I was reading through the wonderful ‘CleanFood organic’ publication (http://www.cleanfood.com.au/) when I came across an article revealing antibiotic levels found in wild Tasmanian fish were 4 times higher than the allowable levels set out by Food Standards Australia New Zealand. Farmed fish are usually quarantined before harvest to reduce antibiotic levels, but the same can’t be said for wild fish.
It seems either wild fish are gaining access to the feed outside the holding pens or the farmed fish are making Houdini proud and escaping. Either way, it’s disturbing to hear that the potential is there for cross contamination, much like what is happening with a lot of GE crops. Once this starts happening, how on earth do we control it?
It’s not a new concept that antibiotics disrupt the balance of healthy bacteria in our gut, which can then go on to adversely affect gut permeability. This is when the gut becomes “leaky”, allowing toxins and undigested particles into the bloodstream. This compromises the liver, lymphatic system, and the immune response including the endocrine system. Here in lies the potential for an immune attack on organs including the thyroid gland, which can affect weight gain and our general state of health.
Beneficial bacteria also break down hormones that are released from the liver. When there are insufficient bacteria to break down these hormones and the intestinal permeability has been altered, oestrogens are reabsorbed in their original state. The body can then make deposits in oestrogen-sensitive areas such as the breast, uterus or ovaries contributing to fibroids, endometriosis and PMS.
Make a point of reducing interference with your body’s natural rhythm and choose organic where possible.
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