Less Toxic: Part 1-Just Starting Out

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As the non-toxic trend gains momentum, the urge to create a cleaner, healthier environment is understandable. However, embarking on this journey can be overwhelming Let’s dig into it!

Freshly churned butter!

Less Toxic Lifestyle

The non-toxic trend has gained significant momentum, and rightfully so. Purging ourselves and our immediate surroundings of the multitude of harmful elements that besiege us daily feels like the logical path. It extends beyond mere food choices, touching every aspect of our lives, from the air we breathe to the clothes we wear. The looming threats of PUFAs, microplastics, and airborne pollutants are well-documented, and their potential long-term harm is concerning.

If you share my aspiration for continuous health improvement and a cleaner environment, you’ve likely felt the urge to purge everything and start anew. However, the reality is that this monumental task is both overwhelming and expensive.

How to Get Started With a Non-Toxic Lifestyle

In the initial stages, I grappled with a sense of direction. Adding to the challenge, I found myself five months pregnant with our son, already overwhelmed by the task of creating a healthy and safe environment for him. It wasn’t until I recognized the sheer magnitude of this undertaking that I understood the need to take it slow and tackle one aspect at a time. So, where did I begin? It all started with food, and once I got the hang of that I started in other areas of our lives, cleaning products, candles, skin care, etc. Once I broke it up into bite size changes it made our lives a lot easier with transitioning from toxic to non- toxic.

Less Toxic: Changing to Raw Milk

I first changed out my milk. I was drinking oat milk only 2 years ago but changing back to cow milk was great for me. There is a big false narrative out there that milk is bad for you which I have written a whole blog on here. Go check it out.

I have a milkman! He comes to my house every week to deliver and exchange old containers for newly filled containers full of fresh milk. Another great reason I get my milk from a farm is because of the ability to make my butter and whipped cream. It’s so easy, and because there is so much fresh cream in the milk I get, I can utilize the milk I get in multiple ways. I love getting fresh milk to the point that whenever we travel, I call farms on the way to our destination and ask them if they will let me buy their cows’ milk. Check out Get Raw Milk to find local milk!

Explore non-toxic living through sustainable food choices. Enhance well-being, reduce the environmental impact.

Less Toxic: Local Meat

Another change I made that was super easy is buying pasture-raised eggs and regeneratively farmed meat from a local farm or from a source I knew and was comfortable with. A lot of meat that you see in the store may say “packaged in the USA,” but that is extremely misleading as most meat in the grocery store is from overseas and injected with carbon monoxide to make it look fresh. There are so many more reasons for knowing your farmer when it comes to your meat that I will have to get into in another blog.

Less Toxic: Pasture-raised Eggs

According to the American Humane Certified program, in order to claim the “pasture-raised” label on the box, chickens must have “108 square feet of outdoor space that is covered with substantial living vegetation”. Pasture-raised chickens are provided with 1.8 square feet of indoor space and unlimited access to the outdoors, where they can forage and eat from natural sources. They are also allowed to perch and nest. When compared to the 21.8 square feet of “free-range” space and 1 square foot of “cage-free” space, it is evident that the quality of pasture-raised eggs is superior. There is no regulated way to define “free-range” or even “cage-free”. However, in both of these categories, the hens usually have a high soy diet and are typically more stressed and prone to disease, resulting in fewer eggs that are less nutrient-dense.

Less Toxic: Produce and Our Farming Soil

I’ve reduced my vegetable consumption due to concerns about soil quality. Over-harvested soil lacks essential nutrients for vegetables. Historically, farmers had richer soil, resulting in more nutritious crops. Crop rotation aims to replenish the soil, but it takes time. While regenerative agriculture is excellent, it requires substantial time and effort. Mass-produced farming practices feed a growing global population, making a complete shift to regenerative practices challenging. However, supporting farms practicing regenerative agriculture is a healthier choice and contributes to local farmers’ growth, potentially changing farming one step at a time.

Less Toxic: Sugar?

I enjoy a variety of fruits, such as sweet potatoes, Brussels sprouts, asparagus, tomatoes, and many more. Some people worry about fruit sugar, but it’s naturally occurring and different from processed sugar found in snacks. I’ve increased my fruit intake over the past year, which has helped satisfy my sweet tooth and reduce cravings for cakes, cookies, and ice cream. Fruit is nature’s dessert. While I primarily get my produce from grocery stores like Fresh Thyme or Trader Joe’s, I make an effort to choose organic options when available. Unfortunately, our current location limits access to super-fresh fruit outside of berry season.


Undoubtedly, food is a pivotal aspect, and I’ve placed significant emphasis on it. My focus has been on prioritizing the purchase of local or organic produce and seeking out high-quality meat from local sources. However, the core lesson is all about understanding the origins of your food and the techniques used in its production. While this may demand some extra effort initially, once you become adept at discerning the right food sources or find a reputable farm that offers exceptional regenerative meat, it becomes second nature, just like any other aspect of life.

I’ve come to realize that my knowledge expands with each interaction with local farmers. These farmers possess valuable networks and can guide you to find precisely what you’re looking for.

Stay Tuned for Part 2


By talking to farmers and reading and listening to a lot, but also these:






*I am not a registered dietitian and have done most of this research on my own.  I encourage you to do your own research, don’t be afraid to ask questions and talk to a trusted health professional.

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