Epigenetic studies are helping us form concrete answers surrounding the correlation between diet and disease. It is also indirectly exposing the flaws in food production and its effect on food quality. Nutritional value is muddled with business interests and a dash of tocopherols leaving Americans undernourished and confused. Vegetables are harvested early to ripen on their way to the grocery store, diminishing their nutritional potential. Government agencies oversee the production and packaging of foods, classifying chemicals as “generally safe" or grandfathering in others. Consumers try to translate nutritional labels, following the latest diet fads not considering their biochemical individuality, or much of anything outside counting calories. Diet is proving to be one of the most important environmental health factors of our time, but for far greater reasons than looking good in a bikini!
Social interactions, physical activity, diet and other inputs generate signals that travel from cell to cell throughout the body. As in early development, signals from within the body continue to be important for many processes, including physical growth and learning. Even into old age, cells continue to listen for signals. Environmental signals trigger changes in the epigenome, allowing cells to respond dynamically to the outside world. (“Epigenome Learns”, para 6-7).
If science is proving that food changes our genetic expression, it is vital to our species to monitor what we eat. Recipes today are formulated around edible longevity and shelf life as compared to optimizing nutrition. The government has many agencies monitoring all aspects of production, but they are 1/2 cup Safety 1/2 cup Business. They understand what distribution requires. “More than 600 chemicals defined as food additives were already in common use when legislation regulating food additives was passed. To accommodate substances that the FDA or the USDA had already determined to be safe, they were designated as prior-sanctioned substances and are exempt from regulation” (Grosvener & Smolin, 2017, p. 430). There is a second category of unregulated additives called “Generally Regarded as Safe”. However the chemicals on this list are not guaranteed to be safe and can be added or subtracted if new information surfaces about potential dangers, prompting the FDA to take action (Grosvener & Smolin, 2017, p. 430).
The reliance on these chemicals and food additives allows companies the opportunity to create the best taste for the most profit. It also allows for products to be widely available at reasonable prices for both the distributor and for the consumer. So, what’s the problem?
Research is beginning to piece together how these steps to “keep us safe” are actually catalysts for disease and negative health outcomes. “Examples include infertility, endometriosis, early puberty, breast and prostate cancer, thyroid disorders, Alzheimer’s and Parkinson’s disease, attention-deficit hyperactivity disorder, obesity, diabetes, asthma, immune disorders, and more” (“Endocrine Disruptors”, para 6). Consumers are also becoming more aware of how they are being exposed. “Most synthetic endocrine disrupting chemicals are derived from chemicals associated with fossil fuel extraction, processing, and/or burning. These include chemicals used as food additives, pesticides, plastics, dyes and more” (“Endocrine Disruptors”, para 8).
The consequences of excessive exposure to these chemicals are becoming clear, as is the disconnect between consumers and their food. The government is trying to bridge the gap with labels such as Non-GMO and Organic, but the consumer must assume responsibility to manage the health factors that exposure to these toxins can lead to. In order to do this, you must have an understanding of what to look for in your food.
Researchers have found that nutrient-rich foods are the most effective for the prevention of disease because they contain a synergistic blend of nutrients including vitamins, minerals, fiber, fatty acids and other important compounds; in addition, fruits, vegetables, whole grains, legumes, nuts/seeds and herbs/spices contain over 800 identified phytonutrients (plant-based nutrients), such as carotenoids and flavonoids. (Mateljan, 2007, “How the World’s”, para 1).
Creating sustainable behavior change in any area of your life is hard, but creating lasting changes in your diet can be especially challenging. There are so many paid promotions and popular weight loss plans on the market, it makes the commitment to eating healthy seem so grand. Yes, change requires commitment and consistency, but I want you to think SMALL.
S - Eat simply and in season. Base your diet around organic, whole foods. Fresh vegetables, juicy fruits, ingredients that don’t run through machines and change form. Foods that are nourished by soils and clean water, not sealed airtight in cardboard.
M - Eat a medley of foods to avoid bioaccumulation and any unknown contaminants. Buy tomatoes from one vendor, lettuce from another. Eat foods of all different colors, textures and tastes that aren’t enhanced with agents likes Yellow#5.
A - Arrange your meals beforehand. Find a time that works for you and meal plan. Prep vegetables right when you get home from the market. Wash, clean, cut and store so you don’t have to when you're hungry. Avoiding temptation and quick fixes will help you avoid endocrine disruptors in sweets or grab and go snacks.
L - Learn about the whole foods you are eating. Educating yourself on the nutritional components of each food will increase incentive to eat it. Learn different ways to best prepare and cook vegetables to maximize flavor. Trust me, you don’t need high fructose corn syrup to make something delicious!
L - Buy local. Scope out Farmer’s Markets in your area. Dig through the local bin at your grocery store if they have one. Not only are you supporting your local economy, you are eating food that was harvested at the right time in its life cycle. The local farmers are not preserving their peppers with wax or sending green tomatoes to ripen in the back of a semi truck!
There is not a lot to be controlled in this world, but SMALL steps create big change. Start with substituting one meal, or picking one of the above to focus on to reduce your exposure. Confidence is a direct reflection of action and action is a direct reflection of motivation. Identifying your motivation may help you see food in a new way. Maybe you are already experiencing ailments that are a consistent with negative nutrition. Maybe you are trying to lose weight and don’t know where to start. Maybe you already have the discipline that most of us yearn for. Whatever it may be, it is yours. Our food is changing the genetics of today's and tomorrow's generation and reducing exposure to these toxins and endocrine disruptors is of the utmost importance.
ReferencesEndocrine Disruption. Retrieved May 8, 2020, from https://endocrinedisruption.org/interactive-tools/endocrine-basicsGrosvenor, M. B., Smolin, L. A. (10/2017). Visualizing Nutrition: Everyday Choices, 4th Edition [VitalSource Bookshelf version]. Retrieved from vbk://9781119395539Mateljan, G. (2007). The World's Healthiest Foods [VitalSource Bookshelf version]. Retrieved from vbk://9780976918523The Epigenome Learns from Its Experience. (n.d.). Retrieved May 8, 2020, from https://learn.genetics.utah.edu/content/epigenetics/memory/