Cookware Toxic Hazards

15 08 2008

There are many consumer health questions regarding the use of home and restaurant cookware.   Should you be concerned for your family’s health?  I believe there are legitimate concerns out there.  Within our Jan 08 health blog issue, “Alzheimer’s Disease and Aluminum, A Major Contributor” [see MAE Health Repository].  I wrote, “There is much research suggesting when you get into varying chemical sealant composites to bind-bond-seal the aluminum or copper cookware as “THE” protective “HEAT” barrier, this may present other known & unknown health risks.”  This could be a serious issue and deserves full disclosure to all individuals if such a toxic health hazard is possible to you or your family!  You should not only be concerned with leaching aluminum, but the protective chemical coated sealants (tephlon and other chemical component sealants, etc.) released during heating, and absorbed in foods consumed!  Healthy cookware recommendation link listed below.  Reduce toxic exposure health risks with quality cookware. 

Healthy Cookware Recommendations,
 “Stainless Steel Cookware Combines Different Metals – In fact, stainless steel is really a mixture of several different metals, including nickel, chromium and molybdenum, all of which can trickle into foods. However, unless your stainless steel cookware is dinged and pitted, the amount of metals likely to get into your food is negligible.” “Anodized Aluminum Cookware May Be a Safer Alternative – These days, many health conscious cooks are turning to anodized aluminum cookware as a safer alternative. The electro-chemical anodizing process locks in the cookware’s base metal, aluminum, so that it can’t get into food, and makes for what many cooks consider an ideal non-stick and scratch-resistant cooking surface. Calphalon is the leading manufacturer of anodized aluminum cookware, but newer offerings from All Clad (endorsed by celebrity chef Emeril Lagasse) and others are coming on strong.”

“Cast Iron Cookware May Actually Improve Health – Another good choice is that old standby, cast iron, which is known for its durability and even heat distribution. Cast iron cookware can also help ensure that eaters in your house get enough iron—which the body needs to produce red blood cells—as it seeps off the cookware into food in small amounts.  Unlike the metals that can come off of some other types of pots and pans, iron is considered a healthy food additive by the U.S. Food and Drug Administration. Consumers should beware, most cast iron cookware needs to be seasoned after each use and as such is not as worry-free as other alternatives. Lodge Manufacturing is the leading American producer of cast iron cookware.”

“Ceramic Cookware Provides Some Benefits of Cast Iron Without the Bother – For those who like the feel and heat distribution properties of cast iron but dread the seasoning process, ceramic enameled cookware from Le Creuset, World Cuisine and others is a good choice. The smooth and colorful enamel is dishwasher-friendly and somewhat non-stick, and covers the entire surface of such cookware to minimize clean-up headaches.”

“Copper Cookware is Excellent for Certain Uses – Another surface favored by chefs for sauces and sautés is copper, which excels at quick warm-ups and even heat distribution. Since copper can leak into food in large amounts when heated, the cooking surfaces are usually lined with tin or stainless steel.” 

Healthy Cookware Recommendation Resource,
(http://environment.about.com/od/healthenvironment/a/safecookware.htm).
Throw out badly scratched Tephlon pots & pans – Aluminum is a known health risk!

Author:  Marc T. Woodard, MBA, BS Exercise Science, USA Medical Services Officer, CPT, RET.  2008 Copyright.  All rights reserved, Mirror Athlete Publishing @: www.mirrorathlete.comSign up for FREE Monthly eNewsletter.


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