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Medical Forum / General / Nutrition / January 2006Healthy Cooking With Teflon
Hey folks, cooking with Teflon is great for those of us trying to lose those extra pounds by cutting fats from our diets. Cooking with Teflon can certainly help make tasty food and at the same time eating healthy. I found some interesting hints on this site, and figured I would share. - Kelly Ann http://www.hollyclegg.com/teflon.cfm Didn't you get the memo? Low fat is just a fad. Even Weight Watchers has gone low carb. TC > Hey folks, cooking with Teflon is great for those of us trying to lose > those extra pounds by cutting fats from our diets. Cooking with Teflon [quoted text clipped - 5 lines] > > http://www.hollyclegg.com/teflon.cfm On 11 Jan 2006 08:27:47 -0800, TC wrote in <news:1136996867.194239.314300@g49g2000cwa.googlegroups.com> on sci.med.nutrition : > Didn't you get the memo? Low fat is just a fad. Even Weight Watchers > has gone low carb. I haven't gone low fat, at all. But I like best raw fat, or oil, rather than cooked. :)  SignatureEnrico C * cut the ending "cut-togli.invalid" string when replying by email * On 11 Jan 2006 07:43:02 -0800, Tipster wrote in <news:1136994182.202976.47630@g43g2000cwa.googlegroups.com> on sci.med.nutrition : > Hey folks, cooking with Teflon [...] > I found some interesting hints on this site, and figured I would share. Is this true? > http://www.hollyclegg.com/teflon.cfm | For best performance use cookware that isn't scratched. But | non-stick coatings are pretty resilient and cooking with scratched | cookware won't affect the safety of your food. And, even if you do | ingest any particles, they are not harmful to your health. > Is this true? > | For best performance use cookware that isn't scratched. But > | non-stick coatings are pretty resilient and cooking with scratched > | cookware won't affect the safety of your food. And, even if you do > | ingest any particles, they are not harmful to your health. Yes, Teflon is inert in the body and can be used for implants. SignatureRon On 11 Jan 2006 13:54:50 -0800, Ron Peterson wrote in <news:1137016490.117035.232000@g49g2000cwa.googlegroups.com> on sci.med.nutrition : >> Is this true? > [quoted text clipped - 4 lines] > > Yes, Teflon is inert in the body and can be used for implants. Thanks! I owe you a pan (I am not going to toss away because of a scratch)! :-) SignatureEnrico C * cut the ending "cut-togli.invalid" string when replying by email * > Yes, Teflon is inert in the body and can be used for implants. Teflon plus serious heat = phosgene = dead. Chypho... On Thu, 12 Jan 2006 21:15:43 +1100, Neryl Chyphes wrote in <news:43c62c50$0$12613$5a62ac22@per-qv1-newsreader-01.iinet.net.au> on sci.med.nutrition : >> Yes, Teflon is inert in the body and can be used for implants. > > Teflon plus serious heat = phosgene = dead. > > Chypho... I've just looked up Pubmed for PFOA, a chemical used to make Teflon non-stick coatings.... I found two recent studies. Mind you, though, the second study is from DuPont's labs, i.e. from the maker of Teflon. The first study is from USDA. === http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=16227186&query_hl=23&itool=pubmed_docsum Food Addit Contam. 2005 Oct;22(10):1023-31. Perfluorochemicals: potential sources of and migration from food packaging. Begley TH, White K, Honigfort P, Twaroski ML, Neches R, Walker RA. US Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD 20740, USA. tbegley@cfsan.fda.gov Perfluorochemicals are widely used in the manufacturing and processing of a vast array of consumer goods, including electrical wiring, clothing, household and automotive products. Furthermore, relatively small quantities of perfluorochemicals are also used in the manufacturing of food-contact substances that represent potential sources of oral exposure to these chemicals. The most recognizable products to consumers are the uses of perfluorochemicals in non-stick coatings (polytetrafluoroethylene (PTFE)) for cookware and also their use in paper coatings for oil and moisture resistance. Recent epidemiology studies have demonstrated the presence of two particular perfluorochemicals, perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) in human serum at very low part per billion levels. These perfluorochemicals are biopersistent and are the subject of numerous studies investigating the many possible sources of human exposure. Among the various uses of these two chemicals, PFOS is a residual impurity in some paper coatings used for food contact and PFOA is a processing aid in the manufacture of PTFE used for many purposes including non-stick cookware. Little information is available on the types of perfluorochemicals that have the potential to migrate from perfluoro coatings into food. One obstacle to studying migration is the difficulty in measuring perfluorochemicals by routine conventional analytical techniques such as GC/MS or LC-UV. Many perfluorochemicals used in food-contact substances are not detectable by these conventional methods. As liquid chromatography-mass spectrometry (LC/MS) develops into a routine analytical technique, potential migrants from perfluoro coatings can be more easily characterized. In this paper, data will be presented on the types of perfluoro chemicals that are used in food packaging and cookware. Additionally, research will be presented on the migration or potential for migration of these chemicals into foods or food simulating liquids. Results from migration tests show mg kg(-1) amounts of perfluoro paper additives/coatings transfer to food oil. Analysis of PTFE cookware shows residual amounts of PFOA in the low microg kg(-1) range. PFOA is present in microwave popcorn bag paper at amounts as high as 300 microg kg(-1). PMID: 16227186 [PubMed - in process] === http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=16096677&query_hl=23&itool=pubmed_docsum Analyst. 