Street Food Festival 2014 Inauguration by Sanjeev Kapoor, the famous Indian chef

As the leading platform of street vendors of India, the National Association of Street Vendors of India (NASVI) has always tried to champion the causes of the street food vendors and help them assert with their acumen and brilliance of profession. For NASVI, promoting street food and cementing the identity of street food vendors is closely linked with preserving and promoting the social- cultural diversity of place and region.

Time and gain NASVI has demonstrated its proven capacities in organizing Street Food Festivals with a pool of efficient street food vendors and teams of committed staff and representatives. The managerial capacity and the outreach planning have always turned events highly successful. The Street Food Festivals organized by NASVI in the national capital Delhi in November 2011 and December 2012 evoked huge response of the citizenry and attracted a large number of crowds.

The Street Food Festival organized in Delhi on 20-22 December, 2013 saw footfalls of thousands of people from cross sections of society. It was inaugurated by the Union Urban Development Minister Mrs. Girja Vyas, Government of India. The Food Safety and Standards Authority of Delhi Government also put up the stalls and supervised the maintenance and hygiene of the stalls. Besides citizenry of Delhi, many parliamentarians, intellectuals, journalists and government officials also joined the festival. They all enjoyed the festival and eventually got charmed and conquered by the variety and aroma of the street foods. A team of Singapore Tourism also joined the festival and invited NASVI to participate in the World Street Food Congress.

Building on the experiences of last street food festivals held in Delhi over the last three years, NASVI is going to organize a grand Street Food Carnival in Delhi from 25 to 28 December, 2014. This winter delight set to attract thousands of foodies across India over three days will have master street food vendors of different regions of India and other countries with their signature dishes having age old stamps of culinary tradition and culture. Not just a unique battle of tastes, the carnival will be an advocacy event with a difference wherein the executives and functionaries of tourism, food processing, health, labour and employment departments and boards, and representatives of culinary institutes, development agencies, media and academic institutions would join together to share, acknowledge and celebrate the potentials and the possibilities of street food vending sector.

With the encouraging crowd in National Street food festival 2013 we are planning to have more stalls this year. This year we are putting more than 200 stalls from 25 states of India. This festival is unique initiative to present the diverse food culture served by street food vendors. The authenticity and peerless taste is proved by the stamping crowd across the society. Street food has great potential to attract national as well as international tourists. Indian food has always been a mode of attraction and street food being the best in taste can be a very good method to promote tourism .support from Government of India to take our initiative a step ahead by supporting us to make it a viable tourism prospect.

We would like to organize this year with tourism department as a major stake holder to give message that street food can be a very good source of attracting tourists who would carry a marvelous experience of gastronomic variety at low cost but healthy and hygienic.

In the last one year we had tried to mainstream street food vendors through various trainings and exposures. We are closely working with FSSAI (Food safety and standard Authority of India) to get them registered under food safety Act 2006. We are trying to mainstream street food vendors through our well defined vision PROFESSIONALISING, PROMOTING AND PROVIDING BETTER OPPORTUNITIES TO STREET FOOD VENDORS.

It will be an occasion to reassert that the grassroots street food entrepreneurs play a wonderful role in poverty reduction, employment generation and enterprise building, and they make cities charming for all.

Sanjeev Kapoor, the famous Indian chef and entrepreneur who stars in the TV show Khana Khazana, the longest running show of its kind in Asia, will inaugurate this year’s food festival.

Action against Adulterators of Milk

On the question whether adulteration of milk is increasing in the country, as per the information available from the State/UT Governments, 3814 samples were analyzed, of which 998 samples were found to be non-conforming to Food Safety and Standards Regulations, 2011. As per available information, most of the samples were found to be non-conforming mainly due to addition of water, milk fat, Solid Not Fat, etc. The details of cases launched and prosecutions/ convictions during 2013-14 are as below:

No. of samples examined No. of samples found sub-standards  No. of prosecutions launched No. of  convictions/ penalties 3814 998 432 12 The Health Minister, Shri J P Nadda stated this in a written reply in the Rajya Sabha here today.

Quality and Safety Measures in FPI

The Food Safety and Standards Authority of India (FSSAI) under the Ministry of Health and Family Welfare has issued the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 and the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 which prescribe the quality and safety standards, respectively for food products. 

The Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 prescribes the sanitary and hygienic practices to be followed by food processing industries under Schedule – IV thereof. 

Ministry of Food Processing Industries, under the Scheme for Quality Assurance, Codex Standards and Research & Development and Other Promotional Activities provides financial assistance in the form of reimbursement of expenditure for implementation of Hazard Analysis Critical Control Points (HACCP)/ International Organisation for Standards (ISO) 22000 / ISO 9000 / Good Manufacturing Practices (GMP)/ Good Hygiene Practices (GMP) for food processing industries which helps in improving quality and safety of processed food. 

FSSAI is in the process of harmonising the existing Indian standards with international Codex standards. 

There are 152 Food Testing Laboratories authorised by FSSAI for testing food products as per standards prescribed under the Food Safety and Standards Act, 2006 and Rules / Regulations, 2011. 

The implementation of FSS Act / Rules/ Regulations largely rests with the State Governments/ Union Territories. Accordingly, samples are drawn regularly by States/ UT Governments and action is taken against the offenders in cases where samples are found to be non-conforming. 

A complaint may be lodged in the office of the Food Safety Commissioner of concerned State/UT.The name and address of States/UT-wise Food Safety Commissioners are available on FSSAI website i.e. www.fssai.gov.in(http://fssai.gov.in/Food_Commissioners.aspx). 

A consumer can also complain to the Food Safety Officer against any unsafe food product. In addition, there is a provision to lodge complaints online through Centralized Public Grievances Redress and Monitoring System (CPGRAMS) i.e.http://pgportal.gov.in/-. 

This information was given by the Minister of State for Food Processing Industries Sadhvi Niranjan Jyoti in a written reply in the Lok Sabha today. 

Food companies voice 'Indian law too stringent'

Food regulation in India is commonly termed as a 'necessary evil' by restaurateurs, as they know regulation is good to improve quality and standardise Indian food to match up with international standards.

Food regulation in India has been a key issue in the restaurant industry, lately. Due to slack law and order, the food regulatory body was unable to pass any regulation which could meet international standards. But with foreign brands entering India and the local customers becoming more experimental and choosy with food, the Food Safety and Standards Authority of India (FSSAI) had passed a bill, in which, all the food operators, including the restaurant owners, food packaging companies and other F&B companies had to get their license done before 4th February 2014, without getting any further extensions. Food regulation and safety is a scientific discipline encompassing handling, preparation and storage of food in ways that prevent food-borne illnesses.

Why there is a hullaballoo?

India is passing through a strategic development when it comes to food and beverages. Not only Indian home-grown brands, but also foreign brands are taking the Indian food and beverages segment to greater heights. However, according to industry experts, restaurants these days neglect hygiene of a particular product or offering when it comes to serving food. They only focus on taste and quality. To make sure that the end consumer is getting the right product ensuring the safety of their health, FSSAI, the top most body in the Indian food law is strictly trying to get all the food related retailers and restaurateurs to come under the jurisdiction. However, the FSSAI law, which the government has implemented, is still being debated as there are certain points that need to be taken into consideration. For example, the pesticide law that seeks to regulate the quality, manufacture, import, export and sale of pesticides to control pests, must ensure availability of quality pesticides and minimise contamination of agricultural commodities with pesticide residue.

Commenting on the same, S Dave, Advisor, FSSAI informed, “This labeling requirement is not new. This requirement was published in 2011, almost three years back. We are not creating any new law or regulations but we are implementing what has been created for the safety and betterment of end consumers.”

Expressing his thought on the subject, Amit Burman, Chairman, Lite Bite Foods said, “FSSAI guidelines instruct on how to run a food establishment by maintaining general hygienic and sanitary practices. The guidelines help restaurateurs to run their establishment efficiently with proper planning and ensuring that the food quality and safety is maintained.”

Also industry experts say food borne illnesses would come down by implementing these rules diligently. Regulation is required in the current scenario as eating out has increased manifolds. There are international clientele too who expect safe food while eating out.

What the industry is saying?

