Clean Green Living spring/summer 2016

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Maximize your portion of plant-based meals and snacks. In addition to many studies that prove the benefits of a plant-based diet, certain toxicants are attracted to fat so their concentrations are higher in animals and their byproducts, as well as fatty seafood. So, by reducing your consumption of animal protein, you’re reducing your exposure to toxicants. By increasing your intake of vegetables, fruits, nuts, and whole grains, you’re also increasing nutrients that help your health’s resiliency. Maximize natural, whole foods; minimize processed foods. Minimizing processed foods will reduce your exposures to chemicals used as artificial additives and in packaging materials.

Organic is ideal. When prioritizing your

budget, items that are higher in fat—dairy, meat, and poultry—and the Dirty Dozen, a list by the Environmental Working Group of produce with the highest levels of pesticides, should be placed higher on the priority list.

Safer food and beverage containers are made of glass and stainless steel.

Chemicals from packaging materials, like plastics, can leach chemicals into your food and drinks.

Drink lots of filtered water. Use a filter that suits your water supply.

Beware of nonstick pots and pans. The nonstick formula may contaminate your diet (and our planet) with PFCs, a class of toxic chemicals that are estimated to be on our planet for decades

Sophia Ruan Gushée is the author of A to Z of D-Toxing: The Ultimate Guide to Reducing Our Toxic Exposures, described as “a great guide for people to reduce their toxic exposures from consumer products” is available on Amazon.