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Recently, I saw an episode of Alton Browns' Food Network show that investigated some popular cooking myths. Among many other interesting items of contention was the question of the toxicity of non-stick cookware. If you are familiar with Alton Browns' show on the Food Net, called Good Eats, then you are aware of his scientific approach to the ins and outs of cooking. He told his audience once that he wasn't so much of a good cook early in his career, so he decided to focus on the scientific aspects of cooking and why things worked the way that they do. His show frequently features nutritionists and scientists to add depth and credibility to his approach. There's alot of good camera work and graphics in the show which enhances the subject matter as well.

In this 'myths' episode it was concluded as scientific fact that the non-stick cookware coating is indeed toxic when it is heated to high temperatures. The old saying that if you had a parrot on your shoulder while frying in a non-stick pan at high temps, the bird could likely fall dead off of your shoulder and into your pan. His recommendation was to use alternative cookware when cooking foods at high temperatures and save your non-stick ware for lower temperature use. Also, it has been shown that non-stick cookware that is old and worn or worse yet, scratched, may produce fumes much more easily than the cookware that is fresh and in good shape.

Personally, I got rid of all of my non-stick cookware and aluminum pots about 2 years ago based on these very concerns. While I don't yet wear a foil hat out in public, I believe that there are so many sources of toxins thrown at us in our environment, that I have chosen to reduce my exposure anywhere that I can. I replaced my old cookware (well, except for my cast iron which I still love) with a nice stainless steel set courtesy of another food maven, Wolfgang Puck, from Sams Club for around 100 dollars. SS takes a little more care in cleaning, however, I feel that the trade off is definitely worth it. Food sticks a little more, so soak the pan or pot in water for a bit after use, utilize a pot scrubber to get 90 percent of the 'stickage', then use an ajaxian type of cleanser with a scouring sponge for the rest, no problem once you get the routine down.

Now don't think that I haven't run across plenty of people that think I'm some sort of an alarmist, a Henny Penny if you will. Not so my friends, I'm a realist and I don't trust the FDA with my life. It has been noted by many authors before myself that the FDA has very little real interest in protecting the American people. Activists cite the allowance of fluoride in toothpaste and drinking water, both practices allowed by the FDA, in limited amounts. I have read that if two small children were to consume a single tube of toothpaste, it would likely kill them both. Fluoride is a dangerous waste by-product of the phosphate industry, ie- fertilizers. The FDA has determined that small amounts of fluoride can be 'handled' by the body 'without harm'. What if the effects are cumulative ? What if the cumulative effects are cancerous ? The what-ifs should be replaced by definitive testing. This has not been done by the FDA. I refer you to other resources found at: http://fluoridealert.org/ so that you may do your own research, and before your community votes to implement or continue the fluoridation of your drinking water. Alton Brown hasn't covered this one yet.

Learn more about this author, Jeffrey Lund.
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