How to Reduce Toxic Exposure
Recent studies are linking environmental toxins to learning disabilities. Although it hasn’t been demonstrated with scientific certainty that the ever-increasing amounts of toxic chemicals in our environment have directly resulted in a spike in neurological problems in children, it stands to reason that limiting our exposure to harmful chemicals is our best defence. Taking action in the face of uncertainty is formally called the Precautionary Principle. At EcoSmart Products, we call it a no-brainer. A little knowledge goes a long way in helping us limit our exposure to the countless toxins and chemical aggregates leaching their way into our bodies. Here's the first in our series of tips on How to Reduce Toxic Exposure: Tip #1: Consider going organic when purchasing the "dirty dozen" fruits and vegetables. According to test results by the Environmental Working Group, these produce items are found to be the most contaminated by pesticides: peaches, apples, bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, imported grapes, carrots and pears. By incorporating more of the "Clean 15", produce found to have the least amount of pesticide residue, we’ll have a better chance of steering clear of toxins. These fruits and vegetables are: onions, avocados, sweet corn, pineapples, mangos, asparagus, sweet peas, kiwi, cabbage, eggplant, papaya, watermelon, broccoli, tomatoes and sweet potatoes. Stay tuned for upcoming blog tips on how to control our exposure to toxic substances.