What are organochlorines?

Organochlorines are chemicals found in some herbicides and pesticides, in chlorine bleach and most chemical disinfectants, and many plastics, especially PVC (polyvinylchloride).

Organochlorines are implicated in causing and promoting breast cancer because they mutate genes and they cause breast cells to become more receptive to a cancer-promoting chemical called estradiol. Organochlorines weaken the immune system and lower your body’s resistance to bacteria and viruses. They also act as a negative type of estrogen in the body.

How do they enter our bodies?

Organochlorines enter our bodies through our drinking water, by eating foods grown with certain agricultural chemicals, and through the plastic linings on canned or microwaveable foods. They enter through our lungs by breathing in the fumes of chlorine bleach disinfectants and by body contact with chlorine bleached paper products such as tampons, toilet paper and paper cups.

How can we reduce our exposure?

Step One-Reduce Your Exposure

The first thing to do is to reduce your plastic consumption, especially of convenience foods. On plastic containers, there is typically a triangle with a number inside of it on the bottom of the container. You can recognize PVC or polyvinylchloride as the type of plastic that has a 3 in the center of the triangle.

As for paper products, use oxygen bleached or unbleached paper products. Companies who sell non-chlorine bleached paper products typically say so on the label and they do not necessarily market their products as “green” products.

Buy the non-chlorine bleach and more environmentally friendly household products. Simple vinegar and water can be used for many household chores. Eating only organically produced meat and dairy products will reduce the amount of organochlorines in your diet by 80%.

Step Two-Help Your Liver

With help, your liver can metabolize organochlorines. Flaxseeds and organic egg yolks contain lecithin, a chemical that speeds up the elimination of fat-soluble chemicals such as organochlorines by making them water-soluble.

Beans, lentils, red clover, soy products and chickweed contain chemicals called saponins. Saponins help to break down organochlorines, prevent cellular mutation and can stop the reproduction of cancer cells. These foods are strongly recommended for anybody who regularly consumes organochlorines.

Members of the cabbage family including broccoli, kale, turnips, radishes, cabbage, bok choy or cauliflower can help you metabolize organochlorines by increasing the production of non-cancerous by-products.