I wrote a post just a little over a year ago about our efforts to avoid BPA in canned foods. Since then, a handful of organizations have done actual scientific studies on BPA in can liners. The most damning of these came from the Journal of the American Medical Association:
Urine samples taken during each week of the experiment found that BPA levels increased by 1,221 percent during the week that the participants had canned soup for lunch.
“The magnitude of the rise in urinary BPA we observed after just one serving of soup was unexpected and may be of concern among individuals who regularly consume foods from cans or drink several canned beverages daily,” said Karin Michels, senior author of the study and an associate professor of epidemiology at Harvard, in a prepared statement. “It may be advisable for manufacturers to consider eliminating BPA from can linings.”
Now, I posted this article on Facebook and a friend pointed out that an increase of 1221 percent is meaningless if you don’t know the base number. He’s not wrong, but what concerns me is this: BPA is one of *many* toxic chemicals that are now in our food and water supplies. Measured individually, each one might come in at a safe/acceptable level, but what about when taken altogether? No one is studying this, because it would be absolutely impossible to study scientifically. Your research subjects would have to live in a bubble.
Control is such a hard thing. We want to control every aspect of our existence, but we simply can’t. Accepting that can be so hard. I want to follow steps A, B, and C and then get result D. But life has never, ever worked out that way. I can’t do much to control the toxins I take in through the air and even to a large extent, the water. Food, then, is one of the few areas where I do have a choice.
The study specifically mentioned canned soups; I can’t think of a easier thing to phase out. I am not much of a cook, but soup is pretty much the easiest thing in the world to make. Take a crockpot. Add some water and some veggies, legumes, meat, and/or herbs. Turn it on and leave it for 8 hours. Done. Every time I make soup, I double the recipe and freeze the leftovers in glass pint jars. Fast, BPA-free food.
What do you think, gentle readers? Are you taking steps to avoid canned food?