]]> America’s first sodas were made by pharmacists for curative purposes and were flavored with ingredients like birch bark and dandelions. Today’s soft drinks are chock full of artificial ingredients and are proven to increase health risks. Soda vending machines are like kid magnets, and with school starting it’s a great time to think about alternatives. (For us adults, too!) Here’s why you should just say no to soda, and what to wet your whistle with instead.

We are so surrounded by soda that it’s easy to think that a daily pop is fine. But studies show that consumption of sugar-sweetened drinks not only increases weight but also increases the risk of other health issues.

Believe it or not, the average 10- to 12-year-old boy consumes the equivalent of 15 teaspoons of refined sugar a day from drinking soft drinks. Teenage girls are taking in about 10 teaspoons a day. Sound like a lot? It is, and equals the government’s recommended daily limit for sugar from all food.

It comes as no surprise then to hear that studies by the Department of Nutrition at the Harvard School of Public Health found that children and adults who drink soft drinks regularly are heavier on average, in addition to being much more likely to develop diabetes later in life. One study showed that women who drank a minimum of one soda a day could increase their chance of developing type-2 diabetes by a staggering 85 percent!

Products that use artificial sweeteners pose some concern as well. Sucralose, known as Splenda, is marketed as a “natural” sweetener since it is derived from sugar (what a great pitch) but is rendered unrecognizable as a natural ingredient after the intensive processing it receives in the lab. Long term studies have not been conducted on Splenda, and many believe it will eventually prove harmful to our health. Other artificial sweeteners, such as aspartame, are suspect as well.

Besides the sugar content which adds to tooth decay, most soft drinks are also acidic—frequent sipping of these low-pH drinks can have adverse effects on tooth enamel, namely in the form of erosion.

Studies show that children who drink soda drink less milk, and that decrease in calcium can be a huge problem because soda further decreases calcium in the body. The high level of phosphates in soda leads to calcium loss in the bones. Kids who drink soda have a risk of bone fractures three to four times higher than those who do not drink soda. This bone mineralization also can lead to osteoporosis.

One last thing to know about soda is this: The U.S. Food and Drug Administration and other agencies have found that some sodas commonly sold in the States have concentrations of benzene above the legal limit set for drinking water. Benzene is not added, but can occur as a reaction between phosphoric acid and preservatives used in some sodas. Benzene is classified as a known human carcinogen by the EPA, and is associated with leukemia, aplastic anemia and other blood diseases.

Recent studies show that pre-schoolers are now beginning to show up with soda in their lunchboxes, and that there is an increasing trend in drinking soda with (and sometimes instead of) breakfast. Good golly! It’s time to open our eyes to the power of soda marketing and try some of these mouth-watering alternatives!

1. The best alternative is water, water and water. At school, make sure your kids know where the drinking fountains are! And fill a reusable, inert water bottle with filtered water from your tap. (See Easy Greening: Water Bottles for information about water bottles and where to buy safe reusable ones.)

2. Fruit juice mixed with sparkling water. Juice is packed with vitamins, but is also high in natural sugars so consumption of straight juice should be limited to 6 ounces per day.

3. Organic milk or milk alternatives (rice milk, almond milk, goat milk—we fell utterly in love with hemp milk during one of our vegan spells).

4. Flavored milk (or milk alternative). If you absolutely can’t get your child to drink plain milk, keep this in mind: The Adolescent Health journal found that even dairy products with added sugar are significantly better than soda in the development of children and adolescents. We suggest making your own with organic milk and vanilla extract or organic chocolate: This way you can control the amount of sugar.

5. Homemade healthy cream soda. Mix equal parts milk (or milk alternative) and sparkling water, add a little honey and vanilla extract. Serve over ice.

6. All-natural, low-sugar soft drinks. These are better than conventional sodas, but they still create a “taste” for soda. Some believe it is better to get out of the soda mind-set altogether.

Have you ever wondered whether dishtowels are better for the environment than paper towels, or if cloth napkins are greener than paper napkins? Some argue that the energy used to make and repeatedly wash a dishtowel may exceed that used for the manufacture of a paper towel, and many argue the other way around. In the battle of paper towels and napkins versus cloth, here are the green, greener, and greenest options.]]> Have you ever wondered whether dishtowels are better for the environment than paper towels, or if cloth napkins are greener than paper napkins? Some argue that the energy used to make and repeatedly wash a dishtowel may exceed that used for the manufacture of a paper towel, and many argue the other way around. In the battle of paper towels and napkins versus cloth, here are the green, greener, and greenest options.

