This week, Sharon Graham, R.N. continues to share her expert opinion on healthy cookware – specifically non-stick cookware.
Sharon explains why non-stick coating is so unhealthy for us. Click here to see this week’s featured appliance, the Heuck Porcelain Enamel Cast Iron 3-Piece Skillet Set for only $39.99.
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PART 3: MORE ON COOKWARE: THE PERILS OF PFOA by Sharon Graham, R.N.
So, what is PFOA? No, it’s not a new rock group or the latest blog out there. PFOA is the abbreviation for the chemical named Perflurooctanoic Acid. Perflurooctanoic Acid is used in the production of Teflon and other non-stick surfaces.
According to Health Ranger, Mike Adams of NaturalNews.com, the chemical company that manufactures PFOA has stated that it is only used in the manufacturing process and should not be found in the final products. However, it must be noted that this chemical is found in the bloodstream of 95% of American men, women, and children! It seems that no one is quite sure how the chemical residue has made it into the bloodstream of such a large number of people if it is not located in the final product.
Research has shown that PFOA was still present in the blood for approximately four years after exposure, and levels were only reduced by half. PFOA has been implicated in causing increased instances of cancer of the pancreas, liver, testicles, and mammary glands. Also increased were instances of miscarriage, thyroid problems, weaker immune systems, and low birth weights in newborns.
Heating non-stick cookware to high temperatures releases the PFOA into the air, and according to many sources, into your food — especially if there is a scratch in your non-stick cookware.
On a personal note, years ago when my health was nearly destroyed from various other chemicals, I was extremely sensitive to nearly everything. Not knowing then about the dangers of Teflon, Jerry bought a new non-stick skillet. The first time we used it, I could immediately smell a strong, chemical smell. Then very quickly my face turned very hot and bright red. Within a short time, I developed a headache and felt “foggy” in my thinking. We returned the pan and have never bought another Teflon coated “anything.”
So, what can I use for cookware, you might ask? I’ve used Stainless Steel for many years, although I’m reading that that isn’t necessarily the best as it is still a metal. Enamel coated cast iron is good. I also use regular cast iron skillets. Glass and stoneware are the best for baking. If you can find glass saucepans, grab them as they are very good to use and hard to come by. (I also store my food in glass containers rather than plastic. But that’s another day’s story!)
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Wellness Gardens is dedicated to researching and bringing to you the finest in alternative therapies and products to enhance your health and spiritual lives and the lives of your pets. As part of that, you will find the cutting edge assortment in books, CD’s, DVD’s, naturopathic and homeopathic products such as GlycoNutrients as well as electronic equipment and other products for the optimization of your diet and fitness, exercise, health, wellness and longevity.
About The Author: Sharon Graham of Nutrition777 is a nutritional consultant and coach who worked in the traditional medical field as a Registered Nurse for a number of years. She has over twenty-five years of experience in the natural health field as well. She works with several nutritional companies and is certified by the American Nutraceutical Association. Sharon brings a wealth of proven, practical information and methods so that you can achieve your own personal health goals.
