Pizza isn’t the most unhealthy meal option but it’s not exactly clean living though I’m sure the majority of the people eating pizza don’t really give a crap about things like “health” and “clothes fitting correctly.”
Three perfluoroalkyl ethyl substances “used as oil and water repellents for paper and paperboard for use in contact with aqueous and fatty foods” are the specific culprits.
Diethanolamine salts of mono- and bis (1 H, 1 H, 2 H, 2 Hperfluoroalkyl) phosphates where the alkyl group is even-numbered in the range C8-C18 and the salts have a fluorine content of 52.4 percent to 54.4 percent as determined on a solids basis;
Pentanoic acid, 4,4-bis [(gamma-omega-perfluoro-C8-20-alkyl)thio] derivatives, compounds with diethanolamine (CAS Reg. No. 71608-61-2); and
Perfluoroalkyl substituted phosphate ester acids, ammonium salts formed by the reaction of 2,2-bis[([gamma], [omega]-perfluoro C4-20 alkylthio) methyl]-1,3-propanediol, polyphosphoric acid and ammonium hydroxide.
These chemicals may leach into your slices of pepperoni and mushroom and over time build up in your body — what science nerds call biopersistence — because it cannot naturally eliminate them.
So I guess it all depends how long your pizza sits in the box and how much pizza you’re eating in a week. It might be safer to just eat in the pizza place from now on or just get slices to go.
“Yeah, can I have 11 slices in a bag. I don’t want to die.”
[via Death & Taxes]