I didn’t always use paper towels, in fact for years I shunned them as a waste of natural resources as well as money. But then came the three dogs and two kids, and I suddenly couldn’t live without a roll on the counter. Although I use unbleached, 100 percent recycled paper towels and I supplement with cloth napkins and dishtowels, it still seems like such a guilty convenience. I think I’m going to have to take Annie’s lead here and transition to cloth, full time. You should see her giant kitchen drawer filled with cloth napkins—it is such a simple pleasure and so kind to the trees. But in the meantime, my curiosity inspired some investigation of the issue, and this is what I found.

So Not-Green, At All! Paper—Virgin Fiber, Chlorine Bleached
Virgin fiber is that which comes straight from a tree. Doesn’t it seem a waste to use a tree for a single-use item? Well how’s this: If every household in the United States replaced one roll of virgin-fiber paper towels with 100 percent recycled paper towels, we could save 1.4 million trees. If every household in the United States replaced just one package of virgin fiber napkins with 100 percent recycled ones, we could save 1 million trees. With those numbers in mind, using virgin fiber for single use items seems simply outrageous.

Next up, bleach. Gleaming, bright white paper towels and napkins don’t get that way naturally. There are several methods of bleaching paper products, some far better than others. The one to avoid is Elemental Chlorine (chlorine gas). This is the worst of the bunch, and is responsible for the release of chlorinated compounds like dioxins and furans, which are powerful carcinogens and mutagens. These chemicals can adversely affect immune systems and reproductive systems and are dreadful for aquatic life and wildlife. Bad, bad, bad. Elemental Chlorine Free (ECF) process may be okay—this method employs a chlorine derivative such as chlorine dioxide rather than chlorine gas, and is not the best choice, but is a cleaner process than the use of elemental chlorine.

Greenish: Paper—Partially Recycled, Alternative Bleaching
If you can’t find paper products that are made of 100 percent recycled paper, look for ones with at least some recycled content. Also, steer away from products bleached with elemental chlorine and instead chose ones that use alternative bleaching. Process Chlorine Free (PCF) is a great choice, this process does not use not bleach with chlorine or its derivatives. Totally Chlorine Free (TCF) is the best choice—this is pulp that has never been bleached with chlorine or its derivatives.

Green: Paper—Totally Chlorine Free, 100 Percent Recycled
There are two types of materials used in recycled paper products: Post-consumer fiber and recovered fiber. Post-consumer fibers come from paper that has already been used by the consumer and sent to recycling. Recovered fiber is from paper waste leftover in manufacturing, such as trim, scraps, unused stock. When you are buying recycled paper products, strive for 100 percent recycled paper with a minimum of 90 percent post-consumer materials. The higher the post-consumer percentage, the more paper is being saved from hitting the landfill. Also look for Totally Chlorine Free (TCF) paper towels and napkins—these are brown, and a very pretty brown at that.

Greener: Cloth—Cotton
If you are hugely careless in your treatment of cloth napkins and dishtowels (like running a load of hot-water wash for a few barely-soiled napkins), paper can be the more eco-friendly option. But if you approach your cloth towels and napkins conscientiously, cloth is the greener option. Some say that washing cloth must be more energy-intensive than using paper, but electric dryers are actually twice as energy efficient as the manufacture of paper towels. When you factor in all of the components of making a paper towel or napkins (harvesting the material, processing and bleaching it, packaging it, shipping it, stocking it at a supermarket, transportation to and from the store to purchase it, etc). all for a single use, you find that the paper towels and napkins are about twice as energy-intensive and create more greenhouse gases overall. A cloth napkin or dishtowel may go through similar processes to get to your kitchen drawer, but it will stay there for many, many years, rather than being sent directly to the landfill.

Greenest: Cloth—Recycled and/or Hemp, Linen or Organic Cotton
Buy used cloth napkins and dishtowels. You can find lovely and fun ones at second hand stores, at flea markets and on eBay. You can make your own dishtowels by cutting up old sheets, towels, etc., and hemming the edges (same goes for napkins). If you are buying new dishtowels or napkins, remember that conventional cotton is a notoriously nasty crop in terms of pesticides, so aim to use organic cotton. Alternatively, choose hemp or linen which are more sustainable than conventional cotton. Follow the tips below for the greenest use of your cloth napkins and dishtowels.

