How to Remove Toxins from our Foods, Products, and Bodies

4 snips

Jan 22, 2024

Guest

Maggie Ward

Guest

Elizabeth Boham

In this episode, physician and nutritionist Elizabeth Boham and nutrition director Maggie Ward dive deep into the impact of toxins on our health. They reveal alarming truths about glyphosate and the urgent need for awareness around chronic low-level toxicity. The conversation touches on the hidden dangers of lead poisoning, especially in children, and emphasizes the importance of detoxification. They also advocate for organic and wild foods as essential allies in reducing toxin exposure and promoting overall health, making a compelling case for a low-toxin lifestyle.

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INSIGHT

Glyphosate's Rise and Fall

Glyphosate became problematic due to overuse and misuse, similar to OxyContin.
Its widespread use in agriculture led to its presence in air, water, and humans.

ADVICE

Policy Recommendations for Glyphosate

The Biden administration should ban the post-harvest use of glyphosate to reduce exposure.
Invest in alternative farming systems that reduce reliance on harmful chemicals.

INSIGHT

Monsanto's Hidden Knowledge

Lawsuits revealed that Monsanto knew about glyphosate's problems but hid the information.
This hidden toxicity angers juries more than the toxicity itself.

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In today’s episode, I talk with Ken Cook, Dr. Elizabeth Boham, and Maggie Ward about toxin exposures all around us and how to remove toxins from our bodies.

Ken Cook is the president and co-founder of the Environmental Working Group (EWG). He is widely recognized as one of the environmental community’s most prominent and influential critics of industrial agriculture and the nation’s broken approach to protecting families and children from toxic substances. Under Cook’s leadership, the EWG has pioneered the use of digital technologies to empower American families with easy-to-use, science-driven tools to help reduce their exposure to potentially harmful ingredients in food, drinking water, cosmetics, and other household products. Capitol Hill’s closely read newspaper The Hill regularly lists Cook in its annual roster of Washington’s top lobbyists, writing that Cook’s “influence spans the country” and calling EWG “the tip of the green movement’s spear.”

Dr. Elizabeth Boham is a physician and nutritionist who practices Functional Medicine at The UltraWellness Center in Lenox, MA. Through her practice and lecturing she has helped thousands of people achieve their goals of optimum health and wellness. She witnesses the power of nutrition every day in her practice and is committed to training other physicians to utilize nutrition in healing.

Maggie Ward, MS, RD, LDN, is the Nutrition Director at The UltraWellness Center. Maggie holds a master’s degree in Nutrition from Bastyr University which focuses on using whole foods for holistic Nutrition Therapy. In addition, she completed her requirements to become a registered dietitian at Westchester Medical Center in NY. Prior to joining The UltraWellness Center team in 2008, Maggie worked at The Brooklyn Hospital Center in New York providing nutrition counseling to children and families dealing with HIV. She also taught at the Jewish Community Center in Manhattan and other sites throughout New York City, teaching nutritionally focused cooking classes for children and adults. Much of her focus is on food allergies, digestive disorders, inflammatory conditions, pediatrics, and sports nutrition.

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