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Your Cookware can Undermine or Support Your Health

Saturday, November 28, 2009 by: Deanna Dean
Tags: cookware, health, health news

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(NewsTarget) Nearly every American consumer is acquainted with the advantages of nonstick cookware. However two generations later we're learning that this convenience may carry a heavy price tag in terms of health. Recent findings show that 95% of Americans have detectable levels of a plastic material, polytetrafluoroethylene (PFTE) used to coat non-stick cookware, in their blood. Though the application technology has improved over the years the essential ingredient is still there. Also an unknown number of human illnesses are linked to toxic particles and gases emitted when non-stick surfaces break apart. Its safety has been questioned to the extent that a non profit research organization, the Environmental Working Group (EWG), petitioned the U.S. Consumer Product Safety Commission to warn the public of these safety concerns.

Low fat cooking necessitates nonstick cookware, but at what price? The Environmental Protection Agency says that ingesting small flakes of non-stick coatings is not known to cause any health maladies. One company making non-stick cookware has stated for the past 50 years that their non-stick coatings are safe. They further state there are no hazardous chemicals emitted if cookware is used responsibly keeping temperatures below 600 degrees Fahrenheit. Albeit a class-action suit filed by several states claims toxins are released under normal cooking use and that the company did not warn consumers about its dangers.

Another standby in almost every kitchen in America has been glass baking dishes. They were made with borosilicate glass but eventually the technology was sold along with the logo. Since then, there has been a ground swell of controversy with disturbing reports that the newer dishes often explode and shatter in the oven. A spokesman for the new manufacturer says the claims are unsubstantiated and the malfunctioning dishes are another brand even though the original logo is clearly displayed.

Stainless steel pots and pans, along with iron and stone cookware, are durable; the drawback with these is the need for more cooking oils so the food doesn't stick to the pan. This not only adds calories, but when oils are overheated they turn to unhealthy trans fats. New York Times science reporter Gina Kolata says: "The National Academy of Sciences, Department of Health and Human Services, National Heart Lung and Blood Institute and the Food and Drug Administration have all concluded: Trans fats are like butter or lard, -both increase cholesterol levels.

Ceramic, glass or enamel coated cookware can be safely heated to high temperatures, but at that point food enzymes and nutrients are destroyed. The health concern here comes from minor components such as pigments, lead, or cadmium. If the enamel coating has been scratched, these harmful materials to the body may leach into food.

Cookware made of aluminum conducts heat easily but has been associated with Alzheimer`s disease, though there is no proven link. Studies have shown aluminum alone leaches out into food during cooking, but we're told not to worry. Assured by the World Health Organization, we are safe if we consume no more than 50 milligrams daily.

Some of the healthiest cookware appears to be waterless, greaseless cookware made from surgical stainless steel. Most vegetables contain 90% water so cooking without adding oil, butter, fats or water preserves the minerals and natural salts. Made in the USA, the cookware creates a vapor seal and works like a small oven. Food is cooked at a low temperature for a minimal amount of time - the best way if you are cooking, to preserve minerals, vitamins and valuable nutrients.

Your healthmate,

Deanna Dean


consumeraffairs.com/news04/2008/08pyrex.html Joseph Enoch




About the author

Deanna Dean is the Wellness Director for Your Health Coach, a company dedicated to health and wellness education.
website: yourhealthcoachdee.com
Dee is a Wellness & Weight Loss Coach, a Certified Natural Health Professional, is pursuing an ND degree-Naturopathic Doctor, is a certified Raw Chef, certified in Dietary Guidelines from the Cooper Institute for Aerobics Research, former Personal Trainer, Yoga and Fitness Studio Owner, TV and Radio Guest, Health Columnist.
Deanna develops customized programs to enhance the health of her clients, educates, and coaches dieters for safe weight loss.

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