Using a Non-Stick Pan? You May Want to Read This
Published August 24, 2015
Pans containing a non-stick coating are certainly convenient, and the popularity of them has helped them explode on the market. The chemical used for this coating is seeing new research on its level of toxicity. This research is showing that exposure on any level could prove dangerous to neural, reproductive, and immune health. Could this darling of the kitchen be one of the leading causes of ill health all over the world?
The Dangers of Non-Stick Coating
DuPont, a chemical engineering giant, manufactured perfluorooctanoic acid (PFOA) to make Teflon coating for cookware. Federal regulators linked the chemical to birth defects and carcinogenicity in animals, and these regulators also accused DuPont of hiding these hazard reports for decades. This caused an uproar in the health community and forced DuPont to finally phase out its production of the chemical in 2006. Despite this phase out, PFOA has spread throughout millions of homes worldwide. This has resulted in traces of the compound in the blood of nearly every American, and research shows it can also be found in polar bears in the Arctic.
A new Environmental Working Group (EWG) report suggests that the standard for PFOA is 0.0003 parts per billion, a figure 1,333 times lower than the figure from the Environmental Protection Agency. The EWG even goes as far to suggest that there is no safe level of exposure to the chemical in non-stick coatings, categorizing PFOA in the same league as asbestos and lead. This new report is supported by studies from the University of Massachusetts (UMASS) and Harvard University, studies that suggest blood levels of PFOA that were greater than three tenths of a nanogram–400 times lower than the EPA’s current level–could cause adverse effects.
There are some natural, safer alternatives to Teflon that you should be aware of. If you currently own a non-stick pan, throw them out immediately. Replace all non-stick bakeware with glass, and choose steal and cast iron for other cooking needs. Rely on healthy fats, like olive oil and coconut oil, to provide a natural non-stick surface for your cookware. Ideally, the majority of your diet should be uncooked and raw, meaning you shouldn’t have to worry too much about whether or not your food is sticking to cookware.
How do you avoid food sticking to your cookware? Please let us know in the comments!
-Dr. Edward F. Group III, DC, NP, DACBN, DCBCN, DABFM
The post Using a Non-Stick Pan? You May Want to Read This appeared first on Dr. Group's Natural Health & Organic Living Blog.
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