Weekly Response One

20 Jan



Going off of what I said in my weekly food log, I found a blog related to chemicals and food. Thought it was interesting.


In class this past week, Prof. Epstein talked about how the food industries are becoming more industrial and there is now a “food system,” that is replacing freshly grown farm goods, and making processed foods. These foods are not only being made in bulk, but they contain dioxins, which are normally found in volcanoes and forest fires. So, you can imagine just how “healthy” these dioxins are for consumers bodies…NOT. These dioxins mainly enter the food chain as by-products of industrial processes, and they are known as a contamination to both land and sea. This meaning that these dioxins are mostly found in the meat, seafood, and dairy sections of our local supermarket. Today, according to this blog posted above, about 90% of dioxins come from foods, particularly food that have high animal fat. The Environmental Protection Agency (EPA) is working to decrease the amount of dioxins used in the foods old to consumers, because we are already taking in too many dioxins as it is. Of course, the food and chemical industries that are mass producing these processed foods disagree with the EPA; however, less is better according to the EPA. Dioxins are toxic, and the fact that Americans typically consume 1 to 4 picograms of dioxin per kilogram per day is troubling. The recommended intake of dioxins that should be consumed per day is 0.7 picograms per kilogram…and that is depending on the individual’s body weight. To clarify for everyone, a picogram is one trillionth of a gram…I n’t know what it was either until I read about it. Thankfully thoug within the last thirty years, America has seen a decrease in the amount of dioxins used in foods, because man-made sources ae nig reduced. But, the best way to avoid these toxic dioxins is to cut out the amount of high-fat meats, seafood, and dairy products that we eat.



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