Posted on 01/26/2007 3:42:45 PM PST by blam
So we shouldn't cook food (or use easily-cleanable pots!) because we MIGHT release A LITTLE BIT of (maybe NOT EVEN TOXIC) chemicals into the food?
We're all gonna die!
My great grandmother refused to cook in aluminium. She would use it for food storage but refused to cook in it.
That's a lot hotter than they are normally used.
Wonder if the food industry's lobbyist will try to keep this as quiet as possible?
If this were actually dangerous, blam, I would be dead.
Use iron cookware and you won't need Geritol!
And if you eat 25 bags a day for 47 years you will have a .02% of developing colon cancer.
Your frying pan can kill you. But only if your wife finds you guilty.
"Available to subscribers at http://www.sciencenews.org/articles/20031011/note17.asp)"
Is this saying that for us to find out which ones are dangerous to our health, we have to subscribe to this publication?
So what prompted these non-stick pans to come into existence? The banishment of LARD AND COOKING OILS!
Then again, I'm the kind of guy who can taste whether you've got plastic or copper pipes in your house, and microwave popcorn nauseates me because it smells rancid.
"So what prompted these non-stick pans to come into existence?"
The automatic dishwasher. We all got lazy and refuse to scour pots and pans with food stuck to them.
LOL!
If people learned how to cook and clean their pots properly, we wouldn't even have this discussion. I'm an avid cook, both indoor and outdoor and I don't use a single nonstick pan.
All of mine are stainless steel with iron bases. Pretty easy to clean assuming you are minding what you are doing both during cooking and the cleanup phase.
Personally, I support your freedom to ingest toxic chemicals. Have fun.
My letter to the editor:
So we shouldn't cook food (or use easily-cleanable pots!) because we MIGHT release A LITTLE BIT of (maybe NOT EVEN TOXIC) chemicals into the food?
SO we should vent (expensive already heated or air conditioned and humidified indoors air) from the kitchen (wasting BILLIONS in heating oil, gas, and electrically generated BTU's ...
All because a COMMON chemical found worldwide is merely SUSPECTED of being linked to worldwide rates of exposure.
A practical question from this engineer:
If the chemical is found in trace amounts in humans worldwide,
and US-built coated pots ARE NOT capable of contaminating
(1) people worldwide who don't use coated American pots, and
(2) people worldwide who can't afford US pots (the vast majority)
(3) people worldwide and in the US clean their pots BETTER (yielding less food poisoning from cleaner pots that are less scarred by scraping and dirt!)
... then WHY are our US companies being forced to abandon a proven helpful chemical?
The results of this ruling are dirtier pots and MORE deaths from food poisoning, millions in development and research wasted, more millions is changing chemicals that produce a worse job of protecting the pots from scarring, billions more wasted as consumer replace torn up pots not well protected by the new chemicals. And NO GOOD.
Yeah, but it's ~my~ cookware.
I only use mine at temperatures high enough to scramble an egg. I have my trusty cast iron skillets for the hot stuff.
Bump for later reading
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