Nonstick Pans
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use and clean, also emits toxic fumes N when overheated. Tests commissioned by the
Environmental Working Group (EWG) have shown that in just two to five minutes on a conventional stovetop, cookware coated with Teflon and other nonstick surfaces can exceed temperatures at
which the coating breaks apart and emits toxic par- ticles and gases. They posit that the same holds true for ovenware. At the same time, the researchers report
that ingesting inert particles that have come off scratched cookware isn’t a hazard. EWG’s recommended alternatives are stainless steel and cast iron cookware.
However, for families stuck with nonstick pots and pans, the group offers the following tips: Never preheat nonstick cookware empty or at high heat and make sure to cook food at the lowest possible temperature possible for safe cooking. Don’t put nonstick cookware in an oven hotter than 500 degrees and use an exhaust fan. Keep pet birds out of the kitchen, because they are particularly susceptible to the fumes.
For a free downloadable Guide to PFCs (perfluorochemicals) and how to avoid them in a wide range of products, including cookware, visit
ewg.org/EWG- Guide-to-PFCs.
EXOTIC SUPERFRUIT
Mangosteen juice has anti-inflammatory properties that could prove to be valuable in preventing the development of heart disease and diabetes in obese patients. A study published in BioMed Central’s
open access Nutrition Journal states that the juice of the exotic superfruit lowers levels of C-reactive protein, a key factor associated with inflammation.
SLOW DOWN AT MEALTIME The Endocrine Society’s Journal of Clinical
Endocrinology & Metabolism reports that eating a meal too quickly reduces release of the hormones in the gut that induce feelings of being full, which can lead to overeating and weight gain.
onstick cookware, popular because it’s convenient to
A Perspective on Soy
on the market today, from nuts and beans to energy bars and powdered drinks, choosing those that are most healthful can be confusing. Soy has received mixed reviews, even though it has been eaten in Asia for hundreds of generations without reported adverse effects and is a staple in vegetarian kitchens world- wide. In its natural state, the soybean has proved to be high in nutritional value as a non-animal source of es- sential amino acids, qualifying it as the only complete plant protein. The controversy centers on 20th- century isolation of the soybean’s beneficial compounds, isoflavones, that in their natural state have been found to protect against breast, prostate and colon cancers, menopausal symptoms, heart disease and osteoporosis. Rather than use the whole food, the manufac- tured food industry instead has added these compounds in isolated form to various products. Concerns arise because the isolated plant compounds act differently in the body when they lack the supporting vitamins, minerals and plant substances present in natural whole soy. Also, their amount and concentration in manufac- tured foods tend to exceed what is pres- ent in whole soy foods. To avoid the risk of overexposure
W
to isolated soy compounds and still reap soy’s many health benefits, look for organic, non-GMO (genetically modified organism) whole soy prod- ucts. Examples include tofu, tempeh, edamame and whole canned or frozen soy beans, as well as products pro- duced from whole soy, such as soy flour, soy milk, miso and soy sauces like tamari or shoyu.
Source: Research compiled by Monika Rice, who holds a master’s degree in holistic nutrition and is a regular con- tributor to Natural Awakenings.
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ith many new soy foods
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