Food

Why You Might Want to Steer Clear of Melamine Dishes

And what outdoor dishes you should get instead for your backyard bbqs, dinner parties, and picnics

Remember those bleak winter days that had you dreaming of summer? Well, no need to dream anymore because it's finally here! Without a cloud in sight, sandals in hand, and perfectly painted toes (check out our article here to learn about which nail polishes are safe to buy!), you're ready for the best summer cookout yet. You remembered the cooler, the fruit salad, and even dad's favorite burger spatula, but melamine, a toxic chemical that disrupts hormone regulation, might be the last thing you'd be expecting to show up at a summer picnic. You might even know what I'm talking about. You know, those brightly patterned, super cute, practically irresistible plates that don't look plastic, but aren't really ceramic either?


What Even Is Melamine?

Melamine is chemical compound originally found to be toxic only in large quantities and in those cases, results in negative effects on kidney function. However, new research is shedding light on just how much damage can be done to the human body from ingesting melamine. Exposure to melamine has negative impacts on brain development and reproductive functions because it changes how hormones work in the body (1).

Where is Melamine Found?

Melamine can be found in pretty much every type of dishware, cups, plates, bowls and utensils as the compound makes these things dishwasher safe, inexpensive to produce, and extremely durable (2). Remember how I mentioned before that these plates don't look like they're plastic? Now would probably be a good time to reiterate the dangers of plastic dishware and talk about how melamine dishware is deceivingly safe. Even though melamine dishware doesn't look plastic, melamine can leach into food after dishes are repeatedly microwaved or used to hold both hot and acidic foods. Don't go putting those hot-of-the-grill burgers onto your new summer plates!

Bottom line: stay away from dishes and containers made of plastic and melamine. As always, we've rounded up the best melamine and plastic-free outdoor dishware to make the transition easier (updated for 2019!) We also have some great options for melamine-free baby dishes.

How Do I Prevent Melamine Ingestion?

Unfortunately, melamine is not a compound that has been phased out of industry use as it possesses many desirable physical properties (3). The good thing though is that you can avoid it. In many cases, dishware will explicitly state that melamine has been added, which makes it easy to avoid. Like we mentioned above, melamine leeches when used to hold hot or acidic foods, so only use dishware that may contain melamine for cold and non-acidic dishes (leave the gazpacho soup for a melamine-free bowl). One great idea is to simply use the metal pots and pans that you cook (as long as they aren't non-stick) with indoors for cookouts outdoors, as those are both heat and acid resistant and 100% melamine-free (an added bonus: less dishes to wash!). When it comes to reheating food, make sure to microwave foods in melamine-free dishware. Glass storage containers or ceramic dishware are a good alternative for both reheating and serving food in.

If you're looking to switch things up entirely, purchasing a new set of melamine-free dishware will be your safest bet. Here are our general recommendations!

  • Molded bamboo dishware. Unfortunately bamboo dishware is not microwave safe because of fragility of fibers, but is acid safe, so serve caprese salad to your heart's content in these dishes (4)! Just be careful that they don't use melamine to bind the bamboo.
  • Glass or ceramic dishware. We particularly like tempered glass for kids and outdoor eating as it's very sturdy and hard to break.
  • Stainless steel dishes. These can't be microwaved, but are great for serving food in after items have been reheated. There are also great stainless steel cups and tumblers for outdoor use.
  • Enameled dishes. Not only do these have a hip retro look, but they are also plastic and melamine free!

With some savvy shopping skills, you can make sure that your summer picnics all all fun and games. What are you waiting for? If you want to see our picks, see our updated for 2019 list of best plastic-free and melamine-free outdoor dishes.

12 Non-Toxic Baking Pan Essentials

for everything from cupcakes, to pie, to cornbread we've got you covered

Updated for 2019!

Whether you are a full on baker or just someone who struggles with the directions on the back of a box of cake mix, having the right pans is always a necessity. While nonstick may seem like an amazing invention to help with this, you should shy away from it (read this to learn why) and check out these great alternatives. Same goes for cooking, so check out our non-toxic alternatives to non-stick pans roundup.

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Food

Wondering What To Do With Your Germ-y Kitchen Sponge?

Here's a simple swap that will maximize cleanliness in no time!