While the food regulation guidelines mostly appreciated and accepted by the restaurateurs, yet few feel procedures to follow such regulations can be made ‘user friendly’. For example, in May’14, four eateries were shut down and a total fine of Rs 1.64 lakh was collected by Food Safety officials, in a raid conducted by these inspectors at Kochi.

Sharing his opinion, Zorawar Kalra, Founder & MD, Massive Restaurants, said, “The food safety regulations is stringent and tough to be followed, but it will help in giving India global food parameters, where people will start preferring to eat three times a day because they know that the food being served to them is of high standards and it has all the essentials required in the diet.”

Arabind Das, COO, Godrej Tyson Foods shared, “Food regulation will only strengthen the product safety but how it is being implemented is the biggest challenge. We have to look how we are going to bring the unorganised sector into this and make the entire industry come under the policy purview.”

Local meeting the global parameters

With food being one of the main markets of growing opportunities, the international brands are giving much attention to the regulations and legalities in a bid to deliver high class, globally acclaimed products to their fussy Indian consumers. Brands like Carl’s Jr, Burger King and Sbarro, which have entered the Indian market are focusing on building a global food standards, which meets the demand of the local customer who is well travelled and experienced in choosing the right restaurants to eat from.

Sam Chopra, Chairman, CybizCorp, who has signed a master franchisee deal with Carl’s Jr to operate its brand in India, said, “Indian market due to the sensitive nature and religious sentiments is very stringent on food regulations. Carl’s Jr Restaurants in India will not offer any beef options on its menu owing to the same.”

Sharing his insights on the subject, Burman explained, in India breaking rules is a daily norm, because we have a ‘passing window’ in the form bribes. He said, “This can stop only if both the food business officials and FSSAI decide to implement the law in its true sense – neither giving nor asking/accepting bribe.”

Clearly, the government body and the restaurant association should find out a middle way to serve the purposes effectively.

Govt to make food adulteration law more stringent

NEW DELHI: Responding to concern expressed in the Lok Sabha over rampant food adulteration the government on Monday said that it would review laws to make them more stringent. Union health minister J P Nadda said that a task force had been set up to recommend changes in the Food Safety and Standards Act. The task force is expected to submit its report in 45 days. 

"We propose to comprehensively review the Food Safety and Standards Act, Rules and Regulations to address the concerns of courts in matters relating to food adulteration and the numerous representation received from food business operators. It is also proposed to revisit the punishment stipulated for milk adulteration and make it more stringent," Nadda said, responding to Calling Attention by P V Midhun Reddy (YSR Cong) and Satyapal Singh (BJP). 

Amid concerns voiced by law-makers over the "slow poison" in the form of food adulteration, unregulated use of pesticides and antibiotics, especially in poultry products, Nadda termed it as a "serious health hazard" and said government will strengthen manpower and infrastructure to tackle the challenge. 

"Time has come to revisit current laws. Two days ago, we formed a task force. It will give its report in 45 days," he said, adding that a mechanism has to be developed which is continuous so that it could deal with the problem even as new means of adulteration are reported. 

Noting the growing burden of non-communicable diseases (NCD), he said contaminated food items are a reason behind it. 

The poor implementation of the existing Food Safety and Standards Act was also a problem, Nadda said, blaming state governments for it. 

Reddy and Singh said almost everything consumed by people from water to milk and food products were contaminated. They expressed concern over the use of oxytocin injection to make cows produce more milk and demanded swift action to curb the menace. 

Nadda said 13,571 out of 72,200 food samples analyzed in 2013-14 were adulterated, resulting in launch of 10,325 civil and criminal cases, and assured the House that the government was committed to curb what Singh described as a "crime with humanity."

Govt to revisit food safety law, make it more stringent: Nadda

Task force to submit suggestions in 45 days

NEW DELHI, DECEMBER 15: 

The Government will revisit the food safety Act to make it more stringent to check growing instances of adulteration and contamination.

“Two days ago, we set up a task force, which will submit its suggestions in 45 days, which will be then be put up in public domain for inviting comments. Imported food items will also be covered by this,” Health Minister JP Nadda informed the Lok Sabha on Monday. Replying to a calling by PV Midhun Reddy of YSR Cong and Satyapal Singh of BJP, Nadda admitted that food adulteration and contamination were one reason for the rising burden of non-communicable diseases across the country.

