Towards a non-toxic lifestyle…

estilo de vida no tóxico

Towards a non-toxic lifestyle…

It is not possible to live in an absolutely toxic-free world, and we are often faced with scientific uncertainty about the causes and effects of specific chemicals on health or environmental outcomes. The relationship between chemical exposure and health effects is often complex and nuanced, and depends on the conditions of exposure, the characteristics and vulnerabilities of the exposed populations, as well as the properties of the chemical in question.

Air, water and soil pollution, coupled with the depletion of nutrients in agricultural land, affects the quality and safety of food of both animal and plant origin.

Heavy metals such as mercury, lead, cadmium, arsenic, chemical additives and preservatives, plastic, volatile organic compounds (VOCs) or aluminium, among many others, are part of our daily lives in the spaces and resources at our disposal.

For example, inhalation of VOCs emitted inside offices by building materials or air-conditioning systems can produce a wide range of effects, from olfactory discomfort to acute health and comfort problems, such as headaches, nose and throat irritation, dry or itchy skin, nausea and fatigue. When these symptoms have a clear causal relationship and disappear shortly after leaving the building, they are collectively known as sick building syndrome. Therefore, we already know that the performance of work teams will depend to a large extent on the “breathing environment and INHALA” in the workplace.

Or, for example, the continued use of cosmetics and hygiene products such as soaps, deodorants, shampoos or nail polishes laden with fragrances, phthalates, aluminium or sulphates can have a harmful effect on cells and organs. Many unpleasant symptoms and disorders we suffer from in our lives could be eliminated by avoiding the application of certain products through the skin.

So everything from what we drink, to what we eat, inhale or touch has a major influence on our state of health. Fortunately, the human body has the capacity and mechanisms to counteract the damage that these substances can cause. However, exposure beyond the body’s elimination capacity compromises detoxification and promotes the development of ageing and disease. 

Without unduly alarming, the question is how we can act proactively and consciously to minimise toxins in our lives, and to do this we will start by clarifying some points about the most common toxins in our lives.

PRESERVATIVES AND CHEMICAL ADDITIVES

Chemical additives that are used in order to change the sensory properties or increase the shelf life of certain foods have been highly questioned and have even generated a great deal of rejection.

The truth is that additives do not necessarily have to be harmful to health, some are natural, such as ascorbic acid (Vitamin C), which is named E-300. The letter E does not indicate whether the additive is natural or artificial, but rather guarantees that it has been approved for use by the European Union.

However, we cannot ignore the fact that the safety of these substances, as in the case of cosmetics, has been studied taking into account their presence in that food and not the cocktail effect.

SUGAR

An increasing number of processed products contain sugar in their composition, leading to a disguised consumption of sugar. When a diet is excessive in sugars (whether it is direct or disguised consumption), and is maintained over time, it can cause major health problems for the individual. An excess of sugar in the diet is related to cardiovascular diseases, obesity, diabetes, cancer… etc. Sometimes we are not aware of this toxicity due to excess because, in many products, it appears camouflaged under different names: fructose, dextrose, glucose, lactose, galactose, maltodextrin, molasses, corn syrup, maple syrup…etc.

A healthy diet uses natural sources of sugar in the form of fresh or dried fruit, pure honey, sweet vegetables and other natural, unrefined sweeteners such as cereal molasses or organic agave or maple syrups.

SWEETENERS

The most common sweeteners include aspartame, saccharin, sucralose and corn syrups. The fact that they are safe does not mean that they cannot trigger any effect; in particular, they generate alterations in the microbiota. And we already know that an alteration at intestinal level can compromise the correct detoxification of the organism.

SULPHITES

Sulphites (only those naturally produced by the effect of fermentation): are a chemical compound derived from sulphur that is used as a food preservative additive. They help to maintain the original colour of foods, prevent the growth of bacteria, moulds and yeasts and prolong the shelf life of foods.

Foods containing sulphites are usually vinegars, beers, dried fruits, ciders, soft drinks, juices, juices, sauces, salads, canned vegetables, olives, pickles, minced meat, steaks, hamburgers, pulses, nuts, prawns, frozen seafood, sweets, biscuits and cereal bars… They are usually listed on product labels as antioxidants and preservatives in the E22x group (from E220 to E228). 

Their excessive consumption is toxic for the organism, with various effects and allergic reactions being attributed to them.  It is advisable to avoid the consumption of products containing sulphites, with the exception of those that contain them naturally by fermentation and do not exceed 10 mg/l (wine, homemade sausages, etc.).

TRANSFORMED, HYDROGENATED and REFINED FATS

They are not frequently talked about, but they are commonly present in industrial bakery products. The use of shortenings (a mixture of partially hydrogenated seed oils, refined oils and transesterified fats such as lard and margarine) is a widespread practice in some industries to give plasticity to croissants, puff pastries, etc.

ALCOHOL

It is one of the main toxic habits in our society and, moreover, socially well regarded. Although some alcoholic beverages contain compounds that could be beneficial to the body, such as polyphenols, it is undeniable that their harmful effects suppress any benefits.

Alcohol damages the brain, the hormonal system and the digestive system. It accelerates cellular ageing, is very calorific, does not provide nutrients and prevents the detoxification of our organism. When ethanol enters our body, it becomes a priority for the body to metabolise and eliminate it. Therefore, as long as there is alcohol in our body, detoxification of other toxins does not take place.

TOBACCO

The metals in tobacco (arsenic, lead, nickel and cadmium) are carcinogenic, increase inflammation, cause cell damage and decrease the regenerative capacity of tissues. 

STRESS

Today, many people suffer from constant stress because environmental stressors have changed. If in the past a stressor was being chased by a lion, now the threat is found in various areas: earning money, not having time to attend to work and family life, exams, pandemics…etc.

Sustained or chronic stress has a negative impact on gut flora, affecting the integrity of the intestinal barrier.

ALUMINIUM

It is a highly polluting metal for the environment and toxic for the human organism. In fact, it is not ruled out as a risk factor in the development and early onset of Alzheimer’s disease. It is present in processed foods, medicines, kitchen containers and even in some coffee capsules that contain aluminium in their packaging.

PLASTICS

They are composed of two toxins with a proven risk to human health, bisphenol A and phthalates. Both compounds are endocrine disruptors. Exposure to bisphenol A (BPA) has been linked to cancer as well as reproductive problems. BPA-free products are not necessarily safe either. The chemical used as a substitute for BPA, bisphenol S, has similar effects on the endocrine system and may also affect thyroid function.

Although the list is still long, the most urgent recommendations are aimed at reducing the accumulation of toxins in the human body as much as possible, not only to live longer and healthier lives on a more sustainable planet, but also to improve quality of life and personal performance: From avoiding buying food packaged in plastics, surrounding yourself with safe materials, paints and ventilation systems, opting for food stored in glass or cardboard, limiting the use of cling film or aluminium to wrap food, reviewing hygiene, cleaning and cosmetic products, and giving preference to fresh and vital ingredients over processed ones, without the use of artificial additives.

And of course, counteract the effects of all environmental impacts with a diet rich in antioxidant minerals and vitamins. The strategies and remedies are within everyone’s reach, but the right advice is needed to implement a viable plan of action. That is why we are convinced of the importance of teaching large organisations to lead a “non-toxic lifestyle” in their organisation, supported by certifications such as IWBI’s WELL and the life insurance coverages that best suit their needs.

Have you already designed your plan ?

Contact us and we will review it together

María Kindelán

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