Have you ever walked over to your sink to do the dishes, only to wrinkle your nose at how smelly your sponge is? We'll let you in on a secret… smelly sponge = lots of germs. And too many germs is the last thing that you want in your kitchen and on your dishes. So what can you? We've got a simple swap for you!

If you're using a sponge right now - Stop!

Why, you ask? To put it scientifically, sponges are gross. Studies looking at the bacteria count of "the dirtiest areas of a kitchen" repeatedly found that sponges come in first for harboring the highest germ counts (1). Sponges hold so many bacteria because they're constantly wet and easily catch food during washing (1). The wet environment combined with the food scraps create a perfect storm for encouraging germs to multiply (1). If you're dead set on using a sponge, researchers recommend either replacing your sponge weekly (which isn't good for the environment), or cleaning sponges in a bleach and water mixture (which isn't good for you) (2). Either way, it's a lose-lose. So what's the solution?

Swap your sponge out for a dish brush instead

Yep, it's truly that simple. Simply swapping out your kitchen sponge for a dish brush will help decrease the number of bacteria because:

  • Brushes have bristles that don't hold water and dry faster (3).
  • Food scraps are easier to wash off on bristles than in the nooks and crannies of sponges (3).

And the best part? Brushes don't need to be replaced as often, because they don't harbor as many germs. Hooray for a solution that is budget-friendly and earth-friendly!

References

  1. www.microbiologyjournal.org/wp-content/uploads/2018/02/JPAM_Vol_11_No4_p_1687-1693.pdf
  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6379783/
  3. https://time.com/5254808/how-to-wash-dishes-sponge/
Life

Our Top Three Tips for Better Recycling

What to do when you can't reduce or reuse

We all try our best to recycle, but it's not always easy! Reading the labels on plastics can be like deciphering a different language. Although we try to do our best, recycling in America is still a work in progress. Of the 300 million tons of plastic produced every year, only about 10% of it gets recycled (1). The other 90% winds up in landfills and floating in oceans, polluting nearby ecosystems. It's not just plastic that's the problem- plenty of other materials like glass, paper, electronics, batteries, and clothing are discarded in environmentally unfriendly ways.

There are still many misconceptions of what is and isn't recyclable. We've covered what those little recycling numbers actually mean, but there's still a lot to learn. The complicated process can actually discourage people from attempting to recycle, and even when they do, complicated rules can cause significant recycling bin contamination. Until there is a change in the structure of the recycling industry in the United States, we have to step up our recycling game. Here are our top three tips on how you can make your recycling as efficient as possible!

1) Familiarize yourself with your local recycling laws and regulations. A quick google search can inform you on what you your municipality recommends for cleaning, separation, and collection. You can even keep your city's recycling guide posted on your fridge for easy access!

2) Do not, we repeat, DO NOT put your recyclables in the bin inside a plastic bag. Plastic bags, like those from grocery stores, and plastic wrap packaging are major contaminants in recycle bins and cause problems for facilities that process recycled materials. These bags can be recycled but have to be brought to specialty facilities, and can be dropped off at many grocery stores. Try using paper bags instead, and be sure to toss them in the correct bin after use!

3) Purchase items you know to be recyclable! Stick to products that are made from paper, glass, aluminium, or steel. Always check with your local recycling center about what to do with plastic items- you'd be surprised how much plastic can't be recycled! And don't forget to thoroughly clean out any food residue before tossing a product into the recycling bin.

Why is it so important to recycle correctly? Well, bin contamination is a huge issue, especially now that China is no longer buying our recyclable waste. Contaminating recycling bins with non-recyclable products makes the recycling process more difficult, time consuming, and expensive. If batches of recyclables are too contaminated, they will get thrown in the landfill with everything else. Which is exactly what we're trying to avoid in the first place (2,3)!

Contribute to a healthier environment; support the industry by buying materials made out of recycled goods! And be sure to reduce consumption of disposable materials, and reuse items as many times as possible before recycling. If you are still not sure about best recycling practices, this EPA guide is a great resource.


