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The human body was created millions of years ago and it understands two things: nutrition and waste.
Chemicals, pesticides and herbicides, which were introduced into the food supply in the late 1960’s, are a relatively new thing. Our bodies don’t really understand what to do with them, so they don’t get moved along as waste or into the bloodstream for nutrition.
So, where do they go, you ask? They hang out in the “toxic waste dump” of the body – the fat cells. Eventually, one of two things can happen:
• Our fat cells get overloaded with fat resulting in toxicity getting re-released into the body. This explains why we see overweight people having all sorts of health trouble, e.g., diabetes, cancer, skin tags, etc.
• Our fat cells get engorged with chemicals and release all of that toxicity right back to the body. This usually happens after years of build up or as people approach their 50’s and 60’s.
Either way, the body needs to find balance and stop the toxins from
a) building up
b) getting in there in the first place
To stop this from happening, it’s really simple. Stop letting the chemicals in! Here’s how:
1. Buy organic foods or join a C.S.A. (community supported agriculture) - where local farmers offer “shares” of their crops for the season. A half-year share runs approximately $400. You simply sign up and then once a week go to a “pick up” spot for your fresh, organic produce. I walk away from my CSA every week with two huge bags bursting at the seams! Most local farmers don’t use pesticides or herbicides and the food is picked at the peak of ripeness. This is also great for the environment because the food travels less and therefore uses less fuel, creating fewer pollutants. Check out Local Harvest or go to one of New York’s forty-five green markets.
