Yes, there are safe and sensible ways to keep your food fresh, while minimizing your exposure to the potentially harmful chemicals found in plastic.

Here are some tips and pointers to help you make the safest choices for your food storage. You may already have some safer options such as corning ware, pyrex, and stainless steel canisters tucked away in your cupboards. Start searching , go to yard sales, and get on with making those changes.

Plastic contains chemical additives known to leach out when exposed to heat. Leaching may increase the risk of birth defects, developmental delays, certain hormonal disfunctions, and even breast and prostate cancers. Several university studies have indicated that leaching occurs when ANY type of plastic containers are used to heat food in the microwave. Another place leaching happens is in the dishwasher.

Rule of thumb is NEVER use ANY plastic, plastic wrap, tupperware, or styrofoam in the microwave. It is also best to wash plastic containers by hand in warm soapy water. This reduces the possibility of chemical leaching. Don’t ever use harsh cleansers or abrasive sponges on plastic. It can cause scratches in the plastic, which then causes chemical migration (leaching) from the plastic. If you have scratches or gouges in your plastic containers – ditch them IMMEDIATELY!

So, in your microwave only use microwave safe glass or ceramic cookware. Don’t use any plastic or plastic wrap. Cover food with paper or paper towel when microwaving.  Don’t use recycled paper towels because they could contain metallic flecks from ground up staples and ink that can be combustable.

In your fridge, use glass, ceramic, stainless steel, or PVC-free plastic wrap. Don’t use any type of plastic container that can leave a residue.  Scouring destroys the integrity of plastic.  Don’t ever store or cover hot food with or in any type of plastic. Always let it cool for at least twenty minutes before storing in your fridge.

For packing lunches choose foil, waxed, or butcher paper for wrapping sandwiches. If you like to use bags, use the ones made from number 4 plastic. For water, glass or stainless steel is best, or pitchers made from number 2 or 5 plastic.  Don’t use pitchers from number 7 (polycarbonate) plastic. For freezing, use foil, freezer paper, or number 4 plastic freezer bags.  Don’t use any glass or plastic containers that are not labeled Freezer Safe. The extreme cold can cause them to crack.  As mentioned before, allow food to cool before storing in the fridge or freezer.  For your pantry storage, glass, stainless steel and aluminum canisters are best or number 5 plastic.  Don’t store food in any plastic containers marked with 3(polyvinyl chloride) 6 PS (polystyrene) or 7 PC (polycarbonate).

Most plastics currently on the market are made from crude oil. There are also biodegradable, recyclable and compostable plastics made from starches such as rice, soy, and corn. These bio-based plastics comprise only 3% of the $280 billion plastic market. Concern has been expressed about the use of fertilizers and pesticides used in the growth of these grains, and then turning them into plastics.  Any bio-based products are better for your health, and are more of an earth and eco-friendly option, than any petroleum based products or counterparts.

     All soy starts as three beans in a pod. The beans vary in size and colors of the flowers and pods.  It is a hardy crop that grows well in temperate climates, such as the area from North Dakota to Louisiana.  In the early 1950’s the U.S. had surpassed Asia, as the leader in soybean production.  But in 2005, Brazil surpassed the U.S.

     For more than 5,ooo years the Chinese have reguarded soy as a sacred plant, along with rice wheat barley, and millet.  The soybean curd has been consumed by both peasants and royalty, as a hosehold staple. Known for its high nutitional value, it contains eight of the essential amino acids, and is the only complete plant protein.  Soy foods are a rich source of fiber, B vitamins, calcium, and omega-3 fatty acids.

     In 1999, The Food and Drug Administration officially recognized the cholesterol lowering effect of soy protein.  The health claim states that 25 grams of soy protein per day may reduce the risk of heart disease. The health claim also states that most soyfoods are low in saturated and trans fat.  The American Heart Association has also recognized soyfoods role in a heart – healthy diet.

     Research also suggests that soy may also lower the risk of prostate,colon and breast cancer.  It has also been proven to be beneficial in the treatment of osteoporosis and other bone health problems.  It has also been affective in treating hot flashes in menopausal women.

     While soy is a very versatile product, there is a small percentage of the population that may be allergic. Many products in the U.S. now contain warning labels if soy is present.