“The most common way people give up their power is by thinking they don’t have any.” -Alice Walker

Holy CRAP, what is happening to our food industry?! It’s difficult and overwhelming to navigate how to reduce your daily chemical burden. And most parents are working full-time, are in perpetual survival mode, and barely have the time to get a healthy dinner on the table, let alone spend time researching the latest news on what we should or should not be feeding our kids. There are so many different messages coming at us from so many different directions; an influx of information, often conflicting. I am always asking: Who is the source? Is this true? Can it be validated/verified? If I believed everything I read, I would never leave the house (neither would my kids)! Ignorance is NOT bliss. There needs to be a sense of urgency in fixing our food industry, protecting our children, building a future, and we need to start voting with our dollars to start slowly turning this battleship around. No one is going to do this for you. Be the change and educate yourself.

We are exposed to toxins on a daily basis, most of the time, unknowingly.  Many of them are wreaking havoc on our health, especially for infants/young children, but also for us big, strong, healthy adults too. We are exposed to neurotoxins, antibiotics, nanoparticles, pesticides, hormones, endocrine disruptors, and a myriad of chemicals…all of the time; even in the safety of our own homes.  These toxins have been linked to increased rates of autism, obesity, cancer, early onset of puberty, asthma, etc.  Infants are born with 200+ industrial chemicals in their blood. 1 What can we do to prevent this? This is serious.

I’m not trying to scare you. My hope is to empower you. Here is a Top 20 list you can reference to start immediately eliminating these toxins from your family’s daily life.  I thought about a Top 10 to make it less daunting, easily digestible, and actionable. But, the truth is, it IS a long list and I want it all in one place for you. There is so much that is completely out of our control, so why not seize control of the things we can?  Take a deep breath, pick three of these to change each week, and soon it will become second nature and part of your lifestyle. It’s easier than it seems. I promise. If you are pregnant or nursing, I would try for as many as possible within your resources. Start today…once you lift up the hood of the car and peek inside, you’ll never look back.

This is the first of a four part series. Part I  is “Diet”. Part II will be “House”, including green cleaning tips, and things to think about around carpet, bedding, paint, putting together a non-toxic nursery, detergent, and more. Part III will be “Lifestyle” which will help build awareness around toxins we are exposed to through our daily choices such as sunscreens, shampoos, moisturizers, etc. Part IV will be focused on “Digital Toxins”. These guides will be a constant work in progress with updated information based on current research and studies available.

PART I: DIET

1. Reduce intake of  pesticides and neurotoxins found in conventional fruits and vegetables by switching to organic fruits and veggies. If this is not in the family budget, you can start with switching to the Clean Fifteen and only buying organic for the Dirty Dozen. An apple can contain 56 different pesticides! Pesticides have been linked to autism, pediatric cancer, and asthma. Today, autism affects 1 in 88 children — that’s a 600% increase over the past 20 years. 2 Asthma affects 9 million kids — especially black and Latinos, who are 60% more at risk than whites — a 200% increase in 20 years. 3 Reduce your pesticide exposure by 80% just by switching to organic for the Dirty Dozen. Incentive to start that garden you’ve been dreaming about? Or, if a garden isn’t an option and Whole Foods is breaking the bank, you can look into a local CSA Farm Box. 

2. Avoid recombinant bovine growth hormone (rBGH), or artificial growth hormone. Buy organic animal by-products: milk, yogurt, cheese. rBGH has not been allowed on the market in Canada, Australia, New Zealand, Japan, Israel and all European Union countries (currently numbering 27), by 2000 or earlier. 4 Think there is a link between children ingesting all of these artificial growth hormones and early onset of puberty? Sure makes me wonder. Ubiquitous hormones and endocrine disruptors and disrupted fertility? Sure sounds feasible to me.

3. Avoid antibiotics, GMOS, and hormones found in chicken. Buy organic chicken.  Only USDA certified organic is regulated by the government not to contain pesticides or hormones. 5 Free-range isn’t enough anymore as the chickens simply are outside eating; what are they eating? Genetically modified corn. The Food and Drug Administration says 80 percent of all antibiotics sold in the United States are fed to livestock and even healthy chickens to protect them from disease in cramped quarters. It also helps the chickens grow bigger and faster. 6 I know this can be more expensive. Choose other places in the budget to cut; eat out in restaurants less, and make your coffee at home.

