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Cindy Klement - Empowering Audiences to Minimize Toxin Exposure
Author of "Your Body's Environmental Chemical Burden"
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.
PRAISE FOR CINDY'S BOOK
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)
Latest from Cindy's Blog
TIPS & RESOURCES IN A TOXIN-RIDDEN WORLD
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
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
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
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!
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...