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The Killer in Your Kitchen: The One Item You Probably Use Everyday
You might think you are safe because you don’t overheat your pans, but it really doesn’t take that much to release these gasses. If you have ever burned food or accidently preheated your oven with a pan left inside of it, then you have reached sufficient temperatures to release these dangerous gasses. Even just heating a pan to about 400 degrees can expose you to fumes that can cause flu like symptoms. This condition is well known and is called polymer fume fever. The creator of the brand name Teflon, DuPont, dismisses this as a “mild” reaction.
Many people also mistakenly believe that if they don’t use metal utensils on their non-stick pans that they are safe to use, but this isn’t true. Although scratching your pan with metal utensils do make them release even MORE chemicals, even if you use plastic utensils, these pans still release dangerous toxic gasses into the air. It’s the heat involved, as well as the utensils you use.
You should also be aware that the older your non-stick pans become, the more chemicals they release. So if you are cooking with old non-stick pans, you are probably not only breathing the fumes, but eating these chemicals as well, every single time you cook with them! This means that you are accumulating dangerous chemical contaminants in your environment, as well as in your diet every time you use them. Unfortunately, this is nothing new; almost all Americans have some sort of chemical from their non-stick pans in their blood, with some estimating as high as 98 percent of the population! Read more about shocking sources polluting the air inside your home.
If you thought the FDA or some other governmental agency was going to keep you safe, think again. There are no regulations for cookware. You might see some warning labels on new pans telling you to keep birds out of your kitchen, but that’s about it. Veterinarians will tell you that they see hundreds of bird deaths every year from Teflon toxicity.
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Feb 10, 2015 at 2:19 am
Whenever I use non-stick pans, I line them with tinfoil and then add enough water into the pan under the tinfoil to keep the food below 220 degrees as it cooks and that also keeps the pan cooler. Every time the water gets low, I add more.
Feb 12, 2015 at 5:11 pm
I refuse to use non stick cookware….of ANY kind.
I refuse to use Aluminum as well(associated with alzheimer’s disease).
Experience has taught me that I can get BETTER results without it…
So I use cast iron, stainless steel, & copper pots & pans…
a wee bit of iron in your system(coming off the cast iron) is actually good for you & the same goes for the copper…
Now the stainless steel, I just use it because it last longer than anything else save the cast iron.