4. Limit mercury intake from fish. Choose fish low on the food chain. Fish is certainly an excellent source of Omega 3s and healthy for your heart. If you are pregnant, it is important to take a DHA or fish oil supplement which helps promote brain development. While pregnant and nursing, I took a non-fish source DHA supplement called Expecta, to avoid any excess mercury. If you enjoy eating fish often, opt for fish sourced from sustainable fishing techniques. In some cases, wild caught fish is best. “Among fish, tuna and farmed salmon are of particular concern. A 2004 analysis of two metric tons of farmed and wild salmon purchased from stores around the world showed consistently and significantly higher concentrations of PCBs, dioxins, and the widely banned insecticides toxaphene and dieldrin in farmed salmon (Hites 2004). EWG’s tests of farmed salmon from U.S. stores support this finding. On average, the farmed salmon had 16 times the dioxin-like PCBs found in wild salmon, four times the levels of beef, and 3.4 times the levels found in other seafood (EWG 2000). Mercury contamination of seafood is also a well-documented problem. According to the FDA, “Nearly all fish and shellfish contain traces of methyl mercury. However, larger fish that have lived longer have the highest levels of methyl mercury because they’ve had more time to accumulate it. These large fish (swordfish, shark, king mackerel and tilefish) pose the greatest risk” (FDA 2004b). 7 In addition, trim the skin and fat as much as possible and use cooking methods such as grilling and boiling to reduce fat, as this is where the toxics are stored. And finally, try to eat a variety of fish to minimize your risk. Other good fish sources of omega 3 fatty acids include mackerel, lake trout, herring, sardines and albacore tuna.” 8

5. Eat vegetarian a few times a week. Even you meat lovers need to take a break. I love a great steak myself now and again, but it has to be the right kind. Toxins are stored in animal fat, so try to reduce fat consumption and cook with alternative sources of protein a few times a week, i.e. beans, cheese, tofu. “A number of widespread environmental toxins build up in animal tissues and are found in meat, sometimes at high levels. According to the FDA, ‘studies suggest that exposure to dioxin-like compounds (DLCs) may lead to a variety of adverse health effects, including reproductive and developmental problems, cardiovascular disease, increased diabetes and increased cancer. Because DLCs tend to accumulate in the fat of food-producing animals, consumption of animal-derived foods (e.g., meat, poultry, eggs, fish and dairy products) is considered to be the major route of human exposure to low levels of DLCs.’ (FDA 2004a) According to the FDA, most human exposure to dioxins comes from food, with 95 percent of that coming from animal fats (FDA 2004a).” 9 Try a pasta dish tonight!

6. Stop sautéing your food in olive oil; it’s carcinogenic at high heat! Ahhhhhhh, this was news to me as I’ve been cooking with olive oil (or EVOO) for as long as I can remember. However, olive oil should be reserved for raw consumption only (think dipping sauces and salad dressings). I’ve switched to grapeseed, coconut, and safflower oil for cooking at high heat. Every oil has its smoke point, or the “temperature at which the oil begins to smoke, generating toxic fumes and harmful free radicals.  Always discard oil that’s reached its smoke point, along with any food with which it had contact. Unsure of an oil’s smoke point? Most labels on bottles of oil will give you the correct temperature.” 10  “Not all oils are created equal. In fact, no one oil can be used for all things; instead, each has its distinct place in the kitchen. Keep these basic categories in mind when you’re cooking:

For baking: Coconut, palm, canola and high oleic safflower and sunflower oil work best.

For frying: Because they stand up well to the heat, avocado, peanut, palm and sesame oil are ideal for frying.

For sautéing: Many oils are great for sautéing, including avocado, canola, coconut, grapeseed, sesame and high oleic safflower and sunflower oils.

For dipping, dressings and marinades: When it comes to making dressings and marinades, or finding oil that’s perfect to serve alongside crusty bread for dipping, you’re looking for terrific flavor. For this purpose look to flax, olive, peanut, toasted sesame or walnut oil.” 11

7. Avoid arsenic in rice, most notably brown rice. This is worrisome as we have been serving organic brown rice to our 2-year old daughter about twice a week. Now, we rinse it  thoroughly and serve different types of grains, even white rice (which turns to sugar the moment it touches your tongue, but I suppose that’s better than arsenic!). If you have an infant who is just starting solids, I would recommend Earth’s Best oatmeal to start instead of rice cereal (obviously, talk to your pediatrician first). This is what we are feeding our 5-month old to start. “Parents should not be serving rice cereal to their infants more than once a day on average. The infant cereals had low levels of arsenic compared to regular rice but because the body mass of the children is so much less, that’s why the advice is so stringent.” [And steer clear of brown rice syrup, used as a sweetener, which showed consistently high levels.] 12

