As a broke college student, and an avid-canned bean eater, I found a recent article on BPA especially troubling. The study revealed the recipe for high BPA exposure is cigarettes, a job as a cashier, and you guessed it, canned vegetables.
According to the article by Environmental Health News, more than 90 percent of pregnant women had detectable levels of BPA in their bodies. Pregnant women who ate canned vegetables, exposed themselves to tobacco smoke, or worked as cashiers also had above-average concentrations. BPA can be found in cash-register receipts, so it’s no wonder women working behind a counter had higher levels in their bodies.
BPA is a nasty chemical that has been linked to heart disease and diabetes in humans, cancer of the prostate and mammary glands, obesity and reproductive problems in lab animals exposed in the womb.
Not long ago pregnant women pressured retailers and manufacturers to offer BPA-free baby bottles. While this is a step in the right direction, women are still unknowingly exposing their infants during fetal development and babies are being born pre-polluted.
The study also showed that those who eat canned vegetables once a day had 44 percent more BPA in their urine than those who didn’t. Once I read that, I decided to make my beans the old-fashioned way—by soaking and cooking them. Although this process did take roughly 24 hours, I can rest peacefully knowing my BPA intake decreased sufficiently.