You Need to STOP Using Plastic Wrap NOW
Here's why doctors are warning people against it...
For decades, scientists and food experts have expressed concern on the safety of using plastic wrap — but now there's research to support them.
In a study conducted by The Journal of Pediatrics of nearly 3,000 children (aged 6 to 19), those who had been exposed to phthalates in plastic wrap experienced higher blood pressure than those who didn't. Scientists measure exposure based on the breakdown of chemicals in the children's urine.
It's a well-known fact that chemicals from plastics (namely, phthalates) can leach into the food we eat and drink. If heat is applied, for example by microwave, the rate of chemical transfer increases up to 55 percent.
While in the short term the effects may be small, elevated blood pressure could lead to problems later in life. "We know that phthalates damage the walls of arteries by oxidative stress and they may directly damage heart cells," says lead researcher Leonardo Trasande.
The risks posed by phthalates are many: they are known to disrupt hormones in girls, reduce sperm count in boys, and have been linked to insulin resistance, allergies and athsma.
But plastic is everywhere... so what can you do to protect your family? The best thing to do is avoid it when you can: this includes plastic wrap and pre-packaged processed foods (when possible). You should also start storing your food in glass containers.
For more information on cutting plastic out of your life, click here.
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Chef Tips and Tricks
These Spanish empanadas are little hot pockets of delicious!
INGREDIENTS
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
METHOD
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!
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