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Today’s environment may be toxic to the food supply. In fact, scientists and nutritionists have been saying it for years. But what exactly do they mean? How can the environment affect the food you eat?

As it turns out, the environment can impact the safety of your food and food sources fairly easily. What’s more, the Food and Drug Administration (FDA) considers certain levels of particular toxins acceptable, so you don’t always know when you’re eating something bad.

Truth is, a variety of substances contaminate the food supply — either before it leaves its origin or somewhere before it hits people’s plates. Some of these contaminants are due to environmental pollution; some of the toxins are from industrial agriculture, such as glyphosates, arsenic, and other heavy metals, sewer sludge, and other pesticides and fertilizers; still others are from food packaging like plastic-lined cans. Your cooking method is another way toxins can enter your food — through your pots and pans, through the additives and preservatives in your kitchen, or even in the way you cook.

Although some levels of these toxins won’t harm you, not knowing what — or where — they are can lead to real trouble. Some of them can be linked to chronic diseases like cancer, hormone deficiencies, and behavioral disorders.

Knowing where some of these dangers are hiding can help you keep your diet on track and your body healthy. Here are some common toxins found in your foods:

 Pesticides: The battle of the bugs has been at the center of the food controversy for decades. But just because you’re aware of it doesn’t mean the danger doesn’t still exist — and many pesticides leave behind residues that can lead to cancer or birth defects. Herbicides, like glyphosates, are also toxic to your food supply.

 Bisphenol A (BPA): BPA is a substance found in the coating inside most food and drink cans and has been known to leach out into the foods it’s supposed to protect. Products with a high tomato content — such as stewed tomatoes or tomato sauce — are particularly dangerous because the acid from the tomatoes increases the amount of BPA released into the food. BPA has been connected to cancer, obesity, and heart disease.

 Sodium nitrite: This preservative is used most often in deli foods, like processed meats, which you should try to avoid, anyway. Be careful when seeing “uncured” or “no added nitrites” on labels; those words may just mean the producers are substituting celery juice, which is naturally full of nitrates. Nitrites and nitrates have been linked to many cancers.

 Heterocyclic amines (HCAs): When you cook your meats and fish at too high of a temperature — think grilling — HCAs form. These toxic carcinogens form when the high heat combines with some of the natural substances of meat and fish. The best solution: Pre-cook meats and finish over a low flame.

 Brominated vegetable oil: It doesn’t sound sweet, but this oil is actually found in fruit-flavored drinks and sodas and has been linked to behavioral problems and reproductive issues in animals.

 Genetically modified organisms (GMOs): Probably one of the most common toxins in today’s food supply, these dangerous organisms —found in corn- and soy-based ingredients, among others — have been linked to organ damage and gastrointestinal disorders.

One of the easiest ways to find out whether the foods you’re buying have unwanted toxins is to read the labels and know where your food comes from — fresh is always best. Join a community-supported agriculture (CSA) group to get to know your local farmers and know what they’re spraying on their crops.