The Hidden Threat of Nanoplastics: How Tiny Particles are Impacting Our Health

 

Nanoplastics: How and Why to Reduce Your Exposure

Plastic production surged in the 1960’s and 1970’s to meet consumer demands for affordable and more versatile materials.  However, over time, plastic breaks down into increasing smaller fragments due to exposure to sunlight, heat and water. These tiny particles, known as microplastics and nanoplastics have become a growing concern. 

Nanoplastics, in particular, are minuscule particles that can enter our bodies through various sources, including food processing, packaging and contaminated water. Researchers are increasingly concerned about their potential health effects, as studies suggest they may contribute to oxidative stress, inflammation, hormonal disruptions and even harm the gut microbiome. As plastic use continues to rise, understanding the risks associated with nanoplastics and reducing your exposure is more important than ever.

 

Tips to Reduce Nanoplastic Exposure:

• Switch your plastic cutting boards for wood or bamboo cutting boards
•  Use glass storage containers instead of plastic ones
•  Choose stainless steel or bamboo utensils for cooking (for example spoons, spatulas, ladles)
• Swap nonstick pans for stainless steel, glass or cast iron
•  Reduce consumption of canned foods with plastic liners; choose instead fresh, frozen or foods canned in glass; organic foods are also usually lower in plastic contaminants
• Choose loose tea leaves or matcha tea powder instead of traditional tea bags
• Use reusable stainless steel or ceramic water bottles and coffee mugs instead of disposable plastic water bottles and take-out coffee cups
•  Avoid heating and re-heating foods in plastic containers or with plastic wrap

Recipe of the Month: Chicken Berry Mason Jar Salad

Ingredients:

Vinaigrette (2 t balsamic vinegar, 2 t olive oil, 1 T minced garlic, ½ t Dijon mustard, salt & pepper)

¼ cup quartered organic strawberries

½ cup cooked quinoa (or farro or couscous)

¼ cup organic blueberries

1 cup diced or shredded grilled or baked chicken breast

¼ cup goat cheese crumbles (or feta)

½ avocado, diced

2 tablespoons raw or dry roasted almonds

1-2 cups organic arugula

 

Instructions: In small container, whisk together dressing ingredients and set aside. Add the ingredients to a 16-ounce glass mason jar (or equivalent) in the following order: dressing, strawberries, cooked quinoa, blueberries, chicken, goat cheese, avocado, arugula, almonds. Store in the refrigerator for up to 2-3 days until you’re ready to eat. When ready to eat, simply pour ingredients into a bowl or onto a plate and enjoy!

Katie's Kitchen  

Choose glass food storage containers instead of plastic. I love this set because even the lids are glass with silicon edges. Note Silicon does not break down like plastic does. If you already have glass containers with plastic lids try putting a piece of parchment paper between the lid and your food. Plus take the lid off before re-heating the food.  Buy Here on Amazon

 

Switching from plastic cooking utensils to bamboo is a great place to start in reducing your exposure to nanoplastics. Remember these need to be hand washed with warm, soapy water. 

                   Buy Here on Amazon

 

    Glass mason jars are great for making salads like the recipe         above.  I also use mine to make overnight oats. They come in a     variety of sizes and are available at most stores. See the link for how to purchase via Amazon.

Buy Here on Amazon

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