“It is also proposed to revisit the punishment stipulated for milk adulteration and make it more stringent,” Nadda said, adding that the Government would focus creating infrastructure and manpower to face the challenge, such as setting up testing labs under public-private partnership.

Nadda further added that 13,571 out of 72,200 food samples analysed in 2013-14 were adulterated, resulting in launch of 10,325 civil and criminal cases.

He also informed the House that the Food Safety and Standards Authority of India was at present engaged in an exercise for harmonisation of the maximum residue limit of pesticides in food commodities.

Earlier, Reddy said the threat from adulteration and contamination of water, milk, oil, etc, was “greater than the threat from terrorism”, as it would take more lives in the long run.

Terming the unregulated use of pesticides and antibiotics as “slow poison” and the use of hormone injections on cows to increase milk yield, as a more “serious crime than cow slaughter”, Reddy particularly urged the Government to ensure “Shudh Bharat” (Pure India)” along with the initiative, “Swachch Bharat.”

SC asks for report on steps taken over adulterated milk

New Delhi, Nov 27: The Supreme Court has asked the Commissioners of Food Safety of Delhi, Haryana, Uttar Pradesh and Rajasthan to be present in court Dec 5 and inform it about the steps taken by them to curb adulteration in milk in their states.

An apex court bench of Justice K.S. Radhakrishnan and Justice A.K. Sikri Tuesday directed the personal appearance of the Commissioners of Food Safety of the four states as the court was told that these states have not taken any steps to clamp down on large-scale milk adulteration.”We have perused the affidavits filed by the parties.”The various states have not explained what steps they have taken for the effective implementation of the provisions of the Food Safety and Standards Act, 2006 and the rules framed thereunder,” the court said.”Non-implementation of the provisions of the Act violates the right to health and safety of the human beings guaranteed under Article 21 of the Constitution of India,” it said.

“In such circumstances, we are inclined to give directions to the concerned Officer In-Charge of the Food Safety and Standards in the States/NCT of Delhi, Haryana, Uttar Pradesh and Rajasthan to be present on the next date of hearing and explain to the court how they are functioning and what effective steps they are taking to implement the provisions of the Act and the regulations and explain their accountability.”

It also said the implementation of the Food Safety and Standards Act must be done in a serious manner.Justice Radhakrishnan said: “If they are not taking any steps, it is the violation of Article 21.”The court’s observation came as Anurag Tomar appearing for PIL petitioner Swami Achyutanand Tirth told the court that these states were in a denial mode and have not taken any steps to check adulteration of milk.

In the course of the hearing, the court inquired as to what steps have been taken in the wake of the 2011 report of the Food Safety and Standards Authority of India (FSSAI).As the court was told that the report was forwarded to the concerned states, the court asked if the centre was aware what action was taken on the report forwarded by it.The counsel for the centre, Bina Tamta, sought time so that the centre could file a status report on the action taken by the state governments.The court directed the presence of the Commissioners of Food Safety of the four states as it did not get any satisfactory response from the counsel representing them.

In 2011, the FSSAI had taken 1,791 samples from 23 states, from both urban and rural areas, and found that 68.4 percent (1,226) samples of milk were non-conforming to FSSAI standards.The food safety and standards regulator told the court that its study also “indicated traces of detergent in some cases”.Even the centre had Oct 22, 2012, told the apex court that overwhelming quantity of milk being supplied in the market both in pouches and in loose form were not conforming to the quality standards laid under the Food Safety and Standards Act.

The court was hearing a PIL by Swami Achyutanand Tirth, head of the Bhuma Niketan Ashram in Haridwar, Uttarakhand, contending that “apathy and inaction” of the central government and the state governments in taking “effective and necessary” measures in curbing the sale of synthetic (chemically prepared) and adulterated milk was violative of the fundamental right to life guaranteed under Article 21 of the constitution.

Chemicals on your plate

Doughnuts, fried chicken, butter popcorn—if any of these are your favourite, read this to know what toxins you are actually taking in with your food

Enough of trans fats and saturated fats bashing. We need to move beyond and pay attention to the many new toxins that are often on our plate nowadays.

