Please stop using non-stick cookware. Your cookware could be the cause of some of your major heath problems. And if you have and are using this cookware, you are gonna get a problem. No shit.
Below are three articles about the dangers of non-stick cookware and safer alternatives. The third is from Dr. Mercola's website, http://mercola.com/. It is primping their own product pretty hardcore. So lets get this straight: I am NOT endorsing Mercola's cookware. On the other hand I am not nescesarily apposed to them. Really, I'm in to Le Creuset cookware.
Sifu Marcus
Article #1
from
http://www.ewg.org/alternative-cookware
EWG finds heated Teflon pans can turn toxic faster
than DuPont claims
In two to five minutes on a conventional stovetop, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year, according to tests commissioned by Environmental Working Group (EWG).
In new tests conducted by a university food safety professor, a generic non-stick frying pan preheated on a conventional, electric stovetop burner reached 736°F in three minutes and 20 seconds, with temperatures still rising when the tests were terminated. A Teflon pan reached 721°F in just five minutes under the same test conditions (See Figure 1), as measured by a commercially available infrared thermometer. DuPont studies show that the Teflon offgases toxic particulates at 464°F. At 680°F Teflon pans release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses. At temperatures that DuPont scientists claim are reached on stovetop drip pans (1000°F), non-stick coatings break down to a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene.
For the past fifty years DuPont has claimed that their Teflon coatings do not emit hazardous chemicals through normal use. In a recent press release, DuPont wrote that "significant decomposition of the coating will occur only when temperatures exceed about 660 degrees F (340 degrees C). These temperatures alone are well above the normal cooking range."
These new tests show that cookware exceeds these temperatures and turns toxic through the common act of preheating a pan, on a burner set on high.
In cases of "Teflon toxicosis," as the bird poisonings are called, the lungs of exposed birds hemorrhage and fill with fluid, leading to suffocation. DuPont acknowledges that the fumes can also sicken people, a condition called "polymer fume fever." DuPont has never studied the incidence of the fever among users of the billions of non-stick pots and pans sold around the world. Neither has the company studied the long-term effects from the sickness, or the extent to which Teflon exposures lead to human illnesses believed erroneously to be the common flu.
The government has not assessed the safety of non-stick cookware. According to a Food and Drug Administration (FDA) food safety scientist: "You won't find a regulation anywhere on the books that specifically addresses cookwares," although the FDA approved Teflon for contact with food in 1960 based on a food frying study that found higher levels of Teflon chemicals in hamburger cooked on heat-aged and old pans. At the time, FDA judged these levels to be of little health significance.
Of the 6.9 million bird-owning households in the US that claim an estimated 19 million pet birds, many don't know know that Teflon poses an acute hazard to birds. Most non-stick cookware carries no warning label. DuPont publicly acknowledges that Teflon can kill birds, but the company-produced public service brochure on bird safety discusses the hazards of ceiling fans, mirrors, toilets, and cats before mentioning the dangers of Teflon fumes.
As a result of the new data showing that non-stick surfaces reach toxic temperatures in a matter of minutes, EWG has petitioned the Consumer Product Safety Commission (CPSC) to require that cookware and heated appliances bearing non-stick coatings must carry a label warning of the acute hazard the coating poses to pet birds. Additionally, we recommend that bird owners completely avoid cookware and heated appliances with non-stick coatings. Alternative cookware includes stainless steel and cast iron, neither of which offgases persistent pollutants that kill birds.
Article #2
also from http://www.ewg.org
Canaries in the Kitchen
Alternatives to Non-Stick/Teflon Cookware
Statistics reported by the Cookware Manufacturers Association indicate that 90 percent of all the aluminum cookware sold in the United States in 2001 was coated with non-stick chemicals like Teflon (Cooks Illustrated, September 2002). Chemicals and tiny, toxic Teflon particles released from heated Teflon kill household pet birds. At least four of these chemicals never break down in the environment, and some are widely found in human blood. Consumers concerned about the effects of Teflon on human health and the environment should consider these alternatives:
Stainless Steel
Stainless steel is a terrific alternative to a non-stick cooking surface. Most chefs agree that stainless steel browns foods better than non-stick surfaces. In their 2001 review of sauté pans, Cooks Illustrated, an independent publication, chose a stainless steel pan over otherwise identical non-stick models. They also recommended stainless steel pan roasters over non-stick.
Stainless steel is a terrific alternative to a non-stick cooking surface. Most chefs agree that stainless steel browns foods better than non-stick surfaces. In their 2001 review of sauté pans, Cooks Illustrated, an independent publication, chose a stainless steel pan over otherwise identical non-stick models. They also recommended stainless steel pan roasters over non-stick.
Cast Iron
Cast iron remains a great alternative to non-stick cooking surfaces. Lodge, America’s oldest family-owned cookware manufacturer, refers to their cookware as “natural non-stick.” Cast iron can be pre-heated to temperatures that will brown meat and will withstand oven temperatures well above what is considered safe for non-stick pans. Cast iron is extremely durable and can now be purchased pre-seasoned, ready-to-use.