8. Try to eat 100% grass-fed beef.  This was a tougher one for me to get my arms wrapped around. To start, grass-fed beef has less fat than grain-fed meat. It’s worth noting that toxins like dioxin are stored in animal fat. These can be passed to your baby in utero or through your breast milk. Solution: reduce animal fat consumption. Add to that that since cows are naturally supposed to eat grass, their digestive systems do not take well to the grain that is forced upon them and in turn they get sick, and then farmers give them antibiotics. It is a vicious cycle. Grain feeding promotes the growth of dangerous E. coli that is more likely to pass through your stomach and infect your colon. When cattle are fed grass, the amount of dangerous E. coli decreases dramatically. 13 When I head to the store to buy grass-fed steak from the butcher, they often tell me that it’s “mostly” grass-fed and then “grain-finished” at the end. I thought this sounded reasonable enough. They’ve eaten grass most of their life, and now just a little grain to add some marbling and a little more flavor? The “grain-finished” part is the fine print. “Animals raised in factory farms are given diets designed to boost their productivity and lower costs. The main ingredients are genetically modified grain and soy that are kept at artificially low prices by government subsidies. To further cut costs, the feed may also contain ‘by-product feedstuff’ such as municipal garbage, stale pastry, chicken feathers, and candy. Until 1997, U.S. cattle were also being fed meat that had been trimmed from other cattle, in effect turning herbivores into carnivores. This unnatural practice is believed to be the underlying cause of BSE or “mad cow disease.” 14 Also for you meat eaters, grass-fed beef tends to be leaner and less fatty than grain-fed beef. If prepared properly, it can be just as juicy. If budget doesn’t allow for 100% grass-fed, the grain-finished beef is still a better option than 100% grain-fed, and also far better for the environment.

The best way to purchase grass-fed beef is to find a local rancher who is raising grass-fed cattle and then purchase the meat from him or her (hard to do if you’re living in the city!). That said, there is CSA beef available, just as they have CSA farm boxes for fruits and vegetables. If you live in CA, here is a great ranch to get 100% grass fed beef: http://www.machadobrothers.com.

9. Do not microwave food in plastic or plastic wrap. This is a great time to swap out your plastic tupperware for glass snap ware (not only for heating your food, but for storing your food). This is old news, but worth repeating over and over. “Products marketed for infants or billed as ‘microwave safe’ release toxic doses of the chemical bisphenol A when heated, an analysis by the Journal Sentinel has found. The newspaper had the containers of 10 items tested in a lab – products that were heated in a microwave or conventional oven. Bisphenol A, or BPA, was found to be leaching from all of them. The amounts detected were at levels that scientists have found cause neurological and developmental damage in laboratory animals. The problems include genital defects, behavioral changes and abnormal development of mammary glands. The changes to the mammary glands were identical to those observed in women at higher risk for breast cancer. The newspaper’s test results raise new questions about the chemical and the safety of an entire inventory of plastic products labeled as ‘microwave safe.’ BPA is a key ingredient in common household plastics and storage containers. It has been found in 93% of Americans tested.  The newspaper tests also revealed that BPA, commonly thought to be found only in hard, clear plastic and in the lining of metal food cans, is present in frozen food trays, microwaveable soup containers and plastic baby food packaging.  Food companies advise parents worried about BPA to avoid microwaving food in plastic containers, especially those with the recycling No. 7 stamped on the bottom. But the Journal Sentinel’s testing found BPA leaching from containers with different recycling numbers, including Nos. 1, 2 and 5. ‘There is no such thing as safe microwaveable plastic,‘ said Frederick vom Saal, a University of Missouri researcher who oversaw the newspaper’s testing.” 15

10. Carry a BPA-free reusable water bottle everywhere. It’s time to break up with plastic water bottles. They leach BPA into the water you are drinking, especially if it’s been sitting in your hot car (or the hot truck that transported it to the store where you bought it from). Stick to BPA-free drinking bottles all of the time. We love Kleen Kanteens. You will not find me without one, and my daughter has her own matching mini pink one. Even when we fly, I will bring an empty Camelbak which can go through security without a hitch, and then fill it on the other side at a water fountain found near any gate in the terminal. Fill it before you board, since once on the airplane, flight attendants will simply fill your BPA-free vessel with BPA-laden water from a giant plastic bottle. Bring it to sports games, work, in your car…everywhere! Nursing moms should keep one in the diaper bag.

