Eating Poison: How Toxins in Modern Food Harm Gut Health and What You Can Do About It

Let’s start with the fresh food we buy. We live in a great modern world where we can eat food that’s grown in every part of the world. That is mostly because of modern farming, packaging, storing, and shipping. Many goods have come from those modern practices. The pendulum has shifted to the other extreme and now those industrial farming practices have become harmful for our health.

Here are some of the things most of us may not know that we are literally eating poisons that hurt our health. We are not listing the impacts such as water pollution, soil depletion, biodiversity loss here. We are only listing only things that we ingest through our food.

1. Nutrition Depletion:
   1. Fruits, vegetables, grains, and meat are less nutritious than one or two generations ago. Most people may not even be getting enough nutrients required for the optimal health.
2. Pesticides and herbicides:
   1. These chemicals are commonly used in conventional farming to control pests and weeds. Some studies suggest that exposure to pesticides and herbicides may disrupt the gut microbiome and contribute to digestive issues. ​​Glyphosate is a commonly used herbicide that is often found on conventionally grown crops such as wheat, corn, and soy. These crops are used in many food products, including bread, cereal, and processed snacks.
3. Antibiotics and growth hormones:
   1. Antibiotics are used in animal agriculture to prevent and treat disease, but they can also be used as growth promoters. Overuse of antibiotics in animals can contribute to antibiotic resistance and disrupt the gut microbiome of both animals and humans who consume meat from these animals.
4. Synthetic fertilizers:
   1. These are used to boost crop yields, but they can also contribute to soil degradation and water pollution. The overuse of synthetic fertilizers can also lead to nutrient imbalances in crops, which can impact human health.
5. Genetically modified organisms (GMOs):
   1. These are crops that have been genetically engineered to resist pests, disease, or herbicides. While there is no conclusive evidence that GMOs are harmful to human health, some studies suggest that they may have negative impacts on the gut microbiome.
6. Fungicides:
   1. Fungicides are chemical substances used to control fungal diseases on crops. Some of these chemicals can be harmful to humans if ingested or absorbed through the skin.
7. Heavy metals:
   1. Heavy metals like lead, cadmium, and mercury can contaminate food during agriculture practices. These metals can be toxic to humans and can lead to various health problems.
8. Food additives:
   1. Some food additives, such as artificial colors, flavors, and preservatives, can be harmful to health if consumed in large quantities. Certain packaging materials, such as some types of styrofoam or PVC, can potentially leach chemicals into food and drink, particularly when the food or drink is hot or acidic.
9. Packaging materials:
   1. Some packaging materials, such as plastics, can contain chemicals like bisphenol A (BPA) and phthalates, which can leach into food and cause health problems.
10. Cleaning chemicals:
    1. Chemicals used to clean and sanitize food processing equipment and storage facilities can potentially leave residues on food or containers, which can be harmful if ingested.

What do we do after this information? This may not even be new information. We are torn about the current practices and we want to make sure we eliminate these toxins because without eliminating these we can’t simply be eating high fiber toxic food and expect to have better results. We understand we introduced a new term fiber. Worry not, we will cover “Fiber” in a separate newsletter edition because it’s too important to be left behind as a passing note.

How to navigate the modern food system to choose safe, nutritious, and chemical-reduced food for optimal gut health?

For now, let’s get back to how we can eliminate or at least reduce because the reality is that eliminating all the harmful materials may not be possible. Simply because most of us don’t produce, package, process, and sell food. However, we can make an impact by voting through our choices and money.

Below are some of the recommendations.

1. Choose organic produce: Organic farming practices do not use synthetic pesticides or fertilizers, which can reduce exposure to harmful chemicals.
2. Buy seasonal and local produce whenever possible: Buying from local farmers reduces the time between harvest and consumption, which can reduce exposure to harmful chemicals used in long-term storage and shipping.
3. Read labels carefully: Look for foods and products that are free from harmful additives, and avoid foods packaged in materials known to contain harmful chemicals.
4. Wash produce thoroughly: Even if you buy organic produce, it's still a good idea to wash it thoroughly to remove any residual dirt, bacteria, or pesticides.
5. Eat a varied diet: Consuming a variety of foods can help reduce exposure to any one type of harmful chemical.
6. Use safe food storage practices: Store food in glass, stainless steel, or other safe containers, and avoid using plastic containers that may contain harmful chemicals.
7. Choose grass-fed and organic meats: These meats are raised without the use of antibiotics or hormones, which can reduce exposure to harmful chemicals.