Recently, there was a report that found harmful artificial colouring in rice preparations of some restaurants in the Capital. Random samples taken from these restaurants and tested between January 2013-October 2014 by the Union government’s Food Safety and Standards Authority of India (FSSAI) showed the presence of harmful artificial colouring tartrazine in rice (see “Yellow menace”). The report was presented to the Delhi high court earlier this month.

In March, the high court had announced some fruits and vegetables sold in the Capital as “unfit for human consumption” based on a report by an expert committee that said 5.3% of vegetables and 0.5% of fruits had pesticide traces above the maximum residue limit. The expert committee report listed the pesticides—chlordane, endrin, heptachlor, DDT, parathion—and mentioned that these can cause neurological problems, kidney damage, cancer and other diseases.

Manav Manchanda, senior consultant, respiratory medicine and critical care, Asian Institute of Medical Sciences, Faridabad, says there are too many new “baddies” around that we are not aware of. “It is time to get acclimatized with them—and be careful too. After all our health depends on it.”

Yellow menace

Tartrazine is a synthetic lemon yellow azo dye derived from coal tar and often used as a food colouring to make dishes look more appealing. It can be found in a range of foods, from sweets and orange drinks to cereals, chips and marmalades. It gives the food a bright lemon yellow colour and is also used in combination with blue and green dyes to give various shades of green. “Some of the reported health side effects include: anxiety, migraines, asthma attacks, blurred vision, skin rashes, thyroid cancer, clinical depression, attention deficit hyperactivity disorder (ADHD) or hyperactivity, heart palpitations, sleep disturbances, general all-over weakness, hot flushes and OCD (obsessive compulsive disorder),” says Dr Manchanda.

A 2007 study published in The Lancet journal, at the UK’s Southampton University, looked at the effects of six colour additives, including tartrazine, and the researchers estimated that banning these colours could prevent 30% of ADHD cases. They found that these artificial colours affect the behaviour of normal children as well as those diagnosed with ADHD. Tartrazine also interferes with the metabolism of vitamin B6 in the body. A 2011 study on mice and rats, published in the Journal Of Food Science, showed that tartrazine produced a few adverse effects in learning and memory functions.

Beta-carotene and turmeric can be used to achieve a similar colour, but these natural alternatives cost more. “In the absence of other means to identify tartrazine (unreliable labelling), it makes sense to keep a lookout for unnaturally bright colour in foods,” says Dr Manchanda.

Sweet devil

How often do you read the label, and on not spotting sugar, happily pick up the product? What you should also be looking for is high-fructose corn syrup (HFCS), a common sweetener, which is highly processed and made using genetically modified ingredients. It is sweeter and cheaper than regular sugar, but “it is worse than sugar, as it is not natural and the body takes up to three times as long to digest it. It leads to health problems such as weight gain, dental cavities and poor nutrition”, says Ushakiran Sisodia, head of diet and nutrition department, Nanavati Hospital, Mumbai, adding, “sodas, cereals, ketchups, salad dressings are common suspects which contain HFCS.”

Popcorn lungs

Butter-flavoured microwave popcorn gets its flavour from a harmful chemical flavouring agent known as diacetyl. It is a preservative used commonly to give buttery flavour and smell to microwave popcorn, margarine, candies and baked goods. “The problem with microwaving popcorn is that the heating process vapourizes the diacetyl in the bag, which can cause Alzheimer’s and damage the lungs. It can cause popcorn lungs—bronchiolitis obliterans, a rare life-threatening disease, which is irreversible. Plus, the chemicals in the bag produce perfluorooctanoic acid, which increases the risk of certain tumours,” says Pradip Shah, general physician, Fortis Hospital, Mulund, Mumbai.

Canned trouble

Canned foods—soups, tunas, gravies, tomato-based products—are convenient, especially after a long day at work. But metal cans, lined with bisphenol A (BPA), can pose risk of breast and prostate cancer as well as neurological disorders, infertility, and type 2 diabetes. Plus, BPA, a known endocrine disruptor, may also make you fat. A 2010 study published in Environmental Health News found that BPA influences fat cell development and fat storage.

