My private practice for over a decade was focused on digestive health and the gut-brain axis, with very left-brain pursuits of tracking food consumption, creating meal plans, and measuring and evaluating blood, stool, saliva, and urine tests. Oh and cooking classes, of course. I was a steadfast believer that the key to all health is based on what we choose to eat and that this health can be measured and tracked by lab tests. I was wrong.
A new study details the endocrine disrupting dangers of certain chemicals including Butylhydroxytoluene (BHT), a commonly added preservative to packaged foods and perfluorooctanoic acid (PFOA), a polymer found in non-stick (or teflon) cookware.
I remember the first time I attended a gluten free vendor fair. I was aghast! I felt as though I had stepped into a nightmare or a horror flick with hoards of zombies…pasty faced, walking stiff…uncomfortable… Thankfully, fixated not on eating my brains, but on eating as much of the gluten free processed food manufacturers’ samples as humanly possible. Half crazed, awaiting their next white sugar, starchy, processed food fix.