When Convenience May Lead to Cancer
Sometimes the most convenient way to do things is not the healthiest. Many times fast food is used as an example. Although, it is very convenient and can take a fraction of time of making a meal from scratch, it is not ever going to be as healthy as cooking at home. Another example is using the microwave to heat every meal rather than using the stove or oven. The microwave can create free radicals which can be damaging to our system. Most recently in the news is the cancer link to a product most people use very frequently?.. Non-stick cookware.
We do not recommend using non-stick cookware and now the news regarding its questionable safety is getting more mainstream. Recently, the Environmental Protection Agency stated that there was suggestive evidence of that perfluorooctanoic acid (PFOA) and its salts, used in Teflon (found in non-stick cookware), to be potentially carcinogenic. The EPA scientific advisory board that reviewed the agency’s report concluded that PFOA, also known as C-8, is “likely” to be carcinogenic to humans.
So while the EPA and DuPont work out further testing, we stick to our original recommendation to avoid non-stick cookware. We all know how scratched up those pots and pans get after just a short use. Where do you think those bits of Teflon go? Right into your food! Although it can be more time consuming to scrub your regular pans, the little extra time to scrub your regular pans may be adding more time to your life.
Here is an excerpt from our upcoming book ?The Hauser Diet: A fresh look at healthy living!? which discusses pots and pans.
Aluminum is one of the most commonly used cookware. It conducts heat well and is lightweight. However, there are certain foods that should not be cooked in aluminum such as those containing citrus fruits, tomatoes, broccoli, or leafy vegetables. The aluminum can be absorbed into the food during heating and storage and end up in your body. Excess aluminum has been associated with conditions such as Alzheimer?s. All in all, we recommend choosing an alternative to aluminum cookware.
Copper is a choice cookware for many because it conducts heat well. Like aluminum, however, acidic foods should not be cooked using copper. ?Coated? copper cookware prevents the copper from direct contact with the food. If you are allergic to nickel, avoid this type of cookware. One of the metals used to make the coating is nickel.
Stainless Steel is the most popular cookware in North America. It is a great alternative to non-stick cookware. This is our number one pick for cookware.
Cast iron is very durable and can be used at higher temperatures than some other pans. It is also a good alternative to non-stick cookware.
Titanium cookware does not seem to pose any health risks or have adverse reactions with food while cooking or storing.
Ceramic, enamel, and glass cookware is generally safe. The level of lead that can be leached into food is controlled during manufacturing. Obviously, be sure that you do not cook with cookware that is labeled ?for decoration only.?
Non-stick surface materials, such as Teflon, should be avoided. When heated to high temperatures these surfaces emit fumes which may be harmful. Non-stick surface materials can also break apart and mix in with the food. If any of your Teflon pans are scratched, throw them away now!