When heated during the cooking process, Teflon releases toxic fines which can cause flu like symptoms. These fumes can kill a bird in just a few seconds.
To test these claims, The Environmental Working Group heated nonstick cookware on a conventional stove top to s of it world trigger toxic fumes. I'n just 2-5 minutes, the surface of the cookware exceeded the temperature at which the coating began to emit toxic particles and gases.
According to Health Canada, cooking a meal in an aluminum pan can add about 1 to 2 mg aluminum to your food. The World Health Organization estimates that people can safely consume about 50 mg a day without harm, and the U.S. Food and Drug Administration has not set an upper intake limit.
In the 1970s, a Canadian researcher published a study stating that he had found high levels of aluminum in the brains of Alzheimer's patients.
Some studies seem to suggest a link between the disease and high levels of aluminum in groundwater, while others show none.
People with kidney problems may have difficulty removing excess aluminum from their bodies, so it builds up over time, which can lead to bone and brain disorders.
Don't store leftovers in aluminum, because the longer the food sits, the more aluminum it can absorb from the pan. Since more aluminum will dissolve out of old, pitted and worn pans, throw away your aging aluminum cookware.
When you replace your old pans, consider upgrading to anodized aluminum pans.
In addition, copper can be toxic when used on the inside of cookware, so it is usually reserved for use on the outside or with a lining of other materials.
Copper is an essential trace mineral in all body tissues. Copper and iron help form red blood cells. Copper also helps to keep your blood vessels, nerves, immune system and bones healthy.
Some copper pots can also be lined with aluminum, so be very aware of that.
Is It Safe to Cook in Copper Pots?
Copper pots have benefits and disadvantages. Copper is attractive and shiny when used on the outside of pots and pans and copper is an excellent conductor of heat. Because of its look and superior heat conduction, copper cookware tends to be more expensive than other types of cookware. In addition, copper can be toxic when used on the inside of cookware, so it is usually reserved for use on the outside or with a lining of other materials.
Benefits of Copper Cookware
Not only are copper pots and pans attractive in the kitchen, but copper is an excellent conductor of heat and very good for top-of-range cooking. Cooks often use copper pots and pans to prepare delicate sauces and dishes that need to be prepared at strictly controlled temperatures. Copper pots and pans are usually lined with tin or stainless steel so the consumer doesn't need to be concerned with copper toxicity. Excellent heat conduction can be maintained through the lining.
About Copper
Copper is an essential trace mineral in all body tissues. Copper and iron help form red blood cells. Copper also helps to keep your blood vessels, nerves, immune system and bones healthy. Copper is found naturally in certain types of shellfish, whole grains, potatoes, dried fruit and dark leafy greens. Most people get enough copper in their daily diets. The specific amount of copper needed daily depends on your age, gender and health situation. Medline Plus indicates that a safe amount of daily copper intake for an adult over 19 is 900 mcg. Copper in large amounts is poisonous, though a specific toxic amount has not been determined.
Safety
Copper pots that are lined with materials like tin and stainless steel can protect you from potential toxicity related to copper. The metal is easily dissolved by some foods and large amounts can cause nausea, vomiting and diarrhea. According to the Food and Drug Administration, acidic foods cause copper on unprotected cookware to dissolve into foods. If you use unprotected copper-lined pots and pans, research the acidity of certain foods.
If you are looking for a healthier alternative, here are 4 cookware materials to try:
1. Cast iron
the most time tested, nearly indestructible and inexpensive cookware on the market. It's also versatile as it can go on the stove top and in the oven. You can also use it to saute, fry, braise and stew, but it is best to not use it for boiling or steaming. Best of all you can easily clean it by using a scrub brush, hot water and liquid castile soap. The only downside is that cast iron tends to be heavy and must be fully dried after washing to avoid rust. However, there are companies that offer enameled and rust proof cast iron cookware.
2. Stainless Steel
If you often boil or steam food, it may be best for you to cook with stainless steel. Although lighter pots and pans may take longer to heat up, heavier cookware conducts heat quite well. Stainless steel doesn't absorb the flavor and scent of food making it ideal for families who want to get creative in the kitchen and awaken "new" taste buds. The only downside of stainless steel is that food can quickly burn if the heat is too high or the pan gets too dry. Then the pan can be difficult to scrub clean.
3. Ceramic
Ceramic makes for more attractive and eco friendly material. Most ceramic cookware can be used on the stove and in the oven and can be cleaned in the dishwasher. However, its important to purchase high quality-safety tested ceramic as some more inexpensive options can be contaminated with lead and other toxic chemicals.
4. Glass
the safest, completely non-toxic and most versatile product to use in cookware. It's often used in anything from food storage containers to skillets, cooking pans and casserole dishes. The only downside to glass is that it's temperature sensitive so placing a hot container on a cold metal surface, like a sink or stove range will cause it to shatter.
Leave your comments below
No comments:
Post a Comment