Cookware Dangers


Hidden Dangers in Cookware: Toxicity and Releasing of Impurities   
Most people are aware of air pollution, water pollution and the dangers of household chemicals. Studies are now showing that certain cookware can also be polluting our bodies. Below are just some examples of how "traditional" cookware can be hazardous to you and you and your family's health. 
 

STAINLESS STEEL 
Stainless steel cookware is made from a metal alloy consisting of mostly iron and chromium along with differing percentages of molybdenum, nickel, titanium, copper and vanadium. But even stainless steel allows other metals to leach into the foods. The principal elements in stainless that have negative effects on our health are iron, chromium and nickel.
There are many grades of stainless steel. Regular stainless steel cookware is made from different alloys including scrap metal. "Green" products made from "recycled" stainless steels can be radio-active and go into common household products undetected.
"Would you want anything radioactive in your kitchen? There is no such thing as an absolutely safe level of radioactive exposure."
See the Channel 7 News Report on The Mysterious Radioactive Cheese Grater
 U.S. Nuclear Regulatory Commission and EPA keep passing this "hot" potato back and forth.
"Do you want to add another source of possilbe cancer or premature death to the risk already being faced by your children?" Dr. Michal Harbut, Toxicologist
Nuclear spoons: hot metal may find its way to your dinner table - Dept. of Energy's proposal to recycle radioactive metal into household products
DOE has come up with an ingenious plan to dispose of its troublesome tons of nickel, copper, steel, and aluminum. It wants to let scrap companies collect the metal, try to take the radioactivity out, and sell the metal to foundries, which would in turn sell it to manufacturers who could use it for everyday household products: pots, pans, forks, spoons, even your eyeglasses.
Aside from the risk of radioactivity, "The kind of steel used in most stainless steel cookware is not the best metal in which to prepare foods. Most stainless steel cookware sold in stores is of such a nature as to allow chrome and nickel to bleed out into foods as water and food chemicals react with the walls of the vessels as they are heated. The chrome and nickel salts are retained when ingested. They cannot be eliminated. They build up and in time can create troublesome conditions". - Dr. Shelton's Hygienic Review Division of Science, Engineering and Technology, The Pennsylvania State University at Erie, The Behrend College, 16563 Erie, Pennsylvania, USA
Basic stainless steel is rated 18/8 or 18/10, the percent of chrome and nickel added to the alloy. Like a pair of denim pants, they can be $30 or more than $500 for pair designer jeans, but the basic material, denim, or stainless steel, is the same. So it goes with stainless steel cookware, the percent of chrome and nickel is what makes it common stainless steel pots and pans or other stainless steel utensils in the kitchen.
For cleanliness and safety reasons, food should be cooked on only Saladmaster's hypo-allergenic high-grade surgical stainless steel, extremely corrosion resistant to salts and acids. The addition of titanium makes 316Ti surgical stainless steel supremely heat tolerant.

CAST IRON
Most porous of all metals. Grease can turn rancid in pores. Some people believe that they can get iron from a cast iron pot. The reality is that iron comes in a ferrous and a ferric form. Ferrous iron is what makes our blood red and comes from our foods. Our body cannot properly assimilate the iron (ferric) from a cast iron pan. Ferric iron in its raw pig iron form when ingested gets treated by the body as a heavy metal and ends up getting stuck in the liver and kidneys. It should be noted that iron is stored in the body, so it can accumulate over time, contributing to joint pain/arthritis, digestive troubles (stomach acids trying to break down heavy metals instead of food), depression, impotence, early menopause, and other issues have been attributed to iron toxicity. Symptoms of too much iron are nausea, vomiting, damage to the lining of the intestinal tract, shock, and liver failure.
"Iron is an essential nutrient for all the cells in our body. Iron's main job is to help transport oxygen through hemoglobin in the blood and myoglobin in muscles. In order to function well, your body needs just the right amount of iron, which depends on your age and sex. A lack of iron in red blood cells leads to a condition known as iron deficiency or anemia. On the other hand, too much iron can lead to a dangerous condition called iron toxicity. Children under age three are particularly susceptible to iron toxicity, and symptoms include nausea, diarrhea, and hemorrhaging. To be on the safe side, avoid cooking foods for young children in iron pots.
Cooks should also be aware that that iron pots and deep-frying don't mix. Iron can oxidize fats, causing the cooking oil to become rancid.
Be careful with cast iron if you are pre-disposed to Hemochromatosis (a.k.a., iron overload disease) is a disorder that causes the body to metabolize iron improperly, allowing too much to enter the blood stream. As a result, excess amounts of iron in the blood can be absorbed or stored by the body, causing serious tissue and organ damage if not removed." -GoAskAlice.com

