The question arose here a while ago as to the value of removing fat from bacon and other meats before cooking and eating. My sense has been that toxic chemicals tend to store in fat tissue. And here's clear support for that. It comes in the context of a just-published study on the anti-fertility impact of environmental pollutants. Here's a bit about it, with the link to the full text from the NIH and their link to the actual study online. And I've bolded the instructions re animal fat, etc. sheila"Couples with high levels of PCBs and similar environmental pollutants take longer to achieve pregnancy in comparison to other couples with lower levels of the pollutants, according to a preliminary study by researchers at the National Institutes of Health and other institutions.PCBs (polychlorinated biphenyls) are chemicals that have been used as coolants and lubricants in electrical equipment. They are part of a category of chemicals known as persistent organochlorine pollutants and include industrial chemicals and chemical byproducts as well as pesticides. In many cases, the compounds are present in soil, water, and in the food chain. The compounds are resistant to decay, and may persist in the environment for decades. Some, known as persistent lipophilic organochlorine pollutants, accumulate in fatty tissues. Another type, called perfluorochemicals , are used in clothing, furniture, adhesives, food packaging, heat-resistant non-stick cooking surfaces, and the insulation of electrical wire.Exposure to these pollutants is known to have a number of effects on human health, but their effects on human fertility — and the likelihood of couples achieving pregnancy-- have not been extensively studied."Our findings suggest that persistent organochlorine pollutants may play a role in pregnancy delay," said the study's first author, Germaine Buck Louis, Ph.D., director of the Division of Epidemiology, Statistics, and Prevention Research at the Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD) at NIH. Dr. Buck Louis added that individuals may limit their exposure by removing and avoiding the fat of meat and fish, and by limiting the consumption of animal products.The study was published online in Environmental Health Perspectives and is available online at http://ehp.niehs.nih.gov/2012/11/1204996/. In addition to researchers at the NICHD, the study also included investigators from the Texas A&M Health Science Center, College Station, The Ohio State University, Columbus, Emory University, Atlanta, and The EMMES Corp., Rockville, Md......."http://www.nih.gov/news/health/nov2012/nichd-14.htm
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