Watch what you eat! Chemicals are invading our food

For thousands of years, humanity prospered on the bed of Mother nature and had not intended to recreate it until the present time. Probably, within a few tens of years, people look at the period from the end of World War II to the beginning of the 21st century and shake their heads with disbelief at the way we have polluted our environment and the food chain With an increasing amount of chemicals.

The man of the near future will wonder how we could afford to follow that path when there was evidence that the chemicals to which we were exposed were not harmless but could exponentially increase our risk of disease. We will also question our naivety by not expecting any consequence of the treatment of our drinking water with chemicals that produce potentially carcinogenic substances, adding to the other substances with properties that agredían the Endocrine system, and materials used to package our foods; Our ingenuity in fertilizing our crops with fertilisers that was known to contain potentially harmful substances; Our ingenuity in spraying our crops with pesticides with harmful effects on brain function; Our ingenuity in not understanding that the industrial chemicals that Lanzábamos the environment entered the food chain. There is no doubt that many chemical contaminants are present in our food.

Governments attest to this. Such are the cases of Australia (through Food Standards Australia, one of its regulatory bodies) and New Zealand, which reported the presence of a wide variety of insecticides, fungicides and heavy metals pollutants such as mercury, lead and arsenic in Food. These governments have advised pregnant women and women trying to become pregnant that they do not eat large quantities of larger fish, such as swordfish, due to mercury content.

Many reports in well-known scientific and medical journals alert the plastics used in food packaging and industrial chemicals such as PVCs and retarders (substances that limit the speed of reactions Chemicals) that end up in our food.

There is also a wide variety of other chemical products like food additives, deliberately added to our food. We can pretend that the fact that these things are in our food does not mean that they are also in our bodies. But too many reports show the presence of pollutants in various parts of our bodies such as blood, body fat and hair. We know that this contamination of our food with amounts higher than normal industrial waste such as mercury and PVCs, and drugs promoting growth of cattle such as clenbuterol, have caused diseases. We also know that some food additives are harmful to some people, and that hydrogenated oils may also have contributed to heart disease in some people.

What we do not know is whether the tiny amounts of pesticides, plasticizers, byproducts of chlorinated water disinfection and other food industry products have also increased our risk of disease, but there are indicators that this It's also possible.

There are recommendations that the effects of tiny amounts of individual substances can be amplified by synergy, where two or more substances working together produce a much greater effect than they would produce individually.

We also know that some people, because of their genetics, pre-existing disease, age or lifestyle, may be more susceptible. But we cannot predict with greater certainty who these people are. The only thing we can do is to reduce our exposure to these contaminants as much as we can. We can also urge governments to do something about "the silent threat" that we all face.