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Study finds link between 'forever chemicals' in cookware and liver cancer

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Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#91

Post by [deleted] »

jimmaswell wrote: post #70
nerdawson wrote: post #53

Earlier quoted context omitted.

I think that's a fair point. I don't cook anything that causes me a problem using stainless steel but I accept there may be cases where non-stick is essential. My earlier point could be expanded to: Make stainless steel your primary cookware and only fall back to a non-stick option when absolutely necessary. In doing so, you're risking far less exposure than someone who uses that stuff for everything they cook.

Nonstick is never absolutely necessary. It's a minor convenience over learning to control heat or washing a pan if you don't.

[deleted]

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#92

Post by hammock »

johnchristopher wrote: post #81
hammock wrote: post #56

Earlier quoted context omitted.

Can be purified. Activated charcoal filters are not the most efficient solution, but work reasonably well and can be easily built in an off-grid environment

> In order to make activated charcoal with all its nooks and crannies, regular carbon sources are transformed in one of two ways: either physically or chemically. > In physical activation, wood, coal, or any regular carbon source is first heated up to 600 to 900 degrees Celsius (1000 to 1600 degrees Fahrenheit) in a chamber filled with inert gas. The inert gas ensures that the carbon doesn’t burn. Instead, as the car…

Basic Steps

Burn hardwood to make charcoal. Cool overnight.

Powder the charcoal using a hammer or mortar and pestle.

Add calcium chloride solution.

Spread on a clean sheet or cheesecloth.

Bake at 250 F for 30 minutes or until all moisture is entirely gone.

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#93

Post by lend000 »

So, what's the solution nowadays? Is the cookware really the greatest source of these chemicals in the human body when properly used? It seems like lower hanging fruit is avoiding Teflon dental floss, "compostable" straws/bowls, cosmetics, using an activated carbon water filter, etc.

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#94

Post by TylerE »

Victerius wrote: post #43
Synaesthesia wrote: post #28

Earlier quoted context omitted.

I just read that rainwater around the world is unsafe to drink because of PFAS contamination. https://phys.org/news/2022-08-rainwater-unsafe-due-chemicals...

.

Life is unsafe. I suspect you would be at a much much much higher risk from not having ready access to medicine and doctors than PFAS.

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#95

Post by dataangel »

RcouF1uZ4gsC wrote: post #83

This is actually very poor statistics. Take a look at the actual study: https://www.jhep-reports.eu/article/S2589-5559(22)00122-7/fu... And look at table 3. They are testing 6 different types of PFAS, and only 1 is statistically significant. They need to be using the Bonferroni Correction because they are checking multiple hypothesis. To do that, you divide the required p-value (0.05) by the number of tests (6). If y…

Whether they need a correction depends on how they calculated the p-value. If they only ask one question, "Is the total of these 6 chemicals correlated with liver cancer?" then they only did one test and don't need to correct. The fact that 6 chemicals go into the total doesn't mean they asked more questions, it just means there results only speak to the total amount of that whole class of chemicals in the blood rather than any one of them.

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#96

Post by avisser »

Panino wrote: post #21
daniel-s wrote: post #10

Earlier quoted context omitted.

I know nothing about this, please explain.

I cook with stainless steel, including eggs (probably the most challenging food here, IMO). For an over-easy egg, it's sufficient to simply pre-heat the skillet until butter will sizzle and quickly melt (but not brown) when added. For scrambled eggs I do the same, but also continuously rotate the eggs off/on heat. This not only cooks the eggs to a beautiful custard type texture, but also mostly if not entirely preven…

Give carbon steel a try. It's cheap. Once seasoned, they are wonderful. Being a little lighter and a little quicker to heat, compared to cast iron, makes a real difference.

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#97

Post by cfraenkel »

hammock wrote: post #51
pengaru wrote: post #47

Earlier quoted context omitted.

> Did you really think a cardboard straw could hold up for more than a few seconds in a cup of liquid without some type of coating?? Maybe everyone just assumes it's a relatively harmless wax coating like ye old Dixie cups and not some "forever chemical?"

Yes. And coated cups like the kind you get for coffee don't use wax anymore (and if they do it's petroleum derived paraffin). They are more likely to use a high-temp polymer

Says you. Doesn't explain why drinking coffee from them triggers a corn allergy, while the exact same coffee from the same store/barrista in a ceramic cup is fine.

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#98

Post by throw8383833jj »

jimmaswell wrote: post #61
crazygringo wrote: post #30

Earlier quoted context omitted.

Not really. And I say this as someone who owns and frequently cooks with stainless steel, cast iron, and non-stick, I have for decades and also worked in a professional kitchen at one point. Some things are always better in stainless or cast iron... I tend towards meats in cast iron and veggies in stainless, though it really depends. Other things are easiest in nonstick, but can be learned in stainless, like eggs sun…

> Eggs overeasy without breaking the yolk is really hard though. This is strange to hear from a professional chef. I cook eggs overeasy on my cast iron all the time. What works for me is preheating the pan on moderate heat for a minute or two, putting in a bit of butter, and using a metal spatula. Haven't had a broken egg in forever. I've certainly found you need less oil to prevent sticking on a well-seasoned cast i…

i guess it matters how much oil and butter you're adding.

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#99

Post by hammock »

cfraenkel wrote: post #97
hammock wrote: post #51

Earlier quoted context omitted.

Yes. And coated cups like the kind you get for coffee don't use wax anymore (and if they do it's petroleum derived paraffin). They are more likely to use a high-temp polymer

Says you. Doesn't explain why drinking coffee from them triggers a corn allergy, while the exact same coffee from the same store/barrista in a ceramic cup is fine.

Not sure what you're referring to, but many of the cups use PLA liners which is corn plastic ("plant-based alternative"). So that stuff is not from petroleum. You ought to be able to identify, it's usually labeled on the cup, or the packaging

Re: Study finds link between 'forever chemicals' in cookware and liver cancer

#100

Post by NaturalPhallacy »

Aachen wrote: post #48
chinathrow wrote: post #45

Earlier quoted context omitted.

> I would be banned if I laid out the remainder of my thinking. Go ahead.

I don't know what a bannable offense on HN would be, inciting violence perhaps? Wishing harm upon certain groups? Either way, I'm not sure we need to invite it if they already say it's over the line and not suitable. If we can have a civil discussion then obviously I'm with you that everyone should have their say... but that wouldn't elicit a ban.

Irritating dang is enough.
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