Plastic is one the most plentiful materials in our lives. It is everywhere. It’s convenient, easy to use, and usually inexpensive. But there is mounting research to suggest that everyday use of certain plastic food and beverage containers may threaten our health. In addition, they pose environmental and toxicity concerns related to their production and disposal.
Many scientists and consumer advocates question the safety of plastic’s use. They argue that we’re trading health for convenience. This is controversial, as there are those that say to ignore the hype–plastics are perfectly safe. There are several types of plastics that do appear to be safe, but others have been shown to be potentially harmful, such as PVC (or vinyl), found in some cling wraps and toys, and polycarbonate (PC), found in baby bottles and tin-can linings. From an environmental perspective, noxious chemicals from plastic manufacturing contributes to water, air and soil pollutions, affecting not only ecosystems but human health as well.
Startling Facts:
Plastics take up 25 percent of landfill space in the U.S. Plastics do not biodegrade, they photodegrade–which means they break down into smaller and smaller toxic bits contaminating soil and waterways. In a landfill, plastic bags take up to 1,000 years to degrade. Fifty percent or more of marine litter is in some form of plastic such as food wrappers, bottles, plastic bags etc. The average family of four uses at least 1,000 plastic bags annually, and 98 percent end up in landfills. The good news is that biodegradable plastic alternatives are being developed around the world.
In 1992, the plastics industry produced 567 million pounds of toxic waste, according to the EPA. That same year, companies put about 25 percent of their total waste back into the environment. The U.S. National Research Counsel estimates that the costs of cleaning up the known 300,000 to 400,000 heavily contaminated groundwater sites could be as high as $1 trillion over the next 30 years.
The U.S. goes through 100 billion plastic shopping bags annually, those bags are created using an estimated 12 million barrels of oil, while emitting green house gas emissions during the production process and ultimately costing retailers $4 billion.
Plastics are also a source of xenoestrogens and other substances that have been shown to be rather harmful. Xenoestrogens are part of a group of chemicals that are hormonally active agents and have been implicated in a variety of medical problems. The health effects of xenoestrogens are still being researched.
Worldwide, an estimated 4 billion plastic bags end up as litter each year. To visualize this-think of them tied end to end, encircling the earth 63 times.
Due to lower production costs and looser environmental restrictions–most plastics are produced in China and Mexico. Unfortunately, these countries are suffering the highest rate of environmental degradation on the planet because of this. The petroleum-based solvents used to make plastics don’t hurt just fish and plants-they affect humans as well. The workers at these factories are not only ingesting solvent-riddled waters, they are breathing noxious fumes.
In the U.S., most workers are no longer exposed to toxic chemicals, however, many solvents in plastic production facilities can easily leak from their source tanks into the subsurface, which can contaminate groundwater.
According to the EPA, benzene, a common solvent and building block for plastics manufacturing, can cause temporary nervous system disorders, long-term chromosomal aberrations and cancer.
Plastic Types and Uses
Recycle codes and their abbreviations:
Plastics that, according to some experts, have no known health hazards:
#1 Polyethylene Terephthalate (PET or PETE)
#2 High Density Polyethylene (HDPE)
#4 Low Density Polyethylene (LDPE)
#5 Polypropylene (PP)
Plastics that have been shown to have potential health hazards:
#3 Polyvinyl Chloride (PVC or vinyl)-used in cling wrap, plastic trays (used in cookie packages for example), candy wrappers, and some bottles, such as cooking oil bottles.
-adipates and phthalates are used to soften PVC. These chemicals can leach into foods, especially fatty foods, such as meats, cheeses, and alcoholic beverages. High temperatures also allow chemicals to leach.
#6 Polystyrene (PS)-uses include most foam containers and cups, foam “clamshell” take-out food containers, and some clear disposable take-out containers.
—-The World Health Organization considered styrene as a possible carcinogen. The chemical is also suspected of disrupting normal hormone functions and affecting reproduction.
#7 Polycarbonate (PC)-this plastic includes baby bottles, 5-gallon water bottles, some microwave ovenware, and the lining in canned foods.
—-Polycarbonate bottles are made with bisphenol-A (BPA), a chemical that, when leached in sufficient quantities, has been shown to alter hormone function and chromosome alignment in mice and their reproductive cells. However, human health effects of this plastic have not been established.
What Can We Do as Consumers –Safe Habits to Follow:
1. Check those numbered recycling triangles when you buy plastic. Safest are numbers are 1, 2, 4 and 5. Avoid numbers 3, 6 and 7.
