of lead contaminants because the raw materials are sourced from China. Lead is found in the roots and shoots of wheat and other grains sold in America. Of over 400 lipsticks, including the most popular brands purchased in retail stores, every single one contained lead –all of them.

Lead exposure can cause significant memory impairment, dementia, and other negative mental health issues. Lead has been linked to heart disease, impaired metabolism of antioxidants, disrupted hemoglobin synthesis, damaged kidneys, decreased sperm motility, miscarriage, infertility, gingivitis, periodontitis, decay and missing teeth. Lead can remain in the bones for up to thirty years. But several foods and vitamins can help rid the body of toxic lead deposits. These include vitamin B1 (thiamine), B6 (pyridoxine), vitamin C, garlic oil, and bioflavonoids such as quercetin (found in grapefruit, onions, apples, and red wine). Sesame seed oil contains the natural antioxidant sesamol, which can be a chelator against liver and kidney lead poisoning. For lead-binding during digestion, dehydrated seaweed and seawater extract can be efficacious and binding free lead.

The fourth toxic heavy metal discussed was cadmium. Cadmium is used in rechargeable nickel-cadmium (Ni-Cd) batteries, metal plating, pigments, as a stabilizer for PVC pipes, in phosphate fertilizers, and is found in sewage sludge. Even at low concentrations, cadmium is toxic, killing off egg cells, significantly slowing the ability to produce sperm, lowering bone density, and causing demineralization in the body. The author’s lab testing consistently found cadmium in coffee products. But there is some evidence that high doses of antioxident-rich spirulina may help protect the body from the most harmful effects of cadmium.

The fifth toxic heavy metal discussed was aluminum. Aluminum is found in airplane parts, building materials, baseball bats, soda cans, kitchenware, foil, cosmetics, antiperspirants, antacids, vaccines, and many more consumer goods. Aluminum is everywhere and can be inhaled, absorbed through the skin, and imbibed in contaminated liquids. Some foods such as flours, breads, cakes, pastries, certain vegetables (such as spinach, radishes, and lettuce), dairy products, sausages, and shellfish contain higher-than-average levels of aluminum. The highest concentrations are found in cocoa, tea leaves, herbs, and spices. Aluminum in the water supply has been linked to dementia. Aluminum in antiperspirants has been linked to breast cancer. Canadian researchers published a study in Current Medical Chemistry noting that aluminum in vaccines puts everyone, including infants, at risk for long-term brain inflammation and other neurological complications in addition to autoimmune disorders. These same researchers published another study in the Journal of Inorganic Biochemistry. This second study concluded that vaccines may share a causal relationship with the rise of autism. In January 2016, the American College of Pediatricians issued a warning statement about the toxic effects of the Gardasil vaccine, citing that aluminum and polystorbate 80 (in that vaccine) could possibly be associated with the rare but serious condition of premature ovarian failure. Aluminum hydroxide in antacids has been shown to cause phosphate depletion syndrome. The most important sources of aluminum to avoid are vaccine injections, aluminum-containing medicines, and any liquids or beverages that may contain aluminum. Green algae chlorella has been found to be very effective at safely removing concentrations of several heavy metals from wastewater, including aluminum.

The sixth toxic heavy metal discussed was copper. Copper is essential for maintaining good health, but it must be in balance with zinc, iron, and other essential minerals, otherwise it blocks necessary enzymatic activities and may contribute to detrimental health effects. Copper toxicity typically occurs through multivitamins that contain high levels of this heavy metal. Too much copper impairs the thyroid, decreases liver and kidney function, can cause brain damage, and lead to death. A copper imbalance can also cause Grave’s disease and lead to hyperthyroidism. A copper imbalance is also closely associated with mental deficiency, neurological dysfunction, and psychological disorders. Overexposure to copper in drinking water could lead to Alzheimer’s disease. Sulfur binding blocks copper retention in the body. Therefore, it is important to make sure your diet includes a healthy dose of food-based sulfur compounds like those found in garlic and whole eggs.

The seventh toxic heavy metal discussed was tin. Tin vapors can cause headaches, nausea, and general fatigue. Animal studies involving tin fluoride and tin chloride have been shown to reduce or inhibit the natural function of the liver. Animal studies have also shown that tin tartrate can lead to liver damage. Some 90 percent of canned foods use tin compounds. Tin may leach into the food stored inside those cans. Trace amounts of tin can be found in the water supply. Stannous fluoride – composed of tin and fluoride – is one of the most common types of fluoride applied in dentistry to prevent cavities. It has been used in brands such as Crest and Oral B. Stannous fluoride can lead to osteosarcoma, osteoporosis, and fluorosis. Stannous fluoride has caused death in at least a few cases. One way to remove tin from the body is through the chelation properties of quercetin, a flavonoid found in many fruits and vegetables.

