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Modern living exposes us to thousands of chemicals that our bodies have never experienced and have not developed the necessary mechanisms to reject, excrete or render them safe. These chemicals pervade our soils, air, water and food. Some are ‘accidental’ such as lead, cadmium, aluminium, crop pesticides, fumigants and some are deliberate such as perfumes, air fresheners, insect poisons, shampoos, cleaners, to mention a few.
Then there are those added to foods and drinks - colours, flavours, preservatives, flavour enhancers, sweeteners, bulk agents and many more - over 3000 of them. Many countries do not allow certain food additives particularly artificial colours, but others regard trade agreements as a priority and have few restrictions.
One example is polyphosphates, (450, 451, 452) which are banned in Germany for their effect on the nervous system. But here they are pervasively present in many foods consumed by children eg luncheon sausage, sausages, bacon, baked goods, cooked chickens and certain raw meat (watch out for those that are ready basted ).
These chemicals can accumulate in the body, interact with other chemicals, interfere with body mechanism, block enzymes or neurotransmission, excite or depress hormone regulatory systems, interfere with the immune system and do all sorts or other mischief. Even small amounts can be toxic and some people with chemical sensitivity can be particularly affected. Small children are especially vulnerable. |
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