The Largest Website on Toxic Free Living…
This website is all about how to recognize toxic chemicals that are harmful to your health and how to protect your health from them. It has more information on this subject than any other website. This website addresses all aspects of being healthy in a toxic world, including choosing an finding toxic free products of all kinds, how to detox toxic substances from your body, and how to repair the damage toxic chemicals have done to your body.
and the ONLY Website that is 100% Toxic Free
There are many websites now with information about toxic chemicals and safe alternatives. But often this information is mixed with many other subjects that are not related. This website is dedicated to everything toxic free: my directory lists only toxic free products, all health tips are oriented around removing toxic chemicals from your body or repairing toxic damage, every recipe tells how to use toxic free foods and prepare them in toxic free ways. How to live toxic free is THE subject of this website, and nothing else.
Exposure to Toxic Chemicals is the #1 Health Problem in the World Today
Virtually EVERY Health Problem Has Now Been Associated With Toxic Chemical Exposure
If you have a health problem, chances are toxic chemicals are contributing to it. If you want to protect your health, live longer, look more beautiful, improve your sex life, lose weight, think more clearly, or improve your physical, mental, and spiritual condition in any way, becoming free of toxic chemicals will help. In fact, it is clear to me that if you have and physical or mental condition, toxic chemical exposure is probably at the root of it. Read more…
Want to save money on health care costs? In early 2010, the organization Safer Chemicals, Healthy Families released a report called “The Health Case for Reforming the Toxic Substances Control Act.” According to this study, 133 million people in the USA—almost half of all Americans—are now living with chronic diseases and conditions related to toxic chemical exposures, which now account for 70% of deaths and 75% of US health care costs. They calculate that if only a fraction of toxic chemicals were removed from consumer products, it would save the U.S. health care system an estimated $5 billion every year.
The good news is that it is possible to be free from the harmful effects of toxic chemicals in consumer products and your environment. There are three basic steps. These are discussed abundantly throughout this website.
My guest today is Mary Allen, co-owner of Savvy Green LLC with Rita Knorr. Based in St. Petersburg, Florida, their new brand of fragrance-free household cleaning products are also designed with the environment in mind. We’ll be talking about toxic chemicals in cleaning products and how simple cleaning products can work just as well. Mary and Rita started their company at home, using a simple recipe to create a dry laundry detergent to give to friends and family. The thought was that if all of their friends used the powder detergent “gifts,” that alone could account for a significant reduction of detergents in large plastic containers and their associated carbon footprint.
My guest today is Michal Gal, founder of Urthware. His wooden cutting boards are made with exactly the materials I would choose if I were designing a cutting board, and they are beautiful. Michael is a proud husband and father of three, who decided to look deeper into companies and their products. After a lot of researching outfitting his kitchen with more natural and safe cookware he found that there were no cutting boards that were up to his standards. So he made one for himself using no petroleum based finishes and no glues, just natural wood and oils. People kept asking him if he could make one for them, and Urthware was born. www.urthware.com
My guest today is Oram Miller, a Certified Building Biology Environmental Consultant based in Los Angeles. He will be giving us a basic primer on the different types of wireless and their health effects, so we can navigate intelligently through this wireless world and make good decisions. He said he researched it and it’s perfectly safe. At that moment I realized that I didn’t know enough about wireless to 1) make an informed decision and 2) educate him on the dangers of wireless. So I contacted Oram and asked him to give us a basic primer on the different types of wireless and their health effects, so we can navigate intelligently through this wireless world and make good decisions. Oram received his certification from the International Institute for Bau-biology and Ecology. He provides healthy home and office evaluations for clients throughout Southern California who have electro-magnetic sensitivities, as well as those who just want a healthier home. Oram also consults on the healthy design and construction of new and remodeled homes. Oram specializes in the effects of EMFs from cell phones, cordless telephones, Wi-Fi, tablets and smart meters, as well as health effects caused by basic EMFs from house wiring, including wiring errors and unwanted current on water pipes and other parts of the grounding system. Oram is available for on-site EMF consultations in Southern California and provides telephone consultations for clients nationwide. He writes extensively on the health hazards of EMFs on his website, www.createhealthyhomes.com
I’ve been watching a cooking show on the Food Network called “Giada in Italy,” in which Giada De Laurentis is visitis the Amfali Coast to learn about her family and local foods. I’ve been learning charming things about Italy. One day she told us about how one village grew tomatoes because it was more inland and warmer while the next village made pasta because they had seaside breezes to dry the pasta hanging on rooftops. The two villages would trade and everyone had pasta with tomato sauce.
A few weeks ago, Giada made a big sandwich that contained giardiniera in a jar. She told us that traditionally giardiniera is served at the beginning of Italian dinners.
Well that made sense to me because I knew that even though giardiniera is now made with vinegar—like pickles—originally it was a fermented food.
