Nonstick pans, aluminum cookware, melamine tableware, and plastic wrap are everyday items found in the kitchen. However, if misused, they can emit plasticizers, melamine, and heavy metals, posing risks to the kidneys and bladder and potentially leading to cancer. Dr. Yen Tzung-Hai, a nephrologist and director of the Toxicology Laboratory at Chang Gung Memorial Hospital in Linkou, Taiwan, provides guidelines for correctly using kitchenware.
1. Plastic Wrap (Saran Wrap)
Two main types of plastic wrap are used to store food. Plastic 4 (its recycling number), or LDPE plastic wrap, is made of low-density polyethylene and can withstand temperatures between 158 to 194 F (70 to 90 C). Plastic 3 is made of polyvinyl chloride (PVC) and can withstand temperatures between 140 to 176 F (60 to 80 C). When exposed to high temperatures, PVC plastic wrap releases plasticizers, disrupting the body’s endocrine system, leading to feminization in males, early puberty in females, and an increased risk of breast cancer.
The Epoch Times
