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Hello folks!

BPA stands for bisphenol A, an industrial chemical that has been used to make certain plastics and resins since the 1950s. BPA is used to make clear, hard plastics and epoxy resins, and it is found in food containers, tableware, baby bottles and other common products. They may also be used in other consumer goods such as food cans, bottle tops, and certain water supply lines. Some dental sealants and composites also may contain BPA. Research presented at the American Diabetes Association’s 84th Scientific Sessions suggests that decreasing exposure to bisphenol A may reduce a person’s risk of developing Type 2 diabetes.

Other research has shown that BPA can seep into food or beverages from containers that are made with BPA. Exposure to BPA is a concern because of the possible health effects on the brain and prostate gland of fetuses, infants and children. It can also affect children’s behavior, causing ADHD further in their development. Additional research suggests a possible link between BPA and increased blood pressure, cancers, type 2 diabetes and cardiovascular disease.

However, the U.S. Food and Drug Administration (FDA) has said that BPA is safe at the very low levels that occur in some foods. This does not mean that you need to push your luck by adding more during the heating process.

WAYS TO AVOID BPA:

Use BPA-free products: Manufacturers are creating more and more BPA-free products. Look for products labeled as BPA-free. If a product isn’t labeled, keep in mind that some, but not all, plastics marked with recycle code 3 or 7 may contain BPA.
Avoid heat: Don’t put plastic containers in the microwave or dishwasher, because the heat may break them down over time and allow BPA to leach into foods.
Focus on fresh, whole foods: When you can, choose fresh whole fruits and vegetables.
Use alternatives: Use glass, porcelain or stainless-steel containers for hot foods and liquids instead of plastic containers.

Stay jiggy folks!

For further reading:

Type 2 diabetes: Drinking from plastic bottles may raise risk (medicalnewstoday.com)

Per- and polyfluoroalkyl substances (PFAS) such as Perfluorooctanoic acid (PFOA) are a class of chemicals used to make things non-stick, stain-resistant, and waterproof. Some microwave popcorn bags, fast-food wrappers, rain jackets and other consumer products use these chemicals’ slippery properties as well. Unfortunately, PFAS and their biproducts may accumulate in the human body and wreak havoc, potentially causing abnormal thyroid hormone levels, reduced immune system response, act as endocrine disruptors in males and females, and cancer. When recipes call for a non-stick pan or other non-stick cookware, try substituting it with cast iron or stainless steel. These durable alternatives serve the same purpose when used properly. There are many coatings and materials marketed as healthy alternatives to non-stick, but ceramic coated pans, cast iron and stainless steel are time-tested and proven to be safe. For cooking in the oven, ceramic or glass are good options.

These durable alternatives serve the same purpose when used properly. There are many coatings and materials marketed as healthy alternatives to non-stick but cast iron and stainless steel are time-tested and proven to be safe. If you already own non-stick cookware, consider the following while using to prevent the release of PFAS:

• Cook at medium and low temperatures and use ventilation.

• Never cook on high heat, as this may release PFAS into food from the cooking utensil.

• Use wooden cooking utensils to prevent scratching the coating of the cookware, as scratches can promote the release of PFAS.

Consider these tips to reduce the accumulation of toxic substances in your system. Stay jiggy and have a lovely holiday season!

BISPHENOL A: WHY YOU SHOULD AVOID HEATING IN STYROPHOM AND PLASTICWARE

LATEST RESEARCH: NON-STICK PANS AND YOUR HEALTH