The word giardiniera is Italian for “from the garden.” Originally, it was made from whatever vegetables were left in the garden at the end of the harvest. So it’s a little bit of this and a little bit of that. I can see that over time, homemakers didn’t wait for the end of the season, but made it with whatever leftover or seasonally abundant vegetables they had on hand.
Having made Garlic Dill Brine Pickles. I am becoming accustomed to simple fermentation, and eating home fermented vegetables instead of commercial probiotics. And that’s probably why it’s traditional to serve giardiniera at the beginning of Italian dinners—to populate the gut with microgranisms needed for good digestion. We can do the same.
Pickles are great for summertime, when cucumbers are available and affordable, but now that it’s autumn, I wanted to shift to seasonal vegetables, Thus giardiniera. I used colorful rainbow carrots, celery, onions, red bell pepper, and garlic.
The vegetables smelled so fresh and delicious as I chopped them. And I used the whole vegetable. The chopped vegetables went into the giardiniera bowl and the trimmings went into a soup pot to make a vegetable broth, which now is lentil soup. No waste here. I got every bit of nutrition from these vegetables.
After fermenting the giardiniera for four days it is…oh so delicious! I just took the vegetables out of the ferment and I’m just sitting here eating them as I’m typing. The vegetables themselves are a bit mellower but with a pickle-like crunch and an aliveness from the fermentation. I’m even drinking the brine, which is full of nutrition. Oh yum!
Today my guests are Ken Cook, President of Environmental Working Group and Curt DellaValle, Senior Scientist at EWG. In August, EWG released a new guide called Rethinking Carcinogens which summarizes new research about cancer from the Halifax Project. This collaboration of more than 300 scientists are investigating ways in which toxic chemicals we are exposed to every day may cause cancer. This includes 85 common chemicals not known to be carcinogenic on their own, 50 of which were found to disrupt cancer-related pathways at low doses typically encountered in the environment. We’ll learn more about this in today’s show. www.ewg.org
Ken Cook, president and co-founder of Environmental Working Group, is widely recognized as one of the environmental community’s most prominent and influential critics of the nation’s broken approach to protecting families and children from toxic substances. Under Cook’s leadership over the past 20 years, EWG has empowered American families with easy-to-use, data-driven tools to help reduce their exposure to potentially harmful ingredients in foods, drinking water, cosmetics and other household products. These unique digital resources are searched hundreds of millions times by consumers, journalists and policy makers.
Curt DellaValle, Senior Scientist at EWG, brings his background in epidemiology and cancer research experience to work on the development of EWG’s Cancer Prevention Initiative. He holds a BS in biology from the University of Connecticut and a Ph.D. in environmental health from Yale University. Prior to joining EWG, Curt was a fellow at the National Cancer Institute where he conducted research evaluating exposure to environmental contaminants and risk of cancer, with a particular emphasis on the improvement of exposure assessment methods in epidemiologic studies.
Back in March I published a letter sent by Tropical Traditions to their customers, stating their independent laboratory tests found glyphosate in USDA certified organic foods.
This last week, a newly-written article on the subject appeared in GreenMedInfo: ALERT: Certified Organic Food Grown in U.S. Found Contaminated with Glyphosate Herbicide.
This bears repeating.
In case you didn’t read the press release last March, here’s what happened.
After reading new research about “crop desiccation” done by using glyphosate on wheat and other grains just prior to harvest, Tropical Traditions decided to test grains to see if they contained glyphosate.
First they tested some commercial wheat products made with wheat grown in Montant, North Dakota and Canada. All tested positive for glyphosate. None were GMO crops.
Then they tested USDA certified organic grains from trusted suppliers they had been using to obtain grains mainly from western states, including Montana and Idaho. These organic grains—including organic wheat, barley, oats, spelt, and einkorn—also contained residues of glyphosate.
The only grains that tested to be free of glyphosate where organic rye and organic millet.
Read the article to find out
- Why we should be concerned about glyphosate
- The glyphosate grain problem
- How USDA organic standards now allow for pesticide residues
- How glyphosate residue is getting into organically grown crops
This is just horrible news and an example of why we need to address the problems in the world in addition to those in our own homes and backyards.
There are some things we can do.
First, give up eating grains. I myself don’t eat grains and don’t miss them. There are many other delicious foods to eat. See my food blog Toxic Free Kitchen for grain-free recipes. I just posted an easy recipe for fabulous fig walnut bars that taste a lot like Fig Newtons.
Second, do what you can to grow your own food and support local farmers. Glyphosate resides get on organic food from spraying on nearby farms. I know there is no glyphosate spraying anywhere near my backyard, so it’s a lot more reliable to eat fruits and vegetables grown in my own garden.
Third, support in any way you can the discontinuing of glyphosate and other toxic chemicals.
— Adele Davis