In a previous episode of Healthline Live Radio Show, Dr. Robert Marshall, Ph.D. and cofounder of Quantum Nutrition Labs, discusses how certain cleansing ingredients can help support the health of your intestines. One of the greatest risks to intestinal health is the consumption of persistent organic pollutants (POPs) commonly present in conventionally grown foods. Those “forever chemicals” are so called because they are tremendously resistant to degradation under normal circumstances.
POPs can bioaccumulate in human tissues and can have severe impacts on your health. Dr. Marshall comments, “POPs are very hard on the liver. They get into the tissue and really junk up the body’s function.” The foods you eat can leave toxins behind after digestion, even though you may not realize it. Common foods such as conventional peanut butter or other nut butters, oils, foods with white flour or sugar, and supplements with undesirable additives and toxic excipients can all leave damaging POPs behind, lingering in your body. These toxins may not be naturally cleansed out of the body when you stop eating them, so you need some additional nutritional help to detoxify them.
In order to clear these damaging toxins, Dr. Marshall recommends calcium bentonite clay. This unique clay has an amazing ability to bind toxins while leaving its own beneficial minerals behind. Although POPs can stick to your intestinal lining, Dr. Marshall points out a great way to detox, “To get that crud off the intestinal lining, the glued on white flour and white sugar, you want to jump on a clay cleanse.”
Once you have cleansed your intestines, you will want to avoid foods such as refined oil, nut butters, foods with white flour and sugar, and red meat products. These foods may contain damaging toxins such as POPs that can continue to deposit in your system and are difficult to remove. Instead, consider the outstanding benefits of a whole food, plant-based diet filled with fresh, organic fruits and vegetables, legumes, grains, nuts, and seeds. However, please be cautious not to heat foods over the boiling point (212° F.) as it can alter and break down beneficial vitamins and nutrients.