Friday, March 10, 2017

WARNING: Stop Using This Cookware Immediately Before It Kills One of Your Family - It Causes Diabetes and Cancer!

Teflon is a kind of chemical also known as polytetrafluoroethylene (PTFE), which is a synthetic resin with a high melting point.

However, when non-stick pans came out, they became an instant hit – because they are easy to clean and reducing the need for oil, which is the perfect solution for every chef.

But then, concerns over their safety started mounting and Teflon, which is the most popular brand of non-stick coating, found itself on the health and safety blacklist. The manufacturers disagreed, but the evidence was too strong to ignore.

Dangers of Non-stick Cookware

The threats begin when pans are overheated.

When a non-stick pan reaches 500 degrees Fahrenheit (260 degrees Celsius), its coating starts to dissolve. However, at 660 degrees (350 degrees Celsius) and above, the decomposing becomes serious, and toxic fumes get released, which can cause polymer-fume fever – a condition that imitates flu, and can kill pet birds.


At 680 degrees Fahrenheit (360 degrees Celsius), Teflon starts releasing at least 6 different toxic gases – two of them are known carcinogens. However, it is not yet clear what the long-term effects of prolonged exposure to these gases are.

The next danger comes with chipped and flaked cookware. Some of the damage might not be seen by the naked eye, but they are there and more harmful as the chemicals from Teflon get released into your food. With cheaper materials, the cracks develop faster, so you are not only breathing in the fumes, but you are also consuming chemicals.

Moreover, Teflon was originally a waste byproduct of Freon production, which is the trade name for nonflammable toxic gases or liquids, which are used as refrigerants and as aerosol propellants. Teflon is made from perfluorooctanoic acid (PFOA), which has been associated with tumors and developmental problems in animals.

Health Problems that are linked to PFOA
  • Early puberty
  • Cancer
  • Low birth weight
  • Thyroid disease
  • High cholesterol
  • Diabetes (type 2)
  • Liver and kidney disease
  • Autoimmune disorders
  • Infertility and reproductive disorders

How to Reduce the Risks
  • If you use nonstick pans, don’t go above medium heat.
  • Never preheat an empty pan.
  • Use only wooden spoons to stir foods – avoid metal utensils on non-stick pans.
  • If you notice your pan is chipped or damaged, throw it out immediately. Nonstick cookware should be replaced every couple of years to prevent toxic leaks.
  • Use chemical-free cookware. Go for clay and glass cookware, stainless steel and copper pans, and cast iron pots and pans. 
  • Heavier-weight cookware has a better quality and heats up a bit slower.

Alternatives to Teflon
  • Cast iron
  • Cast iron cookware is PFOA-free. It is also perfect for oven and stovetop use. 
  • Glass
  • Glass works great for baking – Pyrex dishes. The smooth surface of glass pots makes them easy to clean. 
  • Glass-Ceramic Cookware
  • Corningware is a brand of glass-ceramic baking and stovetop dishes.
  • Stainless Steel

It is important not to expose yourself to the risks involved in cooking with non-stick cookware.