Should you be worried about plastics and your food? An article in the Sept. 17 issue of the Journal of the American Medical Association discusses the health effects of the chemical bisphenol A, or BPA, a chemical in plastics. It is widely found in the lining of food containers, plastic bottles, compact discs, carbonless paper, and many medical devices. It also is used to coat metal products (food cans and bottle tops), and even water supply lines. Some dental sealants also contain this ingredient.

Mayo Clinic's website does some research on the topic. Animal studies done in the 1980s and '90s identified that low doses have adverse effects on the brain, reproductive system, and metabolic processes related to insulin balance and liver function. It may also be related to cancer or even obesity and heart disease. Although it is not immediately lethal, studies show that greatest sensitivity to BPA occurs during periods of early development and that the substance accumulates over time in the body and environment. Because of this, the greatest concern is during fetal development, in infancy — and then over the remaining life cycle. The JAMA study by Lang and colleagues is the first large-scale, population-based human study that links BPA with some common diseases — heart disease, Type 2 diabetes, and liver enzyme abnormalities. This epidemiologic study points only to the association of BPA and health risk — it cannot be inferred that BPA causes such problems.

So what can you do in the meantime? The National Institute of Environmental Health Sciences recommends that you can reduce exposure to you and your family by:

Limiting canned items — especially those with linings. These include mostly acidic items like canned tomato sauces and canned pasta items. Buy those in glass. Better yet, buy fresh.

Avoiding plastic bottles that are designed to be used numerous times — like plastic sports bottles, and even those refillable multi-gallon jugs you take to the store. The National Institute directs you to also avoid plastic containers with the number 7 listed on them — usually encircled with the recycle symbol.

Avoid microwaving plastic food containers and do not put hot foods into them. Likewise, avoid washing these types of containers in the dishwasher. Heat, detergents and scrubbing can break down BPA and increase exposure. Instead opt for glass or other non-plastic cooking and serving containers.

Canada has recently declared BPA to be a toxic chemical and is implementing actions to limit use and therefore exposure to humans, and the environment. For more info, go to Mayo Clinic's website at www.mayoclinic.com/health/bisphenol-a/MY00274

WINNING QUESTION

Q: Are pumpkin seeds nutritious?

A: Yes. Pumpkin seeds are an excellent source of the mineral magnesium and also supply some protein and fiber. They are naturally low in sodium as well, as long as they are unsalted, of course. Also, pumpkin seeds are among the nuts and seeds highest in phytosterols, natural plant compounds that help lower blood cholesterol levels and are currently added to some margarine spreads, juices and cereals. Despite being noted as a good source of omega-3 fatty acids, the amount that pumpkin seeds contain is actually quite low. You can buy pumpkin seeds year-round, but supplies are freshest in fall when pumpkins are in season.

If you want to prepare your own from a fresh pumpkin, separate the seeds from the pulp in a colander or on paper towels. Although not necessary, some people like to let the seeds dry overnight before roasting. Lightly roast them in a single layer on a cookie sheet in a low temperature oven (about 250 F) for 20-60 minutes. Instead of salting the seeds, try sprinkling with garlic powder and curry or with cinnamon. Pumpkin seeds make great snacks or additions to salads, stir-fries and cereal. — American Institute for Cancer Research.

WINNING RECIPE

For those of us in the Midwest, fall means the official start of soup season. Cooking Light's October 2008 issue offers this recipe for Garden Minestrone as well as building blocks for making a healthful bowl of soup.

GARDEN MINESTRONE

2 teaspoons olive oil

1 cup chopped onion

2 teaspoons chopped fresh oregano

4 garlic cloves, minced

3 cups chopped yellow squash

3 cups chopped zucchini

1 cup chopped carrot

1 cup fresh corn kernels (about 2 ears)

4 cups chopped tomato, divided

3 (14-ounce) cans fat-free, less-sodium chicken broth, divided

1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)

1 (15.5-ounce) can great northern beans, rinsed and drained

1(6-ounce) package fresh baby spinach

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup (4 ounces) grated Asiago cheese

Coarsely ground black pepper (optional)

Yields 8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese).

Heat oil in Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes or until softened. Add oregano and garlic; saute 1 minute. Stir in squash, zucchini, carrot, and corn; saute 5 minutes or until vegetables are tender. Remove from heat.

Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes. Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.

Nutritional analysis per serving: 217 calories, 12.6 g protein, 30.5 g carbohydrate, 6.1 g fat, 12 mg cholesterol, 7.9 g fiber, 812 mg sodium.

Charlyn Fargo is a registered dietitian in Springfield, Ill. For comments or questions, contact her at charfarg@aol.com. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

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