Paper Towel and Napkin Green Tips

• Purchase paper towels made of 100 percent recycled materials.
• Look for paper products that contain a minimum of 90 percent post-consumer waste.
• Choose unbleached paper towels. If those are unavailable, opt for process chlorine free (PCF) next, or elemental chlorine free (ECF) as a last choice.
• Choose paper towels and napkins that have no added pigments, inks or dyes (say goodbye to that floral printed border).
• Select packaging with minimal environmental impact, such as that made of recycled and recyclable materials; imprinted with safe inks; and containing no toxic metals, dyes or inks.
• Seek items having the largest amount of product to minimize packaging, for example, high-capacity hardwound roll towels have 800 feet or more. Some brands are puffier and allow for fewer paper towels per roll or napkins per package.
• Avoid folded paper towels, it is too easy to use too many of them.
• Look for paper towels that are wound on a 100 percent recycled core.

Cloth Napkin and Dishtowel Green Tips

• Only wash when soiled. Most adults don’t really dirty a napkin after every meal.
• Designate a place to store “in-use” napkins and use the same one until it is dirty.
• If you have a large family, designate a napkin ring for each member to identify their napkin between meals.
• Toss dirty napkins and dish towels in with other laundry.
• Use eco-friendly laundry detergent.
• Wash with cold water and line dry when weather permits.

I recently considered the post-dinner party mess in my kitchen and wondered if tossing that mountain of food-glooped dishes in the trash might not be more energy-efficient than actually washing them. Of course, that was the lazy princess in me, not the green warrior hostess that I really am. But I wondered: How does one tackle this scenario in the most eco-friendly manner? Hand wash or dishwasher? Rinse or just scrape? Overload or stack neatly?

Fortunately, before the holiday parade of parties started, I came across a book entitled Consumer Guide to Home Energy Savings (New Society Publishers, 2007), which promises to save me money while I am saving the earth. Hurray! Here is the book’s authoritative and accesible advice for “Using a Dishwasher for Maximum Energy Savings.”]]> I recently considered the post-dinner party mess in my kitchen and wondered if tossing that mountain of food-glooped dishes in the trash might not be more energy-efficient than actually washing them. Of course, that was the lazy princess in me, not the green warrior hostess that I really am. But I wondered: How does one tackle this scenario in the most eco-friendly manner? Hand wash or dishwasher? Rinse or just scrape? Overload or stack neatly?

Fortunately, before the holiday parade of parties started, I came across a book entitled Consumer Guide to Home Energy Savings (New Society Publishers, 2007), which promises to save me money while I am saving the earth. Hurray! Here is the book’s authoritative and accesible advice for “Using a Dishwasher for Maximum Energy Savings.”

Dishwashing Vs. Hand-Washing
Which method uses less energy? Well, it depends on how old your dishwasher is, what settings you use, and how you would wash the dishes by hand. Studies are showing more and more that, when used to maximize energy-saving features, modern dishwashers can outperform all but the most frugal hand washer.

If you currently wash dishes by hand and fill sinks or plastic tubs with water, it’s pretty easy to figure out whether you would use less water with a dishwasher. Simple measure how much water it takes to fill the wash and rinse containers. If you wash dishes by hand two or three times a day, you might be surprised to find out how much water you’re currently using. Newer dishwashers use only 3 to 10 gallons per cycle.

Scrape, Don’t Rinse
Studies show that most people pre-rinse dishes before loading them into the dishwasher. Modern dishwashers—certainly those purchased within the last 5 to 10 years—do a superb job of cleaning even heavily soiled dishes. Don’t be tempted to pre-rinse dishes before loading; simply scrape off any food and empty liquids and let the dishwasher do the rest. This will save you time as well as water and energy. If you find you must rinse dishes first, get in the habit of using cold water.

When Filling the Dishwasher
Load dishes according to manufacturer’s instructions. Completely fill the racks to optimize water and energy use, but allow proper water circulation for adequate cleaning.

