Toxins inside your Fast-Food Packaging

 

☣ Fluorinated Chemicals contaminate fast food packaging

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Fast Food Wrappers May Contain Toxic Chemicals

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Food Packaging is Full of Toxic Chemicals, Here’s How It Could Affect Your Health

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Toxic chemicals may be in fast food wrappers and take-out containers, report says

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Are Toxins In Food Coming From Its Packaging?

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Are Fast Food Containers Toxic?

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Chemicals in fast food wrappers could be harmful

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A new report finds toxic chemicals called PFAS in the food packaging on fast food burgers at McDonald’s and Burger King as well as on supposedly “environmentally safe” fiber take-out containers at. WEDNESDAY, Feb. 1, 2017 (HealthDay News) Many grease-resistant fast-food wrappers and boxes contain potentially harmful chemicals that can leach into food, a new study contends. Testing on more than 400 samples from restaurants nationwide revealed that nearly half of fast-food wrappers and one out.

Toxic chemicals may be in fast food wrappers and take-out containers, report says. SD governor criticizes study suggesting Sturgis bike rally led to 260,000 COVID-19 cases. 5 Ways Grocery Stores.

WEDNESDAY, Feb. 1, 2017 (HealthDay News)—Many grease-resistant fast-food wrappers and boxes contain potentially harmful chemicals that can leach into food, a new study contends. Testing on more than 400 samples from restaurants nationwide revealed that nearly half of fast-food wrappers and one out of five paperboard. Testing on more than 400 samples from restaurants nationwide revealed that nearly half of fast-food wrappers and one out of five paperboard food boxes contained detectable levels of fluorine, said lead researcher Laurel Schaider. She’s an environmental chemist at the Silent Spring Institute in Newton, Mass.

Testing by the groups revealed toxic PFAS substances — man-made perfluoroalkyl and polyfluoroalkyl chemicals — in the food packaging of Burger King’s “Whopper,” chicken nuggets and. According to the Foodservice Packaging Institute, only “short-chain” fluorinated chemicals are still used in fast-food packaging. The “short-chain” chemicals “have been rigorously reviewed by the. According to the Foodservice Packaging Institute, only “short-chain” fluorinated chemicals are still used in fast-food packaging. The “short-chain” chemicals “have been rigorously reviewed by the.

Side of toxins with your burger? If the food itself wasn’t bad enough, new research finds highly fluorinated chemicals in fast-food greaseproof packaging. Advances in science have given us wonders.

Perand polyfluoroalkyl substances (also referred to as PFASs) are fluorine-based chemicals in fast-food food packagingassociated with cancer, fertility issues, low birth weight, and a weakened.

List of related literature:

However, the release of antimicrobial or antioxidant agents in active food packaging is relatively recent, and causes consumer concerns regarding their safety due to their possible migration into foods (Vermeiren et al., 1999; Han, 2003).

“Innovations in Food Packaging” by Jung H. Han
from Innovations in Food Packaging
by Jung H. Han
Elsevier Science, 2005

Under such conditions, food pathogens such as Clostridium botulinum, Yersinia enterocolitica, and Listeria monocytogenes can potentially develop on minimally processed products.7,8 The Federal Food, Drug and Cosmetic Act places the responsibility for assessing the safety of food packaging materials on the FDA.

“Quality Assurance for the Food Industry: A Practical Approach” by J. Andres Vasconcellos
from Quality Assurance for the Food Industry: A Practical Approach
by J. Andres Vasconcellos
CRC Press, 2003

The preservatives, preferably from natural sources, can be incorporated into the packaging material, or bound on the surface either permanently or temporarily where, in the latter case, the antioxidant and/or antimicrobial agents are slowly released onto the packed food during the shelf-life.

“Environmentally Compatible Food Packaging” by E. Chiellini
from Environmentally Compatible Food Packaging
by E. Chiellini
Elsevier Science, 2008

USEPA has estimated that more than 90% of the remaining human exposures to dioxins occur through food consumption, primarily from animal fat [5, 6].

“Encyclopedia of Quantitative Risk Analysis and Assessment” by Edward L. Melnick, Brian S. Everitt
from Encyclopedia of Quantitative Risk Analysis and Assessment
by Edward L. Melnick, Brian S. Everitt
Wiley, 2008

Therefore, the chemical antimicrobial agents should be controlled as food ingredients regardless of where the chemical antimicrobial agents were positioned initially— in the food products, in the packaging materials, or in the package headspace atmosphere.

