Which Plastics to Never Use with Food

Although the apron-wearing, martini-bearing, housewife-in-heels with her rainbow of Tupperware may be a thing 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.

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

PVC: THE POISON PLASTIC THE CAMPAIGN FOR SAFE, HEALTHY CONSUMER PRODUCTS

CANCER CELLS...WE ALL HAVE THEM

AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TRY ('TRY', BEING THE KEY WORD) TO ELIMINATE CANCER, JOHNS HOPKINS IS FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY .. 


Cancer Update from Johns Hopkins : 

1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a  person's lifetime. 

3. When the person's immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors. 

4. When a person has cancer it indicates the person has nutritional deficiencies. These could be due to genetic, but also to environmental, food and lifestyle factors. 

5. To overcome the multiple nutritional deficiencies, changing diet to eat more adequately and healthy, 4-5 times/day and by including supplements will strengthen the immune system. 

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastrointestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc. 

7.. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs. 

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction. 

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications. 

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply. 

*CANCER CELLS FEED ON: 

a. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses, but only in very small  amounts. Table salt has a chemical added to make it white in color Better alternative is Bragg's aminos or sea salt. 

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved. 

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little other meat, like chicken. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer. 

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including be an sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).. 

e. Avoid coffee, tea, and chocolate, which have high caffeine Green tea is a better alternative  and has cancer fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it. 

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup. 

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells. 

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the bodies own killer cells to destroy cancer cells.. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body's normal method of disposing of damaged, unwanted, or unneeded cells. 

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life. 

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells. 

1. No plastic containers in micro. 

2. No water bottles in freezer. 

3. No plastic wrap in microwave.. 

Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals cause cancer, especially breast cancer. Dioxinsare highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper The dioxin problem is one of the reasons. 
Please share this with your whole email list......................... 
 Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead. 

* Fortune 500 Companies Ditching PVC, the Poison Plastic

FORTUNE 500 COMPANIES DITCHING PVC, THE POISON PLASTIC

Here's some great news - we're winning the war to get toxic PVC out of packaging! Corporate America is waking up and driving more and more nails in the coffin of toxic PVC plastic.  In recent months, Johnson & Johnson (http://www.jnj.com/connect/caring/environment-protection/environment-performance/), Procter &Gamble (http://plasticsnews.com/headlines2.html?id=19794&channel=194), and Clorox (http://plasticsnews.com/headlines2.html?id=19947&q=Clorox) have all announced progress in phasing out the poison plastic in their packaging. CHEJ has been organizing to get PVC out of packaging for over 5 years now, and working with allies we have secured agreements from huge corporations to ditch PVC in favor of safer and healthier alternatives.

 

Johnson & Johnson reported in their most recent report that they have "eliminated 84 percent of our secondary and tertiary PVC packaging across the company." Procter and Gamble announced they're committed to "entirely eliminat[ing] PVC packaging within two years." Clorox announced they're identifying "alternatives to PVC for all packaging."

 

Do you hear that, Georgia Gulf & Formosa Plastics? That's the market speaking!

 

Remember - bad news comes in 3's!  You can avoid PVC packaging by looking for the 3 inside the recycling symbol and/or the letters "v" or "PVC" underneath the symbol.  If you see this, that means it contains PVC. E-mail or call the manufacturer and ask them to go PVC-free. Go to our PVC Products In Your Home webpage for more info athttp://www.besafenet.com/pvc/pvcproducts.htm.

 

TAKE ACTION

Help CHEJ make the switch to greener and healthier alternatives to PVC - Donate to CHEJ at http://www.chej.org/donate.

 

PVC and the environment

Polyvinyl Chloride, more commonly known as PVC or just vinyl, has been in widespread usage since the early-mid 20th century.

