The New York Times' Nicholas Kristoff is on a carcinogen and endocrine disrupter binge. He's been writing lately about chemicals in food, water and storage containers that may be messing up our systems. I assume he's getting complaints from industry that he's oversimplifying things, but it's great that he's focusing attention on this stuff. Scientists have done a good job identifying the acutely toxic substances in our lives: tobacco smoke, lead, mercury etc. They're having a harder time identifying the subtly dangerous stuff.

Kristoff keeps harping on the bad molecules that may be leaching out of plastic food containers. His latest advice:

I asked these doctors what they do in their own homes to reduce risks. They said that they avoid microwaving food in plastic or putting plastics in the dishwasher, because heat may cause chemicals to leach out. And the symposium handed out a reminder card listing “safer plastics” as those marked (usually at the bottom of a container) 1, 2, 4 or 5.

It suggests that the “plastics to avoid” are those numbered 3, 6 and 7 (unless they are also marked “BPA-free”). Yes, the evidence is uncertain, but my weekend project is to go through containers in our house and toss out 3’s, 6’s and 7’s.