This module provides an overview of the origins and historical development of hormone use in agriculture. It traces the introduction of hormones in livestock production, beginning in the early 20th century, and highlights key milestones, including the widespread adoption of synthetic hormones like estrogen, progesterone, testosterone, and rBST. The module also explores significant case histories, such as the DES and Hexestrol tragedies, which raised concerns about the health risks of hormone-treated food. It outlines global regulatory responses, contrasting strict bans in the EU with more lenient regulations in the US, and examines the ongoing debates surrounding the safety, ethics, and environmental impact of hormone use in food production. This foundational knowledge enables informed decisions about the implications of hormone use in the food supply.

This module focuses on the potential health risks of consuming hormone-treated foods. It explains how synthetic hormones in livestock can disrupt the endocrine system, contributing to chronic health conditions like cancer, early puberty, and reproductive issues. Key topics include the link between estrogen in food and increased cancer risk, endocrine disruption, and the impact of synthetic hormones like rBST in dairy. Real-world case histories highlight the consequences of hormone exposure through diet, including reproductive health concerns. The module also discusses myths and misconceptions about hormones in food, emphasising the importance of informed dietary choices to protect overall health.

This module explores the differences between ancestral and modern diets, focusing on hormone exposure, nutritional quality, and environmental impacts. Ancestral diets were based on whole, unprocessed foods, free from synthetic additives and hormones, promoting natural health through nutrient-dense foods. In contrast, modern diets are characterised by processed foods and hormone-treated livestock, leading to potential health risks, including hormone-related conditions and chronic diseases like obesity and diabetes. The module highlights environmental and ethical concerns tied to industrial farming practices and contrasts traditional diets, like those of the Inuit and Mediterranean regions, with modern eating habits. Lessons from ancestral diets emphasise the benefits of whole foods, hormone-free meats, and sustainable practices for improving health and reducing environmental impact.

This module focuses on practical strategies to reduce hormone exposure in food and everyday products. Key approaches include choosing organic and hormone-free products, reducing meat and dairy consumption, and supporting local, sustainable farming. It emphasises the importance of detoxification and hormone balance through natural methods, such as eating fiber-rich and detoxifying foods. The module also covers testing for hormone levels and explores herbal and medical treatments for balancing hormones, including options like hormone replacement therapy and herbal remedies like milk thistle and DIM. It addresses xenoestrogens found in plastics, such as BPA, and debunks myths around hormone-free labelling. Finally, the module stresses the need for global cooperation in regulating hormone use in food production and offers practical steps for making informed, safer choices to protect health.