Environmental Nutrition: Understanding the Link between Environment, Food Quality, and Disease Contents in Brief: Preface How to Use this Book Chapter 1: Re-Establishing Environmental Standards in Nutrition Chapter 2: The Impact of Non-Environmental Standards on Nutritional Practice Chapter 3: Classification of Food Toxins Chapter 4: Toxins in the U. S. Food Supply Chapter 5: Impact of Food Toxins on the Body Chapter 6: The Challenge of Food Toxicity Appendix A: National Primary Drinking Water Standards Appendix B: CERCLA Priority List of Hazardous Substances Index 293 Contents in Full: Preface How to Use this Book Chapter 1 Top Re-Establishing Environmental Standards in Nutrition Part I:The Environment as an Intrinsic Standard in Nutrition 1. The Experience of Food 2. The Experience of Food in the United States 3. Heightened Awareness Through Media Exposure 3. Self-Reported Lack of Knowledge 3. Low Levels of Agricultural and Household Involvement 2. The Experience of Food in Other Cultures 3. Frequent At-Home Consumption 3. Personalized Involvement Through Ritual Practice Dietary Laws 1. The Themes of Diversity and Wholeness 2. The Theme of Diversity 3. Geographical Aspects of Diversity 3. Seasonal Aspects of Diversity 3. Interactive Aspects of Diversity Plant-Microbe Interactions Animal-Plant Interactions Animal-Light Cycle Interactions 3. Experiential Aspects of Diversity 2. The Theme of Wholeness 3. Example of a Danish Dairy Farm 3. Experiential Aspects of Wholeness Part II:The Non-Environmental Nature of Current Standards 1. The Loss of Interaction 2. Nutrient Reference Books 2. Nutrient Databases 2. Clinical Recommendations 3. The Example of Fatty Acid Ratios Omega 3:6 Ratio and Plant Development Omega 3:6 Ratio and Human Metabolism Omega 3:6 Ratio and Human Disease Neglect of Omega 3:6 Ratio in Dietary Guidelines 3. The Example of Nutrient Synergisms and Antagonisms Flavonoids and Vitamin C 1. The Loss of Seasonality 1. The Loss of Geographical Uniqueness Part III:The Energy-Based Origin of Non-Environmental Standards 1. The Concept of Energy in Western Science 3. Energy Theory in Physics 3. Elemental Theory in Chemistry 3. Industrial Applications of Energy Theory 1. Energy-Thinking in Nutrition 2. Caloric Energy 2. Food as Fuel 2. The Historical Value of Energy-Thinking in Nutrition 1. The Problem with Energy-Thinking in Current Nutritional Practice 2. The Example of Dioxins Part IV:The Return of Environmental Standards Through Information-Based Thinking 1. The Concept of Information in Western Science 3. Information as an Interactive Concept 3. Information as a Unifying Concept 3. Qualitative Aspects of Information 1. The Application of Information-Thinking to Nutrition 2. Information-Thinking About Non-Toxic Aspects of Food 3. Carbohydrate 3. Phytoestrogens 2. Information-Thinking About Toxic Aspects of Food 3. Mercury 3. Pesticides 2. Summary: A Paradigm Shift Chapter 2 Top The Impact of Non-Environmental Standards on Nutritional Practice Part I:Measuring the Impact on Nutritional Policies and Procedures 1. Narrowed Nutrient Selection 2. DRIs 3. Included and Excluded Nutrients The Examples of Molybdenum and Boron 2. The Clinical Relevance of Narrowed Selection 1. Loss of Functional Orientation 2. The Neglect of Food-Nutrient Dynamics 3. Agricultural Aspects The Example of Broccoli and Vitamin C The Example of Fatty Acids and Time of Harvest The Example of Garlic and Allicin 3. Food Database Aspects 2. The Neglect of Variability