BPA Protection: Spinach and Soy

As the facts keep coming in about all the toxins that we are exposed to and how hard it is to avoid them, it’s easy to feel disheartened. Most recently, I’ve been very concerned about Bisphenol A, a plastic that is a known hormone disrupter which is used to line canned food products and is in many baby products. I can’t help wondering just how high my own families exposure has been after years of canned tomatoes, tuna, soups etc. etc. I’ve been taking steps to eliminate cans unless they are clearly labeled, BPA free, but it seems even that isn’t an absolute assurance. Recently, I learned that one can be exposed to this chemical simply from handling grocery store receipts and then eating without washing your hands. It sometimes seems the list of things we need to be wary of, just keeps getting longer and longer.

So, when I read this article “BPA Protection: Spinach and Soy” by Dr. Alan Greene on Healthy Child Healthy World, it was a great comfort. Apparently, there is promising research that shows that consuming green leafy vegetables, (such as spinach, kale, collard greens) and natural soy beans can reverse the damage caused by BPA exposure. While the study was conducted with pregnant women, there is reason to believe that the benefits would extend into childhood and even adulthood – although the strongest results are likely to be during our earliest years.

The nutrients believed to be responsible for the blocking of the genetic damage caused by BPA exposure is folate, in green leafy vegetables and genistein, found in legumes such as soy. We already know that these foods are beneficial for other reasons and should be part of a balanced diet, but protecting us from cancer and reproductive problems is definitely another reason to seek them out.

Personally, I think it’s important to seek these foods out in an organic form. When you buy organic, you are assured that there is no dangerous pesticide residue. Also, since most soy in this country comes from genetically altered crops, I only buy organic soy to avoid whatever unknown risks GM foods may contain.

One of my favorite, super quick ways to cook spinach is to buy organic frozen spinach, cook according to directions, drain and then add a couple tablespoons of cream cheese. Mix well and add salt and pepper and you have a creamed spinach in minute. If there are leftovers, I like to add this mix to our scrambled eggs the next morning for an easy spinach omelet. I buy the huge containers of organic baby spinach greens and use them as a base for our daily salads. Friends have told me they never buy the big cartons because they can’t use it all up before it goes off, but spinach cooks down to nothing and I always find a way to toss it into a soup and use it up quickly.

In fact, one of the standard meals I made for my children when they were babies was to put 1 heaping spoonful of steamed organic spinach, any cooked organic potato and raw organic tofu into my baby mill. Turn the crank and a super satisfying and nutritious dinner is ready. Add a dribble of flax oil or organic butter for extra flavor and nutrients.

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