Cast iron cookware is very durable but iron is constantly leaching into the food, changing the enzymes in it. Iron can reach toxic levels in the body with regular use and becomes a pro-oxidant which causes stress, oxidation and eventually disease.

GLASS / ENAMEL COATED
Poor heat distribution. Foods stick and burn. Contains lead or cadmium (the toxic part of batteries), heavy metals to temper the glass to take higher heat without exploding. Lead can cause reproductive harm and learning disabilities. If we took the lead out of the paint on our walls, the pipes in house, and our gas is now unleaded, shouldn't our cookware also be free of lead?
Cadmium according to Wikipedia: Cadmium has no constructive purpose in the human body. Cadmium is extremely toxic even in low concentrations, and will bioaccumulate in organisms and ecosystems.[1]
May cause flu like symptoms including chills, fever, and muscle ache sometimes referred to as "the cadmium blues." Symptoms of inflammation may start hours after the exposure and include cough, dryness and irritation of the nose and throat, headache, dizziness, weakness, fever, chills, and chest pain.
The bones become soft (osteomalacia), lose bone mineral density (osteoporosis) and become weaker. This causes the pain in the joints and the back, and also increases the risk of fractures.
The kidneys lose their function to remove acids from the blood in proximal renal tubular dysfunction. The kidney damage inflicted by cadmium poisoning is irreversible. The proximal renal tubular dysfunction creates low phosphate levels in the blood (hypophosphatemia), causing muscle weakness and sometimes coma. The dysfunction also causes gout, a form of arthritis due to the accumulation of uric acid crystals in the joints because of high acidity of the blood (hyperuricemia). Another side effect is increased levels of chloride in the blood (hyperchloremia). The kidneys can also shrink up to 30%.
Other patients lose their sense of smell (anosmia).
A final note on glass cookware and bakeware, a friend told me how her glassware exploded from the oven and shot broken pieces of hot glass across the room. Fortunatly none of her kids were in the room at the time.

http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074516.htm
Some ceramic foodwares have been found to leach significant quantities of lead from potential food contact surfaces. The metal is extractable by foods and can cause a wide variety of adverse health effects including the traditional effects of chronic lead poisoning under continued food use.

Ceramic, enamel, and glass cookware are manufactured with lead. Lead gives these wares shock resistance and color uniformity. The level of lead in each product is set by the manufacturer. Never cook with anything labeled "for decoration only".

NON-STICK COATED / TEFLON 
Disposable yet convenient,  it can scratch, chip and flake. "Exposure to Teflon resins at temperatures above 393ºF may produce a condition termed polymer fume fever characterized by flu-like symptoms such as chills, fever, body aches, nausea and occasional vomiting." Federal Aviation Agency Occupational Health & Safety Bulletin.  A chemical, C-8, used to make non-stick coated pans has been linked to birth defects in humans to cancer in laboratory animals. The chemical is also present in the blood for up to 4 years and can show up in breast milk.
#1 Killer of household birds:
Canaries in the Kitchen: Teflon Toxicosis
ALUMINUM 
Aluminum cookware is one of the most common cookware to use, but can be very toxic as this heavy metal is absorbed into all food cooked in it. The aluminum released into foods during cooking ends up in your body. Excess aluminum has been associated with estrogen-driven cancers and Alzheimer's Disease.
Very soft metal. Extreme chemical reaction between food and pan. "All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis." Dr. A. McGuigan's Report on Findings for the Federal Trade Comm. In Docet Case No. 540 Washington, D.C. Note: The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil. 