2005 Sep;130(9):1299-302. Epub 2005 Jul 28. Related Articles, Links Click here to read Determination of perfluorooctanoic acid (PFOA) extractable from the surface of commercial cookware under simulated cooking conditions by LC/MS/MS. Powley CR, Michalczyk MJ, Kaiser MA, Buxton LW. Haskell Laboratory, E.I. du Pont de Nemours and Company, P. O. Box 50, Newark, DE 19714-0050, USA. Chuck.Powley@usa.dupont.com Salts of pentadecafluorooctanoic acid (PFOA) are polymerization aids used in the manufacture of fluoropolymers; one of the applications of fluoropolymers is the coating of metal cookware products. A method was developed to determine if PFOA might be present in and extracted from the surface of commercial frying pans coated with a DuPont fluoropolymer under simulated cooking conditions. Commercial grade cookware was obtained, then extracted with water and ethanol/water mixtures at 100 and 125 degrees C, and the resulting extracts were analyzed by liquid chromatography tandem mass spectrometry (LC/MS/MS). Detection and quantification limits as low as 100 pg cm(-2) were demonstrated. None of the fluoropolymer treated cookware samples analyzed showed detectable levels of PFOA when extracted under simulated cooking conditions. PMID: 16096677 [PubMed - indexed for MEDLINE] === > PFOA, a chemical used to make Teflon > non-stick coatings.... Here' a draft from an advisory panel to the EPA about the possible carcinogenicity of PFOA. http://www.epa.gov/sab/pdf/rev_draft_pfoa_ex_sum-report_w-intro_062705.pdf http://www.epa.gov/sab/panels/pfoa_rev_panel.htm and how it was reported http://www.msnbc.msn.com/id/8408729/ "Teflon chemical cancer-causing? June 29: An advisory panel to the EPA says there is reason to be concerned about a chemical compound found in everything from your frying pan to pizza boxes. NBC's Tom Costello reports." > http://www.msnbc.msn.com/id/8408729/ > "Teflon chemical cancer-causing? > June 29: An advisory panel to the EPA says there is reason to be > concerned about a chemical compound found in everything from your > frying pan to pizza boxes. NBC's Tom Costello reports." They also report DuPont's point of view, of course: === QUOTE Teflon's manufacturer, DuPont, says it doesn't know why PFOA is turning up in human blood samples nationwide. It says there is no PFOA left in Teflon-coated pans during cooking because the PFOA is destroyed during the manufacturing process. And DuPont says its tests indicate that PFOA is not a threat. "Clearly, based on our assessment of the science, we do not believe this poses any cancer risk to the general population," says Dr. Robert Rickard, DuPont's chief toxicologist. There are non-stick coatings that don't contain Teflon, but the EPA must decide whether PFOA should be a regulated toxin. === UNQUOTE Silverstone Cookware http://www.silverstone.com/ > Hey folks, cooking with Teflon is great for those of us trying to lose > those extra pounds by cutting fats from our diets. Anybody who thinks cooking with teflon is safe, is an idiot. First, of all anybody who cooks with a frying pan to begin with doesn't know jack about healthy cooking methods. Second, it is pretty obvious, that the Teflon will gradually work its way into your body. The stuff simply is not hard enough not to leech out into hot oil. Don't give me that crap about bullets. The stuff they put on frying pans is made as cheaply as possible. And, each year manufacturers cut corners on quality to save money. And, I don't mind saying so. "Hey folks, cooking with Teflon is great for those of us trying to lose those extra pounds by cutting fats from our diets." Only as long as you don't overheat it, even once, then as noted some of it converts to toxic perfluorochemicals. Of course, toxic components of stainless steel pans dissolve in acid foods like tomato sauce, ceramic coatings on cast iron chip with razor-sharp edges in your food ... The only zero-risk cooking pans I know of are Corningware ceramic, and I wouldn't be surprised if someone has found a small risk with even them. A trace of natural butter on plain cast iron, and heat low enough it doesn't brown, works fine. Remember that less than 10% lipids in your diet is downright harmful; I'm certain that 20% is better as a minimum. And, for health, I'll take natural butterfat over chemical-company margarines any day. I must admit, though, that I steam most things - no excessive temperatures possible. "The stuff simply is not hard enough not to leech out into hot oil." The whole point of the original post was to avoid oil. But, once overheated, it can indeed leech into anything. "Only as long as you don't overheat it, even once, then as noted some of it converts to toxic perfluorochemicals." "DuPont non-sticks can withstand temperatures up to 500 F" Electric stove top elements reach 1900 F (dull red). Gas can get hotter. "We're still searching for the person who has never left a pan on a stove top and had it get real hot." Precisely. Been there. Done that. Especially while keeping track of 5 children as a single parent ... "What do you use instead of non-stick now?" See my earlier post (#256461): The only zero-risk cooking pans I know of are Corningware ceramic, and I wouldn't be surprised if someone has found a small risk with even them. A trace of natural butter on plain cast iron, and heat low enough it doesn't brown, works fine. Remember that less than 10% lipids in your diet is downright harmful; I'm certain that 20% is better as a minimum. And, for health, I'll take natural butterfat over chemical-company margarines any day. I must admit, though, that I steam most things - no excessive temperatures possible. |
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