Posted by: bev47 | March 3, 2008

Toxins and the Human Body

The Human body is a wonderful machine it has it own way of cleansing things that are bad for our health, but this cleansing system can be eroded and overwhelmed over time with the shear volumn of toxins we take in.  This leads to increased incedents of illness and disease.  We need to be proactive with our health by decreasing the stress on our internal cleansing system.

 Nobody I know likes going to the Doctor, we certainly do not like it when we are dealing with a serious illness that may require hospital stays, surgery or worse.  Americans spent in the neighborhood of 2 Trillion dollars on healthcare last year.  Dealing with  disease already contracted can be scary and expensive.

 Changes in our diet, getting regular exercise, taking a look at the products we use to see if there could some dangers of toxins and if so is there a safer alternative.  Example although the FDA has tested plastic containers that are labeled microwave safe and these containers have been deemed safe and do not release chemicals into the food.  Here are examples of stuff that should probably not be used in preparing food in a microwave.                                 

  • Most takeout containers, water bottles, and plastic tubs or jars made to hold margarine, yogurt, whipped topping, and foods such as cream cheese, mayonnaise, and mustard are not microwave-safe.
  • Microwavable takeout dinner trays are formulated for one-time use only and will say so on the package.
  • Don’t microwave plastic storage bags or plastic bags from the grocery store.
  • Before microwaving food, be sure to vent the container: Leave the lid ajar, or lift the edge of the cover.
  • Don’t allow plastic wrap to touch food during microwaving because it may melt. Wax paper, kitchen parchment paper, or white paper towels are alternatives.
  • If you’re concerned about plastic wraps or containers in the microwave, transfer food to glass or ceramic containers labeled for microwave oven use.

           Source Harvard Medical School  Family Health Guide  http://www.health.harvard.edu/fhg/updates/update0706a.shtml

Teflon coated pans are said to have to be heated past 600 degrees before they start releasing perfluorooctanoic acid (PFOA).  In 2005, the EPA released a stating that PFOA was linked to several types of cancer, as well as birth defects and immunosuppression, in animal test subjects. Based on these findings, it’s suspected that PFOA is likely also a human carcinogen.  Since 600 degrees is well above what you would normally cook at it isn’t a glaring problem.  But, the statement that even the trace amounts of PFOA present in new Teflon-coated cookware were so minimal that they likely present no health risks to the consumer, notice the word likely.  My point here is why even have this discussion, use glass or ceramic bowls in the microwave and use a cast iron or stainless cookware so you don’t take risks that aren’t neccessary.

When used indoors under certain conditions, many common household cleaners and air fresheners emit toxic pollutants at levels that may lead to health risks, according to a new study by researchers at the University of California, Berkeley, and Lawrence Berkeley National Laboratory.

Exposure levels to some of the pollutants – and to the secondary pollutants formed when some of the products mix with ozone – may exceed regulatory guidelines when a large surface is cleaned in a small room or when the products are used regularly, resulting in chronic exposure, according to the study.  Again why use them if there is a posibilty it could be causing a problem.  There are a number of commercial non-toxic home cleaning products available, get them and start using them.

My main point is when in doubt find an alternative and safer option.  Technology is great but sometimes we aren’t really sure what the long term affects will be.

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Responses

  1. The best solution is to avoid the microwave altogether! I have done a lot of reading on the teflon coated pans and have ditched them as well…for the past few years I have been cooking with stainless steel and cast iron only.

    Great post, more people need to be aware of the potential dangers in what would appear as normal, safe household items.


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