PFAS Are Everywhere and a Threat to Our Wellbeing. Here’s What to Know and Do

You may have heard of PFAS—a group of human-made chemicals found in countless products, from cookware to furniture. You also may have heard that PFAS can be bad for our health. Indeed, very bad for our health. But whether you've listened to this, the reasons why these substances get a well-deserved negative reputation are murky. That's because there are so many of them, and their uses are as vast as their reach. 

 
 

What Are PFAS?

Perfluoroalkyl and polyfluoroalkyl substances, widely known as PFAS, are human-made fluorinated compounds. Manufacturers began incorporating PFAS in the 1940s after discovering the chemistry that created them in the 1930s. By the 1950s, their use had become ubiquitous.

Two main processes create PFAS: electrochemical fluorination, called ECF, and fluorotelomerization, which are chemical processes that produce side-chain fluorinated polymers, perfluoroalkyl acids, and polyfluoroalkyl surfactants. Scientists state that "more than 600 intermediate processes have also been used" further to make certain PFAS and the associated final products, as indicated by the Interstate Technology and Regulatory Council.

The group of PFAS is enormous and includes thousands—more than 4,700—of chemicals, including Perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS), commonly found in drinking water

What Is the Purpose of PFAS?

When manufacturers discovered PFAS midcentury, they quickly began incorporating them into products. Why? PFAS can bolster materials, elongating their shelf-life, durability, and resistance to grease, oils, fire, and other substances. They have been used to make nonstick cookware, water- and stain-repellent materials, clothing, cosmetics, firefighting foams, furniture, and more.

One of the most significant and well-known uses of PFAS has been in nonstick cookware. American chemist Roy J. Plunkett discovered the chemistry of PFAS by accident when he worked at DuPont Company's Jackson Laboratory in the late 1930s. Plunket was working on aiming to create new refrigerants for Duponte. According to the American Physical Society, in April of 1938, Plunkett and his research assistant, Jack Rebok, discovered a new substance in the tetrafluoroethylene cylinders they'd been using. The gas substance had polymerized—something they had not predicted—into something called polytetrafluoroethylene. "The PTFE proved to have some remarkable properties," APS states. "It was corrosion- and high-heat-resistant, for instance, and had very low surface friction."

Plunkett and other chemists at the Duponte company ultimately saw the potential for these chemicals. Its first use was in the Manhattan Project, a nuclear research program undertaken during World War II, where it was added as a coating on valves and seals to prevent corrosion. Eventually, the company and scientists branded it as Teflon, which then French engineer Marc Gregoire used to make nonstick cookware in 1954. Since then, Teflon and PFAS have been created, multiplied, and used in countless ways.

A few years later, Scotchguard was born when PFOS spilled on a tennis shoe—another accident—and left its coating repellant to dirt, oil, and water.

PFAS: the Health Concerns

So PFAS are everywhere, but what you may be wondering: What is their threat? The truth is that scientists have found these chemicals to be some of the most concerning modern substances for human, animal, and environmental health. Deemed "forever chemicals," these chemicals "build up in our bodies and never break down in the environment," reports the Environmental Working Group. Studies have linked various PFAS to cancer, weakened immunity, thyroid issues, developmental defects, and other health issues.

This is all ironic, given that Roy. J Plunkett was awarded the John Scott Award, which honors people who have contributed to the "comfort, welfare, and happiness of humankind." Yes, these substances may have made it easier for fried eggs to slide off pans and onto toast, but Teflon and PFAS have wreaked havoc on our systems and health. The Centers for Disease Control and Prevention reports that every American tested has been found to have PFAS chemicals in their blood.

Drinking water is one of the most common sources of exposure to PFAS chemicals. They could contaminate the drinking water of as many as 110 million Americans nationwide. The reason is that these forever chemicals easily leak out of products, migrate into the soil, water, and air, and never break down. The Agency for Toxic Substances and Disease Registry says that because of PFAS's widespread use and persistence in the environment, they are "found in the blood of people and animals all over the world and are present at low levels in various food products and the environment. Some PFAS can build up in people and animals with repeated exposure over time."

