Chemical Pollutants Harm Gut Microbiome and Health
by Doug Pucci
Pollutants such as pesticides, heavy metals, antibiotics, food additives and more have become increasingly common in our everyday lives and can disrupt and alter our internal gut microbiota. This constant bombardment of chemicals or a buildup of heavy metals can have a negative impact on short-term and long-term health.
We have more than 100 trillion bacteria in our gut that make up the microbiome. A healthy, diverse microbiome is necessary for gut-brain health; healthy immune function and neurotransmitter production. When we ingest or are otherwise exposed to too many pollutants, or when our diets don’t include a diversity of fresh fruits and vegetables, the balance in our microbiome can be thrown off. This, in turn, leaves us vulnerable to illnesses and serious health conditions such as eczema, depression, joint pain, cancer, heart disease, obesity and Type 2 diabetes.
Studies have shown that foodborne chemicals like pesticides and herbicides have a major impact on the gut microbiome and the gastrointestinal tract, and can significantly alter the structure and functionality of the good bacteria that assist with all aspects of digestion. A recent paper published in Scientific Reports on a study conducted by the University of North Carolina and the University of Georgia shows “strong toxic effects” on mice of a low-dose auxin herbicide. This is study is relevant to humans because we have the same kind of gut dynamic as mice.
Two commonly used chemicals, glyphosate, a food crop herbicide banned in several countries, and the pesticide chlorpyrifos are known to cause cancer and can also cause birth defects, liver damage, mental illness and more. Now, glyphosate appears to also contribute to weight gain and obesity.
Glyphosate works on weeds by killing bacteria and targeting amino acids. The herbicide is sprayed in crop fields, and the crops take in the chemical through the soil. Genetically modified (GM) crops contain concentrated amounts of the glyphosate so that they are not killed when spraying the herbicide. When we eat GMO foods, that bacteria-killing chemical goes to work on the good bacteria in our gut, creating a dangerous imbalance and making us susceptible to disease. In addition, Maastricht University Medical Centre’s research has shown that creating an imbalance in our gut microbiome by killing off good bacteria can lead to such diseases as nonalcoholic fatty liver disease (a condition that’s rapidly on the rise), Type 2 diabetes, and metabolic syndrome, all of which put us at risk for weight gain and obesity.
Chlorpyrifos (Lorsban), which is banned in Hawaii and New York and will be banned in California as of February 2020, is basically a nerve agent. It is widely used in agriculture, but the health effects on humans and wildlife, including birds and insects, is devastating. It breaks down the ability of nerves to communicate and attacks chemical pathways. This pesticide is used on about 50 different crops, including apples, peppers, oranges, peaches, wheat, soybeans and even Christmas trees. It’s also used on golf courses and in insect baits, though it was banned from in-home use in 2000.
Chlorpyrifos has been shown in studies to “significantly” alter the gut microbiota in mice, causing “intestinal inflammation and abnormal intestinal permeability”, which increases the risk of numerous illnesses. In addition, chlorpyrifos has been linked to lung and prostate cancer, endocrine disruption and has been found to cause cognitive developmental difficulties and lower IQ in children. Women living within a mile of a field being sprayed with chlorpyrifos (which tends to drift) have a 60 percent higher chance of giving birth to a child with autism.
While washing and scrubbing produce can reduce the effect of sprayed chemicals such as Roundup and others, it can’t get rid of these chemicals completely. Toxicologist Dave Stone says that veggie washes are no more than a 60-seconds under running water and may be harmful if ingested regularly; plus, toxins can be absorbed into produce with porous surfaces such as nightshades and leafy greens. Because pesticides, herbicides and fungicides get into the soil and are drawn up into the plant, they end up in the fruit or vegetable itself.
Protecting our gut microbiome is essential to protecting our health. Likewise, eating a variety of fresh vegetables, including leafy greens, whole fruits and berries, seeds, herbs, garlic and onions, is critical. The best way to avoid ingesting chemical pollutants is to eat certified organic, pesticide-free, and non-GMO produce as much as possible, avoid food additives and artificial colors, and take antibiotics only when necessary.
Dr. Doug Pucci, DC, FAAIM, adheres to a functional medicine approach with patients and believes in treating underlying, root causes of disease. In practice, he provides nutrition, advanced testing for hormones and gut microbiome, blood testing, epigenetics, and brain/body well-being. For more information, call 201-261-5430 or visit GetWell-Now.com.
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