Kick BPA’s to the Curb

When it comes to BPA’s — bisphenol A – I really can’t say a good word about them. They’re bad for the earth and terrible for our bodies – so the less we ingest (knowingly or not) the better. When you feel as strongly about sustaining wellness as I do, the best way to deal with BPA’s is to get them out of your life. And how do I loathe BPAs? Let me count the ways. First of all, biosphenol A is an industrial chemical, an endocrine disrupter, a suspected carcinogen and proven synthetic hormone that mimics the effects of estrogen! BPA’s have been linked to increased risks for heart disease, cancer and diabetes, as well as liver and brain problems. BPA’s are also credited with contributing to erectile dysfunction and the growth of breast cancer cells in adults, plus developmental problems in children. Need I go on?  Clearly, it’s time for all of us to kick it to the curb. Here’s how to start your BPA purge, preferably today:

Kick the can.
Virtually all canned food liners contain BPA’s, which leech into the food (yuck!). My advice? Don’t buy canned food. It’s as simple as that. Buy glass bottled items instead. Better yet, buy fresh, whole, organic foods and prep them yourself to minimize BPA exposure.  If you can’t kick the can completely, just be sure to use canned goods as little as possible.

Keep it glassy.
Store foods in glass containers to eliminate BPA leeching. Reheat items in glass as well to banish the BPA’s. If you have a lot of plastic microwavable containers in your pantry, slowly start decommissioning them and start transitioning over to an all-glass or ceramic-container kitchen. The older the plastic container, the sooner you should throw it out.

Be kinder to the earth.
Another reason to go with glass? It’s kinder to the earth and can be easily recycled. Better yet, you use less energy and water by using one-dish glass cookware that goes from the oven straight to the table. The same is true also for ceramic cookware.

Put down the spatula.
Particularly if it’s made of plastic. Some of the cheaper brands made in countries with fewer safety regulations may contain BPA’s, so be conscious of what your cooking utensils are made of. A better bet is to switch to sustainable, earth-friendly cooking utensils, such as bamboo, that won’t melt or leech chemicals into food with every stir of the soup.

Know your BPA-free numbers.
Pay attention to recycling codes on the bottom of the container. If they’re tagged with a # 1,2, 4 or 5, they’ll be BPA-free, so they’ OK for short-term, single-occasion use, but again, the less you buy, use and dump in a landfill, the better.

Know the bad guys.
Stay far away from the 3’s and the 7’s. The 3’s are made of PVC, also known as vinyl, a notorious toxic off-gasser. Items marked with the #7 recycling code are made with BPA’s so leave them at the store.

Hit the bottle.
Just not plastic ones. If you like to carry water along wherever you go, then portable bottles made of stainless steel are the BPA-free way to go. However, you should remember to check that the bottle doesn’t have a plastic liner, which may contain BPA’s. If you do buy bottled drinks in BPA-free plastic bottles (usually marked with the #1 recycling code), never re-use them, as they’re not designed to withstand hot water washings or repeated usage.

Have a happy and BPA-free day!

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