Toxicologist and professor emeritus Alfred Bernard has published a new book titled “Toxique ou pas toxique,” released by Racine editions, in which he warns consumers about chemical pollutants found in tap water, high-temperature cooking methods, and fast-food packaging. According to the author, everyday items such as chlorinated tap water, fried foods, overcooked meats, and grease-resistant food cartons expose the public to a range of potential carcinogens.
Tap Water Pollutants and Mineral Water Alternatives
Tap water is not pure, according to Alfred Bernard. People who drink from the tap face exposure to a cortège of pollutants, including roughly a hundred carcinogenic substances resulting from chloration, along with nitrates and phytosanitary products. Despite this mixture, he acknowledges that tap water in Belgium remains of good quality in most cases and can still be consumed safely.
For those seeking an alternative, Bernard recommends drinking mineral water sourced from underground locations due to its exceptional quality. When choosing between packaging materials, he notes that glass bottles are preferable to plastic bottles. Underground waters and beverages bottled in glass contain extremely low amounts of microplastics, whereas plastic containers present varying levels of microscopic particles depending on scientific studies.
Did You Know? Tap water chlorination involves chemical disinfection processes that generate a wide array of secondary disinfection byproducts, which toxicologists study for their potential long-term health impacts.
Risks of High-Temperature Cooking in Frites and Meat
Cooking starchy foods and meats above certain temperature thresholds creates toxic chemical compounds, according to the toxicology book. Frites are prepared by cooking potatoes at temperatures exceeding 120 degrees Celsius. These high temperatures trigger Maillard reactions that produce a desirable flavor alongside a cocktail of toxic substances, including acrylamide, which is classified as a probable human carcinogen.
Meat cooked at excessive temperatures forms similar hazardous compounds, such as heterocyclic aromatic amines, which are acknowledged as known human carcinogens linked to colorectal cancer. To mitigate these risks, Bernard advises keeping frites at a light yellow hue rather than allowing them to turn brown or burnt, regardless of whether they are prepared in a traditional deep fryer or an air fryer. For meat preparation, he recommends maintaining cooking temperatures below 100 degrees Celsius, noting that in Asian culinary traditions where ingredients are largely boiled in water, colorectal cancer rates remain extremely low.
PFAS Exposure Through Food and Drink Cartons
The toxicologist highlights per- and polyfluoroalkyl substances—commonly known as PFAS or eternal pollutants—as an emerging public health concern following recent detections of high concentrations in the bodies of some Belgian residents. These persistent chemicals frequently line grease- and water-repellent food packaging, including beverage cartons utilized by fast-food chains and pizza boxes. Regular consumption of foods and liquids packaged in these treated containers serves as a significant exposure route for the general population.
Frequently Asked Questions
What are the main findings of Alfred Bernard’s new book?
The book warns readers about potential health risks associated with pollutants in tap water, the creation of carcinogenic compounds during high-temperature cooking of frites and meats, and PFAS contamination found in grease-resistant food and drink cartons.
Why does the author recommend glass bottles over plastic?
Bernard notes that glass containers hold exceptionally low quantities of microplastics compared to plastic bottles, making glass-bottled underground water a cleaner choice for health.
How can cooking methods reduce dietary carcinogens?
The toxicologist advises avoiding cooking meat above 100 degrees Celsius and ensuring that frites maintain a light yellow color rather than turning brown or burnt to limit exposure to substances like acrylamide and heterocyclic aromatic amines.
What precautions do you take regarding the daily packaging and preparation of your household meals?