Eating and
drinking
Unless you eat exclusively organic food, it’s probable that you’re ingesting pesticides and herbicides.
Bread, cereals, fruit and vegetables are all potential sources of exposure to chemicals used in agriculture and food production.
Pesticides and herbicides
Pesticides and herbicides are synthetic chemicals formulated to kill pests and weeds and to increase yields. The world’s most widely used herbicide is glyphosate which the IARC class as “probably carcinogenic”. Pesticides and herbicides enter the body when we eat and drink. Check the Pan Dirty Dozen list, it rates foods with the highest pesticide levels each year.
Food storage and plastics
We are also exposed to a surprising number of everyday chemicals in food storage and packaging made from plastic. Phthalates are added as plasticisers to make them more flexible and durable. Flexible plastics generally have more plasticisers than rigid ones.
Bisphenols and are used in food and drink packaging and storage. Some are banned for food contact use (Bisphenol S) but they can still be found around in the home in older plastics. Styrene is still widely used in food packaging.
Cooking
The cooking process can be a source of chemicals generated when foods high in starch are cooked at high temperatures such as frying and roasting. Acrylamide is a chemical substance that forms naturally during the cooking process of high starch foods and is released into indoor air. It’s also found in coffee, baked goods, crisps and chips. Acrylamide is suspected to cause cancer and genetic defects.
Our test can detect recent exposure to plasticisers, styrene, bisphenols (BPS & BPA), acrylamide, pesticides and herbicides.
We can test your exposure to these chemicals