Most of us are aware of the dangers of Bisphenol A (BPA), which is found in most food wrappers and tin cans. The Natural Resources Defense Council (NRDC) has stated that BPA can cause “altered development of the brain, causing behavioral abnormalities and earlier onset puberty, [and] reproductive abnormalities such as lower sperm counts, hormonal changes [and] enlarged prostate glands.” These conclusions are based on animal studies, but the NRDC says that “more than 90 percent of the general population has BPA in their bodies, at levels close to those which have been shown to cause harm in animals.” A recent study by the Food Packaging Forum, which is blocked by a paywall, shows that an additional 175 hazardous chemicals are routinely used in food packaging.
Food packaging that is in contact with food continuously release these chemicals into food which are then consumed. The fact that these chemicals are known to be carcinogenic, mutagenic or toxic to reproductive procedures apparently doesn’t stop industry from using them or cause our government, at least, from banning them. The study, “Food contact substances and chemicals of concern: A comparison of inventories,” reveals that the list of chemicals have been long linked to health concerns – hence the term “chemicals of concern”) – and include formaldehyde, benzene, propylparaben, ammonia, carbon monoxide and asbestos. Companies are legally allowed to use these chemicals in their packaging and there is no law demanding that these substances be labeled.
In Europe, for instance, all chemicals with toxic properties must be approved for use in toys, paints, textiles and medical equipment, but the rules don’t include food packaging. This relatively new study may prod the same kind of scientific consensus that previously led to BPA being banned in certain reusable food containers, such as sippy cups, but an overall ban is far into the future. At this point, the best effort is to educate people to avoid products containing BPA, which is a far cry from protecting people from something they may know little about.
Who among us knows anything about Phthalates? They are apparently everywhere, but are also used to keep plastic wrap soft. They are one of the 175 and have been identified with obesity and “reduced masculinisation in new-born boys.” A 2012 Food Standards Agency report found that “31 per cent of everyday foods tested contained phthalates above the legal level, with the highest level in bread.”
Benzene is also used in food packaging. It is classified by the International Agency for Research on Cancer (IARC) as a “Group 1 human carcinogen.” And although most benzene in the body is inhaled, its use in food packaging, particularly in microwave products, causes it to leach into the food. It is known to cause bone marrow abnormalities and leukemia. And when in combination with propylparaben it has been shown to alter hormone signaling and gene expression. And it is ubiquitous.
The Food Packaging Forum study clearly states that nearly all processed food packaging (cans, foil, paper and plastics) release synthetic chemicals into foods for as long as they are in contact. “Among the 175 chemicals of concern are substances causing cancer or inflicting changes on the genes. Others affect an organism’s ability to reproduce, or they act as endocrine disruptors interfering with hormone signaling. In addition, the list contains chemicals that accumulate in the environment or the human body.”
Given that it takes time for certain cancers to develop, the industry and government have been able thus far to distance themselves from any action that would remove these toxins from contact with food. Indeed, the FDA, just this month, banned three grease-resistant chemical substances linked to cancer and birth defects. All three were PFCs and are still used as water repellents on clothing. And it’s taken the FDA ten years to make even this very small decision. They were under pressure from various environmental groups to ban these specific chemicals while at the same time approving other PFC chemicals for use in food packaging with no safety assessments being conducted.
Although it is impossible to avoid contact with these chemicals in our environment, at least we can lessen the toxic effects by severely restricting consumption of processed food. We can also use glass and steel containers for leftovers and re-educate ourselves about “safe plastic numbers” and uses. Aside from the other obvious dangers of processed foods, such as elevated levels of salt, fat and sugar, knowledge of the dangers of hidden chemicals should definitely propel us to cook exclusively from scratch.
Recipe of the Week
Lentils with Pasta
3/4 lb green lentils
1 onion, chopped
2 or 3 stalks celery including the leaves, chopped
1 small carrot, chopped
6 cloves garlic, minced
1 cup pureed organic canned tomatoes (processed food!)
2 quarts homemade chicken or turkey stock
1/2 cup red wine
1/2 cup dried pasta of your choice
extra virgin olive oil
salt and pepper to taste
garnish with Parmesan
Heat a thin coating of olive oil on the bottom of a large soup pot. Turn the heat to medium high and saute the onions, celery and carrots until the onions are translucent. Add the garlic and stir in for no more than a minute. Add the wine and cook until it evaporates. Add the tomatoes, stock and lentils. Bring to a simmer and cook until the lentils are thoroughly done, about 45 minutes. Add the pasta and cook until al dente. Taste for salt and pepper and serve with plenty of Parmesan.