11. Say goodbye to canned foods. This was a tough one…at first! Canned foods have BPA in their lining. “A study by Harvard researchers may provide another reason to skip the canned pumpkin and cranberry sauce this Thanksgiving. People who ate one serving of canned food daily over the course of five days, the study found, had significantly elevated levels — more than a tenfold increase — of bisphenol-A, or BPA, a substance that lines most food and drink cans.” 16 This means substituting cans of tomatoes for strained tomatoes in a glass jar instead. There are also tetra packed boxes which don’t have BPA, but I haven’t been able to find organic tetra packs. The acid in tomatoes accelerates the leaching process, making canned tomatoes the worst offender of canned foods. Also, beans! Oh, this certainly makes making my winter chili a tad more laborious. This means walking over to the bulk section in your grocery store and getting bags of whole beans that you will then cook yourself. It’s easy! You don’t actually have to soak them overnight. And, it’s even easier if you have a slow cooker. I have a dynamite recipe for refried beans made in a slow cooker (hint: drop the jalepeno when making it for your kids or it will be too spicy). It is great for quesadillas for the kids (add some spinach or kale and organic cheese and you have an easy, healthy meal). And the refried beans freeze well (in glass, of course). Even those lovely little organic Earth’s Best baby food jars….er, there is BPA in the lining (you can still use them and just swipe the top layer of food off that touches the lining). A great substitute for jars of pureed baby food when you’re on the go are the Reusable Green Pouches. Genius! Puree some sweet potatoes and serve them on the go! Working moms can spend a Sunday pureeing a bunch of food, freezing it, and using it mid-week when the craziness of balancing work/life/kids ensues. It comes down to planning ahead.

12.  Limit or avoid processed foods. About 80% of processed foods contain genetically modified ingredients (GMOs), not to mention other additives, chemicals, and transfats. There are no shortcuts. Yes, these processed foods are convenient. They are! But, at what cost? I’m appalled that there are many foods marketed for kids with transfats, GMOs, high-frutcose corn syrup, etc. Why don’t these Big Food companies have children’s health at the forefront of their company’s mission? It’s so misleading. It’s confusing for the consumer! You need a Ph.D. to decipher labels these days. Tortillas, infant formula, crackers, cereal (yes, the Honey Nut Cheerios you are eating have GMO whole grain corn, corn starch, or corn bran), and a forever toddler favorite: mac ‘n cheese; oh, and this favorite also may contain petroleum-based food coloring. There are alternatives. Look for organic and non-GMO options. If you read a label on conventional food and it said made with corn oil, corn syrup, or any corn derivative, it has a high probability of being genetically modified, unless otherwise stated. Remember 70% of corn and over 90% of soy is genetically modified. It’s back to basics. Opt for whole foods, raw ingredients, and…start cooking. I am fully aware this is much harder for a full-time working parent. The key is to keep your refrigerator and pantry stocked with basics, so you can always pull together a quick, healthy, and non-GMO based meal for your children. Stock up on leafy greens, avocados, cheese, fruits, fresh whole grain breads, and keep onions, garlic, and veggies handy. When pressed for time, you can always throw together a healthy stir-fry in minutes. Invest in a rice cooker – makes it so much easier (make sure you rinse your rice very well). Do you have a slow-cooker? It’s pretty handy to throw a bunch of fresh ingredients, organic chicken (or protein of your choice) in a slow-cooker, turn it on before you leave for work in the morning, and come home to a house smelling delicious and a sumptuous meal ready for the family. More time with your kids when you get home (oh those precious hours before they go to bed), since dinner is taken care of!

13. Understand that the word, “Natural” on a label means NOTHING. There are no standards regulating what can be categorized as natural. It’s pure marketing. People buy more products with positive labeling. By slapping a “natural” on a label, a product sells, profits are higher, and companies are happy. “‘Natural foods’ and ‘all natural foods’ are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in most jurisdictions means that the term assures nothing. The term ‘organic’ has similar implications and has an established legal definition in many countries and an international standard. In some places, the term “natural” is defined and enforced. In others, such as the United States, it has no meaning.” 17 Your “natural” food can contain chemicals, pesticides, GMOs, and food additives such as petroleum-based food coloring. GROSS!

