Boosting the Immune System by Avoiding Toxins—Part 3
Boosting the immune system by avoiding toxins is now discussing Polycyclic aromatics hydrocarbons (PAHs).
KEY TAKEAWAYS
Polycyclic aromatics hydrocarbons (PAHs), are petroleum derivatives that can occur from many sources involving burning (combustion) of:
- coal
- crude oil
- gasoline
- wood
- tobacco
- garbage.
They can contaminate many cosmetics made with
- petrolatum,
- petroleum jelly,
- mineral oil, or
- paraffin oil.
Carbon black (from burning coal tar), is also contaminated with PAHs and used in
- makeup,
- mascara,
- eyeliners and
- nail polish.
Moving on with unraveling what can we do about boosting the immune system by avoiding toxins, takes us to the next category. Today’s post will talk about a different class and as you’ll see, avoiding some of these is somewhat more under our control.
Polycyclic aromatics hydrocarbons (PAHs), are petroleum derivatives that can occur from combustion of fuel, organic matter, tobacco, and garbage. They can contaminate many cosmetics
made with petrolatum, petroleum jelly, mineral oil, or paraffin oil.
Carbon black (from burning coal tar), is also contaminated with PAH and used in makeup, mascara, eyeliners and nail polish.
As far as how they affect our immune system, these too start from the time we spend in the womb and continue through childhood and later on in life. PAHs can cross the placenta and get secreted in the breast milk.
Increased respiratory and ear infections, cough, and sore throat were observed in children with higher early life exposure to dioxins, PCBs and PAHs. I mentioned this before, in the previous two posts focused on a similar topic.
The next very important thing to know, given our diet in North America, has to do with barbecuing and grilling of foods. This is something we need to take into account as another source of PAHs exposure. Puzzled about this statement? Sure, I was too and and I’ll explain why.
Meat components include substances like amino acids, proteins (creatine), some sugars, and fats. During grilling or even panfrying at high temperatures, these components are forming new substances called heterocyclic amines (HA)—unfortunately these are carcinogens.
When grilling meats at high temperatures, especially when using charcoal and lighter fluid, the fats and meat juices drip on the grill, causing flames and smoke. These stick to the meat further charring it and in this process PAHs are being formed.
Both HAs and PAHs are mutagenic—they can cause changes in the cells’ DNA, that could lead to cells becoming cancerous.
Can we do something to minimize these substances without giving up grilling and summer barbecues fun? Of course we can!
We can do it by using:
- gas grills without cooking at high temperatures
- managing the flames by searing on cast iron
- indirect heat—by using the grill as an oven, just the side burners on
- trimming out the fat ahead of barbecuing
- trimming away the charred portions of the cooked meats (of any kind)
Here is another tip that you might enjoy even more and may have been using it already because it improves the taste. Apparently, marinating the meats prior to grilling is helpful to decrease formation of PAHs.
Some store-bought marinades may contain molasses, high-fructose corn syrup or other sugars, emulsifiers, and other additives. I think that home-made marinades with simple and known ingredients are way better.
Avoiding processed meats (hot dogs and sausages) and smoked meats is also important. Limiting the amount of meat and the frequency of grilling is something to be considered.
When you’re firing up the grill next time, you’ll likely take this know knowledge into account. I can tell you right now, you’ll see a lot of puzzled faces around you. Believe me, I’ve been through this so often about this and many other issues I learned. If you download the ebook, you’ll better understand what I mean.