Let’s expand two topics: eating non seasonal food and how to read carefully because the rest of points are self explanatory.

The Pitfalls of Eating Mangoes in Winter: The Negative Impact of Non-Seasonal Food on Our Health and Environment

Since the beginning of time, all the species including humans throughout the history of life have eaten only local and seasonal food. Eating non seasonal food is very new to our food palate. It’s the by-product of our modern food system. When we eat non-seasonal food, there can be several negative consequences for both our health and the environment:

1. Reduced nutritional value: Non-seasonal produce is often grown using artificial methods such as pesticides and fertilizers to speed up growth and increase yields. This can result in a lower nutrient density compared to seasonal produce, which is often grown using natural methods and allowed to ripen fully.
2. Increased carbon footprint: Transporting non-seasonal produce often requires longer distances and more energy-intensive methods of preservation, resulting in a larger carbon footprint.
3. Higher cost: Non-seasonal produce is often more expensive due to the additional costs associated with growing and transporting it out of season.
4. Reduced flavor: Non-seasonal produce can have a less desirable taste and texture due to the artificial growing methods used to produce it.
5. Disrupting the natural balance: By importing non-seasonal produce, we disrupt the natural balance of ecosystems and contribute to the degradation of the environment.

Let’s look at the eating non seasonal food from ancient medical practice lens, Ayurveda.

In Ayurveda, it is believed that eating non-seasonal food can disrupt the balance of the doshas (vata, pitta, and kapha) in the body, leading to a variety of negative consequences. Some of these consequences include:

1. Digestive issues: Eating non-seasonal food can lead to indigestion, bloating, and other digestive problems. This is because the body may not be able to process the food properly, leading to an accumulation of toxins in the body.
2. Weakened immunity: Eating non-seasonal food can weaken the immune system, making the body more susceptible to illness and disease.
3. Imbalanced doshas: Each season is associated with a different dosha, and eating non-seasonal food can disrupt the balance of these doshas in the body. This can lead to a variety of health problems.
4. Reduced energy: Eating non-seasonal food can reduce the body's energy levels, leading to fatigue and lethargy.
5. Mental health issues: Eating non-seasonal food can also have a negative impact on mental health, leading to anxiety, depression, and other mood disorders.

Let’s take a simple example. What happens when we eat mango in winter. Who doesn’t love mango?



Mango is a seasonal fruit that is typically available during the summer season. Eating mangoes in the winter season may not be as beneficial for our health as it is during the summer season. According to Ayurveda, consuming foods that are out of season can disrupt the balance of the doshas (Vata, Pitta, and Kapha) in the body, leading to various health issues.

Eating mango in winter, when it is not in season, can also lead to digestive problems such as bloating, gas, and indigestion. This is because the body may have a harder time digesting foods that are not in season and may not be well-suited for the current climate.

Additionally, consuming mangoes in the winter may not provide the same level of nutrients as when it is consumed in season. This is because mangoes that are grown out of season may not ripen properly, leading to a lack of nutrients and flavor.

Therefore, It is best to consume fruits and vegetables that are in season as they are more likely to be nutrient-dense, better for digestion, and more aligned with the body's natural rhythms.

Criticisms: it’s costly to buy organic food, food grown in sustainable farming practices

Yes, it’s a valid criticism. Especially for those who live paycheck to paycheck. We will say two things about this without talking about moralities such as supporting local farmers, environment impact, and values.

1. Penny wise pound foolish
   1. Instead, it looks cheaper to buy food that is not produced using the current farming practices. But if we add the cost of health and the price we pay for healthcare costs because of those harm impacts, the organic and sustainable start to look cheaper in the long run. But no judgment here, if we must do what’s good for our health and wealth. We are suggesting a change of perspective and adding the cost of health to the equation so that it becomes an apples to apples comparison between current sources and sustainable sources.
2. More demands will create more supplies reducing cost:
   1. That’s basic economics 101. As more people start to buy from sustainable sources farmers will start catering to that demand and more supply will reduce the cost. So, it’s like any innovation. Earlier versions are expensive, when demands drive up, more competitors come to supply, and price reduces. So, those who can afford to pay a bit more than start demanding more for the sustainable sources and after a certain inflection point, the cost will reduce to a point where everyone can afford and it will be no brainer for everyone to choose sustainable sources.

