Is it true that microwaving with plastic containers or saran wrap puts toxins into your food?
344110
The website TruthorFiction decided this is not true.\n\n"Don't Use Plastic for Heating Foods in a Microwave Oven Because of Exposure to Dioxins-Unproven! & Fiction!"\n\nThis site does an exhaustive investigation regarding "rumors" put out there.  You can read how they came to this conclusion at the following site:\n\nhttp://www.truthorfiction.com/rumors/d/dioxins.htm
35432
Yes. Many examples:\n\nSalmonela - leave raw chicken meat for three days outside of the fridge and then eat it. You can try with eggs, too.\n\nCholera - start with traveling to foreign countriesand look to consume raw or undercooked seafood from warm coastal waters subject to sewage contamination. \n\nI guess, you get the idea. It's possible to get yourself a disease.
330890
Question: Should I steer clear of fish now that I'm pregnant? \n\nAnswer: No, there's no reason to put the kibosh on all fish. Loaded with protein, vitamin D, and omega-3 fatty acids, fish and shellfish are an important part of a healthy diet. But you're right to be cautious. Nearly all fish and shellfish contain traces of methylmercury — a compound known to be harmful in high doses to an unborn baby's or young child's developing nervous system.\n\nFish absorb methylmercury from the water they swim in and the food they eat.  But larger predator fish accumulate the highest levels of methylmercury from their prey because they eat more fish that are higher on the food chain and they tend to live longer. Methylmercury binds tightly to the proteins in fish muscle and remains there even after the fish is cooked.\n\nIn March 2004, the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) issued new guidelines for how women who are trying to conceive, pregnant women, nursing mothers, and young children can limit their exposure to mercury in fish. They now advise eating no more than 6 ounces (about one serving) of canned albacore or "white" tuna. At the Department of Foods and Nutrition at Purdue University, we tend to be a bit more conservative and recommend eating no more than 4 ounces a week. Albacore tuna contains more mercury than the canned "light" variety, which can be relatively low in mercury.\n\nAccording to the FDA/ EPA guidelines, you should also limit yourself to 12 ounces a week (about two servings) of canned "light" tuna and other cooked fish. Once again, our recommendations are more protective — eat fewer than 8 ounces a week of canned "light" tuna. And you should completely avoid shark, swordfish, king mackerel, and tilefish (also called golden or white snapper), tuna steak (fresh or frozen), orange roughy, Spanish mackerel, marlin, and grouper because these fish are at the top of the food chain and contain the highest levels of mercury.\n\nWhile all this talk of mercury may give you the impression that you should avoid fish altogether while you're pregnant, remember that fish is an excellent source of protein, vitamins, and omega-3 fatty acids — all of which are essential for your baby's development. There are plenty of other tasty varieties — salmon, rainbow trout, and canned mackerel, for instance — that contain low levels of mercury and are high in healthy fats. The FDA considers these fish safe for pregnant women to eat twice a week.\n\nFor more information about the risks of mercury in fish and shellfish, check out Purdue University's Fish for Your Health Web site. You can also call the U.S. Food and Drug Administration's food information line toll-free at (888) 723-3366 or visit the FDA's Food Safety Web site. The FDA site also provides a chart of mercury levels in a variety of fish and shellfish
231570
Let us not forget irradiation. exposure to cesium kills all microbes in the food after it is hermetically sealed it will last indefinately at room temperature. I am not pro or con on this, just thought I would mention it.
591470
Iv not heard that it can be toxic? But it does give warm liquids a 'plasticy' taste sometimes?
1116681
no, you shouldn't because the food would have incalcuable amounts of bacteria on it, and this could make the child sick.
796130
you don't wnt the cookware to chemically react with acids and such in the food.\n\nAt the least, it would make the food taste different, at the worst, it could be poisonous..
159065
If its seriously dangerous then you should never drink pepto-bismol.  Its full of it.  By the way, a MSDS will tell you everything about a chemical.
1077681
yes, it was in the john hopkins medical review,back in april,    it due to the chemicals used to produce the plastic an it blending into the food as it is heated they suggest that we use  corning ware or glass to reheat food.
923921
Yes.  It was my first experience with North American food...Though not at McDonald's, it was a hamburger and fries.\n\nFast foods cooked for speed and convenience are deep fried in oils which are used many times.  We are literally eating everything in the air and having it hard-cooked right into our foods, and inviting this into our digestive system where the immune system draws it's nutrients and is the basis for our health.  \n\nThese "fast" foods compromise our immune systems, are toxic, and will over time, lead to general ill health if eaten often.  Poison makes us ill.  The body speaks a sometimes more than subtle language, and I hope you've heard and understood it does not like nor can it fight off poisonous food.
1129007
I have heard that, but I doubt it if its only a few times. Just don't put it in the dishwasher, the heat releases chemicals.
1079905
Microwaves cause the water molecules in the food to vibrate rapidly making heat from the friction.  No harm if you don't tamper with the oven's seals etc.
1086472
Having worked in the plastics industry for nearly 20 years, I know for a fact that just the plastic alone is poisonous when heated to beyond the melting point or the flash point. It may not have been the flame retardant at all. Caustic fumes from overheated plastic produce the same symptoms.
366745
I think you are referring to the food combining theory.  This theory is, if you mix food types, you do not digest your food properly.  The undigested food then turns rotten, and even ferments if you have eaten fruit too.  This then causes toxins in the body.  There is a very good explanation of this theory in the book Fit For Life by Maralyn and Harvey Diamond.  I can tell you, when I followed their advice, I lost a great deal of excess weight and felt so good.  Many other professionals though say this is all nonsence.  I guess it comes down to eating good foods all the time and if you are happy about what order you eat them in... all well and good :)
306083
I've read in the past that the fumes coming off of new teflon cookware is sometimes strong enough to kill family birds (i.e. parrots and parakeets).  Considering that you're most likely using your cookware each day, it is a valid question as to how many toxins are built up in your system day to day.  There's also been studies regarding heavy metal poisoning from the aluminum pan beneath the teflon.\n\nYour best bet may be to go to a completely different cookware system.  Stainless steel is good, there's also glass and cast iron.  They'll be a little more difficult to clean, but there won't be the teflon concerns.  Incidentally, cast iron would be a very good choice, as it assists in delivering a daily dose of iron to the diet.
371425
Really.....binging on Mayonnaise will cause brain damage?? I guess I'd better cut down on tuna sandwiches then :-P
863158
Some molds are dangerous because they cause allergic reactions and respiratory problems in susceptible people. Some molds also produce mycotoxins that are poisonous substances that can make people sick. When a food looks moldy, the mold spores have already invaded deeply into the product. Mycotoxins are most often contained in and around these spores, but may also spread throughout the food.\n\n\nAflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present  times.\n\nEven though penicillin is developed from molds.  Molds which produce toxins can make you sick.