By Kay Leaman, Health Architect, Certified Nutrition & Skin Advisor
I was cleaning up the side of my fridge the other day, where I keep healthy things I need to remember. My June article discussed reading food labels. What I forgot to add are the labels on produce.
Four-digit codes that begin with a 3 or 4 = Conventionally grown
Five-digit codes that begin with 9 = Organic
Five-digit codes that begin with 8 = Genetically modified
The first two codes are what they say. Genetically modified produce tends to be a gray area since producers do not have to tell us how the produce was modified. Take corn, for example. Did you know that they found a way to insert insect-resistant chemicals into corn seeds, thereby making the corn insect resistant? Those kernels may taste good, but what might those chemicals be doing to us? There are many other ways produce is being genetically modified, so by avoiding these, we can put a checkmark next to making another healthier choice.
Next, let’s revisit cholesterol as it pertains to heart disease. There is a doctor and research that have shown that the statistics for mortality and morbidity alone prove that cholesterol-lowering drugs (statins) fail to significantly lower the death rate from cardiovascular disease. Risk factors for heart disease include:
Age, low HDL cholesterol, low free testosterone (for men), smoking, HBP, elevated C-reactive protein, homocysteine > 7.0, oxidized LDL, diabetes, genetics, obesity, inactivity, chronic periodontal disease, stress, arterial calcifications and nutritional deficiencies.
Notice that it is not the level of LDL cholesterol, but the level of oxidized LDL. This is why it is so important to pay for the tests that doctors never run (listed in the February article). It is also notable that diet, exercise and nutritional supplementation play important roles in test results and overall health.
Another note of importance is that, when researching information, be sure to note the parameters of the study being done.
Now on to plastics. Plastic is everywhere, especially in our kitchens: food containers, beverage bottles, dishes, glasses, etc. One thing to remember is to never microwave food in plastic. I have glass containers for leftovers, but I never use the plastic lid to cover the container when reheating. I use my food-safe silicone pad.
All plastic containers have a triangle on the bottom with a number in it. Here is the breakdown:
Green:
#2 – Laundry detergent bottles, milk jugs, folding chairs and tables: No known health concerns.
#4 – Juice and milk cartons (as the waterproof inner and outer layer), grocery bags: No known health concerns.
#5 – Yogurt and margarine tubs, plastic cups and baby bottles, kitchenware, microwavable plastic containers and lids: Microwavable/dishwasher safe does NOT mean it’s a healthy practice. It only means it will not warp when heated. Hand-washing is recommended.
Yellow:
#1 – Cosmetics, household cleaners, water, juice, soft drinks, salad dressings, oil, peanut butter: Studies have found antimony (a toxic chemical) leaching from water bottles exposed to heat (Note: They are shipped in cases on pallets in trucks.). PETE plastic is only intended for one-time use. Reusing plastic water bottles, etc., can cause chemicals to leach into the liquid.
#7 – Electrical wiring, CD/DVD cases, baby bottles, 3- and 5-gallon reusable bottles: BPA found in these products has been found to be an endocrine disruptor. Look for green numbers as an alternative.
Red:
#3 – Shower curtains, cling wrap (avoid using, or place a paper towel between food and plastic), pool toys, inflatable structures, clothing, vinyl IV bags used in neonatal intensive care: PVC is toxic and releases gases into the air. Let your cars off-gas before driving. Choose baby toys and pool and bath toys that are PVC-, phthalate- and BPA-free.
#6 – Disposable cutlery, egg cartons, foam cups and to-go foam packaging from restaurants: Long-term exposure to small quantities of styrene can cause neurotoxic, hematological, cytogenic and carcinogenic effects. It is classified as a possible human carcinogen by the EPA. Transfer your restaurant leftovers to a safe container as quickly as possible. Avoid foam egg cartons. (A study showed that, after three hours, chemicals from the egg carton had leached through the eggshell into the eggs.)
If enough consumers stop buying certain products, it can signal the industry that we demand safer products. I think I’m going to start educating the restaurants we frequent about the dangers of their take-home products as well as their foam cups. 😉
Here’s to Health!
HealthyDay HealthyLife
succeed.hdhl@gmail.com
