Most of the food packaging materials found in our day-to-day lives release chemicals such as PFAS and phthalates, which affect hormonal balance and may cause cancer.
Heat also boosts the leaching of toxic substances used in preparing plastics and cardboard that would have come into contact with our meals, especially when the meals are fatty or acidic.
These chemicals leach into our foods through cans, plastic utensils, food storage containers, and non-stick pots and pans.
More than 3,600 types of chemicals used in foods and packaging have been identified in human tissues, almost eighty of which are classified as high-priority health hazards.
Prolonged contact with these chemicals is a cause of chronic illnesses, which include obesity, diabetes, and cardiovascular diseases.
Fill in some text
To minimize the effects, use clear glass or stainless-steel food storage rather than plastic or heat-plastic food covers with a microwave.