in Human Requirements 3. Inter-Individual Variability 3. Intra-Individual Variability 2. The Clinical Relevance of a Non-Functional Orientation 3. Inattention to the Potential Benefit of High-Dose Supplementation 3. Inattention to the Potential Benefit of Conditionally Essential Nutrients Part II:Measuring the Impact in a Sample Diet 1. Macronutrient Analysis 3. Amino Acids 1. Micronutrient Analysis 3. Vitamins 2. Minerals 1. Toxic Analysis 3. Breakfast 3. Lunch 3. Dinner 3. Snacks 3. Summary BACK TO BASIC CONCEPTS: Bleached, Refined Flour and Forgotten Wholeness HISTORICAL PERSPECTIVES: Monocropping and the U.S. Corn Blight of 1970-1971 Chapter 3 Top Classification of Food Toxins Part I:Overview 1. Definition of a Toxin 1. Exposure to Toxins: The Example of Arsenic 1. Prevalence of Food Toxins 2. Food Additives 2. Pesticides and Other Substances Part II:Classification of Toxins by Source of Exposure 1. Indoor Air 1. Outdoor Air 1. Drinking Water Part III:Classification of Toxins By Chemical Group: Organic Compounds 1. Hydrocarbons 2. Saturated Hydrocarbons 3. Acyclic Alkanes n-Hexane 3. Cycloalkanes 3. Halogenation of Alkanes Dichloromethane Carbon Tetrachloride EDB and EDC Chloroform 2. Unsaturated Hydrocarbons 3. Alkenes 3. Polymerized Alkenes 3. Unsubstituted Monocyclic Aromatics Benzene 3. Substituted Monocyclic Aromatics Benzoic Acid BHA and BHT Phthalic Acid 3. Halogenated Biphenyls PCBs and PBBs 3. Halogenated Diphenyls DDT 3. Unsubstituted Polycyclic Aromatics 3. Substituted Polycyclic Aromatics Dioxin 3. Coal Tar Dyes 2. POPs 3. Biomagnification 1. Summary Part IV:Classification of Toxins By Chemical Group: Inorganic Molecules 1. Chemical Overview 2. Elements 3. Ions 2. Acids and Bases 2. Salts 1. Metals and Heavy Metals 2. Alkali and Alkaline Earth Metals 2. Heavy Metals 2. Metals, Mining, and Earth's Crust 2. Heavy Metals in the Food Supply 3. Cadmium Geology Industrial and Commercial Use Exposure Food Contamination 3. Lead Geology Industrial and Commercial Use Exposure Food Contamination 3. Mercury Geology Industrial and Commercial Use Exposure Food Contamination BACK TO BASIC CONCEPTS: Arsenic and Forgotten Wholeness HISTORICAL PERSPECTIVES: Petroleum and the Food Supply Chapter 4 Top Toxins in the U.S. Food Supply Part I: Regulation 1. Government Agencies 2. EPA 3. Safe Drinking Water Act (SDWA) 3. Food Quality Protection Act (FQPA) 3. The Delaney Clause and Units of Measurement 2. USDA 3. Animal and Plant Health Inspection Service(APHIS) 3. Federal Grain and Inspection Service (FGIS) 3. Food Safety and Inspection Service (FSIS) 2. FDA 3. History 3. General Legal Jurisdiction 3. Specific Jurisdiction Over Food Irradiation Overview Regulatory History Approved Uses Approved Doses Consumption-Related Health Risks 2. Congressional Legislation Affecting Multiple Agencies 1. Non-Governmental Organizations (NGOs) Part II:Levels of Toxicity 1. Toxins in Grains, Flours and Pastas 3. Agriculturally-Related Contaminants 3. Processing and Packaging-Related Contaminants 3. Summary 1. Toxins in Oils, Nuts and Seeds 3. Agriculturally-Related Contaminants 3. Processing and Packaging-Related Contaminants 3. Summary 1. Toxins in Vegetables 3. Agriculturally-Related Contaminants 3. Processing and Packaging-Related Contaminants 3. Summary 1. Toxins in Fruits 3. Agriculturally-Related Contaminants 3. Processing and Packaging-Related Contaminants 3. Summary 1. Toxins in Soft Drinks and Other Beverages 3. Processing and Packaging 3. Summary 