Sneaky Endocrine Disruptors
Plastic is everywhere. Even minor exposure to the chemicals in plastic is enough to mimic natural hormones and cause serious health repercussions. Chemicals in plastics have been clinically associated with cancer, heart disease, impaired brain development, obesity, inflammatory bowel disease, diabetes and reduced fertility.
You could make endless lifestyle changes to try and avoid the endocrine-disrupting chemicals found in plastics. And depending on the state of your health, maybe that’s not a bad idea. However, for most of us, minor lifestyle adjustments around plastic in the kitchen go a long way to prevent everything from weight gain to cancer with minimal effort.
If you're patting yourself on the back because you use BPA-free water bottles, stay with me. BPA is just one endocrine-disrupting chemical, while that plastic is still leeching tons of other dangerous chemicals (including phthalates and BPS) into your food or water. Sorry!
So, here is the number one step I recommend to reduce accidental intake of sneaky endocrine disruptors: Eat and drink from glass, ceramic, cast-iron and stainless steel materials. If this sounds extreme, then pay close attention if the container or utensil comes into contact with hot food or drink.
Think about your:
Bonus: Tea bags! This one was shocked me. Check out this review of common tea brands from Wild Minimalist.
Here’s a favorite on-the-go lunch, adapted from Heidi Swanson's 101 Cookbooks. Yes, of course, I pack it in a glass jar (like this one.)
Soba Noodles with Crispy Kale
serves 4
1 bunch curly kale, stems removed, leaves coarsely chopped (about 4 cups)
1 cup unsweetened coconut flakes
⅓ cup nutritional yeast
½ tsp. kosher salt, plus more
2 Tbsp. plus ½ cup extra-virgin olive oil
8 oz. dried soba noodles
3 Tbsp. tahini
2 Tbsp. plus 2 tsp. coconut aminos
1 Tbsp. honey
2 tsp. toasted sesame oil, plus more for drizzling
1 lime
2 cups roasted veggies (carrots, beets, cauliflower would all be great)
4 eggs
Preheat to 375°. Toss kale, coconut, ½ tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.
While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.
Combine tahini, coconut aminos, honey, 2 tsp. sesame oil, nutritional yeast, and remaining ½ cup olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 Tbsp.). Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.
Add half of kale mixture to noodles and toss to incorporate. Add roasted veggies. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with additional sesame oil and add an egg, cooked anyway you'd like.
