Sprayed foods have dramatically reduced phytochemical and antioxidant content because plants under chemical stress do not produce as many protective compounds as plants that must defend themselves naturally against pests, reducing the body's access to compounds that support detoxification pathways.
causalpending
Speaker
Dr. Mark HymanEvidence Quote
“once foods are sprayed you know the natural compounds they make these phytochemicals that work as antioxidants and are really important for our detox pathways are not nearly as prevalent because they they don't make as many of those phytonutrients when plants are sprayed with these chemicals [0:00]”
Created: 8/12/2026, 6:24:41 PM
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