14. Think outside of the box. Coffee in the morning, a wonderful ritual. Have you considered switching your coffee to organic? Coffee beans are grown with many harmful pesticides. And think of the farmers who are exposed to them daily when working in the fields. Wine? Try biodynamic or organic wine options. Grapes are also grown in vineyards that use pesticides. “The benefits of eating organic food go straight to the farm, where no pesticides and chemical fertilizers are used to grow the organic produce shipped to grocers. That means workers and farm neighbors aren’t exposed to potentially harmful chemicals, it means less fossil fuel converted into fertilizers and it means healthier soil that should sustain crops for generations to come.” 18 How about your olive oil?

15. Say no to cash register receipts. When doing your grocery shopping, politely decline your receipt. “Missouri scientists found that the total mass of BPA on a receipt is 250 to 1,000 times greater than the amount of BPA typically found in a can of food or a can of baby formula, or that which leaches from a BPA-based plastic baby bottle into its contents. These data should not be interpreted to suggest that policymakers shift their focus from BPA contamination of food, which is widespread, to receipts. BPA exposure from food sources is ubiquitous and should remain the first priority of U.S. policymakers. However, a significant portion of the public may also be exposed to BPA by handling receipts.” 19 This can include both dermal (through your skin and into your bloodstream) or oral (hands touch food that goes into your mouth). BPS, an alternative to BPA coats 100% of cash receipts in the US. Lovely.

16. Food-based vitamins. If you take vitamins or supplements, make sure they are food-based, you know the ones that typically smell worse and are green or brown. Stay clear of vitamins coated in white that are synthetic or use chemical binders. With this new non-toxic lifestyle which includes whole foods, lots of leafy greens, and minimal processed foods, you may not even need vitamins since you should have a well-rounded diet, unless you are pregnant or nursing in which case you may be taking a prenatal vitamin. While pregnant and nursing, I used Rainbow Light’s Prenatal vitamin.

17. Time to throw away your Teflon pans. “The synthetic chemical perfluorooctanoic acid (PFOA) is used to make this non-stick coating and has various other industrial applications. PFOA can cause cancer and birth defects in animals, and may pose a risk to humans, according to Consumer Reports. The Society of the Plastics Industry, a major trade group, acknowledges that PFOA is found in the blood of 95 percent of the U.S. population.” 20 When your teflon pan starts to flake or is scratched, it’s time to toss it. “‘However, it appears that problems with non-stick pans occur only after overheating. Lab tests recently conducted by Consumer Reports showed that when new and aged pans were heated to 400 degrees, no significant emissions of PFOA occurred. If you use non-stick pans, you should be able to cook meat or eggs just fine if you heat the pan to medium (300 to 400 degrees) and then reduce it to low (200 to 300 degrees). DuPont does not recommend heating Teflon pans higher than 500 degrees. Remind everyone in your household to be vigilant when using non-stick cookware. A preheated pan on high heat can exceed 600 degrees in two to five minutes, according to the Environmental Working Group (EWG).” 21 I’m not going to lie. I keep one teflon pan around for sautéing my tofu, but I check it to always make sure it’s in pristine shape, no flaking pieces, and I never cook above medium heat. Invest in stainless steel, cast iron, enamelized iron and buy quality pans so they last. If you are like me and keep one non-stick pan around, hand wash it, do not overheat it, throw it away when it starts to scratch, and do not put it in the dishwasher.

18. Introduce more green leafy vegetables…daily. And start your kids young. Instead of just putting kale on your 2-year old’s plate, sit down at the table with him/her, pile it high on your own plate, and model the behavior. “This is deeeeelicious!” This is NOT always going to work, and I say this with a smile. I mean, sometimes it’s hard enough to get your 2-year old to eat anything besides mac ‘n cheese (hopefully, it’s Annie’s Organic), let alone veggies. Try it. Try it again. And try it some more. Don’t give up. They say you should introduce a food at least 12 times. “Green leafy vegetables are so readily available and so highly nutritious, however most people do not eat enough of them. Studies continuously confirm that populations that eat a diet high in green leafy vegetables run a far lower risk of heart disease and cancer. Fresh raw green leafy vegetables contain high doses of chlorophyll, easily digestible proteins, enzymes and a wide range of vitamins and minerals. These particular vegetables act as mini-transfusions for the blood, a health tonic for the brain and immune system and a cleanser of the kidneys. Try any of the following: rocket, spinach, dandelion greens, kale, watercress, parsley, lettuce, endive, chicory, broccoli sprouts and mustard sprouts.” 22 Try our kale pesto pasta – it’s delicious! Try to serve a dose of these greens DAILY with your meal. Aside from the internal health benefits, eating lots of leafy greens may also help promote weight loss, clear skin, and increased energy. Wammo!

