{"version":"1.0","provider_name":"Harvard Gazette","provider_url":"https:\/\/test.news.harvard.edu\/gazette","author_name":"harvardgazette","author_url":"https:\/\/test.news.harvard.edu\/gazette\/story\/author\/harvardgazette\/","title":"Canned soup linked to higher BPA levels &#8212; Harvard Gazette","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"o68SLp3LEO\"><a href=\"https:\/\/test.news.harvard.edu\/gazette\/story\/2011\/11\/canned-soup-linked-to-higher-bpa-levels\/\">Canned soup linked to higher BPA levels<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/test.news.harvard.edu\/gazette\/story\/2011\/11\/canned-soup-linked-to-higher-bpa-levels\/embed\/#?secret=o68SLp3LEO\" width=\"600\" height=\"338\" title=\"&#8220;Canned soup linked to higher BPA levels&#8221; &#8212; Harvard Gazette\" data-secret=\"o68SLp3LEO\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/test.news.harvard.edu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/test.news.harvard.edu\/gazette\/wp-content\/uploads\/2011\/11\/soupstock605.jpg","thumbnail_width":605,"thumbnail_height":403,"description":"A new study from researchers at the Harvard School of Public Health has found that the volunteers who consumed a serving of canned soup each day for five days had a more than 1,000 percent increase in urinary bisphenol A (BPA) concentrations compared with the group who consumed fresh soup daily for five days. The study is one of the first to quantify BPA levels in humans after ingestion of canned foods."}