Plastic and food. Safety rules of
strongly entered our life plastic bottles, containers and ware. But along with “plasticization“ even more often there are messages on danger which is concealed in itself by this material: under certain conditions it allocates toxic connections which, getting to a human body, gradually undermine its health.
the American scientists claim that they to 80% of the “plastic“ substances found in a human body get from construction and finishing materials, in particular, from so popular plastic windows, furniture there, but most of all - from ware: from food plastic various connections pass into food. Domestic producers, in turn, assure that the certified plastic ware is absolutely safe. However, make a reservation: if to use it for designated purpose.
the Most widespread polymeric materials (or plasticity) - polyvinylchloride (PVC), polypropylene, polyethylene, polystyrene and polycarbonate. From them make both technical, and food plastic. Polymers in itself are inert, nontoxical and do not “migrate“ in food. But here intermediate substances, technological additives, solvents, and also products of chemical disintegration are capable to get into food and to make toxic impact on the person.
This process can happen in a storage time of products or at their heating. Besides, polymeric materials are subject to change (aging) therefore from them destruction products are allocated. And different types of plastic become toxic under various conditions - one cannot be heated, to wash others etc.
Dangerous fragility of plastic
Polyvinylchloride is a polymer on the basis of chlorine. It is widespread around the world as it is extremely cheap. Do bottles for drinks of it, a box for cosmetics, a container for household chemicals, disposable tableware. Over time PVC begins to emit harmful substance - vinyl chloride. Naturally, from a bottle it gets to aerated water, from a plate - to food, and from there - directly to a human body. And vinyl chloride is cancerogenic substance. The bottle from PVC in a week begins to emit this dangerous substance after in it filled in contents. In a month in mineral water several milligrams of vinyl chloride accumulate. From the point of view of experts - oncologists, it is a lot of.Often plastic bottles reuse
, give in them some tea or a fruit drink and even alcoholic beverages. In the markets in plastic bottles milk and oil is on sale. 5 liter large bottles replaced to summer residents of a bucket and the canister, and advocates of a healthy lifestyle go with them to sources behind “live“ water and within a year store in them Epiphany water. Experts are unanimous: in bottles for water nothing, except water, repeatedly can be poured. And that not in everything. It is repeatedly possible to use only RET - bottles. From PVC - bottles toxic chlorvinyl is emitted.
However, many experts are sure that any bottle plastic keeps neutrality only in lack of access of oxygen, i.e. so far water keeps the initial chemical composition. As soon as the bottle is opened, water quickly changes the properties then also plastic inevitably changes the properties. As for “live“ and holy water, its curative properties can remain only in a glass container.
How to distinguish dangerous products from PVC from safe plastic? It is necessary to examine a bottom. Conscientious producers put at the bottom of dangerous bottles a badge - the three in a triangle. Or write PVC - PVC is so in English designated. But such bottles with honest inscriptions come across a little. Harmful capacity can be distinguished also on flow on a bottom. He is in the form of the line or a spear about two ends. But - to press the most certain way a bottle a nail. If capacity dangerous, on it is formed a whitish scar.“ Correct“ the bottle remains smooth.
It is convenient, practical, but risky
the time of picnics Comes, and we to minimize household inconveniences, stock up with plastic plateaus. Or alcoholic beverages we spill tea from a thermos in plastic glasses. Cheap, it is practical, but it is not safe.Disposable tableware from plastic costs to
kopeks. But plastic - material gentle. On light bursts. From a heat melts. For durability add substance to it - stabilizers. Plastic becomes stronger and... toksichny.Polystyrene (it is designated by the letters PS) is indifferent
to cold liquids. But once you pour hot or alcoholic drink, the harmless glass begins to allocate toxic connection under the name styrene. Plateaus from polystyrene are often used in summer cafes under a shish kebab. And the client except hot meat and ketchup receives also a dose of toxins.
the Secret of a canAny polymeric material grows old under the influence of light, heat, heating and contact with various substances. Then it grows turbid, absorbs smells and ingredients from contents and emits toxic substances. Producers of food specify that period of storage belongs not only to the product, but also to packing. Most of all it is actual for canned food. For example, in them it is possible to find toxic substance - bifenol. The plastic foil containing bifenol covers an internal surface of cans that metal did not contact to food. From here bifenol can pass into contents. Therefore:
- refuse canned food in favor of the fresh and frozen products. food from the opened cans shift
- in glass even if it is about short storage (under the influence of oxygen corrosion of cans sharply amplifies also the content of lead and tin begins to increase in food quickly).
