Minimize Chemicals Exposure to Stay Healthy

When a product is controversial, the scientists or spokespersons of the product say, “It’s not toxic at that dose.”

They may be right. Maybe it did not show toxicity in their rodent model or clinical trials. But we are not using just one product! We use many more in a day.

Example: Today, I ate bread, butter, and hummus. A slice of mochi ice cream. For snacks, a palm cookie. For dinner, rotisserie chicken. Yes, the one with carrageenan dripping. All store-bought!

I have kept the house a sanctuary, free from chemicals. That’s a savior.

Yet the dish/ laundry detergent and spouse’s shaving cream smell a lot. On neighborhood walks, I come across room fresheners from the houses, or some vehicle exhausts make way into my wind pipe.

Even though my toxin consumption is way less than most people, I am still getting exposed.

If the chemical tolerance of my body is less, I will be a victim of inflammation.

I have poor tolerance I know, since I often encounter hypothyroidism and had gestational diabetes twice. So, imagine my plight!

There will be many people like me. In fact, all of us have some inflammation going on in our bodies. If not now, we will be inflamed, if we continue consuming or getting exposed as above.

Almost every product we use has a touch of chemical. Yes, the mixed tree nuts, store-bought yoghurt, puffed rice, fish, to strawberry! They are not visible but the immune system senses them, and if the dose is above threshold, on can get allergy or anaphylaxis.

Just now, I had a carrot, jicama, and celery, and it felt great. Maybe these are the foods which are free of chemicals! There are many such safe options of course. We have to choose wisely.

When I eat a simple home-cooked meal — rice, lentils, and vegetable curry — I feel so good. But when I eat pasta with a lot of cheese, I don’t feel well, because both flour and cheese are acidic. Same with pizza — the nerves don’t like acidity, even if your tongue likes it, or the pleasure center of the brain craved it.

Try integrating more unprocessed, natural food in your diet. Your inflammation load will be less.

Now that you are aware of how preservatives and chemicals aggregate and their cumulative effect may be harmful, you can reduce your exposure by ingestion, inhalation, and dermal contact paths.

Even as a biology professional, it took me a long time to realize that the immune system "minds" chemicals and considers them as irritants—no matter which path they enter the body through.

Also, the irritants are biological, chemical, mechanical, and psychological. We just talked here about the chemicals.

Please check the picture above.

I have tried to convey how the modern healthcare system treats each disease with medications. But these medications are often only addressing symptoms, while ignoring the bigger, more vicious issue—inflammation.

Healthy living requires the reduction of inflammation.

Unfortunately, public awareness is very poor regarding it. I’ve been writing on Medium for two years, and I see how few people seem to truly understand the truth. So, be aware and save your body—an electro-biochemical entity.

Chemicals whatever names they are sold by, are poisons to the body. Use them only when absolutely necessary, or suffering is unavoidable.

As they say, a stitch in time saves nine. Prevention is always the best policy. Don’t act recklessly toward the body. Follow the manual written by evolution and respect the body's security dog—the immune system.

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Note: This article was originally published on Medium and Substack. Though this version is edited and is longer.