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Old 05-10-2003, 02:08 PM   #16 (permalink)
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Originally posted by ~Denise~
Teflon is bad too?
In addition to the knowledge that teflon eventually ends up in your food (through scratches in the pan where the teflon has come off), there is this handy-dandy news story.

EPA Steps Up Study of Teflon Chemical Risk to Humans

EPA Steps Up Study of Teflon Chemical Risk to Humans
Mon Apr 14, 5:43 PM ET

By Christopher Doering

WASHINGTON (Reuters) - An unregulated chemical used in furniture, carpet and Teflon could be a serious health risk to the public, prompting the Environmental Protection Agency (news - web sites) on Monday to launch an in-depth assessment to determine its safety.

Most of the U.S. population is exposed to low levels of the chemical C8, or perfluorooctanoic acid, according to the EPA. The chemical is used in hundreds of consumer and industrial products such as jackets, to keep them dry, and as an ingredient in Teflon to prevent food from sticking to pots and pans.

The EPA announced that it "intensified and accelerated" its review of C8, based on studies recently evaluated by the agency which raised toxicity concerns.

As part of its review, the EPA ordered the industry to submit new data to the agency by mid-July.

EPA scientists plan to determine all potential sources of C8, how the public is exposed to it and if high levels pose a threat to human health as some animal studies have suggested.

"To ensure consumers are protected from any potential risks, the agency will be conducting its most extensive scientific assessment ever undertaken on this type of chemical," Stephen Johnson, an assistant EPA administrator, told reporters.

"The agency is concerned, but that concern is tempered in that there is a lot of uncertainty associated with the information we have," he said.

The EPA said it was premature to ban or recall products containing C8 until more studies are completed.

"EPA has not determined whether (C8) poses an unreasonable risk to the public," Johnson said. "Thus EPA does not believe there is any reason for consumers to stop using any consumer or industrial related products."

The EPA last September began a priority review of C8 under the Toxic Chemicals Control Act, which can be used to ban chemicals that lead to health problems or defects.

C8 can remain in humans for up to 4 years, according to the EPA. Small amounts of the chemical are found in a large proportion of the general U.S. public.

Last week, the Environmental Working Group, an advocacy organization, alleged that DuPont Co. withheld from the government an internal study linking C8 to birth defects in two of seven children born to DuPont employees in the early 1980s.

"(For the EPA) to get to this point and put this huge, economically incredibly valuable product ... into this kind of a review is a very big deal," said Richard Wiles, a vice president of the advocacy group.

DuPont, which uses C8 to make Teflon, said it would work with the EPA. The company maintains that low-level exposure to C8 does not cause developmental or reproductive harm.

"We share the EPA desire to safeguard human health and the environment, and respect the position that there are still questions to be addressed," said Richard Angiullo, a DuPont vice president. "A well-informed regulation would help assure society is not being exposed to undue health or the environmental risk."

DuPont said it recorded some employees' low-level exposure but did not conduct a formal study evaluating C8 or its effect on human health. Federal law requires companies to report information when the public is at risk to high levels of C8.

DuPont said its records showed one birth defect, but added there was "no indication" it was linked to exposure to C8.

The Teflon chemical C8 is part of a broader family called perfluorochemicals.

Tests by 3M Corp., the original manufacturer of C8, and others have shown that high levels of exposure to the chemical may cause liver damage and reproductive problems in rats.

Additional studies have suggested that C8 can lead to birth defects in children of employees where the product is made.

In 2000, 3M pulled its stain repellent Scotchgard from the market after the EPA expressed concern that a sister chemical to C8 posed serious health risks. 3M has since stopped making all C8-related chemicals.
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Old 05-10-2003, 08:20 PM   #17 (permalink)
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what to cook in?

I love my tfal and i don't know how to do without it. What will i use? I hate cast iron so what are other good alternatives. I just saw some great cookware at pampered chef and wonder if it's ok.
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Old 05-10-2003, 08:34 PM   #18 (permalink)
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I use a set of Anodized Aluminum pans. Someone said that Aluminum may cause Alzheimers (sp?) disease... but then someone else said it didn't... I love my pans and I am carful not to scrape the bottom so I get the least amount of what ever it in me or my kids.

I got a huge set for $200 at Costco a couple years back and don't use anything else. I really do love them.

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Old 05-11-2003, 04:17 AM   #19 (permalink)
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What do you freeze stuff in? Glass will break with expansion...
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Old 05-11-2003, 09:45 AM   #20 (permalink)
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I use mason jars to freeze in...allowing room for expansion. Haven't had any problems since I started using them over six months ago. I'm curious to see what others use.
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Old 05-11-2003, 12:51 PM   #21 (permalink)
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ok, another question :-) Do you buy things like flour, sugar etc in bulk? If so, what do you store that in? I was just thinking to get some large plastic containers but now am wondering what to use? Also, how do you get a meals worth of something in the mason jars? Do they come fairly large?
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Old 05-11-2003, 01:29 PM   #22 (permalink)
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Don't use aluminum pans

I have read and heard alot about cookware and everything steers away from teflon and aluminum pans. I cook in cast iron and I have a set of stainless steel.

Mason jars usually work but it is best to leave room for expansion and cover them with foil while they are expanding and then put the reqular tops on once they are froze. I have had a couple of jars break on me when freezing goats mild for Gavin when he was having his reflux problems (we were adviced to give goats milk because it is the closest animal milk to human milk).

I keep my baking supplies are in large glass or tin containers I get at garage sales or goodwill. My sugar is actually in a tin baby formula can.
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Old 05-12-2003, 12:21 AM   #23 (permalink)
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Costco had a Pyrex set a while back that was like 9-12 pieces plus lids for storage for $30. We bought that, threw out the plastic, and haven't looked back. It's been more than enough for most of our storage needs.