References

  1. https://www.nationalgeographic.com/news/2017/07/plastic-produced-recycling-waste-ocean-trash-debris-environment/
  2. https://www.npr.org/sections/goatsandsoda/2019/03/...
  3. https://theweek.com/articles/819488/america-recycling-problem-heres-how-solve\
  4. https://www.recycleacrossamerica.org/tips-to-recycle-right
  5. https://www.npr.org/2019/08/20/750864036/u-s-recycling-industry-is-struggling-to-figure-out-a-future-without-china
Remember that takeout container you had last night? What color was it? It probably was black, right? While those flexible, bendy and just the right size for packing leftovers boxes might seem perfect, they are far from it. The black color of the plastics actually masks a lot more than that last piece of sesame chicken hiding in the corner.
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Food

Is Climate Change Making Your Food Less Safe To Eat?

The role of climate change in foodborne illnesses

Do you have big cooking plans this Thanksgiving? Us too! We love cooking when the holiday season rolls around, but did you ever think that climate change is something you would think while prepping your food? Well, the raw ingredients in your kitchen contain harmful microbes that can cause foodborne illnesses, and climate change has been linked to an increase in these diseases.

As the global temperature rises and rainfall patterns change, bacteria, viruses, parasites, and other harmful vectors flourish. These changes in climatic factors increase disease transmission efficacy and improve survival rates of these vectors (1). In other words, climate change has allowed these harmful microbes to evolve and be better equipped to cause diseases. On top of that, they are more resilient and harder to kill.

So what should you be on the lookout for? Good question. Below are just a few examples of agents that may be altered by climate variability in the United States (1, 2). All of them can potentially be found on the foods that we consume.

  • E. coli O157: this specific strain of E. coli is particularly prone to climate change. We ingest this microbe through contaminated foods such as raw or undercooked ground meat products and raw milk (3).
  • Salmonella: Salmonella is caused by a bacteria that lives in the intestinal tract of animals. Just like E. coli O157, Salmonella can cause foodborne illnesses through consumption of contaminated ingredients.
  • Campylobacter: almost all raw poultry you see in the grocery store contains this microbe. This bacteria causes foodborne illnesses by cross-contaminating other foods and by surviving in undercooked meat. This makes Campylobacter one of the most common causes of diarrhea in the United States.

Overall, changes in climatic factors will be the largest culprit of food-related illnesses and mortality (4). This accounts for under-nutrition, communicable and non-communicable diseases, as well as vector-borne diseases.

The good news is that these foodborne illnesses are highly preventable!

While climate change may improve the environment in which these microbes thrive, we can take steps to prevent foodborne illnesses from happening in our own kitchens. The USDA recommends the Be Food Safe prevention steps (5):

  • Clean: Wash your hands and cooking surfaces frequently.
  • Separate: Don't cross-contaminate your foods. Keep your meats and veggies separate.
  • Cook: Cook ingredients to their proper temperatures.
  • Chill: Refrigerate foods promptly.

By following these guidelines, the vast majority of these harmful microbes can be removed or killed. Keep yourself and your family free from foodborne illnesses!


References

  1. https://www.sciencedirect.com/science/article/abs/pii/S0963996910002231
  2. https://www.health.state.mn.us/diseases/foodborne/basics.html
  3. https://www.who.int/news-room/fact-sheets/detail/e-coli##targetText=Sources%20and%20transmission&targetText=E.%20coli%20O157%3AH7%20is%20transmitted%20to%20humans%20primarily%20through,meat%20products%20and%20raw%20milk.
  4. https://www.who.int/foodsafety/_Climate_Change.pdf
  5. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cleanliness-helps-prevent-foodborne-illness/ct_index

Artificial food colorings are omnipresent in our daily lives. They are responsible for the spectacular color variety of our candies, the pink flesh of farmed salmon, and even the weirdly bright shade of green of pickles. They are found in so many of our foods, yet we do not think much about them. But are they as safe for us as we think?

What are artificial food colorings and what are they made of?

It has been shown that consumers prefer that the color of their food match its flavor. A lot of the foods we consume are highly processed and end up a different color than we'd expect them to be. Many sports drinks, for example, are translucent before adding food colorings. So we add color to match the taste, like green coloring to apple-flavored foods and yellow coloring to foods that taste like lemon.

The FDA has approved seven artificial food colorings for consumption in the United States. The majority of them are made out of petroleum and crude oil (1). The final product is highly refined and is tested to not have any traces of petroleum.

Are artificial food colorings bad for my health?

In 2008, the Center for Science in the Public Interest petitioned the FDA to ban artificial food colorings because of recent studies that found a small, but significant, negative effect of these substances on children's behavior (2). These substances were also found to be carcinogenic, cause hypersensitivity reactions, and instigate behavioral problems (3). These findings were largely controversial, and the FDA ruled that artificial food colorings could still be used in food products without the use of a warning label.

