Eating microwave popcorn increases the level of PFAS in body (2022)

Post by DaanDL » Fri, Jun 23, 2023, 9:39 AM UTC

coke12 wrote: post #76

xk_id wrote: post #64

Earlier quoted context omitted.

I was just about to post about the silicone popcorn makers. They’re amazingly practical, I’m super happy with mine, and I’m pretty sure it can’t get any easier than that. Some risk of burning your popcorn tho as the window between “most kernels popped” and “burnt” is relatively short, so until you figure out the correct timings for your microwave’s power, watch your fire alarms.

You can do this with brown paper lunch bags. Put some popcorn in a bag, fold the top so that it doesn't open when it expands, and hit the popcorn button.

Post by sofixa » Fri, Jun 23, 2023, 9:45 AM UTC

sergioisidoro wrote: post #196

sideproject wrote: post #186

An oncologist in my family anecdotally told me how her patients are getting younger and younger - speculates (with research) that lots of food chemicals might be contributing. Since the beginning of this year, our family has been much more conscious of the ingredients in the food labels. Lots of additives with many different numbers. We've been trying to get back to more natural things with less numbers. We bought br…

The numbers are not bad, and in many cases they might even be totally natural (eg. e330 citric acid, the acid present on citrus fruits). I worry more about what's not in the labels (like pesticides used, antibiotics in meats, packaging etc). Your approach seems to be directionally correct tho, if you source your ingredients right.

Post by AstralStorm » Fri, Jun 23, 2023, 9:47 AM UTC

sergioisidoro wrote: post #196

sideproject wrote: post #186

An oncologist in my family anecdotally told me how her patients are getting younger and younger - speculates (with research) that lots of food chemicals might be contributing. Since the beginning of this year, our family has been much more conscious of the ingredients in the food labels. Lots of additives with many different numbers. We've been trying to get back to more natural things with less numbers. We bought br…

The numbers are not bad, and in many cases they might even be totally natural (eg. e330 citric acid, the acid present on citrus fruits). I worry more about what's not in the labels (like pesticides used, antibiotics in meats, packaging etc). Your approach seems to be directionally correct tho, if you source your ingredients right.

Post by AstralStorm » Fri, Jun 23, 2023, 9:51 AM UTC

gumby wrote: post #192

autoexec wrote: post #139

Earlier quoted context omitted.

I guess it'd depend on what the agent was, but either way, it means some amount of the salt you're pouring over your food isn't salt. Eliminate the non-salt from your salt and you never have to worry about what might be wrong with it or how much non-salt you're paying for. That's the reason I've switched to shredding my own parmesan cheese instead of just shaking it out of a can since the cans in some cases contain ~…

Table salt is just sea salt (the stuff mined from underground just comes from an ocean that dried up a few million years ago) and is full of other compounds beyond NaCl.

Post by teh_klev » Fri, Jun 23, 2023, 9:54 AM UTC

gumby wrote: post #192

autoexec wrote: post #139

Earlier quoted context omitted.

I guess it'd depend on what the agent was, but either way, it means some amount of the salt you're pouring over your food isn't salt. Eliminate the non-salt from your salt and you never have to worry about what might be wrong with it or how much non-salt you're paying for. That's the reason I've switched to shredding my own parmesan cheese instead of just shaking it out of a can since the cans in some cases contain ~…

Table salt is just sea salt (the stuff mined from underground just comes from an ocean that dried up a few million years ago) and is full of other compounds beyond NaCl.