Dh does freeze meat in the FoodSaver bags, though. Personally I am ok with that at the moment but we don't heat anything in them.

We also bought cases of Mason jars to store smaller amounts of food, freeze things in, etc.

I probably will purchase some 5-gallon plastic buckets with lids online (for about 1.37 each plus about 1 for the lids) to store our oats, rice, flour, and dried beans in. I'm at a loss as to how to store large amounts of bulk items without using plastic. I wonder what people used to use -- I think maybe metal bins?
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Old 05-12-2003, 01:14 AM   #24 (permalink)
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Most everything that we buy in bulk (flours, sugars, rice, etc) we either store in the mason jars (I'm thinking of ordering some of the larger masons like the half gallon, etc), the Food-Saver bags and cannisters, and my older Tupperware cannisters. Did someone say that we shouldn't be using the older Tupperware stuff? I like them because they have the pop on tops. I don't heat anything in plastic...don't even use plastic wrap. Does anything leach out into the stuff stored in them? I have some open shelves in my kitchen, and I think that the mason jars look so cute on the shelves. That's sad, huh?

Mamabear/Lauren, where can you order the buckets and lids? Up until this thread, I never really thought about the stuff I store in plastics. I had planned to get some sort of large bin with a secure top to store my flours in. I make so much bread these days that I'd like to start buying more at one time. Where do you buy the metal containers? Are they safe to use too? I'd like something that will help keeping things from getting stale. Is there such a thing?

I ran into Target *gasp* to get some more Pyrex bread pans. The recipe that I've been using makes six loaves at a time, but I've only been using three pans. I'm sure that I could have found some at a thrift store, but I have been so busy trying to unpack the house, paint, etc. that I haven't done much shopping. I thought that once I moved back to the States I'd be a shopping fool! If anything, I've become more frugal than ever. Make any sense? The pans were $3.99 a piece for the Pyrex. The Anchor Hocking was just a tad larger for $4.99, but I didn't like the design. I know that sounds stupid, but I'm limited on space and figured that I already have the Pyrex and they store well. I was hoping they would have some sort of set with a couple of the loaf pans.

Anyway, I'll keep watching this thread to get more ideas. Oh, I have another question concerning the use of metal containers. I guess that I'm just not familiar with metals. I know my stainless steel, but how can you tell between tin (which I suppose is safe for use?) and aluminum? I have some older metal loaf and cake pans. Should I just chuck those? I also have a quarter sheet and a half sheet cake pans that are metal. I think that are stainless, but I guess that I should check.

Ak! It's like a spiral isn't it? My head hurts from thinking about all the things that I use could be dangerous! Anyone else feel this way!?! People around me look at me like I have two heads if I talk about this stuff. I'm glad that I have this board to come to.
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Old 05-12-2003, 02:16 AM   #25 (permalink)
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Ahhgggg! I just talked with a friend today who is getting a degree in wholistic psychology and she was telling me that now they are saying that the glaze on ceramic is bad for you too! What is up with this?! I will do more research and let everyone know what I find.

Hugs! I use glass gallon jars, mayonaise jars (the label comes off and I just put a mason jar lid on them... so they look better... I am silly I know ) and the 1/2 gallon masons for everything in my pantry. I have one plastic tuperwear, and one plastic gallon jar that I am going to weed out now after this thread... lol... Boy oh boy...

(How I found all these is a took a Deli under my wing... went to lunch their nearly every day for a month and they gave me all their jars. Then, when ever I needed more, I called and they would save them for me that week or whatever. Now I have about 30 or so and I LOVE them... I even converted one of my friend and she uses them too... my mom converted me. but she bought hers in the 80's and they are still around. I had the same Halloween candy jar (lid and all) that I had when I was 10 for my son when he was 4!!!) They last FOREVER!! (Unless you drop them...)

edit: My husband thought I should add that everyone who switches to this method should make sure there are no gallon glass jars of brown and jasmine rice next to a shelf of mason jars of apple butter... the shelf colapsed in the earth quake we had a year back or so and that was the biggest mess I have ever had in my kitchen...
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Old 05-12-2003, 04:54 PM   #26 (permalink)
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msny ceramic glazes have lead in them-just walk down the aisleina Target Dish section, ack!

As far as every glazes? I don't know...everythingis badfor us in some way.. you just need to pick your "poisons" so to speak....
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Old 05-12-2003, 05:03 PM   #27 (permalink)
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Akkkkk... I am about ready to switch everything to Pyrex... but then I will find something about them too...

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Old 05-12-2003, 08:50 PM   #28 (permalink)
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What about the stoneware....

like pizza stones or the stones from pampered chef? Does anyone know if they are safe? I have a round PC pizza stone and it is all I use now for cookies and sandwhiches with cheese melted on top etc because they come out nicer. They dont seem to be glazed at all. They also make casserole dishes and large rectangular ones as well as bread pan shaped stones. So it would iliminate the need for all those nonstick pans for baking if it is safe? Anyone know?
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Old 05-12-2003, 09:55 PM   #29 (permalink)
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what about these?

http://www.100cookwares.com/Merchant... ory_Code=NSTK


Just wondering if anyone knows what makes the interior non stick and if these would be good?
thanks
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Old 05-13-2003, 06:36 AM   #30 (permalink)
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atgep -- seriously, I have no idea on the metal bins, I was just wondering, what the heck did people use before plastic?

Here is the link to the cheap hard plastic tubs, I have never ordered from here so have no idea how reputable they are:

http://www.containerandpackaging.com/foodcontainers.asp

I didn't know they had half-gallon mason jars. That sure would help, LOL -- I use the quart jars and they are small for many of our bulk items. Where do you find them??
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