1. Toxins in Eggs and Dairy 3. Agriculturally-Related Contaminants 3. Processing and Packaging-Related Contaminants 3. Summary 1. Toxins in Meat and Poultry 3. Agriculturally-Related Contaminants 3. Livestock Handling-Related Contaminants 3. Processing and Packaging-Related Contaminants 3. Summary 1. Toxins in Drinking Water 1. Toxins in Fish 1. Estimated Total Intake of Dietary Toxins BACK TO BASIC CONCEPTS: Irradiated Beef and Forgotten Wholeness HISTORICAL PERSPECTIVES: Radioactivity in Science and Industry Chapter 5 Top Impact of Food Toxins on the Body Part I:Toxic Exposure 1. Governmental Surveillance 1. Tissue and Body Fluid Estimates Part II:Methodological Issues in Food Toxicity Research 1. Food Versus Non-Food Toxins 1. Functional Level of Toxic Impact 1. Organ-Specific Mechanisms of Toxicity Part III:Toxic Disruption of Informational Processes 1. Information and Genetics 2. Genotoxicity 3. Strand Breaks, Cross-Linking, and Sister Chromatid Exchanges Pentachlorophenol Benzoyl Peroxide Sodium Bisulfite Heavy Metals 3. Toxic Disruption of Transcription Factor Activity NF-Kappa B Induction by Heavy Metals 3. Toxic Promotion of Polyploidy Pesticides and Packaging 1. Information and Cell Signaling 2. The Signal Transduction Model 3. G-Protein-Coupled Reactions (GPCRs) 3. Adenylate Cyclase and Protein Kinases 3. cAMP Phosphodiesterase Phosphodiesterase Inhibition by Methylxanthines 3. Growth Factors in Signal Transduction 2. Toxic Disruption of Cell Signaling 3. Protein Kinase Disrupters 3. Adenylate Cyclase Disrupters 1. Information and the Apoptosis Model 2. Laboratory Detection of Apoptosis 2. Whole-Body Perspectives on Apoptosis 2. Toxic Disruption of Apoptosis 3. General Inducers 3. AHR-Binding Agents Part IV:Toxic Damage to Tissues and Cell Structures 1. Oxidative Chemistry and Physiology 2. Free Radicals 3. Molecular Oxygen 2. Radical and Non-Radical Forms of Oxygen 2. Oxygen Metabolism 1. Direct Damage Caused By Oxidative Stress 2. Air Pollution and Oxidative Stress 3. Common Air Pollutants 2. Oxidative Stress in the Body 3. Damage to Plasma Membranes Peroxidation of Membrane Lipids 3. Damage to Mitochondrial Membranes 3. Other Types of Direct Damage Caused by Oxidative Stress Induction of Apoptosis Adrenochrome Production 1. Oxidative Stress and Chronic Disease 1. Toxin-Related Aspects of Excessive Inflammation 2. Overview of Inflammatory Response 2. Type 1 Hypersensitivity 3. Function and Tissue Distribution of Mast Cells 3. Mast Cell Degranulation (MCD) Fc Receptors Cross-Linking by Dietary Lectins and Antigens Other Food-Related MCD Triggers 3. Basic Consequences of Mast Cell Degranulation Release of Inflammatory Mediators Activation of the Arachidonic Acid (AA) Pathway 3. Oxidative Aspects of the Arachidonic Acid Pathway Metabolic Overview Eicosanoid Production Cyclo-oxygenase (COX) and Lipoxygenase (LPX) 1. Toxin-Related Aspects of Imbalanced Detoxication 2. Overview of Cellular Detoxication 3. Basic Function of Detoxication 3. Tissue Distribution of Detoxicating Enzymes 3. Metabolic Phases in Detoxication 2. Toxin-Related Aspects of Phase I Metabolism 3. Functional Overview of Phase I 3. The Cytochrome P450 System 3. P450 Gene Families 3. P450 Substrate 3. Toxic Induction of P450 Enzymes 3. Phase I Overactivity and Underactivity 2. Toxin-Related Aspects of Phase II Metabolism 3. Functional Overview of Phase II 3. Phase II Conjugation Reactions 3. Unique Aspects of Phase II Sulfur Metabolism Sulfotransferases