Should you avoid artificial food colorings?

The evidence to support the claims that artificial food colorings cause cancer and other negative health outcomes is weak. Much more work needs to be done to definitively attribute any effects artificial food colorings may have on our health.

While we wait for the results of these studies, we can take proactive steps in protecting our health. It has been established that the food we consume plays a large role in our health. Unhealthy, highly processed foods are some of the biggest sources of artificial food colorings. By removing these products from your diet, you will improve your overall health and reduce the amount of artificial food colorings you consume.

However, if you have to bake a ton of cupcake for a bake sale and food coloring is unavoidable, try to consume and use natural alternatives. These substitutes do not have any negative health consequences and tend to be less processed. Some common dyes include beet roots for red coloring, carrot juice for orange coloring, saffron and turmeric powder for orange coloring, spinach for green coloring, blueberries for blue coloring, and blackberries for purple coloring!


References

  1. https://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/2015-2016/october-2015/food-colorings.html
  2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3441937/
  3. https://cspinet.org/resource/food-dyes-rainbow-risks
Food

Are Artificial Sweeteners Too Good To Be True?

The effect of these substances on your microbiome and health

Who else seems to have a sweet tooth that just won't quit? It is estimated that the average American consumes six cups of sugar a week (1). That's equal to 152 pounds a year! Our voracious appetite for sugar has resulted in the onset of many diseases like diabetes, tooth decay, obesity, and heart disease. Sugary drinks in particular, are responsible for over 180,000 deaths a year (2).

To replace sugar and combat these diseases, the food industry introduced artificial sweeteners. Artificial sweeteners offer the same taste of sugar, but without the calories. Many consider them to be safe, and even beneficial, due to their low caloric content. Artificial sweeteners are one of the most used food additives in the world, and can be found in sodas, baked goods, candies, puddings, canned foods, jams and jellies, and dairy products (3). For comparison, a can of regular soda has about 160 calories, whereas a can of diet soda with artificial sweeteners contain nearly zero (4).

So what's the catch?

Recent studies have shown that artificial sweeteners alter our gut microbiota that may result in adverse health outcomes (5). Scientists showed that these substances not only changed our gut microbiota, but were actually toxic to them (6). Specifically, when gut bacteria were exposed to artificial sweeteners, they stopped their healthy activity and grew at a slower rate. Artificial sweeteners also promoted the growth of certain gut bacteria that are highly efficient at converting food into fat.

The combined effects of artificial sweeteners on the gut microbiota are thought to cause a wide range of diseases from certain cancers to type-2 diabetes. One study found that individuals who used artificial sweeteners were more likely to be overweight than their counterparts (7). The effects of artificial sweeteners on the gut microbiome may be the reason why people who switch from regular soda to diet sodas in an effort to lose weight fail to do so.

Currently the FDA has approved six artificial sweeteners for consumption in the United States: saccharin, aspartame, acesulfame potassium (Ace-K), sucralose, neotame, and advantame (8). While scientists are still putting in the work to pinpoint the exact role artificial sweeteners have on the gut microbiome, we can take preventative measures to limit our exposure to these substances by being aware of what's in the ingredients list of the food items we consume.


References

  1. https://www.dhhs.nh.gov/dphs/nhp/documents/sugar.pdf
  2. https://www.livescience.com/51385-sugary-drinks-global-deaths.html
  3. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/artificial-sweeteners/art-20046936
  4. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/artificial-sweeteners/art-20046936#targetText=Artificial,sweeteners%20are%20synthetic%20sugar%20substitutes.&targetText=Artificial%20sweeteners%20are%20also%20known,no%20calories%20to%20your%20diet.
  5. https://academic.oup.com/advances/article/10/suppl_1/S31/5307224/
  6. https://neurosciencenews.com/artificial-sweetener-microbiome-9935/
  7. https://www.scientificamerican.com/article/artificial-sweeteners-may-change-our-gut-bacteria-in-dangerous-ways/
  8. https://www.fda.gov/food/food-additives-petitions/high-intensity-sweeteners#targetText=Six%20high%2Dintensity%20sweeteners%20are,sucralose%2C%20neotame%2C%20and%20advantame.
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