A recent study, published in the journal Hypertension, found that BPA consumption leads to a temporary spike in blood pressure. The study reported a 

5 mmHg increase in systolic blood pressure after drinking two canned beverages. “And a small increase could be a problem for people who already have high blood pressure,” writes senior study author, Yun-Chul Hong of Seoul National University College of Medicine in South Korea.

Another recently published study in The Journal Of Nutrition classifies instant noodles as a suspect, and among other issues lists BPA present in the Styrofoam packaging as a health deterrent. In the Hypertension study, Yun-Chul suggests avoiding exposure to BPA and says people should try to eat fresh foods or food packed in glass containers rather than canned foods. The US’ National Institute of Environmental Health Sciences also advises reduced use of canned foods and avoiding microwaving food in polycarbonate plastic containers, because they contain BPA which can leach into food.

Carcinogenic agents

“Acrylamide is formed in certain foods (particularly high-carbohydrate foods like potato chips, French fries and hash browns) when they are heated to high temperatures (above 120 degrees Celsius). It is a cancer-causing agent and also a potent neurotoxin, which adversely effects not only the brain, but also the reproductive system,” says Neelanjana Singh, chief clinical nutritionist, PSRI Hospital, New Delhi. Doughnuts and fried chicken are the other two common suspects for this toxic chemical as these are made at high temperatures. A 2013 study by researchers at the Fred Hutchinson Cancer Research Center in Seattle, US, and published in the journal The Prostate, reported that regular consumption of certain deep-fried foods, including doughnuts and fried chicken, is associated with an increased risk of prostate cancer. “This type of cooking leads to the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide,” the study researchers wrote. They reported a 30-37% increased risk of prostate cancer among men who choose to eat fried chicken at least once a week. And if you like to order a serving of French fries along with it, then the risk multiplies. In the same study, the researchers mentioned that deep-fried foods contain high levels of advanced glycation endproducts (AGEs), associated with chronic inflammation and oxidative stress (i.e. body’s ability to detoxify free radicals). They gave the example of a chicken breast: when deep-fried for 20 minutes it contains more than nine times the amount of AGEs than a chicken breast boiled for an hour.

“Surely baking your fries at a low temperature sounds like a better idea. So does skipping doughnuts, fast food, even grilled food, that has been cooked over charcoal fire and which turns black due to high temperature cooking. Opting for baked home-cooked options is a better deal, and like always, as far as fast food is concerned, moderation is the key,” says Singh.

பிளாஸ்டிக் பார்சல் விஷமாகும் உணவு..

தொலைதூரப் பயணங்களின்போது அரிதாக ஓட்டல் உணவுகளைப் பயன்படுத்தியவர்களுக்குக்கூட, இன்று ஓட்டல் உணவு அத்தியாவசியமாகிவிட்டது. சட்னி, சாம்பார் தொடங்கி சாதத்தைக்கூட பிளாஸ்டிக் டப்பா, பாலித்தீன் கவர்களில் பார்சல் செய்துதான் தருகிறார்கள். ஒவ்வொரு வேளை உண்ணும்போதும் கொஞ்சம் பிளாஸ்டிக்கும் உள்ளே போவதுதான் அதிர்ச்சி.

நல்ல பிளாஸ்டிக்?

நல்ல பிளாஸ்டிக் என்கிற ஒன்று இல்லவே இல்லை. பிளாஸ்டிக்கை மோசமானது, மிக மோசமானது என்றே வகைப்படுத்த முடியும். ஒரு லட்சம் சிந்தடிக் கெமிக்கல்கள் பிளாஸ்டிக்கில் உள்ளன. அதில் ஆறாயிரத்தை மட்டுமே இதுவரை ஆய்வு செய்துள்ளனர். மீதம் உள்ளவை என்ன தீமைகளை ஏற்படுத்தும் என யாருக்குமே தெரியாது.

பொருளாதாரத்தில் வளமாக உள்ள, சத்தான உணவு உண்பவர்களின் ரத்தத்தை ஆய்வு செய்து பார்த்தபோது, அதில் 275 ரசாயனங்கள் இருந்திருக்கின்றன. அவர்களுக்கே இந்த நிலை என்றால் பிற மக்களின் நிலை இன்னும் மோசம்.

பிரஷ் முதல் பால் வரை...