Wash only full loads.
The dishwasher uses the same amount of water whether it’s half-full or completely full. Putting dishes in the dishwasher throughout the day and running it once in the evening will use less water and energy than washing dishes by hand throughout the day. If you find that it takes a day or two to get a full load, use the rinse and hold feature common on most newer models. This will prevent build up of dried-on food while saving time and water compared to pre-rinsing each item. The rinse feature typically uses only 1 to 2 gallons of water.

Use Energy-Saving Options
Pay attention to the cycle options on your dishwasher and select the cycle that requires the least amount of energy for the job. Use the no-heat air-dry feature on your dishwasher if it has one. If you have an older dishwasher that doesn’t include this feature, you can turn off the dishwasher after the final rinse cycle is completed and open the door to allow drying. Using the no-heat dry feature or opening and air-drying dishes will increase the drying time, and it could lead to increased spotting, according to some in the industry. But try this method some time to see how well it works for your machine.

Turn Down the Water Heater Temperature
Since the early 1990s, most dishwashers in the U.S. have been sold with built-in heaters to boost water temperature to 140-145 degrees Fahrenheit, the temperature recommended by manufacturers for optimum dishwashing performance. The advantage to the booster heater is that you can turn down your water heater thermostat, significantly reducing water-heating costs. Resetting your water heater to 120 degrees Fahrenheit (typically halfway between the “medium” and “low” settings) will provide adequate hot water for your household needs.

This blog is titled "The Green Dish," but could have just as easily been named something about a farm girl in Brooklyn, maybe "Little House on the L Train." I have never lived on a farm, nor do I think I want to, I just tilt that way. I'm all about back to nature&#151but in the city&#151and I look forward to sharing my ongoing adventures of pursuing a handmade life in a manmade town. Today I am just introducing myself to you, but in the future I will be sure to include a recipe or a tip, something fun to chew on.

It's all a rather unlikely scenario, how a green-hearted, nature-loving mom could be so dang happy to live in New York City. I'm definitely having my Zsa Zsa Gabor moment here&#151I'm head over heels for this big town, while my husband dreams of mud boots and outbuildings.

The funny thing is that by most accounts, I should want to live in the country. I want chickens and beehives and sheep. I want to grow my own food. I want a big, old, creaky house. I want to bake bread. I might even want to see more stars than planes in the clear evening sky. But I just can't pull myself away from this town. I love being surrounded by dynamic, eccentric, progressive-thinking people. I feed on the hum of all of us packed together. And I love my neighborhood of 20 years. What I really want is a slow life in a fast city.

]]> This blog is titled “The Green Dish,” but could have just as easily been named something about a farm girl in Brooklyn, maybe “Little House on the L Train.” I have never lived on a farm, nor do I think I want to, I just tilt that way. I’m all about back to nature—but in the city—and I look forward to sharing my ongoing adventures of pursuing a handmade life in a manmade town. Today I am just introducing myself to you, but in the future I will be sure to include a recipe or a tip, something fun to chew on.

It’s all a rather unlikely scenario, how a green-hearted, nature-loving mom could be so dang happy to live in New York City. I’m definitely having my Eva Gabor moment here—I’m head over heels for this big town, while my husband dreams of mud boots and outbuildings.

The funny thing is that by most accounts, I should want to live in the country. I want chickens and beehives and sheep. I want to grow my own food. I want a big, old, creaky house. I want to bake bread. I might even want to see more stars than planes in the clear evening sky. But I just can’t pull myself away from this town. I love being surrounded by dynamic, eccentric, progressive-thinking people. I feed on the hum of all of us packed together. And I love my neighborhood of 20 years. What I really want is a slow life in a fast city.

So how do I reconcile a green life with this quick and gritty urban existence? I guess it depends on your definition of green. Our car takes bio-diesel, we get hydropower from our local utility company, and I have figured out how to coax ambience from low-energy light bulbs. But the true nature of green to me is a slow mindset. As in the Slow Food Movement kind of slow. I strive for the handmade, for the non-industrial. I strive for locally produced, high-quality, non-toxic, true flavor, environmental sustainability, and social justice. I am admittedly imperfect in this endeavor, but strive I do.

I find, oddly enough, that my urban life allows me plenty of opportunity to steer away from the industrial systems whose roads all lead to havoc and heartache. I can avoid large-scale commercial shopping. I can get most of my food from a CSA, the local greenmarket, or from markets that offer local products. We grow raspberries, plums, apples, pears, herbs and flowers in our urban backyard, and there is a wayward grapevine from a neighboring garden that reaches through our fence each year eagerly bestowing us with droves of grapes.

