Plastic wrap (also known as cling film,
Saran wrap, or food wrap) is cheap and practical, but its negative
cannot be ignored. This stuff is considered quite hazardous to your
health, especially if heated or when your food contains fats.
Although many plastic wrap manufacturers moved away from using PVC
(polyvinylidene chloride), polyvinylidene chloride (PVDC), and
Plasticizers (all of which leach carcinogens and heavy metals like lead
and cadmium into foods), microplastic particles in newer cling films may
still be capable of polluting your food. There’s also no guarantee that
the plastic wrap in your pantry is not made of PVC or any other harmful
chemical (and we won’t even get into the environmental problems with
plastic wrap).
Manufacturers and experts now recommend
“keeping the wrap at least 1 inch from food surfaces will eliminate any
potential risk,” but we all know that doing that with most foods would
be tough or impossible. So instead of explaining to you how to use
plastic wrap carefully, we’re here to offer other solutions.
1. When preparing puddings or custards, use parchment paper instead of
cling film to prevent a tough film from forming on the surface.
2. Use glass or stainless-steel containers to store food.
3. To cover open jars and such, you can use silicone covers, a plate, or
parchment paper, and a piece of string or a rubber band.
Beeswax food wraps are a great replacement for wrapping foods and even
freezing them. Read on to learn what these are and how to use them.
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