1. Natural or Man-made Chemicals?
Adapted from a presentation by Penny Le Couteur,
The Fraser Institute, Vancouver, Canada

2. “All substances are poisonous,
there is none which is not a poison;
the right dose differentiates a poison from a remedy.”
Paracelsus
circa 1538

3. The great myth
“Natural is good;
man-made is bad”

4. It may be natural but you’ll be just as dead!

5. The seven most deadly chemical compounds
LD50 /mg/kg
Botulinum toxin A
3 x 10-8
Tetanus toxin A
5 x 10-6
Diphtheria toxin
3 x 10-4
Dioxin *
3 x 10-2
Muscarine
2 x 10-1
Bufotoxin
4 x 10-1
Sarin *
LD50 = The lethal dose of a compound for 50% of animals exposed
* Synthetic

6. The best chemists can do

7. Viktor Yushchenko President of the Ukraine
July December 2004

8. Muscarine - from mushrooms

9. Bufotoxin – from the common toad

10. The next ten …. (most deadly)
LD50/ mg/kg
Strychine
5 x 10-1
Soman *
6 x 10-1
Tabun *
Tubocurarine chloride
7 x 10-1
Rotenone 3
Isoflurophate * 4
Parathion *
Aflatoxin B1 10
Sodium cyanide * 15
Solanine 42
* Synthetic

11. Vitamin C
Ascorbic acid

12. Other variations of “natural is good; man-made is bad”
Synthetic chemicals were not around as man evolved so we haven’t had time to become
resistant to them as we have to naturally
occurring compounds.
Synthetic chemicals bioaccumulate in our
bodies.

13. Chemicals in food: Advertisements from “organic food” stores
“We read the labels so you don’t have to. We want you to concentrate on how good the food tastes and not worry about words that you can’t pronounce”

14. Chemicals in food: Advertisements from “organic food” stores
“We keep the chemicals out of your food”

15. Chemicals in food: Advertisements from “organic food” stores
“We think your food tastes better
without the flavour of preservatives”

16. Chemicals used to preserve food
Ascorbic acid
Antioxidant/antimicrobial
BHA
Antioxidant
Calcium propionate
Mold inhibitor
EDTA
Sodium benzoate
Microbial inhibitor
BHT
Sodium nitrite
Microbial inhibitor in meat
Sorbic acid
Mold inhibitor in cheese
BHA= butylated hydroxyanisole BHT = butylated hydroxytoluene EDTA = ethylenediaminetetraacetic acid

17. HNO2 + (CH3)2NH  (CH3)2NNO + H2O
Sodium nitrite
Risk: Cancer from nitrosamines
Benefit: Prevents botulism in meats
NO HCl  HNO2 + Cl-
HNO (CH3)2NH  (CH3)2NNO + H2O

18. Natural toxins in food Chemical Food source Hazard
Allyl isothiocyanate
Brown mustard, horseradish, garlic
Tumours
Benzo(α)pyrene
BBQ/smoked meats
Stomach cancers
Cyanides
Bitter almonds, cashews, lima beans
General toxicity
Nitrosoamines
Cooked bacon
Cancer
Estragole
Basil, fennel, tarragon
Glycyrrhizic acid
Liquorice
Hypertension/heart
Hydrazines
Raw mushrooms

19. Natural toxins in food –part 2
Chemical
Food source
Hazard
Myristicin
Nutmeg, parsley, dill, carrots, celery, pepper
Hallucinations/liver damage/death
Oxalic acid
Rhubarb, spinach
Kidney damage/death
Saxitoxin
Shellfish
Paralysis/death
Symphatine
Comfrey plant
Tumours
Tannins & tannic acid
Black tea, coffee, cocoa
Cancers/ throat & mouth
Tetrodotoxin
Puffer fish

20. Don’t worry, it’s organic
Organic farming is a multi-dollar industry that
relies on the public’s perception that organic
food is more healthy.
There is little evidence to suggest that organic
fruit and vegetables are any healthier than
conventional produce.
Some forms of organic farming may introduce
natural toxins into consumers’ food.
Chemistry World, June 2004

21. Science writer John Emsley quotes
We come into this world with a wonderful built-in detoxifying system that protects us against thousands of natural toxins every day.
Cancer (from synthetic chemicals) is a risk, but the risk may be so low as to be worth ignoring.

22. Cosmetics Cinnamon Citrus Angelica Almond extract Clove Bergamot
Cornstarch
Fennel
Geranium
Lavender
Lemon balm
Lime
Papaya
Peppermint
Rose
Thyme
Witch hazel
Wintergreen

23. Should DDT be banned everywhere?