Do Chemicals Really Affect Our Food?
With the increased use of chemicals in every area of our lives and the increase in cancer, lung disease, asthma, ADD/ADHD, and other health problems….what do you think? I think it’s obvious that chemicals in general are making us sicker and sicker. So wouldn’t it only make sense for chemicals used in producing food that we eat to have a negative effect on our health?
Some Chemical Related Statistics:
According to Men’s Health, 36% of Americans have a food-related condition THREATENING their lives. In other countries, it’s HALF that! It’s time you found out the TRUTH about the food you are eating that could be POISONING YOU!
Chronic disease is on the rise
- Leukemia, brain cancer, and other childhood cancers have increased by more than 20% since 1975.
- Breast cancer went up by 40% between 1973 and 1998. While breast cancer rates have declined since 2003, a woman’s lifetime risk of breast cancer is now 1 in 8, up from 1 in 10 in 1973.
- Asthma prevalence approximately doubled between 1980 and 1995 and has stayed at the elevated rate.
- Difficulty in conceiving and maintaining a pregnancy affected 40% more women in 2002 than in 1982. The incidence of reported difficulty has almost doubled in younger women ages 18–25.
- The birth defect resulting in undescended testes has increased 200% between 1970 and 1993.
- Since the early 1990s, reported cases of autism spectrum disorder have increased tenfold.
Chronic disease is linked to chemical exposure
- The last 30 years of environmental health science shows that small amounts of chemicals can have long-term effects when the exposure comes at vulnerable times of development. New studies have linked early life exposure to chemicals and the later diagnosis of breast and testicular cancer, learning and developmental disabilities, and Alzheimer’s disease.
- Scientists have linked chemicals in building products, plastics, personal care products, and household cleaners to impairment to the reproductive system, increased risk of certain types of cancer, asthma, and developmental disabilities.
- Over the past decade, the Centers for Disease Control and Prevention (CDC) has published data showing that exposures to chemicals like phthalates, bisphenol A (BPA), perfluorinated compounds, and cadmium are common. The CDC reports that almost everyone has these chemicals in their bodies.
Federal policy regulating chemicals is ineffective
- In the 34 years since TSCA was enacted, the Environmental Protection Agency (EPA) has been able to require testing on just 200 of the more than 80,000 chemicals produced and used in the U.S., and just five chemicals have been regulated under this law.
- All 62,000 chemicals formulated prior to 1976 were grandfathered in for use with no requirement that they be tested or shown to be safe.
- The EPA tried to use TSCA to restrict asbestos 20 years ago and failed. Since then, EPA hasn’t tried again to use TSCA to ban any dangerous chemical.
- 133 million people in the U.S.— almost half of all Americans — are now living with chronic diseases and conditions, which now account for 70% of deaths and 75% of U.S. health care costs.
Food for Thought: The synthetic chemicals being poured on our food crops, over 500 million pounds of them since the introduction of genetically engineered ingredients designed to withstand them, are the same toxic weed killers we are told to not keep under our kitchen sinks.
It’s time for us to stop using all the chemicals and stop killing ourselves!
Organic foods are usually more expensive initially, but cheaper in the long run. Think of all the money saved if you DON’T get cancer!
It’s not that hard to grow your own food, and it’s easy to grow your own food without using the dangerous chemicals.