Nonstick Pans
Skip cookware isn’t a hazard.
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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.
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In a 2008 U.S. Food and Drug Administration survey, more than half (54 percent) of consumers said they now read the label the first time they buy a product. That’s a 10 percent improvement
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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
onstick cookware, popular because it’s convenient to use and clean, also emits toxic fumes when overheated. Tests commissioned by the En- vironmental Working Group (EWG) have shown
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ANOTHER STRIKE AGAINST
SATURATED FATS
aturated fat commonly found in ice cream, butter, cheese, milk and beef does not behave like fats in other foods, suggests a study from the UT Southwestern Medical Center, in Texas. The researchers found that when brain chemistry gets hit with such fatty acids, it fails to signal the body to stop eating, even when it’s had enough.
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