Chemicals in Food Packaging

http://www.care2.com/greenliving/10051.html

posted by Annie B. Bond Jun 18, 2007 12:00 am

filed under: Blogs, Ask Annie, chemicals, food contamination, food packaging, plastic

Dear Annie, Do I need to worry about the plastics I use for food storage? I’ve been reading a lot about the dangers of plastics recently. –Sally, MI

Yes, especially if you are of child bearing years or serving food to children. Chemicals from food packaging can migrate into the food, especially from hot fatty food. For example, I frequently would travel with bread and cheese. The cheese would be in its plastic bag, and I still remember the taste of plastic in the cheese on a hot day. Check out the tips about this that I have stored on Care2:
12 Tips to Reduce Food Contamination from Packaging.

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Graham L. says
Apr 20, 2009 1:59 PM

Given the already recognised dangers of the effects of plastics used in food and drink packaging, shouldn't we ban the use of plastic stoppers in wine? The acidic content of wine must accelerate the leeching of carcinogens. Natural cork has been used for more than 2000 years as stoppers for such diverse products such as wines, oils, honey, perfumes, vinegars, etc., without any adverse reports about contamination.
Cork is a naturally occuring, renewable material. It is the bark of the Cork Oak tree. It regenerates itself. Trees benefit the planet. IT IS CHEMICALLY INERT.
Now compare that to oil based, possibly carcinogenous plastics!!
No contest! No brainer! No plastics!

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Disclaimer: Care2.com does not warrant and shall have no liability for information provided in this newsletter or on Care2.com. Each individual person, fabric, or material may react differently to a particular suggested use. It is recommended that before you begin to use any formula, you read the directions carefully and test it first. Should you have any health care-related questions or concerns, please call or see your physician or other health care provider.

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