So, while we buy the fresh produce we have to be careful and eating the right food at the wrong time will harm us more.

Now let's talk about packaged food.

Stop eating packaged and processed food: If you must then eat the label carefully

Fresh produce has harmful chemicals. Packaged and processed food are at another level.

Following are some of the ingredients that we find in the packaged and processed food that hurt our gut.

1. Artificial sweeteners: These are commonly used in diet drinks and sugar-free products and can disrupt the balance of gut bacteria.
2. High-fructose corn syrup: This is a highly processed sweetener that is often used in soft drinks, candy, and baked goods. It can cause inflammation in the gut and contribute to digestive issues.
3. Preservatives: Many processed foods contain preservatives, such as sodium nitrate or sulfites, which can irritate the gut lining and lead to inflammation.
4. Hydrogenated oils: Partially hydrogenated oils (PHOs), Trans fats, Trans fats: These are often found in fried foods, processed snacks, and baked goods. They can contribute to inflammation and disrupt the balance of gut bacteria.
5. Monosodium glutamate (MSG): This is a flavor enhancer that is commonly used in Chinese food and processed snacks. It can cause headaches, stomach upset, and digestive issues in some people.
6. Excessive salt: High levels of salt can disrupt the balance of gut bacteria and contribute to inflammation in the gut.
7. Emulsifiers: These are used in many processed foods to help ingredients mix together and stay mixed. However, some emulsifiers have been shown to disrupt gut bacteria and contribute to inflammation.
8. Gluten: A protein found in wheat, barley, and rye that can cause digestive issues for some people, particularly those with celiac disease or gluten intolerance.
9. Lactose: A sugar found in milk and dairy products that can cause digestive issues for people with lactose intolerance

We recommend reading the package carefully to avoid those.

Also, there are common tactics that manufacturers may use to mislead consumers.

Common tactics that manufacturers may use to mislead consumers

Manufacturers may use various tactics to mislead consumers when labeling their products. Some common tactics include:

1. Misleading serving sizes: Manufacturers may use unrealistically small serving sizes to make the product appear healthier than it actually is. For example, a bag of chips may list the serving size as 10 chips when most people would eat much more than that. Using misleading serving sizes to make the product appear lower in calories, fat, or sugar than it actually is.
2. Misleading health claims: Manufacturers may use vague or misleading health claims on the packaging to make the product appear healthier than it actually is. For example, a product may be labeled as "all natural" or "low fat" even if it contains other harmful ingredients.
3. Hiding harmful ingredients: Manufacturers may use confusing or obscure ingredient names to make it difficult for consumers to identify harmful ingredients. For example, high fructose corn syrup may be listed under a different name, such as glucose-fructose syrup.
4. Highlighting healthy ingredients: Manufacturers may highlight the presence of healthy ingredients on the packaging even if the product contains other harmful ingredients. For example, a product may be labeled as "made with real fruit" even if it also contains high amounts of sugar.
5. Using buzzwords like "natural" or "organic" without any certification or regulation to back up the claim.
6. Listing a healthy ingredient (like whole grains) as the first ingredient, but then listing less healthy ingredients (like sugar or refined flour) further down the list.
7. Using confusing or vague language in the ingredient list, such as "flavors" or "spices," instead of specifying what those ingredients actually are.
8. Using health claims that are technically true but misleading, such as "low-fat" or "gluten-free" on products that are naturally low in fat or never contained gluten in the first place.
9. Using images or packaging that suggest the product is healthy or natural, even if the ingredients are not.

It's important to read food labels carefully and critically, and to do our own research on any ingredients or claims we don't understand.

Beware of Misleading Food Labels: Understanding Alternative Names for Unhealthy Ingredients

Sometimes we think that we are buying healthy options. But we got to watch out for the healthy sounding alternative names manufacturers use to mislead us.