A 2022 study identified 57,000 sites contaminated by these chemicals in the United States. Current estimates from the Environmental Working Group show that about 200 million people may be drinking water contaminated with PFAS. The EPA shows that about 60 million people get their water from a system containing PFOA or PFOS, two of the most well-studied PFAS, at maximum levels above the new proposed limits. 

How to Reduce and Avoid PFAS

We've talked about PFAS before, notably in our e-book The Ultimate Guide to a Nontoxic Home, and we will never stop—at least, not until they're eradicated from our homes and lives. Now, this is a tall order, given how PFAS are everywhere. They are small, scary, and lasting. But we can take active measures to reduce them from our lives.

Firstly, some municipal efforts, such as those of Yorba Linda, California, give us hope. In February 2020, the Orange County city took its groundwater wells offline due to new California regulations of PFAS. When officials found PFAS, they partnered with the Orange County Water District to construct a new Ion Exchange treatment plant to remove them.

Now, in our immediate personal lives, here are some steps to take to reduce PFAS exposure:

  • Divest from using brands like Scotchgard, Stainmaster, Teflon, and other companies that tout resistance to oil, water, grease, and sticking.

  • Steer clear of furniture, carpets, and upholstery with added stain-repellent substances.

  • Invest in glass food containers. Many plastic wraps and containers are coated in anti-stick and anti-grease PFAS with zero warning.

  • Invest in a water filter that can reduce PFAS chemicals from your tap water. The EWG has an excellent water filter guide that offers tips, products, and steps to remove PFAS from your tap H2O.

  • Cook as much as you can at home. Whether eating in our carrying out, restaurants often cook on nonstick pans. Those chemicals can leak into your food.

  • Be discerning when purchasing makeup. Only buy from beauty brands that use clean ingredients you can pronounce.

  • Purchase our The Ultimate Guide to a Nontoxic Home for more ideas on removing PFAS from your life. If you already have it, gift it to a friend. 

PrimaFoodie Ingredient Spotlight: Sodium Benzoate

Additives in food are as ubiquitous as they are nebulous. That’s why we investigate common food fillers, preservatives, emulsifiers, and more to discover their origin, use, and purpose. Because if something is edible, that doesn’t guarantee it’s healthy or necessary.


What Is Sodium Benzoate?

Sodium benzoate is a lab-made odorless, flavorless, colorless, water-soluble crystal preservative commonly added to food and personal care items. As the 'sodium' in its name suggests, it is salt-based and made by combining sodium hydroxide, also called lye, and benzoic acid, a naturally occurring substance found in foods, including cranberries.

What's the Purpose of Sodium Benzoate?

A strong antimicrobial, sodium benzoate extends the shelf-life of food and personal care products by warding off the growth of bacteria and fungus. Commonly used in foods that have high acidity, such as salad dressings, juices, and pickled vegetables, sodium benzoate also enhances certain flavors. 

Where is Sodium Benzoate Found?

Since it is both a preservative and a flavor enhancer, food manufacturers add sodium benzoate to many processed and packaged foods, including:

  • Pickles

  • Canned vegetables

  • Salad dressing

  • Mustard, ketchup, and other condiments

  • Soda

  • Fruit juice

  • Jam, jelly, and other fruit preserves

  • Beer and wine


Sodium benzoate is also added to pharmaceuticals and personal care items, including: 

  • Lotion

  • Face cream

  • Soap

  • Serum

  • Shaving cream

  • Shampoo

  • Conditioner

  • Hair spray

  • Makeup

  • Lip balm

  • Toner

  • Various pharmaceutical pills


Is Sodium Benzoate Bad?

The FDA deems sodium deems sodium benzoate safe safe when it is added to food "at levels not to exceed good manufacturing practice." In essence, this means it is not to rise above 0.1 percent of a food's capacity. Furthermore, the Environmental Working Group sodium benzoate ranges from a low to moderate concern. 

Advanced scientific and medical research underscores both positive and negative outcomes when looking at sodium benzoate's impact on our health. A 2002 paper published in the open-access journal Nutrients states that sodium benzoate may show promise in treating "depression, pain, schizophrenia, autism spectrum disorders, and neurodegenerative diseases." Yet other researchers link sodium benzoate to "mutagenic effects, generate oxidative stress, disrupt hormones, and reduce fertility." 


