"BPA-Free"

I'm sure that even if you have no idea what BPA is, you've seen this label before on plastic products and have come to the conclusion that it must be bad. This means that you have likely gravitated towards anything that says "BPA Free" just on principle. We all did the exact same thing when "No MSG" labels started coming out on food. In fact, I just checked and the water bottle I'm drinking out of says "BPA Free" right on the bottom.

So what is BPA and why is it bad for me?

BPA is the common shorthand for Bisphenol A, a type of plastic often used in can linings, baby bottles, microwavable containers, and other products. The problem is that BPA is an unstable polymer, which means it that at high temperatures, the bonds between parts of the molecule start to break and latch on to other molecules instead, they’re especially attracted to fat.

So let's reason this out. If I am melting cheese in a microwave safe container, these polymers are detaching from their previously stable solid state and are instead latching on to the fat naturally present in any type of dairy. This means that small amounts of BPA are frequently getting absorbed into our bodies through our food.

To make matters more uncomfortable, BPA has been linked, among others, with increased chances of breast and prostate cancer, cardiovascular disease, infertility, and metabolic disfunction.

The thing is, avoiding BPA is one thing, but you should also be careful with the available alternatives. Many things that once tested as safe for human use, have been more recently linked to cancer or other conditions. As most government things go, the regulations regarding these products are slow to change. Formaldehyde, which is used to preserve the deceased, and phthalates, which are considered too toxic for children, are still both on the FDA’s approved list for food packaging.

So, the hard truth is that plastic is not the safest material to store or cook food with. You can go the difficult road and avoid plastic altogether, but plastic is too convenient and wide-spread for most of us to change over completely.

If plastic cannot be avoided, here are some safer alternatives.

Polyester is one example and is the most commonly seen plastic in our clothing. It is also used for making soda bottles and other liquid containers. The most stable plastic container available, meaning slowest to degrade and leech chemicals into your water or food, is silicone. A large number of cooking utensils have taken advantage of this by making their products out of silicone.

Another option is aluminum. The drawback to this is that it requires resin or a liner between the metal and its contents, so double check what type of liner each company uses in case their liner has toxic components. Oleoresin linings are made from a naturally occurring resin and oil compound harvested from pine and firs trees. So far, most safe BPA-free cans use this or a similar type of lining.

Tritan Copolyester, used in nalgene bottles and camelbacks, is fairly new to the market and so far appears to be a safer alternative than other plastics. The uncertainty is that all safety testing has been done “in house,” so more research conducted by independents is needed.

Stainless steel is relatively good, since it is mostly inert, but there is a small amount of transfer for those who have serious nickel allergies.

Glass is the safest material for storing food, since it does not leech at all, but it is also harder to find and less convenient for carrying home than the lighter plastic options.

It is impossible to avoid everything that is bad for you, but taking the first step to inform yourself can help you make better choices.

Help! My Greens Are Brown!

We have had a lot of questions over the last couple weeks about why the greens have been turning brown more quickly in the summer than in the winter. The short answer is heat.

Greens are out in a field under the hot sun until they’re picked. Once picked, a large commercial farm will immediately run the greens through either a hydro cooler, vacuum cooler, or a pressure cooler. Hydro coolers run produce through an icy cold bath and are commonly used for avocados and other stone fruits. This method isn’t great since it can leave you with water soaked and transparent leaves that have to be trimmed off. Vacuum coolers are perfect for greens, but can take more than five years for a high volume farm to pay off.

A pressure cooler is created by using a fork lift to place stacks of produce pallets in two rows on either of a large cooler fan. The pallets create a tunnel and are covered by a tarp to force the air from the fan through the tunnel. The pressurized cold air leaches any remaining sun heat out of the plants and temporarily stops the breakdown of the plants’ cells.

Small local farms don’t usually have access to these types of advanced and expensive cooling systems. They are a serious investment for such a low profit market and require a lot of open space to use that most small farms can’t really spare. Small farms usually use walk-in style coolers, which take a bit longer to remove the same amount of heat as the other types of coolers.

The time of day they are harvested impacts the amount of heat that is carried into the cooler. A one acre field of romaine lettuce harvested in the morning contains about the same amount of heat as 1/4th of an acre field harvested in the early afternoon. Another factor is how fast the greens are placed in the cooler after being picked. The longer the greens have to wait before going into the cooler, the less shelf life they will have.

