Could our food be making us sick?

Three news reports recently caught my eye because they each raise concerns about the safety of many of the foods we eat.  As a Nutritionist, I am usually asked how a food might affect conditions such as diabetes or high cholesterol.  But I wonder how many individuals stop to think about the production, processing or storage of our food, and the long-term impact those things may have on our health.  Perhaps it’s time to make some changes in our diets now, so we can be healthier later on. 

A few weeks ago, the US Food and Drug Administration (FDA) met to see if there’s a link between food dyes used in products like Jell-O, Cheetos, Doritos, Pop Tarts, and Lucky Charms (among many others), and attention-deficit/hyperactivity disorder (ADHD). Some studies suggest that artificial food dyes may worsen children’s behavior. 

Should you worry?  It’s not clear yet.  Whether or not they are harmful will probably be debated for a while.  The bottom line is that food dyes are unnecessary, and you can take steps to reduce or eliminate them from your diet right now:

• The Nutrition Facts food label on a package lists all ingredients, so scan the label before you purchase. 
• Shop at Whole Foods, Trader Joe’s, or in the natural foods section of your local grocery store where products with artificial ingredients and dyes aren’t available, and you may find acceptable substitutes.
• Make a point to prepare more meals and snacks from scratch.  Instead of orange cheese curls, pop some corn and top it with Parmesan cheese.  Rather than cereal with colored marshmallows, switch to Cheerios with dried berries for color – natural food grocery stores have a great selection.

Also making news was a study on Bisphenol A or BPA, the chemical used in many plastics. BPA has been examined for possible links to heart disease, cancer and infertility, and the Centers for Disease Control and Prevention (CDC) estimates that most of us have detectable levels in our bodies.  BPA is commonly found in foods packaged in plastic or in metal cans which are lined with BPA.  It’s also used in the production of plastic water bottles and many containers that we use to store leftovers.

Before you stop bringing your healthy leftovers for lunch, here are two bits of good news:  a recent report from the Breast Cancer Fund and the Silent Spring Institute found that eating fresh (not canned or plastic packaged) food for at least three days reduces the level of BPA and DEHP (another chemical used in some plastics) in our systems dramatically, and more companies are producing BPA free plastics.

What can you do to reduce your exposure?

• Eat fresh foods as often as possible. Spend a majority of your time shopping the perimeter of the grocery store where the “whole foods” like fresh fruits, vegetables, fish, lean meats and dairy, are found. 
• Store safely.  The chemicals are found mainly in containers made from hard plastic, plastic wraps, and the lining in canned products.  As a rule, if you can crush the plastic container, it does not contain BPA. Store foods and drinks in glass containers, or look for those that are “BPA-free.”  I researched a few companies, and found these which make the BPA and DEHP free claim:
  • Brita Water Pitchers
  • Gladware Plastic Containers
  • Ziploc Storage Bags
  • Saran Wrap
  • Some Rubbermaid containers – check their website for a list
  • Don’t microwave in plastic.  Heat causes more chemicals to leach into your food, so switch to microwave safe glass containers, or reheat food on the stovetop.

Finally, have you heard that low levels of radiation from Japan have been detected in milk on the US west coast?  Those in the know assure us the levels are so low, they pose no health risk.  The FDA is keeping track, so check in from time to time for the latest updates.

In summary, I am in no way urging you to become vegan or vegetarian or to buy only organic, but I do recommend the following:

• Eat everything in MODERATION!  Minimize your exposure by eating smaller portions of any one food, and getting more variety in your diet.
• Buy locally-grown or organic foods whenever possible, but when you can’t, read food labels so you know what you are eating, and where it’s produced.
• Buy less processed food.  Yes, scratch cooking takes more time and effort, but the results will be well worth it.  Get the family involved in planning healthy meals and snacks, shopping at a farmer’s market, and taking turns preparing meals.  Prepare meals in large batches and freeze them in small (BPA-free) containers, for your own home made frozen meals.
• If you’re worried about a food or the way it’s produced or packaged, do some research, call the manufacturer, and by all means, stop buying the product if you don’t like what you find! 

About Anne Danahy, MS, RD, LDN

Anne Danahy, MS, RD, LDN has been a Nutritionist with Harvard Vanguard Medical Associates for the past 15 years, and she currently works as the “Virtual Nutritionist." Her professional interests include weight management, heart disease, and women’s nutritional issues. When she isn’t working, you can usually find her in the kitchen testing recipes that are healthy AND delicious.

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