Copper Cookware is the choice of many because it conducts heat so well. Copper cookware releases copper into the food to be eaten and usually also has nickel in the coating, which is another toxic heavy metal and can be very allergenic.

FAQ
Q: HOW CAN I TELL IF MY COOKWARE IS TOXIC?
A: Dr. Robert Young recommends the BAKING SODA TEST:
If you'd like to test the level of chemicals or metals leaching from your cookware you can do a simple cookware toxicity pollution test as follows:
Take a sample of each of the different types of cookware you are using and add 1 cup of water
Adjust the water with 1 tbsp of baking soda (sodium bicarbonate is used to simulate a similar PH level often realized in cooking conditions).
Bring water to a boil for 5-10 min (your food is usually exposed to the pan for 10 min or more.)
Add 1 tbsp sodium bicarbonate to a glass of warm water, stir, & taste (your control should taste extremely salty like the baking soda you brush your teeth with)
Taste water in each of the other pans (taste will range from very bitter to metallic to burnt rubber tires, to a mouthful of dirty nickels, to … #@!#$?

Q: IF ONE WANTS TO COOK "GREASELESS," WHY NOT BUY "NON-STICK" PANS?
A: "non-stick" pan can cook with little oil, but there are disadvantages and hazards to using them. To start with, the coating wears off into the food, a little bit, every time you cook. Manufacturers tell you to dispose of the pan once its chipped, meaning you continually have to buy them over and over. Some sets of non-stick pans can be hundreds of dollars. This can get expensive over time.
If you are cooking on any chipped, non-stick pans, your food are directly exposed to the aluminum cooking surface… there is also a lot of controversy regarding consuming aluminum. If you read the back of a non-stick pan's label it will warn you not to have birds in the kitchen, as fumes released from an overheated non-stick coated pan can kill birds. Furthermore, the fumes can also give you "polymer fume fever." At 500ºF (6) different carcinogenic gases can be released from a non-stick pan. If inhaled, you can get flu-like symptoms, such as body aches, fever and nausea. A chemical found in non-stick pans called C-8 has also been linked to cancer in laboratory animals.
The last thing that touches our food in the cooking cycle is our cookware. Doesn't it make sense it should be clean and safe?
Q: I HAVE HEARD THAT ALUMINUM COULD BE HAZARDOUS TO YOUR HEALTH. Why do they make cookware that permits food to come in contact with aluminum?
A: THERE IS A LOT OF SPECULATION THAT ALUMINUM CAUSES VARIOUS HEALTH AILMENTS. The jury is still out on this one. The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil. The FDA also forbids the use of aluminum utensils to store dairy products. Aluminum is quite porous and the chemical reactions that take place while cooking make it more pitted with age. In addition, all vegetables cooked in aluminum produce hydroxide poison, which neutralizes the digestive juices, robbing them of their value to digest food, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis. Source experts are now stating that the way you cook your food and what you cook your food on CAN and are just as important as what you eat.
Q: There are many brands of stainless steel cookware sold in stores. What is the difference?
A: When making a buying decision on cookware, you need to compare (3) very important features: the grade of metal, the distribution of heat. And temperature Control. Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Also known as 304 very common in retail outfits and some direct marketing selling. The problem with this gage of metal is that because of the softness of this grade of metal, when heated the porous on the pan expands and can then leach chromium, nickel and aluminum into the foods and can cause troublesome conditions. Also the food sticks to the pan and you are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with inferior cooking surfaces. Cookware sold in retail stores generally have a slab of aluminum or copper fused to the bottom of the pan. This gives good heat conduction, only on the bottom of the pot and because of the uneven heat, one must constantly watch and stir the food or it scorches, furthermore it doesn't cook uniformly and prolongs cooking time. In the end, you have to work harder to cook your foods. Also vitamins and minerals are sensitive to heat so the nutrition of our food can be damaged by high heat, temperature control becomes another important factor to consider when shopping for cookware. All our stoves and fridges have a means of controlling temperature, why doesn't our cookware have one? Without an accurate system to notify you when the internal temperature of your pan reaches a specific point, you would always be stuck in the kitchen, watching your pot so it doesn't boil over.
Some pans have steam vents, but if your vegetables are exposed to the high temperature of steam (232° F), you will destroy the life giving properties of your food. Life begets life. So keep your food alive when you cook below 200°F.
Q: Is glass cookware superior to other types of cookware?
A: It's fine for serving your food, but it's the very worst heat conductor of all cookware materials (even the manufacture admits that glass cookware has a cold spot in the center of the pan). That means poor cooking results and unnecessary energy losses, hot/cold spots = sticking and burning. There are other limitations and inconveniences associated with glass cookware. It won't melt but it will break! If it is exposed to hot and cold, it can literally explode into thousands of tiny pieces. A quick reading of the instructions will alert you to these potential draw backs in these types of pans. Health Professionals are also concerned about the use of lead in these pans. Studies have shown that 30mcg of lead can lower a child's IQ 10 points.