There are many foods that naturally have some limited chelation properties. Cilantro, chlorella, and lemons have all been identified as agents with some effectiveness for reducing heavy metal toxicity, while foods like garlic can reduce oxidative stress. Activated carbon (charcoal) is also very effective at neutralizing and removing metal toxins. Exercise and sweating has been shown to remove heavy metals in much higher quantities than through urination.

The second section of the book discusses the origins and dangers of toxic chemical compounds, how we are absorbing these contaminants, and the harm that they cause to our bodies. Adams covers three chemical contaminants: bisphenol A (BPA), hexane, and pesticides.

Bisphenol A (BPA) is used in household appliances, construction, electronics, medical equipment, dental sealants, eyeglasses, and especially, food containers. Some tin-containing food cans are lacquered with a bisphenol A lining. BPA leaches from these cans into food, particularly acidic fruits and vegetables such as tomatoes and tomato-based foods. BPA is linked to hormonal disruption and reproductive dysfunction, including infertility, birth defects, developmental issues, autism, diabetes, obesity, cancer, irregular heartbeat, and a host of other health problems. BPA has also been demonstrated to be a possible carcinogen, triggering prostate and breast cancers in animal studies. The French parliament voted to ban the use of all BPA in all food containers by 2015, making France the first country to do so.

In order to minimize the risk of consuming BPA, avoid consuming hot foods in plastic containers and avoid putting such containers into the microwave to heat foods. Also try to limit canned goods as much as possible, opting for fresh or frozen food instead when possible. Leafy green vegetables, herbs, clean-sourced animal livers, and especially probiotics and fermented foods provide ample folate (or B-9 or folic acid) to the body and help eliminate BPA while boosting body function and immunity.

Hexane is a volatile, flammable petrochemical solvent. Hexane is also listed as a hazardous air pollutant, and its dangerous neurotoxic effects are noted on the EPA’s Technology Transfer Network. Long-term hexane exposure via inhalation causes polyneuropathy, weakened muscles, blurred vision, fatigue, headaches, nausea, and numbness in the arms and legs. Chronic hexane exposure can also lead to dermatitis, confusion, jaundice, and coma. Unfortunately, the food industry uses hexane to extract proteins from soybeans and oils from other grains such as canola and corn. Many soy food additives are derived from a process that uses hexane. In addition, cornmeal and soybean meal are extracted using hexane, and this meal is given to all grain-fed livestock in America, including cows, poultry, hogs and even farmed fish that are raised on completely unnatural grain diets. The CDC noted that when female mice were exposed to commercial hexane for two years, they had an increase in liver cancer. The Cornucopia Institute found nearly one hundred adverse reactions to infants fed formula with hexane-extracted DHA/ARA oils added. Also, just because something is labeled “organic,” that does not mean that it is hexane-free.

Adams discusses various pesticides that most people are regularly consuming with the foods that they eat. In addition to pesticides, at least 60% of the herbicides used in global agriculture have been demonstrated to interfere with the endocrine system and reproduction. Glyphosate, patented by Monsanto, is the most widely used herbicide in agricultural production. Neither the FDA nor the USDA test for glyphosate residue on food. But MIT researchers have found that glyphosate enhances the damaging effects of other food-borne chemical residues and environmental toxins by interfering with certain enzymes and healthy gut bacteria. By doing so, glyphosate contributes to a wide range of ailments including gastrointestinal disorders, obesity, diabetes, heart disease, autism, Alzheimer’s disease, infertility, and cancer. Adams discusses about seven other dangerous pesticides and herbicides in his book but those will not be discussed here.

Aspartame, known by its brand names Equal^®, NutraSweet^®, and AminoSweet^®, is one of the most widely used artificial sweeteners on the market today. Aspartame can be found in candy, yogurt, desserts, sports and energy drinks, coffee drinks, instant breakfast shakes, diet sodas, vitamins, over-the-counter medicines and so much more. Aspartame is being consumed by two-thirds of the population in over six thousand products in one hundred countries worldwide. It’s also one of the most addictive neurotoxins in the food supply. An overdose of aspartame can cause all kinds of awful symptoms, including headaches, blindness, difficulty breathing, convulsions, seizures, low blood pressure, coma, liver dysfunction, nausea, vomiting, abdominal pain, and leg cramps. The EPA has listed aspartame as a “chemical with substantial evidence of developmental neurotoxicity.” Rats fed low doses of aspartame developed significantly more leukemias and lymphomas.

Monosodium glutamate (MSG) is found in chips, sauces, salad dressings, fast food, frozen dinners, TV dinners, marinated meats, baby foods, formulas, and vaccines. But the toxicity from MSG can induce not only brain damage and neurodegenerative disorders, but also endocrine disruption, irritable bowel syndrome, weight gain, reproductive issues, behavior disorders, and cancer. To prevent the problems associated with MSG, avoid processed foods and preserved foods. Magnesium also helps play a role in modulating MSG’s toxic effects.

Adams also had helpful information about artificial colors, chemical preservatives, emulsifiers, thickening agents, and nitrites. But due to size constraints on this book review, these will not be discussed here.