And I can make so much of my food. In fact, I can make so much of everything, which is really what it all boils down to. I make cheese and vinegar and homemade pasta and sour cherry compote, I can make the rose petal bath bonbons that my daughters adore. I can make my cleaning supplies and I can make a pinata from recycled paper and flour for my 4-year-old’s birthday party. And not for wealth of talent or leisure, simply a wealth of desire for a green and handmade life. And in the city I have easy access to things that makes this possible.

Am I busy? I am busy. (And I am not necessarily the bubbly, chirping at the crack of dawn kind of girl. And I do have two young children, five species of pets, a full-time job, and no outside help.) But it is the loveliest busy. It’s the busyness of visiting the garden to pick herbs rather than opening the spice drawer, of rolling out pasta dough with my daughters rather than calling in for take-out. It’s busyness filled with leisurely chopping and slow stirring.

For me, green isn’t about where you live but about the care you take in living. And for what it’s worth, the city inspires me to want to take care. It’s a deep contentment, knowing that the beehive of Brooklyn is buzzing beyond my window while I am at home reading about homemade butter with my girls. I say green is where the heart is, and for now, my slow green heart is right here, in the quick bustling city.

As a little kid, what was your favorite treat? Was it M&M's? Skittles? Ice cream with rainbow sprinkles? Cookies or cupcakes with pretty frosting? Ice cream sundae with a (maraschino) cherry on top? Jolly Ranchers? Gummy bears? Swedish fish? Lollypops? Or maybe the ever-popular ring pops?

My favorite was ice cream sundaes with no cherry on top. I love maraschino cherries. But I never got that desired topping. Nor did I get M&M's. Or Skittles. Or rainbow sprinkles. Or any of those other delicious treats. Nope. I was never allowed to.

My mother always told me that I was allergic to food dyes because they made me hyper. I never believed her. I always assumed it was the sugar. But sugar makes everyone hyper! So of course, whenever I was at a friend's house, I would greedily eat all food-colored foods available, because I missed out when in my mother's presence.

As I got older, I still didn't believe that I was allergic, but I believed her when she told me that they were bad for me, and so I always kept an aversion to them, opting for the white Tic Tacs and the clear gummy bears. In the dining hall, I don't drink the blue fruit punch or the much-too-red cranberry juice. Food dye has always seemed like this secretly evil substance that would have mysterious and terrible effects upon me. Hence, as I have gotten older, I have stayed away as much as possible.

So is there a reason that my mom caused my aversion to food dye? Is this reason based in fact? Oh, yes. The UK has come out with a study that has scientifically determined that food colorings and additives cause hyperactivity in children . This does not apply only to children with ADHD, though the hyperactivity is heightened in these children. The negative effect on behavior can lead to aggression and a poor showing in schoolwork. The scary part? The average child in America consumes much more food dye in one day than the amount tested in the study. It's everywhere (cereal, vitamins, gum, toothpaste, mustard, etc.). So did my mom have reason to scare me out of using food dyes? I think that would be a definite yes.

So what's the big deal now, you might ask? You're not children. You might not have children or be exposed to children. What does this have to do with me? Well, turns out there are some scary possibilities for adults in terms of food dyes, too. Have you made curry at home before? Well, you might want to check if that curry has "Yellow #5" listed as one of it's ingredients. Yellow #5, which is found in many store-bought curries, and, by the way, is made from coal tar, has been linked to hyperactivity, asthma, and cancer. The majority of restaurants in the UK questioned had potentially hazardous numbers of food dyes in their curries. Sounds great, right? Well watch out, food dye has also been targeted as an immune system suppresser (http://drbenkim.com/node/114). Great if you're in need of an organ transplant; not so good if you're not.

And so I feel that I have been lucky to have grown up with a very low number of food dyes in my body. Alternatives? Well, you could always just avoid food dyes in general. Somewhat difficult, but definitely doable. Or, you can look for food dyes, frosting, candy, and sprinkles that are not made from artificial colorings � easy to find in a health food store. Or, the way my mom and I have usually done it: you could make your own. Beet juice makes a pink dye, blueberries make a pretty blue-ish purple, raspberries make a great red, saffron for yellow, and boiled spinach for green. Works like a charm.

