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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

#271

Post by trafficante »

MengerSponge wrote: post #245
elil17 wrote: post #236

Earlier quoted context omitted.

BPA is still used widely. BPB is sometimes used as a substitute but it’s probably just as bad.

For people who care: thermopaper receipts are absolutely loaded with BPA. Cashiers have measurably higher serum BPA levels, because they touch them all day long. I generally don't take or touch receipts if I can avoid it, but I don't treat them like they're radioactive. The dose makes the poison, and I haven't figured out how to completely eliminate them and still function in society.

With the initial Covid protocols training everybody into becoming constant receptacles for hand sanitizer, thermal receipt paper is probably worth being concerned about at this point.

Using hand sanitizer increases the absorption rate of BPA and other chemicals by a factor of 100 or more - https://www.newsweek.com/hand-sanitizer-speed-absorption-bpa...

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

#272

Post by stjohnswarts »

TaylorAlexander wrote: post #50
nerdawson wrote: post #8

Earlier quoted context omitted.

Why take the risk for a minor convenience? Get stainless steel cookware and you’ll quickly learn how to avoid sticking by controlling temperature.

I wonder how behavior changes when someone sticks to stainless. Because if they use more oil, they introduce other risks. Cooking oil is bad for you.

cooking oil is not bad for you if you use canola or olive oil, just stop cranking your burner up to high and you'll be fine.

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

#273

Post by stjohnswarts »

walleeee wrote: post #116
TaylorAlexander wrote: post #50

Earlier quoted context omitted.

I wonder how behavior changes when someone sticks to stainless. Because if they use more oil, they introduce other risks. Cooking oil is bad for you.

Is this true of all oils? I thought some (e.g. olive) are much better than others (cheap seed oils). I also thought risk increases with temperature, so unless you're smoking it on medium-high heat and consuming large amounts regularly it's probably not worth worrying about given that alternatives to cooking for yourself are mostly much worse. Could be wrong.

canola and olive oils are fine, and even good for you. Just count them towards your caloric intake as they do have a lot of calories. measure out a tablespoon and don't just pour it in. Heat and a little oil go a long way. As long as you aren't heating your oil so much that it smokes you are good.

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

#274

Post by stjohnswarts »

thfuran wrote: post #151
wahnfrieden wrote: post #17

Earlier quoted context omitted.

unhygienic cast iron isn't necessary, stainless steel and heat control and steel wool are enough

Cast iron pans are no less hygienic than other pans.

lol i'd like to see these germs that can survive at 400F pan temperatures lol

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

#275

Post by robryk »

elil17 wrote: post #235
cassepipe wrote: post #198

Earlier quoted context omitted.

Can you elaborate ? What's wrong with cans ? If they're aren't just aliminum what are they coated with on the inside ? How would tetrapak fare better ?

They have an epoxy coating with on the inside which contains BPA or BPA substitutes like BPB. Tetrapaks have a polyethylene liner and polyethylene and typically doesn’t have plasticizers added.

Do you know why the two plastics are different? I would naively expect that everything that would work as the inner layer in tetrapak would also work in cans (cans deform less). Is it that making the layer stick to tetrapak is simpler/different than making it stick to metal?

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

#276

Post by stjohnswarts »

alfor wrote: post #5
elil17 wrote: post #2

The study didn’t actually find anything related to cookware. Modern Teflon in the US doesn’t expose people to PFOA/PFOS like old version did due to new regulations. The chemicals could also be entering peoples body’s through drinking water or bioaccumulation in meat or plants. You should throw away nonstick cookware from before 2013, but new nonstick cookware sold in the US does not have PFOA. I believe the EU follow…

What is replacing PFOA? Is it something already present in what we eat or is it a ’new’ molecule that living organisms have never seen before?

PTFE is still perfectly safe. This is a scare tactic and click bait. PFOAs have been out of vogue for a long time.

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

#277

Post by andrekandre »

benevol wrote: post #172
oldstrangers wrote: post #16

They're finding PFAS in everything now. https://www.consumerreports.org/bottled-water/pfas-in-bottle... https://www.vice.com/en/article/m7gban/rainwater-everywhere-... https://www.dcourier.com/news/2022/aug/11/prescott-valley-sh...

Distill your water, it's the only way to have clean, safe water.

isnt truly distilled water lacking any minerals?

i would think you would need to add back (salt, magnesium, calcium etc) whatever was lost or it would be pretty unhealthy. [0]

[0] https://healthyliving.azcentral.com/what-are-the-dangers-of-...

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

#278

Post by lr4444lr »

elil17 wrote: post #2

The study didn’t actually find anything related to cookware. Modern Teflon in the US doesn’t expose people to PFOA/PFOS like old version did due to new regulations. The chemicals could also be entering peoples body’s through drinking water or bioaccumulation in meat or plants. You should throw away nonstick cookware from before 2013, but new nonstick cookware sold in the US does not have PFOA. I believe the EU follow…

You can do eggs in cast iron without breaking thr yolk: it just takes practice.

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

#279

Post by lr4444lr »

Robotbeat wrote: post #179
nonrandomstring wrote: post #166

Earlier quoted context omitted.

Learning to "proof" steel is something worth spending time on. I was taught by a Chinese room-mate at college who showed me how to prepare a wok. - 1. Heat the thing up as HIGH as it will go, till parts of the base glow red if you can. Gas is better than electric heat. - 2. splash a little vegetable oil in and swill it around to cover all the surface. It may ignite, ignore the short lived flames, but brush it around…

Heating edible oils to very high heats does tend to produce harmful chemicals as well. EDIT: For example: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4029104/

Aren't they polymerized into the metal, though? I don't think they come off that easily, barring steel wool or something extremely abrasive.

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

#280

Post by andrekandre »

sudosysgen wrote: post #220
codysoyland wrote: post #42

For those looking for an alternative, carbon steel pans are stamped or spun from steel sheets and are seasoned like cast iron, but are typically thinner and have longer handles. These have been a game changer for my home cooking and I never heard of them until recently. I highly recommend getting a small one for your morning eggs. De Buyer is a popular high quality brand.

The seasoning of pans is also a cancer risk in some cases. The seasoning is basically a polymer you're bodging together from random organic chemicals in your food.

yea.... its a shame cause i love cooking in my cast-iron wok....

one alternative i use is to heat the oil but not to smoking (also use an oil with a high smoke point) on low heat for a couple mins, swirling around, then dump the heated oil, then cook on a low heat from there... its quite non-stick and it reduces the oil content in the food and hopefully reduces carcinogen risk as well...

another thing is to just use water (plus maybe a small trickle of oil) as a non-stick agent (though its hard to reproduce a lot of recipes this way) for fish/meats and vegetables if you can get away with it

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