Is Your Kitchen Toxic?
A modern advancement that seems to have affected the way people cook more than any other is Teflon® cookware. This is cookware that is coated with a hardened liquid that prevents food from sticking. DuPont scientist Roy J. Plunkett is credited as accidentally discovering Teflon in 1938. Before his discovery, a cooking problem that people shared was the difficult cleanup afterwards. Teflon cookware eliminated this problem and revolutionized the cookware industry. Today, Teflon cookware is considered nothing less than a kitchen staple.
The discovery of Teflon made DuPont a household name. However, when questions about the safety of Teflon products began to surface, DuPont was less than forthcoming. According to a report from the Environmental Protection Agency (EPA), DuPont intentionally withheld details regarding information to either prove or disapprove the rumors about the harmful affects of Teflon on human health and the environment.
After being sued by the EPA in 2004 for not disclosing contamination of a water supply near one of the DuPont plants, the company eventually had to acknowledge the dangers of Teflon that it had artfully hidden for decades. It was determined that the chemical that DuPont uses to manufacture Teflon®, perfluorooctanioc acid (PFOA) or C8 as it is commonly called, is a proven carcinogen. PFOA was identified as a chemical with the potential to upset the natural body balance in a most adverse way.
DuPont research documents dating back to as early as the 1950s, revealed that the company was aware that PFOA could be dangerous to both humans and animals. DuPont documented the following incidents:
• Deaths of lab animals exposed to fumes from Teflon pans
• Increase in birth defects amongst employees
• Employees with high levels of POFA in their blood
• Contaminated tap water in communities near DuPont plants
The incidents listed above were documented in depth by DuPont's research team, but the company failed to notify its employees or the EPA of their findings. The innocent and unsuspecting consumer using Teflon pots and pans on a daily basis didn't have a clue.
One of the biggest concerns regarding PFOA ‘s is that it can take up to two decades for the chemical to be eradicated from the body, as long as there is no more exposure to the chemical. While the general public is becoming more aware of the dangerous exposure of PFOA in Teflon cookware, unbeknownst to consumers, the toxic chemical is also used in other common products. PFOA's are also used in the production of stain-guard carpet, nail polish remover, telephone cables, and all-weather clothes. In its complaint, the EPA has requested that PFOA's be considered an agent that could lead to cancer in humans. Otherwise known as a carcinogen.
The hidden research by DuPont that was finally presented to the courts in the recent lawsuit by the EPA, has brought the safety of cookware to the forefront. After all, we all spend a significant amount of time using pots and pans to prepare our meals. Their safety or lack thereof is of immediate concern. In the case of Teflon, the dangerous fumes emitted during cooking and the toxicity that occurs during normal wear and tear is of the greatest concern. With ongoing concerns of toxicity, a better point of action may be to avoid the cookware altogether. According to the EPA, Teflon and its derivatives are considered unsafe for all.
Due to its quick and even heat conduction properties Aluminum is another popular cookware. Unfortunately, it is considered a risk factor for Alzheimer's and considered unsafe. Studies around the world have concluded that aluminum deposits in the brain are a significant component present in Alzheimer patients. Aluminum is a natural element and one that our bodies can safely ingest to the tune of about 20 milligrams daily. Unfortunately, we are exposed to much greater amounts. For example, taking just one antacid can expose you to as much as 200 milligrams of aluminum! Cooking with aluminum cookware is considered undesirable because the food being cooked may absorb aluminum. This also upsets the natural vitamins and other natural nutrient contents available in food.
If you notice, aluminum foil has a shiny side and a dull side. The dull side is what should come in contact with your food because it is a thin and protective wax like coating. If you notice the inside of aluminum cans, you will see a protective wax coating there as well. The insides of aluminum chewing gum wrappers are typically protected with paper. All measures indicating that aluminum toxicity is a definite and real concern.
Glassware is safe, right? That depends. Unless your glass cookware was manufactured after 1998, there's a good chance that it contains lead. In addition to recently manufactured glass cookware, pots and pans that are ceramic coated, stoneware, and cast iron are typically considered safe. The downfall being that cleanup can prove a bit more difficult.
Most people use the word “Teflon®” as a generic term that refers to all non-stick cookware. Teflon is actually a registered trademark of DuPont for its line of non-stick cookware. Other companies, such as T-Fal, Greblon, Silverstone, and Excalibur produce non-stick Teflon® coated cookware. This is not a comprehensive list so do check with the manufacturer before you buy.
Submitted by,
Dr. Linda Posch MS SLP ND: Owns a laboratory where she cultivates whole food liquid vitamins and other specialized supplements for her patients.
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