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Chipotle, Sweetgreen buns are associated with carcinogenic chemicals




The bowls used in restaurants such as Chipotle and Sweetgreen are linked to carcinogens, according to a new study.

Although compostable bowls are often advertised as environmentally friendly, they can be treated with toxic compounds known as "forever chemicals," according to a New Food Economy Study, which tested 14 locations of eight New York City restaurants.

Among restaurants were fast casual favorites such as Fresh & Co, Chipotle, Sweetgreen, Dos Toros and Dig Inn. to make them more durable, according to researchers.

"If a product shows really high fluorine levels, companies can't claim they didn't use PFAS," says Rainer Lohmann, who serves as director of the University of Rhode Island Lohmann Lab, according to New Food Economy. [1[ads1]9659002] The presence of the chemicals has been linked to health problems such as kidney and testicular cancer, thyroid disorders, sperm quality and pregnancy-induced hypertension, researchers said. Furthermore, the chemicals do not naturally deteriorate in the environment.

"They probably make compost more toxic and increase the chemical load on the soil itself and the water they should help improve," wrote researcher Joe Fassler. “Instead of deteriorating quickly, they contain potentially dangerous ingredients that never break down. Not in five years and not in 500. ”

Representatives of the restaurants did not immediately respond to a request for comment.



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