The Perils of Processed Foods and Conventional Produce, Part 1

Former FDA official Dr. Renee DuFault, author of "Unsafe at Any Meal: What the FDA Does Not Want You to Know About the Foods You Eat," highlights the perils of processed foods and conventional produce—they act as “Trojan Horses” for a slew of dangerous compounds including mercury and other heavy metals, dangerous herbicides like glyphosate, and pesticides like malathion and chlorpyrifos. In particular, high fructose corn syrup is laden with mercury; its consumption has soared over eight thousand percent since its introduction into the U.S. food supply in the 1970s. In addition to its caloric impact, the mercury it delivers can act as a metabolic poison contributing to risk of obesity and diabetes. In fact, studies show that processed foods promote overweight and blood sugar dysregulation beyond their energy contribution. Avoiding processed foods and eating locally-sourced foods free of contamination has been conclusively shown to help consumers shed pounds. Even popular gluten-free, “natural” products can be unsuspected sources of environmental toxins. Dr. Dufault offers practical tips on how to avoid the perils of the modern food supply. Click HERE for part 2.