“Plastic Films in Food Packaging: Materials, Technology and Applications” by Sina Ebnesajjad
from Plastic Films in Food Packaging: Materials, Technology and Applications
by Sina Ebnesajjad
Elsevier Science, 2012

In addition the package should not influence the product (for example by migration of toxic compounds, by reactions between the pack and the food (Section 24.4.1) or by selection of harmful micro-organisms in the packaged food (e.g. selection of anaerobic pathogens in MAP products, Chapter 20)).

“Food Processing Technology: Principles and Practice, Second Edition” by P.J. Fellows
from Food Processing Technology: Principles and Practice, Second Edition
by P.J. Fellows
Taylor & Francis, 2000

The food industry often employs synthetic antioxidants, particularly butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylene diaminetetracetic acid (EDTA), and PROPYL GALLATE, as well as vitamin C, as preservatives to extend the shelf life of processed foods by preventing free radical damage.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

Any toxicological hazard associated with the migration of food packaging materials into foods would therefore be a function of the amount of migratory material originating from the polymer which enters the food and the intrinsic toxicity of this material or its metabolites (16, 17, 37).

“Handbook of Food Science, Technology, and Engineering 4 Volume Set” by Y. H. Hui, Frank Sherkat
from Handbook of Food Science, Technology, and Engineering 4 Volume Set
by Y. H. Hui, Frank Sherkat
CRC Press, 2005

Some food additives may, on the contrary, have served to reduce risk (by avoiding food spoilage and hence improving nutrition, by avoiding contamination by carcinogen-producing micro-organisms, or by some antioxidant or other protective effect on the gastric epithelium).

“Oxford Textbook of Medicine” by D. A. Warrell, Timothy M. Cox, John D. Firth
from Oxford Textbook of Medicine
by D. A. Warrell, Timothy M. Cox, John D. Firth
Oxford University Press, 2005

The toxins in packaging materials (such as plastic wrap, plastic bottles, milk containers, juice boxes, Styrofoam, and epoxy can linings) can leach toxins into our foods before we eat them.

“Never Fear Cancer Again: How to Prevent and Reverse Cancer” by Raymond Francis, Harvey Diamond
from Never Fear Cancer Again: How to Prevent and Reverse Cancer
by Raymond Francis, Harvey Diamond
Health Communications, Incorporated, 2011

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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3 comments

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  • I buy my rice in a cotton bag and boil it in a cast iron pot… Just like we did in the 1970’s… We, as the consumer, have the power… AoK

  • I studied polymer chemistry in school. Very very few chemists working in the plastics industry are trained in polymer chemistry. They have degrees in general chemistry or material science. They think that there’s nothing particularly special about plastics as materials, but they are dead wrong. You can make very clean high quality plastics in a range of physical properties if you can synthesize your own polymer. But industrial polymer synthesis is very technologically intensive. It’s much easier to buy a standard bulk resin and add a plasticizing agent to achieve the desired properties. In fact thats what the big producers of resin prefer because it means their product lines can be less diverse.

    ABS is an example of a heterogenous backboned polymer which can be modified by the relative concentrations of the A, B, and S. No labile plasticizer required. But you have to polymerize the three together and once you do it’s impossible to separate them simply. Then, once you have your custom ABS it’s not recyclable because you can only mix it with ABS of a very similar composition. These are molecules, not mixtures.

    It’s fascinating stuff and people know very little about the field.

    High quality polyethylene is absolutely no more toxic then refined mineral oil, petroleum jelly, or paraffin wax. In fact these substances are almost indistinguishable by elemental composition. They are just carbon chains of different lengths coated in hydrogen.

  • This is something I been thinking about and being scared of for some years.I try telling my wife not to buy Rice that are being cockt in plasticbags,I get so Angry when she says that I am Paranoid…We have 2 beutiful Daughters and I dont want them to eat Rice that are being prepard in plastic bags…Also Salmon that are feed with Pellets and a lot of Chemicals for fighting different kind of Sickness in the Fish..She dont even clean the Fish after its packt out of the Plastic..She just dont care…Now this was some words about my frustration but this topic is Verry importent and I realy Hope that in near Future al this plasticrapping will go away..I just Hate what is going on with our Food..!