Cast iron remains a great alternative to non-stick cooking surfaces. Lodge, America’s oldest family-owned cookware manufacturer, refers to their cookware as “natural non-stick.” Cast iron can be pre-heated to temperatures that will brown meat and will withstand oven temperatures well above what is considered safe for non-stick pans. Cast iron is extremely durable and can now be purchased pre-seasoned, ready-to-use.
Other Cooking Surfaces
Because Teflon coated non-stick surfaces fail to brown foods there has been a push to find other “non-stick” cookware coating that will allow the use of higher temperatures and still clean up easily. Some examples include ceramic titanium and porcelain enameled cast iron. Both of these surfaces are very durable, better at browning foods than PTFE (Teflon) non-stick coatings, and are dishwasher safe. In her New York Times piece, "In Search of a Pan That Lets Cooks Forget About Teflon," Marian Burros recommends Le Creuset enameled cast iron pans with a matte black interior. Anodized aluminum is another alternative, but some people question its safety, citing evidence in some studies linking aluminum exposures to Alzheimers.
Because Teflon coated non-stick surfaces fail to brown foods there has been a push to find other “non-stick” cookware coating that will allow the use of higher temperatures and still clean up easily. Some examples include ceramic titanium and porcelain enameled cast iron. Both of these surfaces are very durable, better at browning foods than PTFE (Teflon) non-stick coatings, and are dishwasher safe. In her New York Times piece, "In Search of a Pan That Lets Cooks Forget About Teflon," Marian Burros recommends Le Creuset enameled cast iron pans with a matte black interior. Anodized aluminum is another alternative, but some people question its safety, citing evidence in some studies linking aluminum exposures to Alzheimers.
Article #3
from
http://cookware.mercola.com/cookware-special.aspx?e_cid=20111203_DNL_ban_HL
"Beware of this Home Cooking Mistake"
No matter how healthy your food is, if you're like most Americans you are probably making this mistake that can lead to cancer in the pancreas, liver, testicles or mammary glands – as well as miscarriages, thyroid problems & a weakened immune system…
For years, I've been working tirelessly to get the message out to you about all the dangers lurking about in your common, everyday cookware.
From the toxic chemicals present in non-stick surface pans, to the leaching of dangerous heavy metals into your food from a variety of other types of metal cookware -- I want you to know.
I've talked about it, written about it, done videos about it -- and tried every way I can think of, short of screaming from the rooftops -- to warn you of the terrible hazards to your health from most cookware out on the market today.
For those of you who might still be skeptical of the presence of these dangerous toxins making their way into your food -- and most assuredly into your body -- I finally have the proof.
Just take a look at this chart of a recent 2009 Heavy Metals Leaching Test performed on common types of cookware you probably use everyday.
And if that’s not bad enough, you have to be careful of the temperature you cook at. The dangers of commercial non-stick cookware are already well-known, but aluminum is also a heavy offender. The higher the temperature you use, the more danger you put yourself at. Aluminum and non-stick surfaces are both known to leach metals into the food you’re cooking.
There's no mistaking the clearly, non-toxic, healthier alternative in cookware.
But before I go on about all the amazing benefits and features of Mercola Healthy Chef Ceramic Cookware, let me ask you one simple question…
Are You Becoming Complacent with Your Food Preparation?
You may not even give a second thought about what you use to prepare your meals. You may even feel satisfied that you're doing everything you can for you health by eating as much raw and unprocessed food as possible.
Unfortunately, it may not be enough if you're not very selective in your food prep.
What about your cookware? What about that skillet you use to lightly cook your favorite wild-caught fish? Can you trust it to be safe for you and your family?
The answer is -- probably not... particularly if you use dangerous non-stick cookware.
The good news is -- I do have a healthy cookware solution for you that you can trust... a solution that uses a patented material made of 100% inorganic natural minerals and nature's own water.
My previous recommendation was an excellent porcelain cast iron cookware which really was an outstanding solution.
However, many found the heavy weight of cast iron to be a challenge. Due to the added weight, some people found the cookware cumbersome to lift and use when “flipping” certain foods while cooking, as well cleaning and storing.
So I did additional research and discovered what may be an even better solution that helps you become the Healthy Chef you've always wanted to be by…
And there are many more benefits to the Mercola Healthy Chef Ceramic Cookware I want to share with you.
But first, you should know...
Why You Can't Trust Your Health to Any Old Cookware Lurking in Your Cabinet
Non-stick cookware is the most popular cookware in America. So what's wrong with it?
Well, for starters, non-stick cookware contains perfluorooctanoic acid (PFOA), a synthetic chemical used in production that creates a soap-like slipperiness and non-stick finish.
Once heated, non-stick pans will quickly reach temperatures at which toxic fumes release into the air. And it doesn't take much heat to do this -- the coating begins to break down and release toxins at a temperature of only 446° F.
