Your tap water may contain plastic, researchers warn

A study based on samples from 14 countries says people may be ingesting between 3,000 and 4,000 microparticles of plastic from tap water every year. (AFP file photo)
Updated 06 September 2017
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Your tap water may contain plastic, researchers warn

PARIS: People may be ingesting between 3,000 and 4,000 microparticles of plastic from tap water every year, said a study Wednesday based on samples from 14 countries.
While the health risks are unknown, the researchers pointed to previous findings that plastic particles can absorb, and release, potentially harmful chemicals and bacteria.
For the survey, 159 tap water samples were analyzed of which “83 percent were found to contain plastic particles,” researchers from the University of Minnesota and the State University of New York wrote in a report entitled: “Invisibles: The plastic inside us.”
While much research has focused on plastic pollution of lakes, rivers, the ocean, beaches, even the air we breathe, less attention has been paid to its presence in human consumables, said the team.
This was the first study to look at micro-plastics in drinking water, they added.
Samples were collected in the first three months of the year in Kampala, Uganda; New Delhi, India; Jakarta, Indonesia; Beirut, Lebanon; Quito, Ecuador; several cities in the United States and in seven European countries.
All were sent to the University of Minnesota, Minneapolis, for lab testing.
By far the majority of particles found were fibers ranging from 0.1 to five millimeters (0.004-0.2 inches) in length.
The range was from zero to 57 particles per liter of water, with an average of 4.34 particles per liter.
“The highest density of plastic per volume of tap water was found in North America and the lowest densities were found, collectively, in seven European countries,” wrote the team.
Based on liquid consumption of three liters (6.3 US pints) per day, as recommended, a man may consume as many as 14 plastic particles daily if his chosen beverages were tap water or made with tap water, said the authors.
For women, this would amount to about 10 particles for an intake of 2.2 liters.
“These daily doses add up to an annual total of over 4,000 for men and over 3,000 for women,” wrote the team.
“These plastic particles are in addition to plastics potentially consumed in other products, such as sea salt, beer and seafood.”
A study in January said a European shellfish consumer may be ingesting up to 11,000 micro plastics per year from that source alone.
The researchers used the same plastic containers in which the samples were collected to test treated water from the lab, to rule out plastic contamination from the bottle itself.
“The results of this study serve... as an initial glimpse at the consequences of human plastic use (and) disposal rather than a comprehensive assessment of global plastic contamination,” the team concluded.
They called for further tests to gather more data about potential pollution sources and pathways, as well as the risks to human health.
Micro-plastics are less than 5 mm long, about the size of a sesame seed. They come in the form of “micro-beads” used in scrubs and toothpaste, and can also be created when larger pieces of plastic waste degrade.


Temperature Restaurant: Farah Al-Ohali offers Saudis a new take on comfort food

A family eating at Temperature restaurant. (Supplied)
Updated 18 October 2018
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Temperature Restaurant: Farah Al-Ohali offers Saudis a new take on comfort food

  • Al-Ohali has unusual offerings that could be called the ultimate comfort food
  • She credits her Kuwaiti genes for her innate desire to explore new palates and cuisines

DAMMAM: Turning up the temperature this summer in Al-Khobar is a “modern home cuisine” restaurant, founded and run by a young Saudi-Kuwaiti female chef, Farah Al-Ohali. Temperature is just seven months old, but Sharqawis are already familiar with Al-Ohali’s unusual offerings that could be called the ultimate comfort food.
The 22-year old credits her Kuwaiti genes for her innate desire to explore new palates and cuisines.
“The dining scene in Kuwait is much more developed; and people are much more open to experimenting with their palates, compared to other GCC countries,” she told Arab News. Coming from a family of innovative cooks — her aunt is known to cook up a notoriously delightful kabsa with turkey, instead of the traditional chicken — Al-Ohali has always loved cooking and would spend hours preparing and hosting elaborate dinner parties for friends and family.


In 2015, Al-Ohali left for Florence, to pursue the culinary arts professionally. She enrolled in an intensive certification program, learning techniques for over 250 dishes, assisting the chef in his kitchen, and working in a high-pressure environment. Coming back to the Kingdom, Al-Ohali was happy to cook for her family, but they weren’t impressed.
“The butter, cream, and flour characteristic to [what they thought] of Italian cooking was missing and they hated the ‘Italian’ I made for them,” she said with a rambunctious laugh. And thus began her journey to adapt flavors to the Saudi culture.
Her research was simple: She just asked Saudis what they ate and why they liked eating a particular dish. From there, she started an Instagram-based business and a pop-up food kiosk for public events. Some of her most popular creations have been chicken tenders in a waffle cone; nachos with chutney; mac and cheese grilled sandwiches; and coffee-marinated brisket sandwiches. Before long, Al-Ohali was approached by a marketing and talent management agency who helped her set up the restaurant.
Now, Al-Ohali is the creative force and chef behind Temperature (the most important element of every dish). The ambience reflects her effervescent personality: a snazzy beverage bar, bistro-style furniture and fittings, and rose, gold and green accents.


The breakfast menu is Al-Ohali’s personal favorite and it’s easy to see why.
First, we tried The Anita, a grilled brioche sandwich brim-full of layers of beetroot pesto, basil pesto, labnah, kashkawan and mozzarella cheese. Elevating a standard pesto sandwich, The Anita is worthy of weekend-morning indulgence. Plus points too for its Instagram-worthy pink hues.
“I use simple flavors that you would eat at home, but they are paired unusually with an ingredient that is not commonly used here or with an ingredient that you wouldn’t think of normally using,” Al-Ohali explained.
The Mushroom on Toast bears testament to her approach. Brioche bread topped with mushrooms, an in-house special cream, parmesan, arugula, sunny-side-up eggs, and, finally, balsamic vinegar drizzle. The tart vinegar offsets the sweet mushroom cream and creates an interesting fusion of flavors.
The Messy French, a crunchy brioche bread with salted caramel and maple syrup served with ice-cream, makes for a perfect accompaniment to the hazelnut latte. The menu is limited, but you can be assured that ,whatever you order, your expectations of comfort food are elevated a notch or two.
The Temperature is definitely on the rise.