FAQ

BPA stands for Bisphenol A. It is an industrial chemical that has been used since the 1950s to make certain types of hard plastics and protective coatings.Where is it found?BPA is primarily used in two areas that touch our daily lives:Polycarbonate Plastics: These are hard, clear plastics used for things like water bottles, food storage containers, and sports equipment. On plastic products, these are typically marked with the recycling Code 7 (Other), as seen at the bottom of the chart below.Epoxy Resins: These are used as a protective inner lining sprayed inside metal food and beverage cans, bottle caps, and water supply pipes. The resin acts as a barrier to prevent the metal from corroding and reacting with the food.Why is it a concern?The big issue with BPA is that it isn't completely locked into the plastic. Over time—and especially when exposed to heat (like microwaving a plastic container) or acid (like canned tomatoes)—tiny amounts of the chemical can leach (seep) out of the container and dissolve directly into the food or beverage you are about to consume.Once inside the human body, BPA acts as an endocrine disruptor.What that means: BPA's chemical structure looks a lot like estrogen, a natural hormone. Because it mimics estrogen, it can trick your body's endocrine system, potentially interfering with natural hormone signals.While health agencies like the FDA state that the very low levels of BPA currently found in food are safe for adults, ongoing research has raised concerns about cumulative exposure. Potential risks, particularly for fetuses, infants, and young children, include effects on brain and prostate development, as well as links to increased blood pressure.The Push for "BPA-Free"Because of these concerns, the food packaging industry has largely shifted away from it. Many modern food containers, baby bottles, and flexible packaging alternatives (like multi-layer retort pouches used for shelf-stable ready meals) are explicitly manufactured using alternative plastics and certified as BPA-Free.If you are looking to minimize your exposure, it helps to check the plastic recycling codes on your containers, avoid heating foods in hard plastic dishes, and look for explicitly labeled BPA-free products.

Putting a non-microwave-safe item in the microwave usually ends in one of three ways: a melted mess, a toxic chemical hazard, or an actual fire. How badly things go depends entirely on the material of the product. Here is a breakdown of what happens to different non-microwaveable materials under the waves.1. Metals (Aluminum Foil, Metal-Rimmed Plates, Utensils)<br />
What happens: Sparks and "Arcing." * The Science: Microwaves are electromagnetic waves. When they hit metal, they cannot penetrate it. Instead, they cause electrical currents to flow across the metal's surface. If the metal has sharp edges, wrinkles (like crumpled foil), or prongs (like a fork), the electrical charge builds up at those points and jumps through the air to the nearest surface. This creates arcing—essentially mini-lightning bolts.The Danger: Arcing can permanently damage your microwave's magnetron (the component that generates the waves) or ignite nearby food and packaging, starting an immediate kitchen fire. 2. Non-Microwaveable Plastics (Takeout Tubs, Yogurt Containers, Cling Wrap) What happens: Melting and Chemical Leaching. The Science: Unlike microwave-safe plastics engineered to withstand high temperatures, cheap or single-use plastics (like margarine tubs) have incredibly low melting points. The heat from the food will quickly warp, bubble, or completely melt the plastic. The Danger: Even if the plastic doesn't visibly melt, heating unsafe plastics causes toxic chemical plasticizers (like phthalates) to break their chemical bonds and migrate directly into your food. 3. Styrofoam (Polystyrene) What happens: Structural Collapse and Toxic Fumes. The Science: Traditional Styrofoam is mostly air and polystyrene. It cannot handle intense heat. When hot food or liquid touches it, the Styrofoam melts almost instantly. The Danger: Melting Styrofoam releases styrene, a chemical compound linked to health risks, directly into your meal. (Note: Only use Styrofoam if it is explicitly labeled "Microwave Safe"—some modern formulations are treated to resist heat, but classic Styrofoam is a hard no). 4. Paper Bags, Newspaper, and Cardboard What happens: Spontaneous Combustion. The Science: While plain white paper towels are generally safe, brown paper bags, newspapers, and recycled cardboard often contain glues, heavy inks, or even microscopic metallic fragments left over from the recycling process. The Danger: These materials lack the moisture needed to safely absorb microwave energy. Instead, they dry out, smolder, and can easily catch fire inside the appliance. 5. Sealed Containers (Unopened Jars, Sealed Pouches, Whole Eggs) What happens: Pressure Explosions. The Science: Microwaves heat up water molecules inside food, rapidly turning them into steam. If that steam has nowhere to escape (like inside a tightly sealed glass jar, a locked plastic container, or even a whole egg inside its shell), pressure builds up exponentially. The Danger: The container—or the egg—will violently explode. This can dent the interior of your microwave, shatter the glass door, or cause severe steam burns when you open the door.💡 The Golden Rule: If a container doesn't have the "microwave-safe" symbol (typically depicted as three wavy lines), do not risk it. Play it safe and transfer your food to a glass or ceramic dish before heating.

No, Legurme Ready to Eat products do not contain any preservatives or colorants. They are completely additive-free. 100% Natural Ingredients: Just like home-cooked meals, these products are prepared using only natural, clean-label ingredients such as quality legumes, grains, vegetable oils, fresh vegetables, salt, and spices. No Artificial Additives: They contain no monosodium glutamate (MSG), artificial colors, chemical flavor enhancers, or chemical preservatives. How They Stay Fresh: The freshness and long shelf life are achieved strictly through physical means—specifically, retort packaging technology (high-barrier pouches) and heat sterilization. Because the food is cooked and sealed in an airtight environment, bacteria cannot grow, eliminating any need for chemical preservation.

Unopened Pouch Ambient Storage: Store at room temperature in a cool, dry place (like a kitchen pantry or cupboard). Sunlight Protection: Keep the packages away from direct sunlight and extreme heat sources. No Fridge Needed: Thanks to the retort sterilization process, you don't need to take up valuable refrigerator space before opening the product. Opened Pouch Refrigeration: If you don't finish the whole meal, transfer the remaining portion into a clean, sealed container. Time Limit: Store it in the refrigerator (around 4°C) and consume it within 2 to 3 days. ⚠️ Important Check: Always inspect the pouch before eating. If you notice a package that is swollen, punctured, leaking, or damaged in any way, do not consume the product.