Despite your best intentions
to eat healthier meals, exercise regularly, drink pure water, and use key
supplements, something scary could be preventing you from achieving your peak
And it lurks in your kitchen cabinets ...
Funny as it may sound, that
scary "something " could be your pots and pans!
Yes, the cookware you use to prepare your
food might be downright dangerous to your health.
This may not be a new issue
for you. As I continue to discuss the dangers of some types of cookware on the
site, one of the most common questions I receive is "What type of cookware do
You'll find the answer below.
But before you read this, it's important to know that I've been working on
bringing a healthy and affordable cookware alternative to the U.S. for over two
I thought I had solved the
problem when we received a major shipment of cookware just prior to the
Christmas holidays. Unfortunately, the initial manufacturer we worked with tried
to "sneak in" a potentially dangerous non-stick fluoride based coating.
So I rejected the entire
shipment (even though it cost many thousands of dollars). Obviously, there was
no way I could sell this type of cookware on the site.
But finally, we found a
reputable company to work with. Now, I'm proud to introduce the answer to your
questions -- and what I feel is one of the most incredible values you will ever
find in cookware.
As you know, I wouldn't advise
you to throw anything out unless I've found that it has been linked to health
problems. I'm as concerned about frugality as you are. But something that may
cause severe health risks is another story.
And in my opinion, changing
your cookware might be an easy and inexpensive secret that unlocks perplexing
health problems -- and could be the key to avoiding hidden causes of long-term
Let me show you why ...
What Hidden Health Hazards Lurk in Your Cookware
Teflon is the most popular
cookware in America. So what's wrong with it?
Well, for starters, teflon-coated
aluminum contains perfluorooctanoic acid (PFOA), a synthetic chemical used in
its production, creating its soap-like slipperiness and non-stick finish. PFOA
has become very controversial because of health dangers linked to it.
In April of 2006,
multiple class action lawsuits were filed against DuPont representing
consumers in twenty states and the District of Columbia. DuPont was charged
with exposing millions of Americans to health risks from pans containing PFOA.
(And that DuPont knew of the risks but failed to disclose them.)
In May 2006, DuPont
said it received a subpoena from the U.S. Justice Department's Environmental
Crimes Section to turn over documents about PFOA safety. This came just a
month after DuPont settled a lawsuit -- with a fine of $10.25 million -- by
the Environmental Protection Agency alleging that DuPont hid health data about
PFOA for twenty years. 2,3
In March 2006, a
scientific advisory panel to the Environmental Protection Agency (EPA) advised
that PFOA be labeled a "likely carcinogen".4
Manufacturers are to phase out 95 percent of production by 2010, and totally
by 2015. It is important to note that this is a voluntary reduction by
Yet, despite mounting
evidence, DuPont still claims that PFOA is safe ...
Just How Dangerous IS PFOA?
In animal studies, PFOA posed
health hazards like:
Serious changes in organs
including the brain, prostate, liver, thymus, and kidneys, showing toxicity.
Death of several rat pups
that were exposed to PFOA.
Changes in the pituitary in
female rats, at all doses. The pituitary controls growth, reproduction, and
many metabolic functions. Changes in the size of the pituitary are considered
an indication of toxicity.
PFOA has been
associated with tumors in at least four different organs in animal tests, and
has been implicated in an increase in prostate cancer in PFOA plant workers.
My Concern: You Could Be Endangering Your Family and
Pets Just by Cooking with Teflon
In studies of heated
non-stick pans on conventional stovetops commissioned by the consumer watchdog
organization Environmental Working Group,
it only took 2-5 minutes to reach
temperatures producing dangerous toxins. The
coating begins to break down and release toxins into the air at only 446
But wait! It doesn't
stop here. At 680 degrees (3 to 5 minutes), non-stick pans release at least six
toxic gasses, including two carcinogens, two global pollutants and MFA, a
chemical deadly to humans at low doses.7
The vapors from using these pans with high heat also caused instant death to pet
I'm afraid the "canary in the
coal mine" is not a myth. In cases of "Teflon toxicosis", the lungs of exposed
birds hemorrhage and fill with fluid, leading to what must be an agonizing death
from suffocation. Is it such a stretch to wonder what these fumes could be doing
to you and your children?
Even DuPont acknowledges
that the fumes can make you sick -- they call it "polymer fume fever".
They list the symptoms as: fever between 100 and 104 degrees, chest tightness,
shortness of breath, headache, cough, chills, and sore throat, based on a survey
of workers who complained of the illness.
Although this type of cookware
is most widely known by the brand name Teflon, there are many other nonstick
brand names that contain this toxic coating, including: Silverstone, Fluron,
Supra, Excalibur, Greblon, Xylon, Duracote, Resistal, Autograph and T-Fal, to
name just a few.
Ditch that Aluminum and Stainless Steel Cookware,
Even after you purge your
kitchen of Teflon, you may still be harboring danger -- this time in the form of
aluminum or stainless steel.
I would not recommend
aluminum pans for cooking if you want to enjoy your golden years. Aluminum is a
strongly suspected causal factor in Alzheimer's disease (AD).9
AD is dreaded by people more than cancer and heart disease, for good reason.
Aluminum is considered a
"reactive" metal, meaning that it reacts with salty or acidic foods to release
itself into the food. You can also be exposed to aluminum when Teflon chips off
a coated aluminum pan.
Next to Teflon, the most
common cookware alternative is stainless steel, accounting for one-third of U.S.
cookware sales. And some cooks prefer the "clad" or "three-ply" varieties that
have an aluminum or copper base sandwiched between layers of stainless steel.
Contrary to popular belief, stainless steel
may not be an inert metal either. All stainless steel has alloys
containing nickel, chromium, molybdenum, carbon and various other metals.
In a study done on heart
patients receiving stainless steel stents, restenosis occurred in 50% of
patients. Allergies to the nickel and molybdenum in the stainless steel were
suspected as a causal factor.
While this study is clearly
not cooking-related, cooking with stainless-steel, clad or not, increases the
likelihood that metals will leach into your food. This is especially true if
cookware is pitted due to extended use or storage of acidic foods. For those
with nickel allergies, it's a particularly important problem.
Copper is an alternative with
even heat distribution. However, it should not have direct contact with food,
due to the possibility of copper poisoning. Therefore, most copper pans come
lined with other metals, creating the same concerns noted above. Copper pans are
also extremely costly.
Once you realize that Teflon
may be deadly, stainless steel is reactive, and copper is no good either, where
do you turn? With my growing realization that today's popular cookware has so
many health-related issues, I began the search for a better alternative.
And, great news for all of us!
I found an impressive choice that offers a load of benefits at a very reasonable
In My Opinion, the Ultimate Choice for the Healthy
Frugal Gourmet is -- Enameled Cast Iron Cookware by Range Kleen
This is the
new and improved version of cookware that
your grandmother probably used.