1-2-3 To stay cancer free – 3

II Reduce the TOXIC Load of Your Body

It’s a pity that we now live in the chemical soup. There are 84,000 artificial chemicals in the air, food, water, and household products. More than 10,000 chemical additives with questionable security (because they have never tested in humans) permitted in food and food packaging.

About 13,000 chemicals used in cosmetics, of which only 10 percent have evaluated for safety. According to the Environmental Working Group, the average US woman uses 12 personal care products and cosmetics a day, containing 168 different chemicals. While most men use fewer products, they are still exposed to about 85 of these chemicals every day. Many of these chemicals affect the human endocrine system. Scientists warn that this poison can trigger breast and prostate cancer.

Children enter puberty at a younger and younger age. In 2010, the average age at the start of youth was 10.5 years for girls, six years younger than in 1860 when 16.6 years. Scientific evidence shows that hormone disruptors may be the cause.

Likewise, exposure to industrial chemicals and pollutants contributes to a variety of health problems, including asthma, cancer, and reproductive disorders.

Here are eight main sources of poisons that promote cancer in our bodies – food, skin, a mixture of teeth, alcohol, air, radiation, vaccines, and water.

1.Food

Pesticide

Vegetables and fruits are the healthiest foods you can eat, but these are also foods that generally contaminated with pesticides and herbicides. The US uses around 1.1 billion pounds of pesticides every year. Not infrequently your apple or strawberry contains a lot of pesticides. Pesticides are the most dangerous for children’s brains. Pregnant women must be aware of exposure to pesticides.

Genetically modified plants often sprayed with herbicides such as Roundup (glyphosate). Eating organic is one of the best ways to reduce the overall pesticide and herbicide load.

If you can’t use all organic, at least choose the organic version of this product – apples, carrots, celery, cherry tomatoes, collard greens, cucumbers, grapes, hot peppers, kale, nectarines, peaches, pears, potatoes, peas beans, spinach, strawberries, and sweet peppers.

Mercury

Much marine fish, especially larger species contain a lot of mercury. Bluefish, groupers, mackerel (King, Spain, Gulf), marlin, coarse orange, Chilean seabass, sharks, swordfish, tilefish, and tuna are the worst of all.

Be careful because cultivated fish may not have mercury, but they can be contaminated with PCBs. Wild caught salmon, sardines, herring, and wild caught anchovy are your best bets.

Antibiotics

Multi-drug typhoid-resistant, tuberculosis, and gonorrhea kill hundreds of thousands of people every year, and it gets worse. Scientists have warned about this for several years, but now it seems that antibiotic apocalypse is close.

Researchers recently found a new gene, called MCR-1, in pigs and people in China. This is a gene mutation that makes bacteria resistant to our last class of antibiotics. What’s more, this resistance can reach epidemic potential because the transfer rate between bacteria is very high.

To combat antibiotic resistance, farmers must end the use of low-dose antibiotics. Eighty percent of all antibiotics used in the US are for livestock, to ward off disease and increase weight.

We only have to buy meat raised without antibiotics. If we buy USDA organic meat, we know that there are no antibiotics that can be used for growth promotion.

Antibiotics can only treat bacterial infections, therefore, avoid using medicines to treat viral diseases, such as colds and flu. One antibiotic can interfere with your microbiome (intestinal flora) for a year. Antibiotic reserves are only for severe and life-threatening bacterial infections.

Avoid using antibacterial household products, such as hand soap.

Food additives

If you buy packaged or processed food, the chances are that the food contains some food additives. These chemicals are added to enhance the appearance, taste, and texture of the food you buy. Some of these chemicals may be harmless, but you should avoid the following:

Artificial Dyes

All food coloring
Artificial taste
Artificial sweeteners
Acesulfame Potassium
Aspartame
Saccharin

Sucralose

High Fructose Corn Syrup
Monosodium glutamate
Potassium Bromate (E924)
Flour enhancer

Preservative

Hydroxyanisole butylated
Butylated Hydroxytoluene
Propyl gallate
Sodium benzoate or benzoic acid
Sodium nitrate and nitrite
Tertiary butylhydroquinone

Trans fat

  • Some oils are hydrogenated like those made from canola, corn, cotton seeds, soybeans, safflower, and sunflowers.