If EPA can’t act on BPA, try canning
We recently took a look at why it’s so hard to get rid of BPA in food containers if it’s becoming clearer that there are health risks to humans in consuming BPA (not to mention lab animals). Kiera Butler of Mother Jones tracks the problem back to a food industry practice — lining cans with a layer of plastic — that has been around for more than 50 years and which has helped keep people safe from botulism and other illnesses. Nowadays, manufacturers of canned food — including brands like Progresso, Campbell’s, and Hormel — don’t want to do much about the high rate of BPA (more…)