By SHARON McMAHON
Be Well
“The ocean’s dying! Plankton’s dying! It’s people – Soylent Green is made out of people! They’re making our food out of people! Next thing they’ll be breeding us like cattle for food! You’ve gotta tell them, you’ve gotta tell them!” – Charlton Heston as Det. Thorn in “Soylent Green,” 1973
Eew – right?! If you have not seen the movie Soylent Green I highly recommend it as it is not only a sci-fi classic but unfortunately a glimpse into some aspects of our future, perhaps.
Not that I believe, at least I cannot fathom, that our human race would devolve into this type of behavior; however, our food sources and the components of those “foods” are sometimes purposely mysterious. I understand there is often little that we can do about this, but awareness and knowledge can play an important role in our eating habits and overall health. There is a myriad of information available pertaining to additives and toxins in our food sources, but today we are going to look at just a few:*
Sugar – high in fructose and fructose intake has been linked to many serious conditions, including obesity, type 2 diabetes, metabolic syndrome, and fatty liver disease. Excess sugar has also been linked to breast and colon cancer. One observational study of more than 35,000 women found that those with the highest sugar intakes had double the risk of developing colon cancer as those who consumed diets low in sugar. I know, I know … I have a “sweet tooth” too! Don’t completely deprive yourself, just modify!
Seafood consumption is the largest contributor to mercury accumulation in humans. Plants that grow in mercury-contaminated waters are consumed by small fish, which are then consumed by larger fish, working its way up the food chain to human consumption. Mercury is a neurotoxin, meaning it can damage the brain and nerves. A 2014 analysis found that in several countries, mercury levels in the hair and blood of women and children were significantly higher than the World Health Organization recommends, particularly in coastal communities. Some fish, such as king mackerel and swordfish, are extremely high in mercury and should be avoided. Fortunately, low-mercury fish include salmon, herring, sardines and anchovies, which are high in omega-3 fats.
Other issues of which to be aware include foods with trans fats which lead to inflammation, having profoundly negative effects on heart health. Chronic inflammation is at the root of many other serious conditions such as insulin resistance, type 2 diabetes and obesity. Researchers have also reported that high intakes of PAHs from grilled meats increase the risk of kidney cancer. The strongest association appears to be between grilled meats and cancers of the digestive tract. The connection to colon cancer has only been seen in red meats such as beef, pork, lamb, and veal.
The bottom line is this: Know what you are eating! The best food sources are single-food sources; the more packaged ingredients the more hidden items you may be consuming. Know where your food comes from; more and more of our grocery items are sourced from other countries. Our food is regulated; however, recently the number of USDA inspectors has been reduced per manufacturing facilities. If you consume animal products, find what foods, hormones or drugs these animals have ingested. You are worth it! We spend time researching which cars, stocks, and furniture to purchase, should we not give more time to what ends up in our bodies? I think so!
So if you enjoy science fiction or are a fan of Charlton Heston, I encourage you to check out Soylent Green, and if you wish to enjoy good health, check out your food sources!
*All dietary references are sourced from the National Institutes of Health
Sharon McMahon, CNWC
The opinions expressed in this article are not intended to replace advice of your personal physician or licensed health professional. Please consult your physician for any issues you may have related to nutrition or fitness activity.