What kinds of environmental changes are we talking about? There are several categories, starting with our food supply. The soil of conventionally grown foods is no longer as nutrient-dense as it once was, and many of the seeds used have been genetically altered to increase yield, withstand weather, kill insects and other disruptors, and facilitate processing. The downside is that these seed alterations have also rendered these foods unlike what we evolved over half a million years to thrive on. Most processed foods today contain non-food substances that our bodies cannot easily recognize or process.
As our diets have changed and we consume more engineered and depleted foods (as well as an alarming amount of sugar per capita), we are seeing a narrowing of facial structure and an increase in breathing issues from asthma to sleep apnea. In children and in adults, the narrowing of the airway continues to reduce oxygen to the brain and impair the brain’s critically important ability to detoxify at night.
Over the past 50 years, chemical toxins have been found increasingly in our food, water, air, and work/home environments (in the form of fertilizers, herbicides, pesticides, fluoride, industrial waste, pharmaceuticals, paper and packaging, plastics, heavy metals, and more). The food industry alone uses 12,000 different chemicals as ingredients or for processing.