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According to Food and Water Watch, farmed fish have higher amounts of chemical contaminants than wild fish, including PCBs, which are proven carcinogens. Overcrowding in fish farms makes fish more susceptible to disease, increasing the need for antibiotics. They are also more prone to marine lice, therefore they are routinely treated with pesticides.
4. Grilled Meat
Polycyclic aromatic hydrocarbons, or PAHs, are created by specific types of combustion, such as coal or wood. A further issue arises when fat from meat drips onto a fire, causing a flare-up and smoke; this causes PAHs to attach themselves to the food you’re cooking, increasing your chance of carcinogenic exposure.
5. Hydrogenated Oils
Hydrogenated oils, generally known as trans fats, are a manufactured product. These oils have a chemical structure that has been altered to prevent the product from getting rancid and so increase its shelf life.
Trans fats cause immune system overactivity and inflammation and have been related to heart disease, stroke, and diabetes, among other chronic disorders. Chemicals are employed not only to extract the oil from its source but also to disguise its odor and change its taste.
6. Microwave Popcorn
These bags are lined with perfluoroalkyls, perfluorooctanoic acid (PFOA), and perfluorooctane sulfonate (PFOS) to keep oil from soaking through the packaging. When heated, these chemicals seep into the popcorn, and when consumed, they appear as blood pollutants.
PFOA has been linked to canc:ers in animal organs (rat liver, pancreas, testicles, and mammary glands), as well as an increase in prostate can:cer among PFOA plant workers.
7. Non-Organic Fruits & Vegetables
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