Take care what adhesives you use in your S&M sessions
From the DailyMail:
“Supermarket food is at risk of being contaminated by a ‘highly toxic’ chemical found in the glue of packaging labels.
The chemical, which is in the same class of toxicity as mercury, asbestos and hydrochloric acid, can seep through and contaminate food, according to a study.
The study follows previous research that found chemicals in a wide range of products that may cause infertility in women, cancer, immune system disorders and even neurological problems.
Strict EU safety regulations mean that certain materials can not come into direct contact with food, but there are no rules about the chemicals in label adhesives.
The study, published today in the Royal Society of Chemistry’s ‘Journal of Materials Chemistry’, showed that toxic compounds on four label glues can seep through paper and plastic packaging and contaminate the food inside.”
“Scientists at Kansas State University (KSU) found that three spices in particular — fingerroot, rosemary and turmeric — seem to direct the greatest amount of antioxidant activity towards preventing the formation of heterocyclic amines (HCAs). HCAs, they note, are the cancer-causing compounds that are produced when foods such as beef are barbecued, grilled, broiled or fried.
Full article on Health24
and some more info:
Marinating meat in antioxidant-rich spice blends can reduce the risk of heterocyclic amines (HCAs) forming by more than 80 percent.
“If you are concerned about carcinogens, marinating a product, and this would be any kind of muscle food product, is a good way to reduce the formation of HCAs dramatically,” said study author J. Scott Smith, a professor of food science at Kansas State University. His research was published in the current issue of the Journal of Food Science. “The marinades would have to be rich in spices,” Smith added.
And although the researchers didn’t specifically check this, Smith suspects that the antioxidants found in red wine and in many fruits and vegetables might also do the trick.”
Cooked beef tends to develop more HCAs than other kinds of cooked meats such as pork and chicken,”
Of all those investigated, rosemary came out on top as the strongest protector against HCA.
The authors suggested that consumers integrate these spices into their menus when appropriate, noting that some, such as rosemary, come in an extract form that has demonstrated HCA inhibition of 61 percent to 79%.”
Full article on Health24
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