The United Nations Food and Agricultural Organization estimates that 1.3 billion tonnes of food is wasted annually, so keeping food fresh for as long as possible is vitally important for the economy and the environment. But how safe is the plastic packaging that we use today? Lisa Patient writes
Plastic, in many forms, is the most widely-used material for food packaging. It was first introduced in 1949 as a product called Saran Wrap (a forerunner to products such as Clingfilm in the UK), and soon went on to replace traditional methods that used cloth, paper, or glass. Developed from the first type of plastic to be invented [polyvinylidene chloride (PVDC)], food wrap plastic could keep out air, moisture, and chemicals. It was also versatile, lightweight and cheap to transport — unlike glass, which incredibly dates back to 1,500 BC as a food packaging and meets many of the criteria for food storage.
Hormones
But despite all of plastic’s positives, it has been suggested that exposure to some types could disrupt our hormones. Some research, predominantly using rats and mice, has shown that the chemical structure of certain plastics causes them to either mimic the function of a hormone with a similar molecular structure, or block the action of a hormone by latching on to the receptor site that triggers a hormone to activate. For example, a chemical called Bisphenol-A (BPA), which is used in plastics, has a structure similar to the female hormone oestrogen; a comprehensive review of BPA published by the State of California links it to a number of female hormone conditions including recurrent miscarriage and polycystic ovary syndrome. 1
This story is from the Summer 2018 edition of Optimum Nutrition.
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This story is from the Summer 2018 edition of Optimum Nutrition.
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Summer Of
Summer is when we want to be out and about, as the warm embrace of the sofa on a cold winter’s night becomes a distant memory. So where do you go when the brain is willing but the body just can’t cut it at the same level of performance that it managed decades ago? Graeme Wilcockson reviews a few ways to satisfy those competitive weekend instincts that will tax both mind and body — yet leave you able to move on Monday morning
Common Kitchen Practices Making Us Sick
Every year, thousands of us fall sick from food poisoning because of how we have handled food. Louise Scodie and Louise Wates look at common ways in which we are going wrong
Could Antioxidants Save Our Bacan?
Nitrates and nitrites have long been linked to cancer. We look at how they are part of a chain reaction that may not always be harmful to human health... So what’s the case with bacon?
Eat For A Glow That Is More Than Skin Deep
Now that summer is here, it’s time to peel off the layers and make some vitamin D. But if your skin isn’t as peachy as you would like, or if you are worried about staying safe in the sun, find out how good nutrition may support your skin’s health. Maggie Charlesworth writes
Natural Beauty
If headlines about microbeads from cosmetics polluting our seas have got you wondering how you can do your bit for the environment, try using nature’s harvest to feed your skin. Hannah Maryse Robinson writes
A Summer Selection Of Goods And Goodies
Lazy Vegan frozen Chunky Pulled Peaz is a gluten-free, plant-based protein source suitable for vegans and — with a substantial texture — flexitarians.
Do Something Different
As many of us are concerned about keeping our brains active, Ellie Smith investigates whether trying something completely new could boost both our brain health and mental wellbeing
Lifting Weights, Lifting Confidence
When Bianca Mills was bullied at school she could not have dreamt that she would be able to speak in front of a group of women, let alone coach them in lifting free weights. She told Louise Wates why she believes buddying-up is just as important as physical strength for fostering confidence
Teaching Children How To Forage
Catherine Morgan finds out how foraging can teach children (and adults) about more than nature’s store cupboard, and can foster an understanding of and respect for the environment.
Keep Calm And Curry On
In August, India celebrates the anniversary of Indian Independence, yet the Anglo-Indian community, a legacy of the British Raj with its roots in European and Indian ancestry, still treads the cultural line between both communities. Jenny Mallin, author of A Grandmother’s Legacy, tells us about the fusion food in her family and recipes passed down through the generations
