The List

Invention: Late 19th and early 20th centuries.

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Scientific Basis: The industrialization of vegetable seed oils like soybean, corn, and canola oil in the early 1900s led to the creation of oils rich in polyunsaturated fats (PUFAs). These PUFAs play a key role in disturbing mitochondria ATP production, which in turn leads to metabolic dysfunction, the root cause of all kinds of metabolic syndromes.

Invention: Became widespread in the 18th and 19th centuries with the Industrial Revolution.

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Details: Refining sugar from sugarcane and sugar beets led to the mass production of table sugar (sucrose), which Homo sapiens had yet to evolve to consume in large amounts. Americans consume more than 15 times the amount of sugar today compared to the pre-industrial period.

Invention: Early 1970s.

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Details: HFCS was developed as a cheaper alternative to sucrose. Its fructose and glucose are derived from corn starch. This highly processed sugar became common in soft drinks and processed foods.

Examples: Aspartame, sucralose, saccharin, acesulfame potassium.

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Invention: 20th century (especially post-1950s).

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Impact on Microbiome: Studies have shown that artificial sweeteners can alter the gut microbiota by promoting the growth of harmful bacteria while reducing beneficial bacteria. This disruption can lead to glucose intolerance, metabolic issues, and inflammation, increasing the risk of chronic diseases like diabetes.

Invention: Post-World War II (1940s–1950s).

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Details: The rise of industrial food production led to the creation of ultra-processed foods. These include packaged snacks, ready-to-eat meals, and fast foods made from highly processed ingredients, chemical additives, and preservatives that humans hadn't been exposed to evolutionarily.

Examples: White flour, polished rice, processed grains.

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Invention: 19th century (increased in prevalence with industrialization).

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Impact on Microbiome: Processed carbs are quickly absorbed by the body, leaving little for beneficial gut bacteria to feed on. Over time, this can reduce microbial diversity and promote the growth of harmful bacteria, leading to imbalances associated with obesity, diabetes, and gut disorders.

Invention: 1990s.

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Details: Genetically modified crops, such as corn and soybeans, were introduced in the mid-1990s. These crops have altered DNA to make them resist pests, herbicides, environmental stress, or to improve yields, but this modification comes with potential risks. This is a relatively recent intervention in the food supply, and there is debate about long-term health effects. For instance, glyphosate-resistant GMOs allow for increased herbicide use, leaving residual glyphosate on crops, which has been linked to health concerns like endocrine disruption and gut microbiome imbalances. Additionally, while rare, genetic modifications can lead to the production of new proteins, potentially triggering unforeseen allergic reactions or immune responses, though rigorous testing aims to minimize these risks.

Examples: Polysorbate 80, carboxymethylcellulose, carrageenan, sodium benzoate.

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Invention: Widespread use began in the 20th century, particularly post-1950s.

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Impact on Microbiome: Emulsifiers and preservatives used in processed foods can alter the composition of gut bacteria. Of particular concern is the potential link between emulsifiers and gut inflammation, as studies have found. These additives have also been associated with changes in gut flora, and metabolic disorders. Some emulsifiers may promote gut permeability, leading to conditions like inflammatory bowel disease (IBD).

Invention: 1974.

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Details: Glyphosate, the active ingredient in Roundup, was patented by Monsanto in the 1970s. It is widely used in agriculture to kill weeds, especially in GMO crops engineered to resist it. Glyphosate residues have been found in food, and there is ongoing controversy about its safety and impact on health.

Examples: Atrazine, chlorpyrifos, and neonicotinoids.

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Invention: 20th century (Post-WWII era).

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These chemicals have a profound impact on the microbiome, disrupting the delicate balance of gut bacteria in both Homo sapiens and animals. Pesticides have the potential to significantly reduce microbial diversity in the gut, and studies indicate they may be a contributing factor to gut permeability (commonly known as 'leaky gut') and systemic inflammation.

Invention: 1928 (Penicillin); widespread use after World War II.

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Impact on Microbiome: While antibiotics are essential for fighting bacterial infections, their overuse—both in medicine and livestock farming—can disrupt the gut microbiome. They kill not only harmful but also beneficial bacteria, leading to long-term changes in gut flora. Repeated antibiotic exposure is linked to conditions like obesity, allergies, and autoimmune diseases.

Examples: Bisphenol A (BPA), phthalates.

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Invention: 20th century (BPA in 1891, but widespread use began mid-20th century).

