We are what we eat – but that isn’t always a good thing. By reducing our exposure to toxic chemicals in our food, we reduce our risk of disease. Choose organic fruits and veggies—avoid pesticides Pesticides are formulated with the intent of destroying pests—it’s no wonder that they’re harmful to our health as well. Studies … Read more…
Guest post by Maricel Maffini, Ph.D As the season of eating approaches, it’s a great opportunity to talk about chemicals in food. Although there are some familiar names such as bisphenol A (BPA), we don’t often hear about food additives and their association with breast health or disease. But before I dig in, there are … Read more…
A new study suggests that an individual may not be able to avoid food packaging chemicals like phthalates and BPA by cutting out canned and plastic-wrapped foods.
Scientists are beginning to piece together data about the ubiquity of chemicals in the food supply and what they’re finding has some health advocates worried.
Just as I was picking up the phone to call for pizza, I started to think about all of the cans that could be used and realized that we might have to change our pizza order if we wanted to steer clear of BPA.
This month, I’m kicking the can – and the BPA in canned food – so making enchiladas was going to take more planning than usual.
The endocrine-disrupting chemical Bisphenol A (BPA) is in the news again following the release of a new study published in Environmental Health Perspectives. This time it is good news.
A useful article in Sunday’s San Francisco Chronicle gives practical tips for reducing BPA exposure in the kitchen.
Our study on BPA in food packaging has generated more 120 TV news stories across the country, as well as scores of print, online and radio stories.