is almost impossible to live environmentally friendly in modern realities unless you go to the steppe, where you can cook food on a fire and drink milk from your own goat. In fact, it turns out that you cannot escape from chemistry – we eat foods with preservatives and dyes, but we breathe industrial dust with exhaust gases. Practicing Food and the Brain has several ideas to help you make your life more sustainable.
When buying canned food, pay attention to the fact that the cans and packages indicate that epoxy resins based on such a chemical compound as bisphenol-A were not used in their manufacture. It is very dangerous to health.
Avoid using non-stick pans and other similar cooking utensils. The Teflon that covers them contains perfluorooctanoic acid, which the US EPA considers carcinogenic. Non-chemically coated metal, ceramic or glassware is the best choice.
Use the microwave as little as possible. Never put food in plastic containers or packaging in it. When heated, plastics can release harmful chemicals that can easily enter food.
Do not purchase water or drinks in plastic bottles. Or at least in such a container, which is marked with the letters PC, which means polycarbonate, or the numbers 3, 6 or 7 in small triangles. Buy food liquids in recyclable metal or glass containers.
Read the labels carefully when using toiletries, deodorants, soaps, cosmetics and anything else associated with it.
And you must do everything in your power to ensure that they do not harm you. By now, a number of chemicals and compounds are known that have a detrimental effect on our endocrine system, disrupt metabolism and can provoke problems with excess weight. The most insidious of them are:
– aluminum hydrochloride (in deodorants);
– diethyl phthalate (in perfumes, lotions and other cosmetic products);
– formaldehyde and formalin (in nail care products and varnishes);
– fragrances and artificial fragrances (in perfumes and colognes, lotions and other cosmetic products);
– parabens (methyl-, propyl-, isopropyl-, butyl- and isobutyl), which are part of cosmetics for skin care;
– polyethylene glycol (in skin care products);
– sodium lauryl sulfate, sodium laureth sulfate, ammonium lauryl sulfate (in a wide range of products: shampoos, body gels, liquid soaps, washing powders, paints and hair bleaching products, toothpastes, make-up products, oils and bath salts);
– triethanolamine (in skin care products);
– toluene and dibutyl phthalate (in nail care products);
– triclosan and triclocarban (in antibacterial soaps and some types of toothpaste).
Choose cleaners, laundry detergents, disinfectants, stain removers, and cleaners that do not contain synthetic chemicals (find ones that use natural, non-toxic ingredients). Or do it yourself: Simple, inexpensive, and effective cleaners can be made with borax (sodium tetraborate), baking soda, vinegar, and water.
Indoor air, including your home, contains many harmful and toxic substances due to the presence of suspended particles from furniture, electronics and other household items. Always ventilate the area well. Install high efficiency HEPA filters whenever possible. Change the filters in your home’s air conditioning and heating system every three to six months. Avoid using room deodorants and electric air fresheners. Reduce dust on surfaces by using vacuum cleaners with the same HEPA filters.
Ask those who enter your house to take off their outdoor shoes.
Indoor plants such as crested chlorophytum, aloe, chrysanthemums, gerberas, Boston moss (sublime nephrolepis), ivy and philodendron naturally purify the air of harmful and toxic substances. Have as many of them at home as possible.
When purchasing clothing, fabrics, upholstered furniture or mattresses, make sure they are made from natural materials and are free from fire-resistant, stain-resistant and water-repellent coatings and impregnations.
Do a wet mop (floors and windowsills) at least once a week.
Talk to gardeners at specialist garden stores to find out which plant protection products are free of pesticides and herbicides.
Based on materials from the book “Food and the Brain in Practice