Striving4Zen

Nonstick plastic pan coatings: Controversy rages over the safety of nonstick surfaces, which are applied to pans made of aluminum and steel. According to the Cookware Manufacturers Association, some 90% of all aluminum cookware sold in the United States in 2001 was coated with nonstick synthetic surfaces.

Nonstick synthetic surfaces are easily damaged, causing the plastic to flake and get in food. And when heated, cookware coated with Teflon and other nonstick materials emits fumes proven to kill pet birds. These unfortunate avian victims raised the alarm by acting as canaries in the kitchen rather than the coalmine.

According to a study by the 3M company, a chemical used in the manufacture of Teflon—called perfluorooctanoic acid, or PFOA—can be found in the blood of 90% of Americans. Of the 600 children tested, 90% had PFOA in their blood. And because PFOA does not break down, it persists in the environment indefinitely.

While it is not clear how much of the PFOA comes from nonstick pans—it is also used to coat microwave popcorn bags and paper plates, among other food-related applications—cookware is likely to be a major source. And as toxicologist Tim Kropp of the Environmental Working Group told the New York Times, “Any amount of PFOA you are ingesting may be a problem because we don’t know what levels are safe.”

Teflon maker Dupont reached a $16.5 million settlement with the Environmental Protection Agency over the company’s failure to report health risks from PFOA. The Environmental Working Group reported that their tests showed that Teflon emits fumes at only 325° Fahrenheit, while DuPont claims that it resists breakdown at temperatures lower than 660° Fahrenheit.

Speaking for myself, the evidence of possible harm is clear enough to make me stick to (no pun intended) more traditional surfaces. I recommend that you heed the warning provided by the DuPont settlement with the Environmental Protection Agency and replace your nonstick cookware as soon as possible.

Aluminum (regular, nonanodized): Evidence from some studies indicates that Alzheimer’s patients have abnormally high levels of aluminum in the amyloid protein plaques that characterize the disease, although it remains unclear whether this accumulation is a contributing factor to or an effect of the disease process.

The soft aluminum used to make standard aluminum pans transfers to foods readily, which poses possible neurological risks and imparts a metallic taste to foods. These drawbacks lead me to recommend against using standard, aluminum pans.

Labels: cookware, non-stick cookware, pots

# posted by Striving4Zen : 4/05/2010