you Monitor marking
In due time special international marking - the triangles formed by shooters with figure was developed for simplification of sorting of plastic inside. The figure indicates plastic type. Instead of figure or under a triangle along with figure it is possible to find an alphabetic code of plastic:
- of PET
Polietilenterftalat: bottles for carbonated drinks, waters, juice, dairy products, vegetable oils, cosmetic production and so forth
- of HDP
Polyethylene of high density: packing packages, garbage bags
- of PVC
Polyvinylchloride: construction and finishing materials, furniture, footwear, medical production, bottles for water, packing food wrap
- of LDP
Polyethylene of low density: bottles for detergents, toys, pipes
- of PP
Polypropylene: medical production, ware for hot dishes, packing food wrap
- of PS
Polystyrene: disposable tableware, glasses for dairy products, yogurt, an electroinsulating film
- Other types of plastic: multilayered packing or the combined plastic
Opinion of the expertNadezhda Tarakanova, the technologist of the Bytplast company
of Plasticity used for production of the products contacting to food and the children`s range, without fail passes the examination on compliance sanitarno - to hygienic norms and is certified. And if the producer declares, for example, that the product is intended for drinking water, then it is checked as capacity for drinking water. The producer is obliged to mark the production. Food plastic has the standard marking - “a glass and a fork“. On it it can be written that it is intended for cold, loose or hot products, for use in the microwave oven or for freezing, temperature range is sometimes specified.“ Snowflakes“ designate that the container is suitable for freezing of products, “an oven with waves“ - that in ware it is possible to warm food in a microwave, and “plateaus under a shower“ say that containers can be washed in the dishwasher. This marking is used also by some Russian producers including we.
the Polypropylene glass (marking - RR) maintains temperature to +100 ° S. No does not suffer chemical attack - emits formaldehyde or phenol. If to drink vodka from such glass, not only kidneys, but also sight suffer. Formaldehyde besides is considered cancerogenic substance.One-time packing - only on once
food, plastic ware and food wrap only from the famous producers and only in reliable shops.
, it is necessary to use it strictly for designated purpose. Food plastic of different brands possesses different properties. One brand of these polymeric raw materials is intended for production of bottles for water, another - for bottles with carbonated drinks. Glasses for yogurt do of plastic of such brand which allows by method of molding to make easy and cheap capacity, at the same time neutral in relation to milk fat, and glasses for a pudding have to resist to sugar.Therefore experts draw
: it is impossible to use plastic packing as containers for storage of food at all, and disposable tableware - repeatedly. As plastic will react to contact with ingredients for which it was not intended what connections can be formed at the same time, nobody investigated. Fats and acids which can extend free toxic connections from plastic are especially artful.
also one more important point Is. Before recycling the plastic container should be washed up. One-time packing did not intend for washing therefore the result is unpredictable.
Allocation from plastic of various connections repeatedly amplifies when heating. Therefore in the microwave oven it is possible to use only special containers.
- you Store products in glass and ceramic ware.
- Try to avoid whenever possible the products packed into plastic, give preference to weight.
- Cut off the top layer from the products stored in plastic packing.
- at once rent Houses from products a packing film. Drinks buy
- only in RET - bottles and do not reuse them. Buy by
- baby food only in glass or in a cardboard.
- do not use plastic ware for baby food.
- do not warm in a microwave food in plastic ware.
- you do not keep long water in kuvshinny filters. In the morning and replace the remained water fresh in the evening.
- the Dimmed jug for water needs to be thrown out.
Mayonnaise, ketchup and other sauces, seasonings, juice, jams, and also the ready soups and porridges demanding warming up are on sale in packages - usual or “standing“. Such packages are made from the multilayered combined films. The choice of a film depends on properties of a product, term and conditions of its storage. Soups, porridges, second courses pack into packages from the films having high temperature of melting. Dishes in such packing can be warmed in a microwave or to boil directly in a package. But physiologists advise to eat them less often: the less chemistry in life - the better.
Getting instant products (those which need to be filled in only with boiled water), pay attention to packing (a glass, a bag, a plate). Though Rospotrebnadzor and certification authorities watch safety of materials, nevertheless producers often use polystyrene packing. And when it adjoins to hot water, begins to emit harmful monomers - stirola. Therefore it is better to shift products in the ceramic or enameled ware and then to fill in with boiled water.
the Frozen ready dishes in trays in which they can be warmed in a microwave or an oven are made of a crystallized polietilenterftalat. Its properties remain invariable in the range from - 40 º to +250 º Villages However, some brands can lose the necessary thermal stability after they underwent deep cooling.
Small doses - big problems
How to define admissible and safe doses of chemicals? Opinions of scientists disperse. One claim: if not to exceed admissible level, harm will not be. It is necessary to eat more than 2 kg of canned food a day to approach a maximum permissible dose. Others insist: the more chemicals the person consumes, the more he destroys an organism. If there are no poisoning symptoms, it does not mean that substance is safe. Toxins can collect for years, undermining health. Even their small amount is poisonous if long time influences.
of Plasticity entered our life only about 30 years ago. Now the first rather “plastic“ generation whereas for conclusions about influence of plastic on an organism it is necessary to watch at least five generations grows.