PFOA has become very controversial because of potential health dangers... and non-stick cookware is right in the middle of the controversy.
So why is PFOA so dangerous?
In animal studies, PFOA posed health hazards like:
- Serious changes in organs including the brain, prostate, liver, thymus, and kidneys, showing toxicity.
- Death of several rat pups due to PFOA exposure.
- Changes in the pituitary in female rats, at all doses. The pituitary controls growth, reproduction, and many metabolic functions. Changes in the size of the pituitary indicate toxicity.
- PFOA has been associated with tumors in at least four different organs in animal tests, and has been implicated in an increase in prostate cancer in PFOA plant workers.
Now the various PFOA doses used in these animal experiments weren't necessarily the same exposure levels you might get from non-stick cookware. But they clearly show the potential danger from PFOA.
And recently, I uncovered even more startling evidence as the...
Chemical Used in Non-Stick Cookware Continues to Suggest Toxicity
In a study conducted by the Centers for Disease Control and Prevention (CDC), PFOA was detected in close to 98% of the population. While PFOA can come from sources other than non-stick cookware, that's startling information.
A study reported in 2007, and conducted by the John Hopkins
The research analysis detected PFOA in 100% of the newborns examined.
While PFOA can come from sources other than this, other studies suggest the potential dangers of non-stick cookware.
Though not necessarily related to PFOA, non-stick cookware has already been implicated in increased instances of cancer in the pancreas, liver, testicles, and mammary glands, as well as miscarriages, thyroid problems, weakened immune systems, and low organ weights.
So, I'm sure you understand when I say “enough already” with the potential dangers of using non-stick cookware. If you haven't already done it, don't you think it's time to give your non-stick cookware the boot for good?
But what if you don't use non-stick cookware in your kitchen?
Well, you're not necessarily out of the woods. Here's why you should seriously consider taking action and...
Why I Believe You Should Throw Out Your Aluminum and Stainless Steel Cookware as Well!
Even after you purge your kitchen of unsafe cookware, you may still be harboring danger -- this time in the form of aluminum or stainless steel.
I would not recommend aluminum pans for cooking if you want to enjoy your golden years. Aluminum is a causal factor suspect in Alzheimer's disease (AD).
In my experience, people dread Alzheimer's disease more than cancer and heart disease, for good reason.
Aluminum is a "reactive" metal, meaning that it reacts with salty or acidic foods to release itself into your food. Dietary sources of aluminum include cookware, containers, foil, and utensils. You can also face exposure to aluminum when the non-stick surface chips off a coated aluminum pan.
Next to the most common cookware alternative is stainless steel, accounting for one-third of U.S. cookware sales.
And some cooks prefer the "clad" or "three-ply" varieties that have an aluminum or copper base sandwiched between layers of stainless steel.
Contrary to popular belief, stainless steel may not be an inert metal either. All stainless steel has alloys containing nickel, chromium, molybdenum, carbon, and various other metals.
In a study conducted on heart patients receiving stainless steel stents, restenosis occurred in 50% of patients. Allergies to the nickel and molybdenum in the stainless steel were suspected causal factors.
While this study is clearly not cooking-related, it is certainly possible that cooking with stainless steel, clad or not, may increase the likelihood that metals will leach into your food. This is especially true if the cookware becomes pitted due to extended use or storage of acidic foods. For those with nickel allergies, it could be a particularly concerning problem.
Copper is an alternative that provides even heat distribution. However, I recommend that it never has direct contact with your food.
When you use copper as your cooking surface, it can leach out in excessive amounts. If enough leaching occurs, you could potentially experience digestive discomforts.*
Therefore, most copper pans come lined with other metals, creating the same concerns noted above. And copper pans are also extremely costly.
Once you realize the potential risks of that aluminum and stainless steel are reactive, and that copper may be risky as well, isn't it time you switched to the best non-toxic cookware I've found to date -- Ceramic Cookware?
And, with its patented ceramic non-toxic surface, you now can...
Go Green with Your Cookware
That's right. You certainly can't say that for cookware made of stainless steel, aluminum, or copper.
We all want to do our utmost for the environment. And now you can go one step further when you use and trust your environmentally-friendly cookware.
You can "go green" with Ceramic Cookware because it is...
More than Enough Reasons Why I Believe You Should Take Action and Rid Yourself of Your Potentially Hazardous Cookware for Good
I've spoken out about non-stick cookware for some time. And by now, you should also understand the potential dangers associated with aluminum, stainless steel, and copper cookware:
| Cookware Material | Potential Hazards |
| Non-stick | PFOA induced potential health hazards -- from your immune system to birthing activities |
| Aluminum | Is a reactive metal and suspected casual factor in Alzheimer's disease |
| Stainless steel | Potential likelihood of metal leaching into your food and allergen issues |
| Copper | Due to the possibility of copper caused discomfort, recommended to never have direct contact with your food |
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