Food EducationHealth

BPA In Canned Food and Why You Need To Avoid It

Image by Andreas Lischka from Pixabay

BPA. You’ve probably heard of it before, but what is it?

Bishphenol A (BPA) is a chemical that is used to line food cans and has been linked to cancer, infertility, early puberty and many other health problems. BPA in canned food is pretty much unavoidable, unless you research the companies you buy from, and ensure they do not use this chemical, or if you do your own at-home canning.

A study by the Breast Cancer Fund and Silent Spring Institute found that BPA levels in families who ate fresh foods opposed to canned or plastic-packaged foods for THREE days dropped nearly 60% – AND, when these families went back to their regular diets, their BPA levels returned to higher levels.

Consumer Reports tested 19 name-brand foods and found the highest levels of BPA in Del Monte Fresh Cut Blue Lake Green Beans (36 parts per billion (ppb) – 191 ppb). Progresso Vegetable Soup was also rated high (67-134 ppb) and Campbell’s Condensed Chicken Noodle Soup (55-102 ppb).

The Environmental Protection Agency (EPA) considers on exposure of 50 micrograms per kilogram of BPA per body weight per day to be safe. If a 165-lb adult ate one serving of canned green beans, they would ingest .2 micrograms of BPA – 83x HIGHER than the recommended amounts!

 How can you avoid BPA in Canned Food?

– Eat FRESH fruits and vegetables (not from a can or a package)
– Try and avoid canned foods, especially those that are acidic, salty or fatty like soups and vegetables and fruits
– Do your own at-home canning
– Do not microwave anything in plastic! Plastic leeches these chemicals into our food as well
– If you want to eat beans, soak and cook them yourself
– Use stainless steel and glass food and beverage containers!
– Eden Foods produce BPA-free canned food!

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