Glutathione Conjugation Clinical Research on Sulfur Supplementation 3. Unique Aspects of Phase II Methyl Metabolism COMT Enzymes HIOMT Enzymes SAM Cycle Interactions Methyl Regulation of Gene Expression 3. Phase II Overactivity and Underactivity 3. Toxin Classification and Phase II Conversions 2. Imbalanced Detoxication in the GI Tract 3. GI Sensitivity to Toxic Overload Imbalances in the Small Intestine Imbalances in the Large Intestine Part V:Toxic Disruption of Energetic Processes 1. Overview of Mitochondrial Function 2. Tissue Distribution of Mitochondria 3. Cardiocytes 3. Hepatocytes 2. ATP Recycling 3. Membrane Transport 3. Krebs Cycle Activity 3. Electron Transport Chain Activity 3. Re-Phosphorylation of ADP 1. Toxic Disruption of Mitochondrial Function 2. Altered Membrane Permeability 2. Uncoupling 1. Mitochondrial Disruption and Chronic Disease Part VI:Toxic Impact: Summary of Concepts HISTORICAL PERSPECTIVES: Hormones and Intercellular Communication HISTORICAL PERSPECTIVES: Differences Between Hormonal and Signal Transduction Concepts HISTORICAL PERSPECTIVES: Mechanisms of Toxic Action in a Cancer Model Chapter 6 Top The Challenge of Food Toxicity Part I:Taking Stock of Current Resources 1. Clinical Resources 1. Policy-Related Resources 2. Reasons for Policy-Related Inactivity Part II:Dynamics of the U.S. Food Supply 1. Economic Aspects 2. Gross Revenue 2. Rates of Return 2. Total Domestic Expenditure 1. Political Aspects 2. Farming Operations 2. Factory Operations 1. Philosophical Aspects 2. Food as a Commodity: The Example of Beef 3. Beyond Efficient Use of Resources Invisibility of Origins De-Publicizing of Food Production Processes 2. Non-Food Orientation of Food Companies: The Example of Borden Part III:Medical Philosophies and Food-Related Toxicity 1. The Symptom-Diagnosis-Disease Model 2. Definition of Terms 2. Rheumatoid Arthritis from a Symptom-Based Perspective 1. Philosophical Implications of the Disease Model 2. Disconnecting Purpose From Disease 2. Illness as a Potentially Incongruous Event 2. Inconsistency with an Environmental Approach 1. Philosophical Alternatives to a Disease Model 2. Rheumatoid Arthritis Revisited 3. The Role of Oxidative Stress Lack of Motion and Hypoxic-Reperfusion Injury Inflammatory Messengers and Collagen Instability Estradiol and Decreased Nitric Oxide Production Oxidation of Glycosaminoglycans (GAGs) 3. The Congruity and Purpose of Diet Dietary Antioxidants as Preventive Factors in Rheumatoid Arthritis Fasting and Vegetarian Diets as Treatment Factors in Rheumatoid Arthritis Food Toxicity and Rheumatoid Arthritis Part IV:Biogeochemical Cycles and Sustainabilitynt Cycles 1. Basic Types of Nutrient Cycles 2. The Hydrology Cycle 3. Groundwater and Runoff 3. Deforestation 3. Waste Disposal 3. Dams and Irrigation 2. Gaseous Cycles 3. Carbon Respiration and Photosynthesis The "Greenhouse Effect" 3. Nitrogen Manure and Fertilizer Eutrophication 2. Sedimentary Cycles 3. Sulfur Acid Rain 3. Phosphorus Fertilizer 1. Food Production as Biogeochemically Disruptive 1. Sustainable Agriculture 2. The Concept of Sustainability 2. Organically-Grown Food 3. Organic Food Sales 3. The Organic Foods Production Act (OFPA) 3. Limitations of Organic Production 2. Community Supported Agriculture (CSA) 1. Summary: The Challenge of Food Toxicity Appendix A: National Primary Drinking Water Standards Appendix B: CERCLA Priority List of Hazardous Substances Index 293
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