Whether we're cooking for tomorrow, eating from yesterday or buying in bulk, food storage is an important and necessary practice-and one that influences our health.

While it's tempting to stuff our leftovers into plastic bags and recycled plastic containers, this isn't the best choice. A study done at the New Jersey-Robert Wood Johnson Medical School, for example, found that re-using plastic bread bags to store foods results in lead, from painted brand labels, leaching into foods.

Chemical ingredients
Plastic containers may not be any safer, unfortunately, since they are made with chemicals that are too easily broken down when exposed to the liquid, acid or other characteristics of  stored food. According to Dr. Joseph Mercola, the chemical bonds in plastic can "unravel" when heated, washed or exposed to acidic foods, prompting the chemical to contaminate foods.  Once in our food, these unnatural chemical molecules are consumed and introduced to the body.

Many scientists suspect that endocrine disruptors (substances that affect the actions of hormones), such as the plasticides used in plastic wraps and containers, may be partly responsible for the high prevalence of reproductive disorders in boys and young men and the rise in cancers of reproductive organs, such as breast and testis. The endocrine system includes the many glands, such as the thyroid and adrenal glands that secrete hormones and regulate physiological function.

Of the 115 published in vivo studies concerning low-dose effects of a plastic chemical called bisphenol A (BPA), 94 of these report significant effects. Since BPA imitates the sex hormone estradiol low doses may contribute to or result  in hyperactivity, early puberty, increased fat formation, and disrupted reproductive cycles. If you must use plastic wrap, for a sandwich or loaf of bread for example, first wrap the food in unbleached, natural wax paper.

Safe storage
Most nutritionists recommend good old-fashioned glass or porcelain for storing leftovers. These hard materials have tightly bonded molecules that are not affected by food. Glass bowls and containers often come with plastic lids for convenient storing. Oils and other fat-containing foods, such as cheese and butter, are best stored in glass as well, since the fat content is said to break down plastics. Store open oils in the refrigerator. Since good olive oil will become partly solid when refrigerated, keep a small amount in a dark glass bottle with a lid, in a cool place and on hand for cooking.

Stainless steel cookware is another excellent choice for cooked, liquid or acidic foods. This option is also convenient-after cooking a soup, for example, simply let the pot cool, cover with the lid and put in the refrigerator. Avoid eating from or storing food in cheap dinnerware, which may contain lead and/or glazes able to leach into food.

Don't throw out your high quality plastic storage containers, though. Plastic containers or clear bags are safe for storing dry foods such as grains (flour, rice, oats etc.), dry beans, nuts, seeds and frozen foods. Since they retain their nutrition longer when stored in  a cool dry place, many food experts simply keep grains, nuts and seeds in the freezer.

In addition to choosing the safest option for storing foods, it is a good practice to refrigerate all fresh and cooked foods as soon as possible to help prevent the formation of bacteria and mold. With a bit of attention, stored food is a practical source of healthy food.

Sandra Tonn is a registered holistic nutritionist, freelance writer and speaker, nutrition teacher and certified hatha yoga instructor based in Powell River, BC. sandratonn.com.

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