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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NUKING BROCCOLI A NO-NO

Microwaving Zaps Antioxidants in Broccoli — By Jean Nick
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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.
[read more]

Hidden Dangers in Cookware

Most people are aware of air pollution, water pollution and the dangers of household chemicals. Studies are now showing that certain cookware can also be polluting our bodies. Below are just some examples of how "traditional" cookware can be hazardous to you and you and your family's health.

STAINLESS STEEL

There are many grades of stainless steel. Regular stainless steel cookware is made from different alloys including scrap metal. "Most stainless steel sold in stores is of such a nature to allow chrome and nickel to bleed into the foods as the salts and acids of the food react with the pot." Dr. Shelton. For cleanliness and safety reasons, you food should be cooked on only high -grade surgical stainless steel.

CAST IRON

Most porous of all metals. Grease can turn rancid in pores. Some people believe that they can get iron from a cast iron pot. The reality is that iron comes in a ferrous and a ferric form. Your body cannot assimilate the iron (ferric) from a cast iron pan.

GLASS / ENAMEL COATED

Poor heat distribution. Foods stick and burn. Contains lead. Lead can cause reproductive harm and learning disabilities. Prop. 65 If gas is unleaded, shouldn't our cookware also be free of lead

NON-STICK COATED / TEFLON

Can scratch, chip and flake. "Exposure to Teflon resins at temperatures above 393ºF may produce a condition termed polymer fume fever characterized by flu-like symptoms such as chills, fever, body aches, nausea and occasional vomiting." Federal Aviation Agency Occupational Health & Safety Bulletin. A chemical, C-8, used to make non-stick coated pans has been linked to birth defects in humans to cancer in laboratory animals. The chemical is also present in the blood for up to 4 years and can show up in breast milk.

ALUMINUM

Very soft metal. Extreme chemical reaction between food and pan. "All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis." Dr. A. McGuigan's Report on Findings for the Federal Trade Comm. In Docet Case No. 540 Washington, D.C. Note: The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil.

316Ti STAINLESS STEEL:

The cooking surface of Saladmaster® cookware is 316Ti surgical stainless steel it is the highest grade of steel used in the cookware industry. It is non-porous, meaning you can cook without oil and it's much easier to clean than regular stainless steel.

Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with ordinary cooking surfaces.

"The kind of steel used in most stainless steel cookware is not the best metal in which to prepare foods. Most stainless steel cookware sold in stores is of such a nature as to allow chrome and nickel to bleed out into foods as water and food chemicals react with the walls of the vessels as they are heated. The chrome and nickel salts are retained when ingested. They cannot be eliminated. They build up and in time can create troublesome conditions". - Dr. Shelton's Hygienic Review Division of Science, Engineering and Technology, The Pennsylvania State University at Erie, The Behrend College, 16563 Erie, Pennsylvania, USA

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[read more] 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. [read more] NUKING BROCCOLI A NO-NO Microwaving Zaps Antioxidants in Broccoli — By Jean Nick [read more] 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). [read more] 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. [read more] 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 [read more] 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 — [read more] 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. [read more] Hidden Dangers in Cookware Most people are aware of air pollution, water pollution and the dangers of household chemicals. Studies are now showing that certain cookware can also be polluting our bodies. Below are just some examples of how "traditional" cookware can be hazardous to you and you and your family's health. STAINLESS STEEL There are many grades of stainless steel. Regular stainless steel cookware is made from different alloys including scrap metal. "Most stainless steel sold in stores is of such a nature to allow chrome and nickel to bleed into the foods as the salts and acids of the food react with the pot." Dr. Shelton. For cleanliness and safety reasons, you food should be cooked on only high -grade surgical stainless steel. CAST IRON Most porous of all metals. Grease can turn rancid in pores. Some people believe that they can get iron from a cast iron pot. The reality is that iron comes in a ferrous and a ferric form. Your body cannot assimilate the iron (ferric) from a cast iron pan. GLASS / ENAMEL COATED Poor heat distribution. Foods stick and burn. Contains lead. Lead can cause reproductive harm and learning disabilities. Prop. 65 If gas is unleaded, shouldn't our cookware also be free of lead NON-STICK COATED / TEFLON Can scratch, chip and flake. "Exposure to Teflon resins at temperatures above 393ºF may produce a condition termed polymer fume fever characterized by flu-like symptoms such as chills, fever, body aches, nausea and occasional vomiting." Federal Aviation Agency Occupational Health & Safety Bulletin. A chemical, C-8, used to make non-stick coated pans has been linked to birth defects in humans to cancer in laboratory animals. The chemical is also present in the blood for up to 4 years and can show up in breast milk. ALUMINUM Very soft metal. Extreme chemical reaction between food and pan. "All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis." Dr. A. McGuigan's Report on Findings for the Federal Trade Comm. In Docet Case No. 540 Washington, D.C. Note: The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil. 316Ti STAINLESS STEEL: The cooking surface of Saladmaster® cookware is 316Ti surgical stainless steel it is the highest grade of steel used in the cookware industry. It is non-porous, meaning you can cook without oil and it's much easier to clean than regular stainless steel. Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with ordinary cooking surfaces. "The kind of steel used in most stainless steel cookware is not the best metal in which to prepare foods. Most stainless steel cookware sold in stores is of such a nature as to allow chrome and nickel to bleed out into foods as water and food chemicals react with the walls of the vessels as they are heated. The chrome and nickel salts are retained when ingested. They cannot be eliminated. They build up and in time can create troublesome conditions". - Dr. Shelton's Hygienic Review Division of Science, Engineering and Technology, The Pennsylvania State University at Erie, The Behrend College, 16563 Erie, Pennsylvania, USA

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