Never before in the history of man have we consumed so many chemicals, preservatives and pesticides. Although the food industry would like us to believe that they are all perfectly safe, the truth is, we are a living experiment in human resilience. Many of these additives are so new that it is impossible to tell the long-term effects of their consumption. If you are avoiding chemicals and preservatives for these reasons, there are some techniques to minimize your exposure to them.
Step 1
Avoid packaged foods. Convenience foods that are already prepared and packaged are treated with chemicals and preservatives to prolong shelf life. Real foods are living organisms and should expire relatively quickly after being picked from the plant. The food industry capitalizes on foods that have a longer shelf life because it reduces waste. Chemical preservatives, added salts and sugars, and nitrates are almost always used unless stated otherwise.
Step 2
Shop local. The shorter the distance your produce needs to travel, the less chemical manipulation is needed to keep your foods fresh. Get to know your local farmers and ask them what, if any, chemicals and pesticides are used on their produce. Organic foods are treated with natural pesticides that are safe for consumption. You can find out about local organic farmers markets by performing a quick Internet search on any search engine.
Step 3
Grow your own. If you are weary of commercially sold foods or just want to be sure that you are consuming chemical-free foods, start a vegetable garden in your own yard. If you have limited space to work with, choose a few foods that you eat regularly that are considered to be heavier in pesticides than others. Such foods include strawberries, celery, peppers, lettuce and cherries.