The PrimaFoodie Take

Countless packaged foods contain ingredients we don’t know much about, which may harm our health. This goes for all foods that contain sodium benzoate. It is such a widely incorporated and undetectable preservative that it goes unnoticed even by the most discerning palate. Hands down, we are wary of this additive, so we avoid it. 

Firstly, if a food has sodium benzoate, it is processed (or ultra-processed), which is never good. Secondly, the studies mentioned above, combined with the fact that sodium benzoate is a robust antimicrobial agent, make us pause to consider this: If it’s wreaking havoc on bacteria, it’s likely doing the same to our microbiome. Plus, even if the FDA mandates safe levels of sodium benzoate, the harm comes from consistently eating it, thus allowing it to accumulate in our bodies. 

So, our take? We steer clear of sodium benzoate. 



PrimaFoodie Ingredients Spotlight: Soy Lecithin

Additives in food are as ubiquitous as they are nebulous. In our Ingredients Spotlight, we investigate common food additives to discover their origin, use, and purpose. Because just because something is edible doesn’t mean it’s healthy—or necessary.

What Is Soy Lecithin?

If you’ve eaten chocolate, you’ve likely consumed soy lecithin. A common ingredient, soy lecithin is a food additive derived from soybeans. 

There are various types of lecithin. A mixture of phospholipids, lecithin is a fatty substance naturally found in plant and animal cells and tissues. Common sources of lecithin include sunflower seeds, eggs, and cotton seeds. Here we break down soy lecithin, which comes from soybeans. 

What Is the Purpose of Soy Lecithin?

Food manufacturers use soy lecithin to emulsify ingredients so they become stable, smooth, and homogenized. Naturally amphiphilic (containing water soluble and insoluble chains), soy lecithin provides a way to easily blend ingredients that normally wouldn’t mix, such as oil and water. It’s also a common flavor protectant and taken as a dietary supplement.

Where Is Soy Lecithin Found?

Soy lecithin is commonly found in products that have a smooth and creamy consistency. These include:

· Bread

· Chocolate

· Dressings and marinades

· Packaged food

· Alternative milk

· Cereals, pasta, and other processed grains

· Cooking sprays 

· Ice cream, puddings, and other dairy products

· Nutritional supplements and vitamins

Is Soy Lecithin Bad?

This is the million-dollar question. Manufacturers claim that since soy lecithin is usually added in small doses, it isn’t harmful. But consider this: Those “small” doses add up. Plus, soy lecithin is ubiquitous these days (it’s hard to find even a natural dark chocolate bar without it), which poses the potential of consuming it consistently. Research has shown that ingesting the same additives over and over can lead to systemic inflammation, gluten intolerance, and other food sensitivities. 

There is also a critical conversation around soy. Those who have soy allergies should avoid soy lecithin. Yet, allergies aside, it’s important to consider that soy is often genetically modified and rarely organic, which means the original source of the lecithin could be covered in pesticide and herbicide residue.

Lastly, removing soy lecithin requires a process that involves a harsh solvent called hexane. A potential carcinogen, hexane has been shown to damage reproductive organs and fetal health, cause skin irritation, and pose a hazard to the lungs if inhaled. The FDA does not regulate the residual hexane in foods.

Soy Lecithin: Other Options

Because soy lecithin provides a way to emulsify fats with water, it’s commonly used. But that doesn’t mean it’s necessary. Soy lecithin is an industrial additive. In short: It is always best to avoid anything industrial, mass-produced, and added. Aim for real, whole foods with as few ingredients as possible. Avoiding soy lecithin—or any lecithin—is a way to decrease the number of adulterated additives entering the body. 

Deciding whether to consume soy lecithin is a personal choice. It’s important to always read labels to see if soy lecithin is present. Many food companies are creating products without it. HU Chocolate, for one, is manufacturing cleaner chocolates free of lecithins (soy or any kind), processed sugars, colorings, and other additives. 

Further Reading:

The PrimaFoodie Guide to Meat and Poultry

What We Really Need to Know about Bees