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Cling wrap makes keeping food fresh a cinch, but it could also serve up a boatload of poisons into our chow. Many commercial food wraps are made of polyvinyl chloride (PVC), which contains endocrine-disrupting plasticizers, such as adipates and pthalates, to boost its flexibility.
Traces of these chemical nasties have been known to migrate into food, an issue consumers became widely aware of in 1998 when Consumer Reports discovered that cheddar cheese packaged in PVC film contained high levels of di-2-ethyhexyl adipate (DEHA)-a toxic chemical that in various animal studies caused reproductive problems, birth defects, and liver tumors in mice-that had clearly leached from the cling wrap.Avoiding cling wrap when you're out and about can be tricky. If you can't ascertain the type of plastic used to bundle up store-bought sliced cheese and meats, scrape off a thin layer and then transfer them to a reusable food-storage container, preferably a petroleum alternative such as glass and ceramic.
If you absolutely must use plastic wrap, stick to a brand that doesn't employ PVC. (Recycling code #3 and "V" are dead giveaways that it does.) Remember, however, that even though Glad, Saran, and Ziploc tout its products as being PVC-free, staying away from plastics spares the landfill of yet another long-term squatter who won't be budging for the next 1,000 years.
Difficulty level: Easy
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