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Health Risks: Chemicals like BPA and phthalates, commonly found in plastic packaging, can leach into food and disrupt hormone function and the gut microbiome. Studies have shown that BPA can alter the balance of gut bacteria, leading to changes in weight, metabolism, and immune responses, thereby posing potential health risks.

Examples: Lead, mercury, cadmium, arsenic.

Increased Exposure: Industrialization has led to greater exposure to heavy metals through pollution, water contamination, and food sources.

Impact on Microbiome: Heavy metals can be toxic to gut bacteria, leading to reduced diversity and promoting the growth of harmful species. This can increase the risk of chronic conditions like neurological disorders, metabolic syndrome, and cancer.

Increased Prevalence: Post-1980s, with the rise in use of antibacterial soaps, hand sanitizers, and sanitized environments.

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Impact on Microbiome: Reduced exposure to diverse microbes (from soil, animals, and nature) due to over-sanitization is thought to limit the development of a healthy microbiome in early childhood. This "hygiene hypothesis" suggests that reduced microbial diversity weakens the immune system and increases the risk of allergies, asthma, and autoimmune diseases.

Antibacterial Soaps and Sanitizers: Overusing antibacterial products, such as triclosan-containing soaps and alcohol-based sanitizers, can kill beneficial and harmful bacteria. This disruption weakens the skin’s natural defense, potentially leading to conditions like eczema, acne, and increased susceptibility to infections.

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Harsh Cleansers and Exfoliants: Many cleansers contain sulfates, which strip the skin of natural oils and beneficial bacteria. Excessive exfoliation can also disrupt the protective barrier, causing irritation and imbalance.

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Moisturizers with Parabens and Synthetic Fragrances: Parabens, phthalates, and synthetic fragrances can interfere with the skin microbiome by altering its natural pH and killing off good bacteria. This can result in inflammation, allergic reactions, and premature skin aging.

Sunscreens and Cosmetic

 

Chemicals: Sunscreens, especially those with chemical filters like oxybenzone, can affect the microbial balance on the skin. Some studies suggest chemical sunscreens may interact with UV rays to generate free radicals, damaging skin cells, and microbial communities.

Mouthwashes with Alcohol: Alcohol-based mouthwashes can disrupt the balance of good bacteria in the mouth, leading to dry mouth (xerostomia), bad breath, and an increased risk of cavities and gum disease. Overuse may also allow harmful bacteria to dominate.

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Toothpaste with Triclosan and Artificial Ingredients: Triclosan, which has been banned in some countries but is still present in some products, disrupts oral bacterial balance and may contribute to antibiotic resistance. Toothpastes with artificial sweeteners or harsh abrasives can also negatively impact oral microbiota.

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Whitening Products and Excessive Use of Fluoride: Some whitening treatments and fluoride products, when overused, can irritate the gums and alter the microbial environment in the mouth, leading to imbalances and tooth sensitivity.

Douching and Antibacterial Wipes: Douching and the use of antibacterial wipes can disrupt the natural balance of the vaginal microbiome, removing beneficial bacteria and increasing the risk of infections like bacterial vaginosis, yeast infections, and sexually transmitted infections (STIs).

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Scented Products and Harsh Chemicals: Scented tampons, pads, and intimate washes often contain chemicals and fragrances that irritate the vaginal lining and disturb the microbial balance, leading to inflammation and increased susceptibility to infections.

Shampoos with Sulfates and Parabens: Shampoos containing sulfates strip the scalp of its natural oils, disrupting the balance of bacteria and fungi. This can lead to dryness, dandruff, and even hair loss.

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Conditioners and Hair Dyes with Harsh Chemicals: Many conditioners and dyes contain chemicals like parabens and ammonia, which can irritate the scalp and alter its microbial environment, leading to seborrheic dermatitis.

Foundations, Primers, and Powders: Makeup products often contain preservatives, synthetic fragrances, and other chemicals that can clog pores and disrupt the skin microbiome. Daily use of makeup, especially without proper removal, can lead to bacterial imbalances, acne, and skin irritation.

Lipsticks and Eye Products: These products are often shared and can introduce foreign bacteria into sensitive areas, disrupting the natural microbial balance. What's more concerning is that they may contain parabens and other synthetic chemicals that can seriously harm the microbiome of those areas.

Heavy Metal Contamination: Some cosmetics contain trace amounts of heavy metals like lead, mercury, and cadmium, which can disrupt microbial activity and pose additional health risks, including inflammation and toxicity.