Dangerous fragility of plastic

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Content:

  • Dangerous fragility of plastic
  • Convenient, practical, but risky
  • Keep an eye on the labeling
  • One-time packaging – only once
  • Flexible packaging
  • Small doses are big problems

In our life, plastic bottles, containers and dishes have become firmly entrenched. But at the same time as “plasticization”, more and more often there are reports of the dangers inherent in this material: under certain conditions, it releases toxic compounds that, when ingested into the human body, gradually undermine its health.

Dangerous disposable dishes are dangerous

American scientists claim that up to 80% of the “plastic” substances found in the human body get there from construction and finishing materials, in particular from such popular plastic windows, furniture, but most of all – from the dishes: from food plastic all kinds of compounds are transferred to products power supply. Domestic producers, in turn, assure that certified plastic ware is absolutely safe. True, it is stipulated: if it is used for its intended purpose.

The most common polymer materials (or plastics) are polyvinyl chloride (PVC), polypropylene, polyethylene, polystyrene and polycarbonate. Of these, both technical and food plastic are produced. In themselves, polymers are inert, non-toxic and do not “migrate” into food. But here intermediate substances, technological additives, solvents, and also products of chemical decay are capable to get into food and render toxic influence on the person.

This process can occur during storage of food or when it is heated. In addition, polymer materials are subject to change (aging), as a result of which the products of destruction are released. And different types of plastic become toxic under different conditions – some can not be heated, others can be washed, etc.