Empowering Audiences to

Minimize Toxin Exposure

Cindy Klement is an acclaimed speaker, published author, nutritionist, herbalist, and adjunct professor - passionate about empowering audiences to live as vitally as they can in our toxin-ridden world.

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PRAISE FOR CINDY'S BOOK

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Your Body’s Environmental
CHEMICAL Burden

"The go-to toxin reference for the 21st century - something every home should have!" (Dr. Deanna Minich, 4x best-selling author)

"Meticulously researched and documented, the information in this book is at once frightening and edifying." (San Francisco Review of Books)

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Finalist 2019
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CIBA
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Elite Choice Award Seal
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Latest from Cindy's Blog

TIPS & RESOURCES IN A TOXIN-RIDDEN WORLD

Healing Our Planet Heals Our Bodies

Healing Our Planet Heals Our Bodies

Green Ooze On The Highway. When the story first broke, officials indicated the neon green sludge pouring out onto the freeway was nothing to be concerned about. Yeah, I didn’t believe them either. Come to find out the substance was actually hexavalent...
Windows Of Susceptibility

Windows Of Susceptibility

Critical Times Of Development. Exposure to environmental chemicals, especially when the eggs and sperm are being formed, the fetus is developing in the womb, and during early childhood, contribute to the root cause of so many health conditions and...
Knowledge And Action

Knowledge And Action

Or Unlearning. “Don’t let your learning lead to knowledge. Let your learning lead to action,” author Jim Rohn writes. But sometimes we must first unlearn what we once believed to be true before we’re able to learn and take action. One of my...
A Hole In The Water

A Hole In The Water

Testing, Testing. You’ve checked the Environmental Working Group’s Tap Water Database to analyze the pollutants in your city’s drinking water, but what if you have well water? How can you check the quality and safety of the water that you cook with...
Don’t Burn The Toast!

Don’t Burn The Toast!

Acrylamide And Other Chemicals. Toasting bread to a light brown color, rather than a dark brown color, lowers the amount of acrylamide. This chemical can be formed when potatoes or grains are fried, baked, or roasted. Think French fries and potato chips...