Note to self: Thank mother for keeping me from dyes.

Lily Berthold-Bond grew up in a chemical-free zone and has struggled her whole life to understand and accept this non-commercial lifestyle. Now a freshman at Tufts University, she has embraced her green life and hopes to share its possibilities with the rest of her generation.

MORE ADVENTURES OF GREEN GIRL
The Adventures of Green Girl

Splat! Green Girl whacks air fresheners

Green Girl zaps flying fridges

Green Girl's secret power? Tea

Green Girl: Neti pot conquers congestion

Green Girl Quashes Laptop Radiation

Green Girl Looks Behind The Masc(ara)

Green Girl Waxes The Tea Kettle Electric

Green Girl Turns Her Nose to Perfume

Green Girl Pans Plastic water Bottles

]]> As a little kid, what was your favorite treat? Was it M&M’s? Skittles? Ice cream with rainbow sprinkles? Cookies or cupcakes with pretty frosting? Ice cream sundae with a (maraschino) cherry on top? Jolly Ranchers? Gummy bears? Swedish fish? Lollipops? Or maybe the ever-popular ring pops?

My favorite was ice cream sundaes with no cherry on top. I love maraschino cherries. But I never got that desired topping. Nor did I get M&M’s. Or Skittles. Or rainbow sprinkles. Or any of those other delicious treats. Nope. I was never allowed to.

My mother always told me that I was allergic to food dyes because they made me hyper. I never believed her. I always assumed it was the sugar. But sugar makes everyone hyper! So of course, whenever I was at a friend’s house, I would greedily eat all food-colored foods available, because I missed out when in my mother’s presence.

As I got older, I still didn’t believe that I was allergic, but I believed her when she told me that they were bad for me, and so I always kept an aversion to them, opting for the white Tic Tacs and the clear gummy bears. In the dining hall, I don’t drink the blue fruit punch or the much-too-red cranberry juice. Food dye has always seemed like this secretly evil substance that would have mysterious and terrible effects upon me. Hence, as I have gotten older, I have stayed away as much as possible.

So is there a reason that my mom caused my aversion to food dye? Is this reason based in fact? Oh, yes. The UK has come out with a study that has scientifically determined that food colorings and additives cause hyperactivity in children. This does not apply only to children with ADHD, though the hyperactivity is heightened in these children. The negative effect on behavior can lead to aggression and a poor showing in schoolwork. The scary part? The average child in America consumes much more food dye in one day than the amount tested in the study. It’s everywhere (cereal, vitamins, gum, toothpaste, mustard, etc.). So did my mom have reason to scare me out of using food dyes? I think that would be a definite yes.

So what’s the big deal now, you might ask? You’re not children. You might not have children or be exposed to children. What does this have to do with me? Well, turns out there are some scary possibilities for adults in terms of food dyes, too. Have you made curry at home before? Well, you might want to check if that curry has “Yellow #5″ listed as one of it’s ingredients. Yellow #5, which is found in many store-bought curries, and, by the way, is made from coal tar, has been linked to hyperactivity, asthma, and cancer. The majority of restaurants in the UK questioned had potentially hazardous numbers of food dyes in their curries. Sounds great, right? Well watch out, food dye has also been targeted as an immune system suppresser (http://drbenkim.com/node/114). Great if you’re in need of an organ transplant; not so good if you’re not.

And so I feel that I have been lucky to have grown up with a very low number of food dyes in my body. Alternatives? Well, you could always just avoid food dyes in general. Somewhat difficult, but definitely doable. Or, you can look for food dyes, frosting, candy, and sprinkles that are not made from artificial colorings is easy to find in a health food store. Or, the way my mom and I have usually done it: you could make your own. Beet juice makes a pink dye, blueberries make a pretty blue-ish purple, raspberries make a great red, saffron for yellow, and boiled spinach for green. Works like a charm.

Note to self: Thank mother for keeping me from dyes.

Lily Berthold-Bond grew up in a chemical-free zone and has struggled her whole life to understand and accept this non-commercial lifestyle. Now a freshman at Tufts University, she has embraced her green life and hopes to share its possibilities with the rest of her generation.

