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oh, yeah, just to rain on the whole effing parade, i have read that the jar lids on glass jars have bad stuff on them, too.
I received a nicer response from Amy's. Here's a summary:
"While the FDA, the Japan Ministry of Health, the United Kingdom Food
Standards Agency and the Gradient Corporation Risk Assessment Panel have
all deemed the levels of BPA in canned goods to be safe, we recognize
that BPA is a controversial issue that needs to be monitored in the
future. We are also encouraging our can suppliers to work on methods to
reduce BPA migration into the food, as well as support their research
into alternative materials that do not allow bacterial or metallic
contamination of the food. While alternative coatings are being
developed and tested at this time, we expect it to take several years
before a new coating might be available that provides the level of
protection required in canned soups."
They also sent me links to studies which I have not looked at. Here they are:
Oh, my question is this....Amy's states that they are researching alternatives. Why is it that other companies seem to not have to use BPA in their canned products yet Amy's and Muir Glen state that they have to right now?
Company says they DO use BPA in tomato cans. However, organic bean cans do NOT contain BPA.
You can usually tell polycarbonate by flicking it with your fingernail. It would have a tingy sound. If you drop it on a hard surface it will bounce and have a distinct sound. It's not a very flexible plastic. If the plastic seems sorta "soft" it's probably not polycarb.
I know that's not very scientific, but that's how I've figured out a number of my bottles.
is enamelware what you;re thinking of?
I use that for the dc's bowls.....wonder if it's ok?
I just don't want to put warm food into plastic and they're not ready for our plates yet--anyone know about enamelware?
mama to two amazing children son 10/27/07 and daughter 07/07/11
I'm not sure how to tell either, but I noticed that a chocolate pudding cup that I was eating yesterday was #7 plastic. It was opaque and felt more soft, I thought.
Plastic gasoline cans are #7 too...
I'm going nuts finding all these plastics around my house!! It drives me nuts even more when they don't say what number they are. What about plastic spoons & forks (not disposable ones)? Cups, tupperware, plastic bags, zip locks, lotion bottles, cosmetics, ..... I'm going insane! :
The metal cans used by the canning industry for wet-pack canning are designed to last only a few years. Most losses of canned foods occur due to the breakdown of the can rather than extensive deterioration of the food under normal storage conditions.
The major disadvantages of metal cans for putting up your own food are that the cans are hard to come by, they take specialized equipment to use (but so do glass jars) and they can only be used once to seal in food. Not being reusable is the flaw that has largely made them unpopular for home canning use. Since they're not interested in reusing the containers, metal cans make great sense for the commercial canning industry. The cans are both cheaper (for them) and lighter than glass jars and this adds to the economy of scale that makes canned foods as cheap as they are in the grocery store.
For home canners, glass jars are better because even the smallest of towns will usually have at least one store that carries pressure and boiling water canners along with jars, rings and lids. With tin cans, however, a can sealer is necessary and that usually has to be ordered from its manufacturer.
Tin cans are not really made of tin. They're actually steel cans with a tin coating on the inside and outside. Some kinds of strongly colored acidic foods will fade in color from long exposure to tin so a type of enamel liner called "R-enamel" is used to forestall this. Certain other kinds of food that are high in sulfur or that are close to neutral in pH will also discolor from prolonged contact with tin. For those foods, cans with "C-enamel" are used.
|7.6 "Tin can"/tinplate
The "tin can" is a container made of tinplate.
Tinplate, a rigid and impervious material, consists of a thin sheet of low carbon steel coated on both sides with a very thin layer of tin. It can be produced by dipping sheets of mild steel in molten tin (hot-dipped tinplate) or by the electro-deposition of tin on the steel sheet (electrolytic tinplate). With the latter process it is possible to produce tinplate with a heavier coating of tin on one surface than the other (differentially coated).
Tin is not completely resistant to corrosion but its rate of reaction with many food materials is considerably slower than that of steel. The effectiveness of a tin coating depends on:
its thickness which may vary from about 0.5 to 2.0 µm (20 to 80 x 10(-6) in.);
the uniformity of this thickness;
the method of applying the tin which today primarily involves electrolytic plating;
the composition of the underlying steel base plate;
the type of food, and
Some canned vegetables including tomato products actually owe their characteristics flavours to a small amount of dissolved tin, without which these products would have an unfamiliar taste. On the other hand, where tin reacts unfavourably with a particular food the tin itself may be lacquer coated.
The classes of foods requiring different steels are seen in Table 7.2.
The thickness of tinplate sheets may vary from 0.14 mm to 0.49 mm and is determined by weighing a sheet of known area and calculating the average thickness.
Tinplate sheets may be lacquered after fabrication to provide an internal or external coating to protect the metal surface from corrosion by the atmosphere or through reaction with the can contents. They may also be printed by lithography to provide suitable instructions or information on containers fabricated from tinplate sheets (otherwise paper labels can be attached to the outer tinplate surface).
Under normal conditions the presence of the tin coating provides a considerable degree of electrochemical protection against corrosion, despite the fact that in both types of tinplate the tin coating is discontinuous and minute areas of steel base plate are exposed. With prolonged exposure to humid conditions, however, corrosion may become a serious problem.
Common organic coatings of FDA approved materials and their uses are indicated in Table 7.3.
The coatings not only protect the metal from corrosion by food constituents but also protect the foods from metal contamination, which can produce a host colour and flavour reactions depending upon the specific food. Particularly common are dark coloured sulphides of iron and tin produced in low acid foods that liberate sulphur compounds when heat processed, and bleaching of red plant pigments in contact with unprotected steel, tin, and aluminium.
TABLE 7.3 General types of can coatings
Coating Typical uses-- Type
Fruit enamel Dark coloured berries, cherries and other fruits requiring protection from metallic salts-- Oleoresinous
C-enamel Corn, peas and other sulphur-bearing products-- Oleoresinous w. suspended zinc oxide
Citrus enamel Citrus products and concentrates-- Modified oleoresinous
Beverage can enamel Vegetable juices; red fruit juices; highly corrosive fruits; non-carbonated beverages-- Two-coated w. resinous base coat and vinyl top coat
BTW - I am pretty sure melamine is not heat safe at all, and off-gasses like mad.
|Thank you for your e-mail notifying us of your concerns relating to Wolfgang
Puck’s Soup. We truly appreciate you sharing your thoughts with us. It is
because of consumers like you, who bring these sorts of issues to our attention,
that we are better able to serve you.
Yes, both the organic and non-organic cans start with a Bisphenol A coating.
Once again we thank you for taking the time to contact us.
Maybe some of you have these bottles/cups... but BornFree makes baby bottles and trainer cups that are Bis A free. They use polyamide.
I've seen them at Whole Foods too.
I'm so glad to read that TJ's doesn't use Bis A in their cans.
All the more reason to eat fresh! If only it were always so easy...
I'm going : trying to get all this toxic crap out of my family's life. I'm just so : that our expensive organic canned foods are sitting in toxins. I feel betrayed !
KerryAnn @ CookingTF dot com - Nutrient dense foods your kids will LOVE! Real Food Cooking School and Lactofermentation Classes now live! Use coupon code "CTF" for 20% off.