19. Limit artificial sweeteners. You may be trying to reduce sugar in your diet and are reaching for “diet” or “sugar-free” substitutes which may include synthetic sweeteners such as aspartame or saccharin (think: diet soda, ice cream, yogurt, gum, candy, many processed foods, etc.). Equal, Nutrasweet, Splenda; they may have zero calories, but what else is lurking in that label that you are unaware of and how it is contributing to your chemical burden? Studies are inconclusive as to whether or not artificial sweeteners are linked to cancer and the FDA approves these substitutes in small quantities. If you love your diet soda, I would simply limit your intake and have it on special occasions. Or, perhaps you can opt to skip these synthetic sweeteners altogether while pregnant.

20. Avoid fake food coloring. Goodbye red velvet cupcakes; I prefer carrot cupcakes anyway. “About 15 million pounds of petroleum-based dyes are used in food each year.  And a certain kind of red food coloring, known as “Red 3,” is a known carcinogen that the FDA banned from our medicines and makeup in 1990, but it’s still used in our foods. But instead of making the long overdue move to do something serious about getting rid of toxic food dyes so ubiquitous in our food supply, dyes derived from synthetic chemicals that studies have linked to cancer, the FDA, upon learning this, fell back on two simple words: ‘more research.’ In kitchens across this country, eight dyes, currently being used by manufacturers, can be found in everything from packaged macaroni and cheese to breakfast cereal to practically every piece of candy your child has ever put in his or her mouth. Links are being found to hyperactivity in kids (ADHD), cancer and serious food allergies. 23 Another reason to stay away from processed foods. Take back control for your household.

Next:

A Non-Toxic Guide Part II: House

 

 

Notes:

  1. http://www.scientificamerican.com/article.cfm?id=newborn-babies-chemicals-exposure-bpa
  2. Centers for Disease Control
  3. Centers for Disease Control
  4. http://en.wikipedia.org/wiki/Bovine_somatotropin
  5. http://www.slideshare.net/rachellsarnoff/pregnancy-needtoknowfrommommygreenest
  6. http://abcnews.go.com/blogs/health/2012/07/11/superbug-dangers-in-chicken-linked-to-8-million-at-risk-women/
  7. http://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/other-meat-concerns-antibiotics-hormones-and-toxins/
  8. http://edition.cnn.com/2010/HEALTH/expert.q.a/01/08/salmon.fresh.farmed.jampolis/index.html
  9. http://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/other-meat-concerns-antibiotics-hormones-and-toxins/
  10. http://www.wholefoodsmarket.com/recipes/food-guides/cooking-oils
  11. http://www.wholefoodsmarket.com/recipes/food-guides/cooking-oils
  12. http://commonhealth.wbur.org/2012/10/arsenic-in-rice
  13. (Microbes Infect 2000 Jan;2(1):45-53).
  14. http://www.eatwild.com/basics.html
  15. http://www.jsonline.com/watchdog/watchdogreports/34532034.html
  16. http://well.blogs.nytimes.com/2011/11/22/bpa-lurks-in-canned-soups-and-drinks/
  17. http://en.wikipedia.org/wiki/Natural_foods
  18. http://www.thedailygreen.com/healthy-eating/eat-safe/dirty-dozen-foods#slide-1
  19. http://www.ewg.org/bpa-in-store-receipts
  20. http://www2.allblues.org/aroundthehouse/articles/80/1/How-Toxic-Is-Teflon
  21. http://www2.allblues.org/aroundthehouse/articles/80/1/How-Toxic-Is-Teflon
  22. http://foodmatters.tv/Health_Resources/Green_Superfoods
  23. http://blogs.prevention.com/inspired-bites/2012/10/29/dont-mix-fake-food-colors-kids/