Health Articles

WARNING

Report of findings of Dr. H.A. McGuigan for the Federal Trade Commission in Docket case #540, Washington D.C.
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DUPONT NOW IN THE FRYING PAN

By Amy Cortese — TEFLON has been hugely successful for DuPont, which over the last half-century has made the material almost ubiquitous, putting it not just on the frying pans but also on carpets, fast food packaging, clothing, eyeglasses and electrical wires – even the fabric roofs covering football stadiums.
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COOKWARE COATED WITH TEFLON

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).
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CAN TEFLON MAKE YOU SICK?

Teflon, one of the most popular non-stick pan products, can emit fumes that make you sick if it is allowed to get hot enough.
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EWG IN THE NEWS

Latest docs revealed in advance of pending enforcement action. From EWG's report New Documents Show Continuing Pattern of Information Supression by DuPont
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WARNING LABELS ON TEFLON COOKWARE

U.S. Urged to Put Warning Labels on Teflon Cookware. The Environmental Working Group asked the Consumer Product Safety Commission to require manufactures of cookware to place warning labels on their products that caution consumers of the potential health risks of the non-stick coating. — Source: Reuters, Published: May 15, 2003 —
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TEFLON IN A STICKY SITUATION

Children's Health Environment Coalition. DuPont's Teflon ® works wonders at keeping food from sticking to pots and pans. But after 50 years of use, evidence is mounting that Teflon's key ingredient, perfluorooctanoic acid (PFOA), "sticks" in the environment indefinitely. Environmental health advocates are concerned that exposure to environmental PFOA as well as to airborne fumes released when nonstick cookware overheats may be more toxic than realized.
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Nuking Broccoli A No-No

Microwaving Zaps Antioxidants in Broccoli

In the Journal of the Science of Food and Agriculture, Cristina Garcia-Viguera reports on a study that measured antioxidant levels in broccoli after it was cooked in various ways. Microwaved broccoli had the lowest levels of antioxidants (less than 5% of the original antioxidants found in fresh broccoli remained), probably because of the high internal temperatures generated by this cooking method. Boiling wasn’t a good way to retain antioxidants either, with only about 20% of them preserved in the food (about 35% if the cooking water was used as well). Pressure-cooking was slightly better, with about 46% being retained in the food (about 91% if the cooking water was used as well). Steaming retained about 89% of the antioxidants. Of course, you could just eat your broccoli raw and get the full dose.

Jean Nick is a Senior Information Analyst with the Rodale Library & Information Services Department.

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