PVC is strong, resistant to oil and chemicals, sunlight, weathering and flame resistant. It's everywhere around us. PVC is an incredibly versatile material use in bottles, packaging, toys, construction materials, bedding, clothing, piping, wire coatings, imitation leather, furnishings and more.
PVC ranks the third in both global plastic output and consumption. Over 33 million tons of PVC is being produced each year and that figure is increasing annually. Around 57% of PVC's mass is chlorine, so it requires less petroleum than many other polymers.
So, what's the problem with PVC?
For starters, oil and chlorine aren't what you'd call "green" substances in regards to their extraction, refining and by-products. So much of our modern life is based on oil that if production were to suddenly cease, it's not just transport that would suffer - it would affect every aspect of our lives. We really need to kick our fossil fuel addiction before we are forced into withdrawals.
PVC's durability is also its downfall environmentally speaking - it's not biodegradable or degradable. Items made from PVC will retain their form for decades and the breakdown that occurs is just granulation - the pieces simply become smaller. Animals can ingest these pieces and the plastic can block their digestive tracts.
Greenpeace has pushed for the cessation of PVC production as dioxin is created from the manufacture and incineration of the substance. Dioxin is one of the most deadliest of man-made poisons and it's a cumulative toxin, meaning it stays in the body for a long time, concentrating in food chains at the highest levels in carnivores - which includes us.
Substances called phthalates are added to PVC to make it flexible. Studies of animals show that some of these chemicals are may cause cancer, kidney and reproductive system damage. The disturbing part is that soft PVC is often used in toys for young children - and they just love putting things in their mouths. The phthalate issue is now such a concern, the U.S. Environmental Protection Agency (EPA) recently announced a series of actions.
It's often reported that no other plastic presents such a direct environmental and human health threat as PVC does throughout its lifecycle; from manufacture to use to disposal - yet our demand is only increasing.
Recycling PVC
PVC is also difficult to recycle given the presence of additives including heavy metals such such as lead and cadmium; in fact it's considered a contaminant in other recycling streams. Currently under 1% of PVC is recycled.
Identifying PVC?
Examine any plastic item you have around the house. If you see a '3' or 'V' stamped into the plastic itself, it's PVC. The 3 may also appear within a recycling symbol:

PVC aka Vinyl - look for the 3

I used to always think that the recycling symbol was a good sign, but as it turns out - not necessarily so. The number may not appear within the recycling logo, it may be beneath it, or the logo may not be present at all - the key easily discernible identification point is the number 3, or less commonly, V.
Unfortunately, stamping won't always be present, so if you're particularly concerned, contact the manufacturer - and while you're at it, express your concerns about PVC as this is a good way to get the message upstream.
Alternatives to PVC
This is a tough one. Some new materials with most of the desirable properties of PVC, without the health and environmental concerns are now being produced. These degradable plastics are engineered to breakdown under landfill conditions (darkness, heat and moisture) within a few years without emitting toxic gases or other pollutants. At this point in time, these sorts of materials aren't widely available and are quite expensive.
However, the more environmentally friendly materials that PVC originally replaced are still around. These are economical and widely available. For a list of PVC alternatives, check out this article on Greenpeace's site - PVC Solutions.

Article: Baxter advances toward PVC-free IV bags.(Baxter International Inc.)

  Baxter International Inc., one of the two largest medical bag makers in the United States, has made substantial progress on a replacement for PVC in its intravenous bags.
The company has been showing PVC-free IV bags to a small group of shareholders who have been pressuring the company to move away from vinyl for environmental and health reasons. The Deerfield, Ill.-based manufacturer has consistently maintained that it considers PVC safe, but is now telling shareholders that for the first time, it has materials that are performance- and cost-competitive with vinyl for large-scale production.
``We have identified new materials that offer definite benefits … 

Plastic wrap

Plastic wrap, cling film (UK), cling wrap or food wrap, is a thin plastic film typically used for sealing food items in containers to keep them fresh over a longer period of time. Plastic wrap, typically sold on rolls in boxes with a cutting edge, clings to many smooth surfaces and can thus remain tight over the opening of a container without adhesive or other devices. Common plastic wrap is roughly 0.5 mm thick^[1][2].