MORE ADVENTURES OF GREEN GIRL
The Adventures of Green Girl

Splat! Green Girl whacks air fresheners

Green Girl zaps flying fridges

Green Girl’s secret power? Tea

Green Girl: Neti pot conquers congestion

Green Girl Quashes Laptop Radiation

Green Girl Looks Behind The Masc(ara)

Green Girl Waxes The Tea Kettle Electric

Green Girl Turns Her Nose to Perfume

Green Girl Pans Plastic water Bottles

Tupperware: The epitome of the 1950s. And although the apron-wearing, martini-bearing, housewife-in-heels with her rainbow of Tupperware may be an ideal of the past, the quest for a well-organized kitchen persists. To see tidy stacks of food-filled plastic containers in the fridge and freezer is comforting in a primal kind of way. But then comes the procession of warnings about storing and cooking food in plastic, and leaching chemicals, and hormone disruption, and ACK! So here it is: The lowdown on plastic food containers. Learn which plastics to never use with food, read 12 tips about plastic in the kitchen, and see some swell inert alternatives.

]]> Tupperware: The epitome of the 1950s. And although the apron-wearing, martini-bearing, housewife-in-heels with her rainbow of Tupperware may be an ideal of the past, the quest for a well-organized kitchen persists. To see tidy stacks of food-filled plastic containers in the fridge and freezer is comforting in a primal kind of way. But then comes the procession of warnings about storing and cooking food in plastic, and leaching chemicals, and hormone disruption, and ACK! So here it is: The lowdown on plastic food containers. Learn which plastics to never use with food, read 12 tips about plastic in the kitchen, and see some swell inert alternatives.

So let’s just cut to the chase here: Flip over your favorite plastic food storage container and check the recycling code number. If you spy a number 3 or 7, well, those containers should probably go to the craft room or garage to store buttons or screws rather than food. If there is no number listed, contact the manufacturer. (And to be fair to Tupperware, they do manufacture products that are not made of these plastic types.)

Number 3 is polyvinyl chloride (PVC), also known as vinyl. PVC has garnered the moniker “the toxic plastic” for the presence of DEHA–one of several plasticizers (softeners) used in its production. According to the Environmental Protection Agency, long-term DEHA exposure has the potential to cause: Reduced body weight and bone mass; damage to liver and testes; and cancer. The manufacture and incineration of PVC also releases carcinogenic dioxins into the environment and food chain. Although PVC is not the most common plastic used for food storage containers, some are made from it and it is often used in plastic wrap to improve performance.

Recycling code number 7 includes several plastic types (it’s the catchall “other” category–see tips below) but it is predominantly polycarbonate. The problem with polycarbonate is that it harbors bisphenol A (BPA). Studies have shown that BPA damages the reproductive systems of lab animals by interfering with the effects of reproductive hormones and has other serious health effects. BPA’s capacity to cause these stems from its ability to mimic the human hormone estrogen–it has been linked to prostate and mammary gland cancers, early onset of puberty and reproductive-organ defects.

As might be expected, given the strength of the plastic industry, there is controversy. Although there have been more than 100 studies showing BPA to be a concern, the plastics industry says it is harmless. The FDA admits that “substances used to make plastics can leach into food,” but they maintain that the levels are safe. Safe?! Yes, leaching petroleum by-products and toxic chemicals in your food are safe–don’t worry! Now why doesn’t that sound right? If, like me, you find the FDA a rather lackadaisical regulator, why not follow these tips for safer plastic use? (There is also that little environmental issue with plastic to keep in mind.) And while some may want to skip the plastic-food relationship altogether, it is a hard habit to break. Many of these tips don’t exclude the use of plastic, but rather offer the safest options.

1. Know your plastics. Plastic items are marked with a resin identification coding system (the number surrounded by arrows), which stand for:

1 polyethyelene terephthalate (PETE)
2 high-density polyethylene (HDPE)
3 vinyl, polyvinyl chloride (PVC)
4 low-density polyethylene (LDPE)
5 polypropylene (PP)
6 polystyrene (PS)
7 other (includes polycarbonate, acrylic, polylactic acid, fiberglass)

2. When you need to use plastic, these are the safer choices to use with food: 1, 2, 4 and 5.

3. Learn to recognize, and then avoid, polycarbonate (number 7) for food usage. Polycarbonate plastics are hard and clear. Common items made from this BPA-containing plastic are food storage containers, baby bottles, water bottles, bowls and tableware. (And the lining inside food and drink cans, by the way.)

