In all meats, watch for: AGEs
All meats—no matter what kind of animal they come from—are natural sources of substances called advanced glycation end products (AGEs), also known as glycotoxins. AGEs are some of the chemicals most dangerous to the human body because they literally age you, causing stiff muscles, wrinkles, inflammation, stiffened blood vessels, and high blood pressure. Our bodies have natural defense mechanisms to handle AGEs, but they work slowly. Over time, if too many AGEs come in and not enough go out, they build up, causing premature aging. You can send levels of AGEs sky high with the wrong cooking method. For example, dry heat in searing, roasting, and grilling accelerates the formation of AGEs by 10 to 100 times.
Solution: Swap out searing, roasting, and grilling your meat for boiling, braising, or steaming. Cook for shorter times at lower heat. And if you grill, marinate your meat before and during cooking because moistened meats produce less AGEs than dry meats.
In antibacterial soap, deodorant, and toothpaste, watch for: Triclosan
This antibacterial agent is another endocrine disruptor much like phthalates. Triclosan was ubiquitous in personal care products prior to September 2016, when it was banned from soap products following a risk assessment by the US Food and Drug Administration (FDA), which found that household use of antibacterial products has absolutely no benefits over plain soap and water. The risks far outweighed the benefits, as this study showed even moderate triclosan exposure significantly reduced the muscular strength and cardiac function among mice, and slowed the swimming pace of fish.
Solution: If you come across any products still labelled “antibacterial,” avoid them. Consult the Environmental Working Group’s consumer database, Skin Deep, to find learn if products you are using contain triclosan or triclocarbon, its chemical cousin.