2. Recycling plastics can help cut down on waste, too. If every American household recycled just 1 of 10 HDPE (#2) bottles used, it would keep 200 million pounds of plastics out of the landfills annually.
a. Recycled plastics are used for fleece clothing, luggage, garden hoses, egg cartons and many more products.
3. Do not microwave plastics not intended for such use. Many experts recommend avoidance of any plastic in the microwave, even if it’s labeled microwave-safe. Heat further leaches chemicals from plastics.
4. Try stainless-steel water bottles (available at some natural products stores or www.greenfeet.com) instead of Lexan (Nalgene) bottles made from PC. If you reuse single-use bottled water containers avoid washing them in the dishwasher and let them dry thoroughly to remove any lingering bacteria. Pouches for personal hydration systems (such as camelback) are made from PET, which is considered safe.
5. Do not keep store-bought cheese, meats, or fish in the original cling wrap, which is likely to be PVC. At home, transfer to polyethelene cling wrap like Glad wrap, Ziplock bags, waxed paper, or glass containers.
6. Many local grocers will no longer be offering a plastic bag for your groceries. I think this is a great idea and will have a huge impact. Consumers can purchase canvas bags at a nominal fee, which is the best option.
7. Consider buying PC-free baby bottles made from glass or polyethylene, or disposable nursers with PC-free throwaway liners. If you must use PC bottles, do not use them to store breast milk or formula and do not overheat bottles filled with breast milk or formula. Look for toys and teethers that are “PVC-free”.
8. Avoid putting hot foods in plastic containers (including Styrofoam). Heat further leaches chemicals from plastics. Better yet, use glass containers.
9. Reduce your plastic consumption by purchasing bulk foods, using your own reusable containers or bags, buying waxed-paper for sandwiches and snacks, and use your own cloth or canvas bag at the grocers.
10. Bring your own plates, containers, or metal cutlery to fast-food and take-out restaurants.
11. Use fresh or frozen foods instead of canned products (because of the polycarbonate lining in the cans).
Janeen Goldsmith is a Certified Nutrition Therapist who specializes in working with people who have MS or other autoimmune conditions and who are seeking additional health support along with traditional therapies. Her practice is based on the principle that because everyone is different, each person’s nutrition program should 
specifically fit his or her lifestyle and preferences. Janeen’s goal is to help people eat better to feel better. She meets with individual clients in person, email and/or by phone. She also shares her knowledge through public speaking and teaching cooking skills to local Colorado residents.
Thank you for reading this article, which is part of Approachable Nutrition’s Get Healthy Newsletter (from Janeen Goldsmith, Nutrition Therapy for Multiple Sclerosis). I value your interest and support. If you are not on the mailing list to receive notification of these feature articles, please sign up here. Also know that I never sell your personal information to any third party. And, it is always easy to unsubscribe from email newsletters or change your email address: you can do that right from the bottom of any newsletter. If you have feedback, suggestions, or questions about my newsletter or practice please send me a private note through my contact form.
References:
1. Greenpeace, www.greenpeace.org
2. Environmental Health News, www.environmentalhealthnews.org
3. Paul Goettlich, www.mindfully.org
4. www.lifewithoutplastic.com
Sautéed Beets
Summer - what a great time it is to get out and get moving. Exercise and physical movement is an important part of any healthy lifestyle and has been demonstrated to be very helpful for people with Multiple Sclerosis. In the past, regular exercise was not generally recommended for people with MS
Tai Chi
Even though summertime motivates us to get out and do some kind of physical activity, many of us with MS experience heat intolerance.
Cooling Foods:
Celery
Amaranth
In my final article regarding gluten-free food, I want to pass on information that may be helpful in living with a gluten-free diet. The increase in gluten intolerance and awareness of its relationship to other conditions has led to the availability of a wide range of assistance; on how to be gluten-free including books, cookbooks, organizations, and internet sites. Plus you can find gluten-free ingredients and food products at most health food/natural food grocers.
Namasté
Energy Bars:
Heat the oil in a soup pot over high heat. Add the onion and sauté until it begins to color around the edges, 5 to 7 minutes. Meanwhile, mince or pound the garlic in a mortar with 1 teaspoon salt. Sauté the onion, and then add the garlic, celery, carrot, bay leaves, and parsley and cook for 3 minutes. add the lentils, 2 quarts water, and ½ teaspoon salt and bring to a boil. Lower the heat and simmer partially covered, until the lentils are tender, 25 to 35 minutes.
Preheat the oven to 400º
Make a large batch and keep in tightly sealed container. Use when recipes call for all-purpose flour.