Hitting The (Water) Bottle: How Safe Is The Water You Drink?

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By Mia Bolaris-Forget

One of the quickest ways to get our daily intake of H20 is on the go. But wetting our whistle with water from a plastic water bottle may be doing us more harm than good.

In fact, most food stuffs stored in plastic containers may be toxic due to several chemicals including Bisphenol-A (BPA) also found in the lining of tin cans.

Experts suggest that BPA is found in people who have ingested the chemical through food or liquids stored in plastic containers or plastic-lined cans.

This, according to experts in a significant concern since the chemical is classified as an endocrine disruptor, a substance that interferes with the body’s natural hormone system.
And, they suggest go on to add that BPA has estrongenic properties and will bind t the body’s estrogen receptors, allowing our bodies to believe it is a natural hormone and using it to regulate our entire endocrine system.

As per the World Health Organization, endocrine disruptors can be blamed for lower sperm quality, early puberty, neurobehavioral problems and cancer.

Generally speaking the amount of BPA we consume through food containers is low, making the amount we ingest well below the safety minimum, and should normally be nothing to worry about under normal use. But, most are concerned about things that bind to estrogen receptors for a long time.

And, other studies suggest that even low levels of BPA are as dangerous as higher levels and just as unhealthy.

Reducing exposure is key to limiting your exposure to BPAs and other chemicals found in plastics.

· Start by buying fresh or dried fruits and veggies and storing them in cloth or glass containers.

· Keep a large glass for water at work and refill it often.

· Refrain from anything canned. Instead use fresh varieties of foods and legumes, and remember to soak legumes in water overnight for faster cooking.

· Wrap sandwiches in wax paper instead of placing in plastic bags.

· Foods transported in plastic containers should be heated in a dish.

· Reduce your use of canned goods by making your own sauces, preserves and jams.