4. If you don’t get rid of all of your plastic, at least retire old plastic containers, especially those that are heavily worn or scratched. Older plastics tend to leach increasing amounts of toxins as they age. Use them to organize and store non-food items.

5. Be careful of serving and storing hot foods or foods made with fats or oils in plastic containers. These foods more readily facilitate the transfer of plastic toxins.

6. Never microwave foods in plastic containers. “Microwave safe” means the container won’t melt or warp, but doesn’t mean it won’t leach. Heating plastics increases the potential for leaching of chemicals into your food.

7. Never microwave food in yogurt tubs, take-out bowls, or other one-time use containers. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.

8. Avoid using plastic sandwich bags or plastic wrap products.

9. If you must use plastic wrap, make sure it is a brand free of both BPA and PVC. Ziploc, Glad and Saran are promoted as being free of BPA and PVC–but remember that these plastics live for 1,000 years–in our landfills.

10. Avoid deli-wrap and similar generic packaging since you can’t ascertain the plastic type used. When sliced cheese and meats are sold in plastic bags and/or plastic deli wrap, transfer them as soon as possible to unbleached wax paper or a safe container.

11. Remember that if you are pregnant or nursing, BPA chemicals are passed through your bloodstream directly to your baby.

12. Instead of mixing petroleum (i.e. plastic) with your food, use inert alternatives such as glass and ceramic rather than plastic food storage containers. Reusing jars is a win-win; and you can often find glass storage containers at flea markets and thrift shops. Or simply store food in bowls covered with a plate.

Try alternatives like these:

Pyrex Food Storage containers

Crate and Barrel’s Refrigerator Dish

JANUARY 30, 2008—France's celebrated Bordeaux wine-growing region kicked off "Bilan Carbone," a project to track the industry's greenhouse gas emissions with an eye toward bolstering environmental standards in response to growing concern about global warming, the Bordeaux Wine Board said.

"We know we produce 756 million bottles of wine per year and that 40 percent of that is exported," Laurent Charlier of the wine board told Agence France Presse (AFP). "This study should give a clear idea of what different methods of production or shipment mean, in terms of environmental cost."

A similar project is in the works for the Champagne region.

Bordeaux Wine Board director Roland Feredj told AFP that the project stems from France's national environmental action plan, but he confesses there's an economic incentive, too.

"Everyone is concerned with the costs of (wine) production, so if we can find ways of saving money and reducing carbon emissions, that would be ideal," Feredj told AFP.

The project should prove enlightening as the carbon cost of everything is assessed in a tangled web that includes growing, bottling, labeling, staffing and shipping. It's a complicated calculation growers and environmentalists agree.

"For example, with any of the products needed for the vineyard we need to ask, how far has this come, how much carbon was emitted in its making?," Aymeric Fournier for the Despagne Family told the AFP. "Or take the different cars and different distances that employees drive to work. It is a very detailed calculation."]]> JANUARY 30, 2008—France’s celebrated Bordeaux wine-growing region kicked off “Bilan Carbone,” a project to track the industry’s greenhouse gas emissions with an eye toward bolstering environmental standards in response to growing concern about global warming, the Bordeaux Wine Board said.

“We know we produce 756 million bottles of wine per year and that 40 percent of that is exported,” Laurent Charlier of the wine board told Agence France Presse (AFP). “This study should give a clear idea of what different methods of production or shipment mean, in terms of environmental cost.”

A similar project is in the works for the Champagne region.

Bordeaux Wine Board director Roland Feredj told AFP that the project stems from France’s national environmental action plan, but he confesses there’s an economic incentive, too.

“Everyone is concerned with the costs of (wine) production, so if we can find ways of saving money and reducing carbon emissions, that would be ideal,” Feredj told AFP.

The project should prove enlightening as the carbon cost of everything is assessed in a tangled web that includes growing, bottling, labeling, staffing and shipping. It’s a complicated calculation growers and environmentalists agree.

“For example, with any of the products needed for the vineyard we need to ask, how far has this come, how much carbon was emitted in its making?,” Aymeric Fournier for the Despagne Family told the AFP. “Or take the different cars and different distances that employees drive to work. It is a very detailed calculation.”