“Chest to Bar Helen”
3 rounds for time of
21 Kettlebell swings (24/16)
12 Chest-to-bar pull-upsOne of the things that I’ve been paying more attention to lately is the proliferation of chemicals in food and beverages that I’m not sure I want to consume. Bottom line? I don’t know what they are, so how do I know if I think they’re right for me? How do I know they’re safe? Should I just eschew anything that has a name I can’t pronounce, or who’s provenance I can’t identify? That may be the safest thing to do, however there are simple things out there that occur like the boogey-man but are harmless. Some are even necessary — try to avoid all “ascorbic acid” and you may end up with scurvy, for instance.
One of the things I’ve been reading about recently is DHMO in water. Do you take for granted that you actually know everything that’s in your water? If you drink from the tap, there’s a good chance that there is at least one thing in it you can’t identify. Even filtered and bottled waters have high levels of DHMO in it. What level is safe to drink? Bottled water companies aren’t even required to list it on the packaging – in spite of the fact that it does not decompose, is fatal if inhaled, is a major component of acid rain, and has been found in the excised tumors of terminal cancer patients.
What do you do when you come upon something like this in your food that scares you? Do you resolve it for yourself by just discarding the thing? Write it off and hope that you find something better? Cleaner? How can you make sure you are doing the best thing for yourself? Can you expect to find something that’s perfect? What’s the best way to address these modern unknowns that did not plague our caveman forebears?