Questions from our readers...
Q: I enjoyed your article on Free Radicals. I have a problem with cataracts, which my doctors says may eventually need surgical correction. Is there any relation between cataracts and free radicals? A.L.
A: There is a definite relationship between cataracts and antioxidants Studies show that beta-carotene, vitamins C, E, and B-2, selenium, and other nutrients—the antioxidants— have a place in the treatment of cataracts. Of course, a good diet containing these nutrients is the best deterrence and supplementation to those afflicted an optimal individualized approach.
Q: In your newsletter you write about tobacco companies targeting children. What should also be mentioned is that tobacco companies own many other unhealthy products. J.W.
A: The tobacco companies are very well diversified. For example, Philip Morris owns Miller Brewing, General Foods, and the Seven-Up Company. R.J. Reynolds owns Nabisco, US Beverages, and Kentucky Fried Chicken. This is only a partial list, with other tobacco companies holding many companies.
Q: We recently moved to a new home with chlorinated city water. Is chlorine associated with any diseases such as cancer? A.M.
A: The by-products of chlorination are carcinogenic. Specifically, there may be an association with bladder, colon and rectal cancer. Studies by the National Cancer Institute found that consumption of chlorinated water significantly increased the risk of some of these cancers. Although boiling water will eliminate some of the chlorine, half is still bound to the "nonvolatile fraction" and will not boil away.
Q: The water in our new house was tested and found safe, bu the pH was listed at 6.7. Is this safe? For now, we're drinking bottled mineral water. B.W.
A: Pure water (distilled) has a pH of 7.0. Above that level is alkaline and below is acid. One danger of acid tap water is the risk of copper (or lead from solder or old lead pipes) being leached out into the drinking water. AISO7 acidic water may lower the oral pH predisposing you to more dental decay. You may wish to test your water a few times a year since the seasons may change the pH.
If you're concerned, attempt to find the source of the low pH, if possible. If not controllable, a properly placed water filter may help. Bottled water has various pH ranges too. So if you're considering that, check with the company. A slightly alkaline pH may be best.
Some bottled mineral waters that are more alkaline include Deer Park (New York) at a pH of 7.4, Evian (France) at 7.2, Mountain Valley (Arkansas) at 7.6 and San Pellegrino (Italy) at 7.3. Saratoga Vichy (New York) and Vichy Celestins (France) are the strongest alkaline waters. Acidic waters include Spa Reine and Bru from Belgium, 5.8 and 6.5, and Fachingen (Germany) at 6.1. Caddo Valley (Arkansas), Contrexeville (France) and Vittel (France) are neutral at 7.0.
Q: Your last issue on lead in drinking water made me think of the lead in dishes. Does this also pose a health risk?
A: Lead from ceramic dishes does not pose a problem for large numbers of people. But even a few cases of lead poisoning from this category warrants caution. Ceramic dishware made in the U.S. (and those imported) allows 0.1 micrograms of lead per milliliter of test solution in a 24-hour test period. This new FDA standard (January 1990) is up to 50 times lower than the older allowable levels of lead. So your older dishes may be relatively high in lead. Ceramic items purchased abroad may have very high levels of lead. The lead in these products are not regulated.
Q: We're hearing more and more about lead contamination in foods. Why is this seemingly unchecked? B.L.
A: The Environmental Protection Agency (EPA) is the group responsible for enforcing the policy of minimum standards for lead levels in foods and items like dishes and cups. Admittedly, they are unable to execute the standards they've set due to a lack of funds. Hopefully, education and voluntary compliance will solve many of the existing and potential future problems.
Q: I've heard that even plastic bags contain lead which may contaminate foods. L.H.
A: Regular plastic bags don't pose a threat when it comes to lead contamination. But if you're re-using your plastic bread bags, you could have a problem. Consumer's Reports (March 1991) says that the ink used on the bags is extremely high in lead. Although this is legal, the amounts are far above the levels allowed in house paints. Actually, it was found that 40% of the bags used for bread exceeded 1,000 parts per million--a high level indeed. And in two cases, the lead content totaled an extraordinary 1% of the weight of the bag.
The Consumer's article said in order for food to be contaminated, the bag would have to be turned inside out, as the lead cannot migrate through the plastic. Do people really do that? Surveys say yes. People do turn the bag inside out and store food in it. If you avoid doing that you'll eliminate the risk of lead contamination.
These same plastic bags will also leach lead from the landfill or contaminate the air after being incinerated. So if you don't want to just throw them away, you can re-use them by storing food inside only.
Editors Note: Although the well documented information on lead poisoning is not new, many people are still ignoring the problem. We are occasionally reminded of past tragedies linked to lead poisoning. One such incident was the Franklin Expedition in 1845, which left England for the North Pole. Much of the food was packed in heavily lead-soldered cans. The large amount of lead found years later in the bones of the crew suggests that the aimless wandering and mass confusion was the result of lead poisoning.