Plastic and food, not a good mix!

For the industry, plastic has become the material of choice for the manufacturers of containers because of its many advantages. It is malleable, heat-resistant, transparent and, what’s more, plastic containers are lighter to transport than glass. However, 175 chemical substances of “concern” can enter the food supply via these containers, many of them are endocrine disruptors such as BPA or bisphenol A. This compound acts like a hormone and disrupt the normal hormonal functions. Others are carcinogenic, mutagenic and bioaccumulative (gradually accumulating in the body). BPA-free” plastic is also said to be hazardous to health, since the alternatives used to replace BPA, such as Bisphenols S, F and AF, can also cause significant problems. As it degrades slowly, this compound may not be detected if the analysis is carried out soon after the container hits the shelves. Plastic deteriorates with time, heat, ultraviolet radiation and microwaves.

“Microwave safe”, not safe at all!

You eat frozen TV dinner because it’s faster! Be aware that using the microwave to reheat your meal can be harmful to your health. The “microwave-safe” label only indicates that the container will not melt. Even without heating, bisphenol may already be transferred to the food. Heating increases the transfer of this compound (and other phthalates) to the food. If you absolutely must eat these ready-made meals, I recommend transferring your meal to a glass container or plate before reheating.

Do not reuse single-use plastic containers

To improve recycling, the plastics industry has created a system of codes to specify the type of plastic used in each package. The symbol used is a triangle with a number from 1 to 7 in the center and the name of the plastic below the triangle. Category 1, 3, 6 and 7 plastics should be avoided, as they contain compounds likely to migrate into the food. Look for codes 2, 4 and 5 for “safer” food use.

Plastic bottles such as water or soft-drink bottles are coded 1 (PETE) and contain a compound containing antimony (a toxic metal with carcinogenic potential). The direct contact between the water and the plastic packaging materials at high temperature will accelerate the migration of antimony into the contents.. So avoid storing these types of bottles and, above all, keep them out of direct sunlight.

Yogurt and margarine containers, for example, are for single use only. They are not suitable for storing leftovers, as they cannot withstand the freezing/thawing process.

Also, it’s best to discard old plastic containers purchased before 2012, as they contain BPA. In 2012, the FDA banned the use of BPA in some plastic containers.

Are reusable containers safer?

These reusable containers come in categories 2, 4 and 5. You can store food in them in the fridge or at room temperature. However, if the container is heated, there’s no longer any number to hold it. It’s possible for contaminants to migrate into the food, and especially if there’s a lot of fat (meat, cheese, etc.), it’ll be easier for them to pass through. Old, discolored or damaged containers should be discarded. Glass containers are the best choices.

How to use plastic packaging safely?

Plastic wrap should not touch food when reheating in the microwave, especially high-fat foods such as meat and cheese. Ideally, you should remove it before reheating your food.

Not just plastics that contain bisphenol A!

Bisphenol A is found in cans of soft drinks, energy drinks and canned goods. A 2009 Health Canada study revealed that 96% of cans contain it. Why does this happen? Bisphenol A is used to coat the inside of cans to create a barrier between the food and the metal. And as they are sterilized, i.e. heated, this compound is released into the food. Of course, the quantities found are below the permitted limit, but it’s best to limit the amount consumed, since this chemical compound has been linked to the development of several cancers.

Use the right tools for cooking

For cooking, it’s best to use stainless steel or cast-iron pans. As for kitchen utensils, wood and stainless steel are good choices.

When it comes to aluminum foil, you need to be careful. For example, if you’re cooking fish on the BBQ, no problem, but if you add lemon, it’s not a good idea. Aluminum can become toxic if it comes into contact with acidic products. At that point, aluminum ingestion becomes more important. The accumulation of aluminum in the body could be a long-term problem.. It would appear that aluminum may play a role in Alzheimer’s disease, but this remains to be proven.

In conclusion, we shouldn’t be surprised to see so many cases of cancer appearing all around us. Bisphenol, and its equally damaging substitutes, find their way into our food without us even realizing it. It’s up to us to be vigilant and try to reduce bisphenol doses as much as possible, by buying glass, wood or stainless steel items and thus reducing our use of plastic.