[tom]

Render with it but seriously do not fry with it
http://www.ewg.org/reports/toxicteflon/es.php

[ivox3]

Yeah, ....I heard about those bird dying. No teflon here....., too bad though, ...it used to work pretty good.

[Hervé]

Yeah, ....I heard about those bird dying. No teflon here....., too bad though, ...it used to work pretty good.

you mean no teflon in US... or just in your kitchen...?

[ivox3]

Lots of teflon in the US, ....most people don't know about the warning.

[tom]

It's sad, there's not enough warning around the world.

[-Adrian]

Hmm i've never heard of that problem, don't think i own any teflon pans though. The birds sure a better off dead than caged.

[tom]

Well, if you pay more attention, it's unfortunately not just about the death of birds.

The government has not assessed the safety of non-stick cookware. According to a Food and Drug Administration (FDA) food safety scientist: "You won't find a regulation anywhere on the books that specifically addresses cookwares," although the FDA approved Teflon for contact with food in 1960 based on a food frying study that found higher levels of Teflon chemicals in hamburger cooked on heat-aged and old pans. At the time, FDA judged these levels to be of little health significance.

Even if you don't have pet birds, Teflon toxicosis is something to be aware of and, in our view, concerned about. There is absolutely no doubt that when heated to temperatures well within normal cooking range, for instance, Teflon and products with other non-stick PFC coatings emit toxic fumes that can be harmful to people. They can make you and your family sick. The long term effects of routine exposure to Teflon fumes, and "fume fever" itself, have not been adequately studied.

[Mihai]

I heard cigarette smoke neutralizes those toxic fumes.

[-Adrian]

Well, if you pay more attention, it's unfortunately not just about the death of birds.

Of course not, but i think it's very managable to stay under 340°C while cooking some food, just don't preheat the pan and fill it with something to cook

[tom]

Of course not, but i think it's very managable to stay under 340°C while cooking some food, just don't preheat the pan and fill it with something to cook

Great! Now tell it to my wife
p.s. Is 340°C really safe? I doubt...

[michaelplogue]

I heard cigarette smoke neutralizes those toxic fumes.

Then I'm golden! I use a teflon coated ashtray....

[Hybaj]

Girlfriend once made pancakes for me at the beginning of our relationship on a very very very scratched teflon pan. When i saw on which pan those pancakes were done i almost freaked out since i knew about the risks of teflon a long time ago

Heh but if you realize what 90% of people and even doctors understand under the word "normal diet" you would freak out too. To eat healthy it's best to start learning biochemistry right now.. micronutritional needs, proper effectivity of the Krebs Cycle, phagocytosis, antioxidants, rancid oils, carbohydrates (especially the refined ones), intestinal lining, digestive leukocytosis.. alot of words you need to learn and atleast partialy understand to eat what you should eat

One advice.. use atleast the coconut oil. No easy rancid going vegetable ones

[Hervé]

he he, the first thing first first first.... stay away from ready made food... a real advice from me... ( I worked in that industry... yep.. 10 years ago... but i still have friends there... nothing has changed... even worse..)

make simple food... try the least quantity of sauce.. don't eat to many raw vegetables..

as for teflon, trash any scratched pan, and you'll be fine... I am sure there is much more chemicals on any appt. wall than in your pan...

.. the invention of the casserole revolutionned the food habit of people..

in the middle age, pots were never cleaned... they kept adding ingredients in the pot after each meal... hehe..

agree Hybaj... besides, we have to die from something lethal no...? hehe..

[Hybaj]

Now what's the theory behind " don't eat too many raw vegetables " ?? If we ate non chemicaly treated, non GMO vegetables and vegetbales grown on non depleted soils then there should be no problem in eating them (they call it BIO, but i would really love to see if all these bio things would meet the true nature's standards).
- Mix vegetables, fruit, and a bit of meat. Legumes are fine but not too many (people didn't have much time to adapt.. blame the nature)!
- Eat everything as raw as possible.
- Have a spoon of essential oils like flax seed oil.
- No sugar .. use stevia, diastatic malt instead.. no aspartmane or saccharin
- Don't eat too much carbohydrates and if you do eat any amount make sure it's "whole" everytime. It even tastes better. If you eat brown rice for atleast for 2 weeks you'll never get back to the white one. It's tasteless. Ever wondered why whole grains have a shorter storage life?? Fungus and molds know why they grow better on "whole"
- Cut out the milk.. you can't get milk that ain't stuffed with traces of hormones and antibiotics. And besides... cow's milk doesn't meet the standards for a human body.. from cows to cows.
- Follow the rules acid/alkaline balance
- Do relaxation 20 mins once or twice a day. Ever wondered why we feel the stress in the stomach and the guts??

Follow this and u'll be perfect

[Hervé]

it is more like raw vegetables are harder to digest... nothing harmful... hehe..

as for your way of seeing things, there are just different schools.. follow the one corresponding to your needs...

genetics play also a big role... my grand parents both died passed 95.. and they ate very different from what you're saying... maybe opposite... hehe... so you never know...

I think the provencal regime is good for me... vegetables, fish, bread, fruit juices, some meat , pasta, rabbit stews, sardines on BBQ... all kinds... hehe... but I never ever go to restaurant of any kind, nor ready made stuff.. I even made my yogourts with bio milk, and also the best vanilla ice cream... yum yum... hehe..

Moreover, if you don't take any pleasure eating your meal, that's wrong either...



forgot, try to eat fish that is not a pretador to another one.. like sardines...