So what do I cook in?
What material is made to be exposed to high heat (like exhaust manifolds and aerospace travel), salts (like submarines in ocean water), acids, enzymes, extremely corrosion resistant, is friendly to the body (like hip, knee, pin and rod, plates and screws used surgically in the body), non-porous so it's easy to clean?

SALADMASTER 316Ti TITANIUM STAINLESS STEEL:
The cooking surface of Saladmaster cookware is 316Ti surgical stainless steel with Titanium, it is the highest grade of steel used in the cookware industry. It is non-porous, meaning you can cook without oil and it's much easier to clean than regular stainless steel.

Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with ordinary cooking surfaces. Adapted from other high-tech industries, 316Ti is the ideal hypo-allergenic cooking surface.

Welcome to Saladmaster, where non-toxic cooking surfaces is just the start. 

What about protecting the nutrients in the food we're cooking?

Enemies of Nutrition
DID YOU KNOW...?
Heart disease, cancer and diabetes are an epidemic affecting 1 out of 2 Americans?
Over half the population is overweight due to high calorie malnourishment?
Most people don't have the time to cook healthy?
Traditional cookware can destroy nutrition and can be hazardous to your health?
WATER dissolves vitamins and minerals

EVAPORATION: flavor and nutrients are lost in the steam and poured down the drain

HIGH HEAT: temperatures above 200° Fahrenheit i.e. boiling / steaming / microwaving all destroy nutrition

OXIDATION: light and air destroys sensitive vitamins

SOLUTION: THE Saladmaster COOKING METHOD...
Retains the color, flavor and up to 98% of the nutrients
Reduces oil and fat intake by over 80% and reduces or eliminate the usage of salts.
Prepares easy and tasty meals in half the time.
Helps you lose weight & feel great
Nothing taste better than great health feels!

"The lifestyle you live, the foods you eat, and the way you prepare your foods play vital roles for the health of the human blood and tissue, Unfortunately, most cooked foods have lost their energy and are dead. Saladmaster cookware is a unique system of low temperature, water-free, semi-vacuum cooking minimizes any oxidation of a foods' nutrients and electrons and maximizes their energetic qualities," says Dr. Young. "From this method of food preparation, one's food remains more alive with electrons-the spark of life! " Microbiologist Robert Young, Ph.D.
Author of the November 2005 published book, PH Miracle
Chief laboratory director of The pH Miracle Center in Valley Center,
California.