History

Plastic wrap's history is built on a laboratory error and serendipity. Plastic wrap was invented in 1953 by a scientist who was trying to make a hard plastic cover for his car; his experiment was completely unsuccessful but he then found the usefulness of plastic wrap which he happened to create instead. The original commercially produced cling wrap material was Saran, the commercial name for polyvinylidene chloride (PVdCl). The material was given approval for direct dry food contact and for paperboard coating for contact with fatty and aqueous foods.
In Australia, the original cling wrap material was polyethylene with a "stickifier" in the form of edible gum. The product was introduced under the brand name "Glad" in 1966.

Materials used

Plastic wrap was first made from PVC, which remains the most common material, but non-PVC alternatives are now being sold because of concerns about the risk in transfer of plasticizers from PVC into food. Indeed, it is problematic to achieve full polymerization of the material, which could contain remains of the vinyl chloride monomer. For food catering applications, PVC is the most common. For household use, LDPE is gaining market share because it is purportedly safer.
More and more countries over the world are concerned about the environmental effect of PVC, as the material is said to be toxic and harder to recycle. Nevertheless, PVC is still used because its stretching properties offer excellent food catering presentation on the shelf, and it clings well to more kinds of surfaces. Even so, some countries are starting to ban the use of PVC in toys for infants and food contact applications.
The original Saran Wrap is made of polyvinylidene chloride (PVdC). In July, 2004 the name Saran Original was changed to Saran Premium and the formulation was changed to low density polyethylene (LDPE). SC Johnson claimed that this change was a result of an initiative to look for more sustainable and environmentally acceptable plastic. The film in Saran Premium Wrap does not contain chlorine. However, LDPE does not possess the same barrier qualities to oxygen, aroma, and flavor molecules that vinylidene chloride copolymers do, making the new formulation a lower quality plastic wrap, as it is not as useful in protecting from spoilage or flavour loss.^{[citation needed]} PVC is not impermeable, but adheres well. LDPE is impermeable but doesn't cling as well.^[3]
The PVC-based films contain plasticizers, most often bis(2-ethylhexyl) adipate (DEHA), but phthalates (most often dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP)), in spite of being prohibited in most countries, also cause concern. The plasticizers were found to migrate to some foods, for example cheeses or fatty fish and meat. In the UK, polymerized plasticizers replaced DEHP in this application, largely eliminating the problem.^[4]
A common alternative to PVC is low density polyethylene (LDPE), which is less clingy than PVC, but also does not contain traces of potentially toxic additives. Newer production processes are closing the clingy gap between PVC and LDPE. Linear low density polyethylene (LLDPE) is sometimes added to the material, as it increases the clinginess and the tensile strength of the film.^[5] Brands like Glad Cling Wrap or Handi-Wrap are LDPE-based. Saran Premium Wrap, a newer version of Saran Wrap, is based on LDPE as well.
Glad Press'n Seal has its surface covered by shaped dimples, which hold the adhesive away from the surface. While being handled, the wrap is unsticky, but when pressure is applied the dimples are flattened and the adhesive pushed against the contacting surface, sticking them together.^[6] The adhesive used is a special edible type similar to chewing gum.^[7]
PVdC has better barrier properties than the more-permeable LDPE, making the foods wrapped in it less subject to freezer burn.^{[citation needed]} However, LDPE is substantially cheaper and easier to make.
Natural polymers of LDPE and PVdC are insufficiently clingy on their own, and they do not adhere to themselves. To achieve the desired clinginess, certain polymers with lower molecular weight have to be added; the most common two are polyisobutene (PIB), and poly[ethylene-vinylacetate] (EVA) copolymer. Their chains readily interact with each other and their lower molecular weight makes them more mobile within the host polymer matrix.^[8]