storage tips and BPAs

On my way to work today I read the most emailed NY Times article of the day Chemicals in Our Food, and Bodies by op-ed columnist Nicolas D. Kristof.  I am proud to say that we keep a minimum of canned goods in the cupboard (pretty much just labor-intensive-to-prep beans and whole tomatoes), I don't buy prepared heat-and-eat frozen meals (we don't own a microwave) and most of the water we drink comes from the reliable NYC tap (not plastic bottles).  I think we do a pretty good job of minimizing intake of BPAs and phthalates in our family.  

While it is believed that Americans absorb quantities (about six pounds per year) of BPA at levels that government regulators have found to be safe, some evidence links BPAs to obesity, ADD, breast cancer and abnormalities in reproductive health.  When I started making baby food at home I figured I was providing my baby a tastier meal, but as it turns out it may be a safer diet too.

My intention is not to sound alarmist, and I'm not saying that where there is smoke, there is fire, but I am happy that making that small extra effort to put meals made from fresh, seasonal and when possible, organic foods on our table at mealtime may be shielding our baby from chemicals that might adversely affect her development.  The article did spur me to double-triple check those items that I use for storing and freezing baby foods for BPAs, and I am relieved to report that the silicone ice trays

 and the 4 oz. small single-serving containers that we use are BPA free.  If BPAs are worrisome to you, be sure to store and freeze foods in BPA-free containers like silicone, glass, and polypropylene.

Posted via email from citybaby