Why is Non-Stick Cookware so Bad For Your Health?
Non-stick cookware has become enormously popular because of its convenience factor; foods don’t stick to the surface.
However, it has now been shown that once heated – which is bound to happen when cooking – non-stick pans will quickly reach temperatures at which toxic fumes are released.
The coating begins to break down and release toxins into the air.
After about three to five minutes of heating, when the pans reach 35 degrees, they release at least six toxic gasses, including:
* Two carcinogens
* Two global pollutants
* MFA, a chemical deadly to humans at low doses
Also aluminum foil is seriously dangerous as well and it scares me when i see people cook their fish wrapped in this foil that is leaking poisen into their food. Is a reactive metal and suspected casual factor in Alzheimer's disease.
For more info on non-stick teflon coating read here http://articles.mercola.com/sites/articles/archive/2007/09/20/beware-nonstick-products-can-harm-your-baby.aspx
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