Teflon cookware can damage your health

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(NaturalHealth365) Many people would say Teflon is a modern day “convenience”. Cookware coated with Teflon makes cooking and cleaning up much easier. In fact, for the past fifty years, DuPont has made a significant amount of money by making non-stick surfaces common in the marketplace. There’s just one problem – teflon is toxic and can make you sick! (details below)

Non-stick cookware may cause cancer

The non-stick coating, used in Dupont Teflon pans, has been found to release one or more (up to 15) different toxic gases when heated to high temperatures. Did you know that non-sick cookware is made with a chemical known as perfluorooctanoic acid (PFOA), which has been labeled carcinogenic by a scientific review panel that advises the U.S. Environmental Protection Agency (EPA).

This is a chemical that is being used in many household products from cookware, coated paper plates and even microwave popcorn bags. The side effects have been known for a long time, and one of the most written about is its effects on pet birds.

Why are house (pet) birds dying?

The out gassing of heated cookware has been fatal to pet birds and (in humans) it creates flu-like symptoms of chills, headache, fever and nausea. In humans, the symptoms subside in a few days and chances are many people who have experienced sickness – attributed it to a short bout with a virus.

Beware of high-heat cooking

The more serious side effect from Teflon and other non-stick pans come from the perflurooctanoic acid that is released at high temperatures. Naturally, Dupont denies there is any danger in using their product with high heat. (are you surprised?)

However, in studies of heated non-stick pans on conventional stove tops – commissioned by the consumer watchdog organization Environmental Working Group (EWG) – it only took two to five minutes to reach temperatures that can release dangerous toxins.

Think twice BEFORE buying any product from Dupont

In April 2003, the Environmental Working Group filed a petition with the Environmental Protection Agency (EPA) to take action against Dupont for what was classified as an 18-year cover-up regarding the dangers of Teflon”s chemical – PFOA. In response to the EWG findings, DuPont was fined 16.5 million dollars for failing to report the dangers of this chemical.

Studies showed that Dupont was polluting drinking water and presented a very real danger to pregnant women and the baby’s they were caring. Research at Johns Hopkins Hospital in Baltimore, Md. linked this chemical to low birth rates, while other studies found it caused unusual birth defects.

Toxic (cookware) gases can threaten hormonal balance

A recent study has shown a link between thyroid disease, cancer and Teflon. The study was published in the journal Environmental, which is affiliated with the National Institutes of Health, and reported that people with high levels of PFOA, were more likely to develop thyroid problems, as well as various types of cancers.

Dupont’s own scientists have said that the product will release fumes that can cause flu-like symptoms in cases of overheating at 662 degrees fahrenheit – a temperature that can easily be exceeded when a pan is either preheated on a burner, placed beneath a broiler or in a self-cleaning oven.

The worst issue behind Teflon pots and pans

As careful as we try to be – Teflon pots and pans can easily get scratched at some point. In fact, the truth is many people tend to use battered and scratched Teflon cookware. Teflon is usually used to cover aluminum which in itself is a dangerous metal – implicated in Alzheimer’s disease and dementia.

The best way to protect you and your family is to use cookware made from: ceramic, stainless steel or glass. If you know anyone cooking with Teflon pots and pans – PLEASE share this article and help save a life.

About the author: Blanche Levine has been a student of natural healing modalities for the last 25 years. She had the privilege of working with some of the greatest minds in Natural Healing including Naturopaths, Scientist, and Energy Healers. Having seen people miraculously heal from all kinds of dis-ease through non-invasive methods, her passion now is to help people become aware of what it takes to be healthy.



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  • Dennis Weal

    You forgot to list the best non-stick cookware. Properly “seasoned” cast iron cookware. Yes it is “old school” but Grandmother knew best. It never cracks, flakes off or scratches. If the carbon coating does get scratched, it is self healing. No toxic fumes and food cooking on cast iron smells wonderful. And best of all is that it will last many generations!

  • sherry

    I am so with you on the cast iron cookware-we use it daily.My husband as a gift to me spent thousands on this Healthy Gourmet(the whole set).It is nice but I have it stored and still use the cast iron. I have my great grandmothers as well-still good cookware.

  • Mohandas

    Each time I read such articles warning of problems with every new development, I somehow see a bias against big business. Nature is fine but it cannot meet the demands of our fast paced life. One cannot make an Omlette without breaking the egg. Even the air we breathe in the metros carries pollutants that affect one’s lungs. Refrigeration or use of preservatives is also considered unsafe. Reheating is not good. There is danger in everything. Medicines have side effects that sometimes are more dangerous. If we get so paranoid, then there is no end. Brightness and shadows go hand in hand. When you are looking at brightness, you leave your shadow! When I look at non stick items, I can only marvel at the development. Such warnings only amuse me!

  • Colette

    It has recently come to my attention that the only cookware on the market that is non-leaching is made of 315 stainless steel, a combination of titanium and stainless. Apparently this material is used in peoples bodies and to store toxic waste because it dosent leach. Ceramic leaches lead (espically crock pots!) and some glassware (Corning) is made with lead! (but not Pyrex) Alluniumnin (used at every restraunt) and copper cookware defiantly leach, as does 304 stainless 🙁 Also, don’t be fooled into thinking that cast iron is good for you because it puts “iron” in your food. Two totally different types of iron! Your best bet is cooking at home with 315 stainless steel and baking with stoneware or non lead containing glass. Who ever said bringing healthy was cheap or convinent?

  • Mohandas

    It is great to be careful indeed. But one should also look at the positives on non stick. One can use less oil or fat, Less detergents for washing, less water for cleaning and so on. In other words positives and negatives co exist. I too use cast iron or carbon steel thick plate for pan cakes and the like. This gets a coating that carbonized and remains as a protection over time. Olden days we used earthen ware vessels for cooking. Then came the copper vessels with tin coating. Followed by Aluminium, then Stainless Steel. Now Non Stick. This too will change over time. Any guesses!

  • Sonia

    Fat Phobias (like the one above) “One can use less oil or fat” are part of the problem.
    Using natural fats (including saturated) are a traditional and healthy way to cook.

    Know Your Fats Introduction

  • raru

    in tropical southeast asia where coconut and bananas (among others) abound…we traditionally use palm fronds and banana leaves to wrap foods both for preparation and keeping and cooking and serving…now isn’t that true ecology…the leaves impart both a subtle flavor and aroma plus they are biodegradable trash..! ya! uhuh!