Ack! BPA in cans too?

By mudlark • January 15th, 2009

Well, to be honest, we knew there was a problem with cans, we just weren’t aware that the risk may be greater with canned goods than plastics! Of all foods tested, the most worrisome were chicken soup, infant formula (*gasp*), and ravioli.

What can you do? If you do use infant formula, go for the powdered version or the plastic bottles. For other things, purchase glass bottles rather than cans when possible. Sure, the lids may have some BPA, but it’s a lot less surface area than a can. And the bonus? You can reuse the bottles for other things.

Did you know that 17% of the American diet comes out of cans? That’s an awful lot. In fact, the chili I’m making tonight uses canned beans and tomatoes. (At least the meat isn’t canned…) Reach for fresh or frozen foods, use some more creativity in cooking, and you might be surprised by what you can do in the kitchen. Cook dinner instead of just heating it up. And yes, I’m aware that schedules can lend themselves more easily to a popped can than to made-from-scratch coq au vin, but start with baby steps and go from there.

Speaking of which, here’s my favorite quick, easy dinner recipe when I don’t have time to ‘cook.’

Boil a pot of water, adding spaghetti noodles when it boils, and cook according to package directions. While you’re waiting on the water to boil, chop up a yellow squash or two and an onion. Saute them with some pre-cut fresh baby bella mushrooms in your favorite olive oil, just until the onions are translucent. Add a large jar of your favorite spaghetti sauce and heat until warmed through, then crush a clove or two of garlic into it. By then your noodles should be ready, so toss them with the sauce and serve with a side salad.