நம் அன்றாட வாழ்வில் காலையில் பல் துலக்குவதில் தொடங்கி இரவில் பால் குடிப்பது வரை எங்கும் எதிலும் பிளாஸ்டிக்தான். பிளாஸ்டிக் பிரஷ், பிளாஸ்டிக் ப்ளேட், பாக்கெட் பால், லன்ச் பாக்ஸ், வாட்டர் பாட்டில் என எங்கும் பிளாஸ்டிக் மயம். பிளாஸ்டிக் பொருட்களில் சூடான உணவை வைக்கும் போது பிளாஸ்டிக்கில் உள்ள ரசாயனம் உணவோடு கலந்து விடும். இப்படி ஒவ்வொரு நாளும் தெரிந்தும், தெரியாமலும் ரசாயனங்கள் உணவு மூலமாக தினமும் நம் உடலில் சேர்கின்றன. இதனால் பலவிதமான நோய்களும், குறைபாடுகளும் ஏற்படுகின்றன. பிளாஸ்டிக்கில் உள்ள ரசாயனங்கள் உணவோடு கலந்து பின்விளைவுகளை எப்படி ஏற்படுத்துகின்றன

இணைய இறக்குமதி

பிளாஸ்டிக் பொருட்கள் தாலேட்ஸ் (Phthalates) இல்லாமல் உருவாக்கப்படுவது இல்லை. தாலேட்ஸ்தான் பிளாஸ்டிக்கை மென்மையாக்கவும் வளைக்கவும் உதவுகிறது. இதில் ஏழு வகையான தாலேட்ஸ்கள் மிக ஆபத்தானவை. நாம் வாங்கும் வாட்டர் பாட்டிலின் அடிப்பகுதியைப் பார்த்தால், முக்கோண வடிவில் எண் 1 என்று குறிப்பிடப்பட்டிருக்கும். அதே போல பாட்டிலின் லேபிளிலும் ஒருமுறை பயன்படுத்திய பின் தூக்கி எறியுங்கள் என்று குறிப்பிடப்பட்டிருக்கும். இதை நாம் கவனிக்காமல் பல நாட்களுக்கு அதே பாட்டிலைப் பயன்படுத்தி வருகிறோம். மலிவான விலையில் உற்பத்தியாகும் பாட்டிலில் இருந்து டி.இ.எச்.பி (Di2Ethylhexyl) Phthalate (DEHP) என்ற ரசாயனம் வெளியாகி நீருடன் கலக்கும். இது புற்றுநோய் உண்டாக்கும் காரணியாக மாறுகிறது.

தாலேட்ஸ் உள்ள பிளாஸ்டிக்கைப் பயன்படுத்துவதால் ஆண்களுக்கு இயல்புக்கு மீறிய பாலின உறுப்புகள் வளர்ச்சி, ஆண்மைக்குறைவு, குழந்தைகளுக்கு மார்பக வளர்ச்சி, பெண்களுக்கு அதிக மார்பக வளர்ச்சி, கருச்சிதைவு, குறைப்பிரசவம், ஆஸ்துமா போன்ற பிரச்சினைகள் ஏற்படுகின்றன. எனவே, முடிந்தவரை பிளாஸ்டிக் பொருட்களைத் தவிர்ப்பது நல்லது.

ஓட்டலில் 40 மைக்ரான்கள் கொண்ட கவர்களில்தான் உணவை பேக் செய்கிறார்கள் என்று உறுதியாகச் சொல்ல முடியாது. ஆவி பறக்க, சூடான சாம்பார், ரசம், பொரியல் என பேக் செய்யும் கவர்கள் நிச்சயம் அதிக மைக்ரான்களால் தயாரிக்கப்படுவது இல்லை. கவரில் உள்ள டயாக்சின் (DIOXINE) என்ற ரசாயனம் உணவோடு சூடாகக் கலக்கும்போது வயிற்றுக் கோளாறு, பசியின்மை, வயிற்றுப் போக்கு போன்றவை ஏற்படும். தொடர்ந்து ஓட்டல் உணவையே பார்சல் செய்து சாப்பிட்டுக்கொண்டிருந்தால் மலட்டுத்தன்மை வருவதற்கு வாய்ப்புகள் அதிகம்.

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