It’s well worth learning more about some of the products we take for granted, such as the things we use every day to prepare, cook and store our food. Here are some common-sense answers to questions about the most common household goods.
Microwaving
It’s amazing how much we’ve come to rely on microwave ovens. Yet a vague distrust remains regarding how they work and what they do to the food cooked in them.
Microwave ovens do leak radiation, but at very low levels that the FDA and most scientists believe are harmless. There are a few simple guidelines to follow to make microwave use safer.
Careful: Ovens with damaged doors and latches can leak more radiation than normal, so make sure your appliance is in good condition. If using plastic containers, cook only with those labeled “microwave-safe.”
Do not cover containers in the microwave with cling-type wrap, which is made of polyvinyl chloride; use unbleached paper towels instead.
More careful: Use only ceramic or glass cookware in your microwave (metal, of course, can cause electrical arcing). Use a microwave-safe plate or bowl and, instead of wasting paper towels, cover it with a glass pot lid, like the ones that come with casserole dishes, to prevent spatters.
Most careful: Use the microwave infrequently, if at all. Cook and reheat foods on a conventional stove or in the oven.
Plastic containers
The biggest concern about plastic bottles and containers is that some are thought to contain potentially carcinogenic chemicals and endocrine disrupters that may leach into food and drink.
Consumer-advocacy groups have scrutinized three plastics, in particular: polystyrene (basically Styrofoam); polyvinyl chloride, used to make PVC-based cling wrap; and polycarbonate plastic (think hard-plastic water bottles, kids’ sippy cups and even baby bottles).
Consumer-advocacy organizations urge consumers to avoid such plastics.
Careful: For recycling purposes, plastics are assigned a number, which is marked on the bottom of containers.
Avoid polystyrene (No. 6), polyvinyl chloride (No. 3) and polycarbonate (No. 7) plastics for storing food, as these are most likely to leach chemicals.
Store and microwave food in glass or ceramic dishes. Use old-fashioned parchment paper or waxed paper to pack sandwiches.
Babies and young children are at greater risk for health problems associated with the chemicals in plastics.
Avoid bottles and sippy cups made of polycarbonate. These contain bisphenol A, or BPA, an endocrine disrupter. (The Washington state legislature is currently considering a limited ban on BPA products.)
More careful: Don’t buy water in plastic bottles; not only is this habit wasteful, but there’s no evidence that bottled water is any safer overall than tap water.
Many reusable plastic water bottles are made of polycarbonate, so to reduce possible leaching, do not fill them with warm or hot liquids, and recycle old or scratched bottles.
Your safest bet is probably a refillable metal water bottle.
Most careful: Avoid any type of plastic in your kitchen whenever possible.
Food packaged in plastic should be rewrapped in waxed paper or stored in glass or ceramic containers.
Paper goods
Household paper goods are so ubiquitous we don’t even think about them anymore, but there was a time when towels and napkins were made of soft, reusable cloth.
Nowadays the equivalent of about 270,000 trees are used and discarded each day worldwide. While some paper products are made from sustainable tree farms, native forests are still a primary source.
This leads to erosion and loss of animal habitats. Plus, papermaking is a toxic process that is hard on the environment.
Careful: Thinner paper is more environmentally friendly than thick or quilted varieties. Use paper towels sparingly and reuse them when practical; some brands can be rinsed numerous times.
Buy only plain, unscented, white, lotion-free toilet paper and tissues, which are better for the environment.
More careful: Help reduce chlorine-related dioxins in the air and water by purchasing paper products that have been whitened with hydrogen peroxide, oxygen or ozone bleach.
“Totally chlorine free” is best, “processed chlorine free” is at least made without the most harmful type of chlorine and “elemental chlorine free” is the least desirable, but better than conventional paper goods.
Unbleached paper products are the best choice.
Most careful: Use cloth napkins and wash them when they’re soiled; they are more absorbent than some of the “eco” paper brands.
Substitute sponges, dishcloths or kitchen towels for paper towels. Look for products made of recycled paper. Among the recycled papers, a high postconsumer waste content is best, because it keeps paper out of landfills and reduces the need to use virgin wood fiber.
Address questions to Ask Martha, care of Letters Department, Martha Stewart Living, 601 W. 26th St., Ninth floor, New York, NY 10001. Send e-mail to mslletters@marthastewart.com.
&Copy; 2010 Martha Stewart Living Omnimedia, Inc.
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