Knowing the shelf life of your greens can help you plan which greens to use first when planning meals throughout the week. According to the Canadian Produce Marketing Association (CPMA), lettuce variety greens, like romaine, green & red leaf, or spinach, only last about one week in refrigerated storage. It is recommended to wash them before storing. Other varieties of greens, like collards, kale, and chard, only last between 2 – 4 days refrigerated before they start to develop spotting and it is recommended that you do not wash them before storing. So use the chard or kale right away and save the lettuce for later in the week.

There is also a great technique from Discovery Organics for extending the life of your greens that you can do right away. Immediately remove any brown or over-saturated leaves and trim the stem, so that it is freshly cut. Then, immerse the lettuce in bath temperature water for about one minute. Immediately immerse the lettuce into icy water following the warm water and leave for 2-3 minutes. Plants are made up of cells, just like we are, so this technique works similar to washing your face. The warm water opens all the pores on the leaves and allows them to suck in water. The cold water is quickly absorbed and causes the pores to seal in all that fresh cold water. Just make sure to dry any excess water off of your kales and chards before sticking them into the fridge.

Our newsletter is written for you, so feel free to let us know what interests you! I’m always happy to write articles regarding questions you might have or topics you’re interested in. ~ Rachel

Fruit and Vegetable Storage Tips

Organic fruits and vegetables do sometimes go bad a little faster than their chemically-treated equivalents, so storing them correctly becomes all that more important. Correct storage can also ensure that their flavours are at their peak.

Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.

Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.

Here are some other helpful storage tips:

Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.

Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.

Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.

Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.

Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.

The Good and the Bad of Ethylene

There are fruits that do not ripen further once harvested. Other fruits will continue to ripen after being harvested because they naturally produce a gas called ethylene (such as apples, tomatoes, and bananas). Ethylene is naturally occurring gas which is odourless and colourless.

Ethylene triggers the ripening process; this in turn produces more ethylene gas, which further accelerates the ripening process. When fruits and vegetables start to decay, they also emit ethylene. Excess amounts of ethylene circulates in enclosed areas, such as the refrigerator, causing all nearby fruits and vegetables to start to ripen and decay as well.

We can use ethylene to our advantage. If your bananas are too green, for example, put them in a closed paper bag with a ripe tomato or apple. The ethylene released by the tomato or apple will help ripen the bananas more quickly, so check them every day.

Where ethylene is a problem is in places like the crisper drawer of the refrigerator. To help minimize the problems, always remove any over-ripe items promptly. You will also want to store ethylene producers (mostly fruits) from ethylene-sensitive items (mostly vegetables), as the latter will spoil very quickly if stored with the former.

High ethylene creators:
Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (except for grapefruit), cranberries, figs, guavas, grapes, green onions, honeydew, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, okra, papayas, passion fruit, peaches, pears, peppers, persimmons, pineapple, plantains, plums, prunes, quinces, tomatoes, and watermelon.

Most sensitive to ethylene:
Asparagus, broccoli, brussel sprouts, cabbage, carrots, cauliflower, chard, cucumbers, cut flowers, eggplant, endive, escarole, florist greens, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, potted plants, romaine lettuce, spinach, squash, sweet potatoes, watercress, and yams.

NaturzAire products

Green Earth Organics is pleased to be carrying NaturAire products as added help in the fight against excess ethylene (and against unpleasant odours too). We are offering three of this Canadian company's products to start. To see their whole line, check out their website, and let us know if there's anything else you want us to start carrying.

All three products are organic cotton pouches filled with a naturally occurring volcanic mineral. There are no added chemicals or fragrances. The products are scent-free, effective, and safe to use around children, pets, and persons with asthma or chemical sensitivities. The pouches are infinitely reusable: just recharge in hot sun or fresh air and reuse over and over again.

Fridge Deodorizer: Odours are positively charged and NaturzAire products have a negative charge, so they attract odours like a magnet. Odours then become trapped inside the millions of tiny cages inside the naturally occurring volcanic mineral. Use it in your fridge instead of baking soda to keep everything smelling fresh. The fridge product also absorbs excess moisture in the fridge, which reduces condensation build-up and increases the appliance's energy efficiency (it takes more energy to move wet air than dry air).

Home Deodorizer: Working the same way as the Fridge Deodorizer, one pouch will eliminate odours in an area up to eight feet for months before needing to be recharged.

Produce Keeper: The same odour-absorbing mineral also absorbs ethylene gas and moisture, so pop it in your produce drawer to help your fruits and veggies last longer.