Examples of alternative names manufacturers use to mislead consumers include

1. Enriched flour for refined flour
2. Sugar: High fructose corn syrup, corn syrup, cane sugar, dextrose, glucose, maltose, sucrose, fruit juice concentrate, honey, molasses, agave nectar, maple syrup, brown rice syrup, barley malt syrup, evaporated cane juice, and many more.
3. Trans fats: Partially hydrogenated oils, hydrogenated oils, shortening, margarine, and many more.
4. Artificial sweeteners: Aspartame, saccharin, acesulfame potassium, sucralose, neotame, and many more.
5. MSG (monosodium glutamate): Yeast extract, autolyzed yeast, hydrolyzed protein, soy protein isolate, spices, and many more.
6. Sodium: Sodium chloride, salt, baking soda, monosodium glutamate, sodium benzoate, sodium nitrate, sodium phosphate, and many more.
7. Preservatives: BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ (tertiary butylhydroquinone), sodium nitrate, sodium benzoate, potassium sorbate, and many more.
8. Food coloring: FD&C Blue No. 1, FD&C Yellow No. 5, FD&C Red No. 40, caramel color, annatto extract, and many more.
9. Flavor enhancers: Hydrolyzed vegetable protein, autolyzed yeast, yeast extract, spices, and many more.
10. Emulsifiers: Mono- and diglycerides, polysorbate 80, carrageenan, and many more.
11. Thickeners and stabilizers: Xanthan gum, guar gum, carrageenan, and many more.

To avoid these misleading names and harmful ingredients, it is best to read the ingredient list carefully and do research on any unfamiliar ingredients. Opt for whole, minimally processed foods and choose products with simple ingredient lists.

Friday Night Foodie: How to Make Better Choices When Dining Out or Taking out

It’s friday, and we had a long week. Who wants to cook on a friday? Let us order food or take out, and watch TV. Or we meet our friends for lunch or dinner outside for a social gathering. It’s such a delight to do that. We like eating out.

However, we can be hurting ourselves by eating food from places where ingredients are questionables. Who knows how food sources, what ingredients are used, and how they serve. More often we regret after eating out than we rejoice. We won’t repeat harmful ingredients, it’s pretty much similar to packaged food.

So we avoid eating from fast food chains or stores that are known to have low quality ingredients. Every once in a while on a rare occasion we don't mind. But it's more of an exception to the rule than the rule. It’s not a criticism for the restaurant owners. They supply what’s in demand. So, it’s about being mindful and communicating to the restaurant and creating demand for sustainably sourced and healthily prepared food. The invisible hand of the market will inspire more entrepreneurs to create healthy options.

Hence, choose carefully.

Tips for Reading Food Labels

Here are some tips on how to read food labels for consumers at different levels:

For Beginners:

Look for the serving size: The serving size is the amount of food that the nutrition facts are based on. Make sure to compare the serving size on the label with the amount you plan to eat.

Check the calories: Calories are a measure of the energy in the food. Make sure to choose foods that fit within your daily calorie needs.

Limit saturated fat, trans fat, and sodium: These nutrients can increase your risk for chronic diseases, such as heart disease, if consumed in excess.

Look for fiber: Fiber is important for digestive health and can help you feel full longer.

Avoid added sugars: Added sugars provide extra calories without providing any nutritional value.

Check for allergens: If you have a food allergy, be sure to check the label for allergens like wheat, soy, and peanuts.

For Intermediate:

Read the ingredient list: The ingredient list is a great way to see what is actually in the food. Make sure to look for whole foods and avoid foods with long lists of ingredients.

Watch out for food additives: Food additives such as artificial colors, flavors, and preservatives can be harmful to your health if consumed in excess.

Look for whole grains: Choose foods that have whole grains as the first ingredient. Whole grains provide more nutrients and fiber than refined grains.

Choose lean protein: Look for foods that are low in saturated fat and have at least 10 grams of protein per serving.

Choose foods with vitamins and minerals: Look for foods that are high in vitamins and minerals, such as iron, calcium, and vitamin D.

For Advanced:

Look for organic and non-GMO labels: These labels indicate that the food was produced without the use of pesticides and genetically modified organisms.

Check for allergens: Make sure to check the label for common allergens such as peanuts, tree nuts, and gluten if you have allergies.

Look for sustainable and ethical sourcing: Look for labels such as Fair Trade or Rainforest Alliance to ensure that the food was produced in a sustainable and ethical way.

Watch out for hidden sources of sugar: Sugar can be listed under many different names, so make sure to look for ingredients such as high fructose corn syrup, honey, and agave nectar.

Understand the % Daily Value: The % Daily Value is the percentage of the recommended daily intake for each nutrient. Aim for foods that have a high % Daily Value for nutrients such as fiber, vitamins, and minerals.