Mangos are Good for Us
I
ncluding mangos in summer fruit salads adds both delicious sweet- ness and health benefits. A new study by Texas AgriLife Research food scientists examined five mango varieties most common in the United States: Ataulfo, Francine, Haden, Kent and Tommy Atkins, and found that the tropical fruit has anti-cancer properties. When exposed to a variety of cancer cells in the laboratory, mango turned out to be especially effective against certain breast and colon can- cers. Researchers attribute the cancer- fighting properties to the fruit’s polyphe- nolics, a class of bioactive compounds responsible for preventing or stopping cancer cells. Normal cells were not affected by the mango, which targeted only cells that had gone bad, by inter- rupting their mutated division cycles.
convenient to use and clean, also emits toxic fumes when overheat- ed. Tests commissioned by the Environmental Working Group (EWG) have shown that in just two to five min- utes on a conventional stovetop, cookware coated with Teflon and other nonstick surfaces can exceed temperatures at which the coating breaks apart
N
onstick cookware, popular because it’s
Nonstick Pans
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and emits toxic particles 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 cook- ware. However, for families stuck with nonstick pots and pans, the group offers the following tips: Never preheat non-
stick cook-
ware empty or at high heat and make sure to cook food at the lowest possible tem-
perature 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.
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