Podcast: Toxic Cookware

[@mlykost]

Yes, please analyze parchment paper for non-stick baking.

[@MrDarrylR]

There appears to be no published research on Scholar or PubMed. Hence nothing for Dr. Greger to report on. Parchment paper itself is just a wood or flax fiber pulp paper treated with sulfuric acid, so that cellulosic fibers swell and make a less permeable surface. Sometimes treated with glycerine for uniform transparency. I don't see much cause for concern here, as trees and flax aren't great at bioaccumulating metals or persistent organic pollutants.

[@danos5181]

What about baking (silicon) paper? Is it safe? Thanks

[@xperience-evolution]

For paper just make sure it is not treated with anything

[@Mr.N0.0ne]

​@@xperience-evolutionIf it were not treated with anything, it would burn extremely rapidly in an oven. I'm surprised you do not know this about paper.

[@Kayte...]

​@@Mr.N0.0nethe last sentence in your comment is not only unnecessary, it's an insult.

[@Patrick_Ross]

@@Mr.N0.0ne- pathetic troll.

[@xperience-evolution]

@@Mr.N0.0ne I meant additional Chemicals. Unbleached. Obviously there is a thin layer of silicon. If you use it correctly that should not leach into your food. But maybe just use Glass or stainless steel if you want to avoid that.

[@yvettedavis7078]

What about ceramic lined cookware? Is ceramic a better choice? Thanks for all you do!

[@FranceMarie1]

I've been wondering the same.

[@bliers]

Thank you Dr Gregor for all of your advice!

[@aloveofsurf]

When did Dr. Greger advise us? When I listen carefully I hear Greger providing accessible and useful reviews of the findings in peer-reviewed literature as well as indicating interesting conflicts of interest among those who produce good news about dangerous habits.❤

[@Alexander-ok7fm]

Thank you!

[@peterdarling1965]

Great info Mike. Thanks so much.

[@Kayte...]

Is there a problem with silicon sheets or bakeware and does sliced non-dairy cheese contain aluminum?

[@aloveofsurf]

Manny if not most food colorings contain aluminum.

[@barbarasaunders2160]

@7:22 my son bought a teflon coated pan; it came with a warning that when heated it could kill pet birds. I put it under the toaster oven to catch the crumbs.

[@aloveofsurf]

😂

[@Prestrev1010]

So what is the healthiest object or material to cook/ store with?

[@-What-are-your-thoughts]

Good luck getting an answer.

[@Di-eq7wn]

Stainless steel, pyrex and cast iron.

[@aloveofsurf]

Glass is believed to be one of the most inert and safe cooking and storage materials.

[@waveydavie]

What about titanium cookware that I go camping with? Is it safer on a gas stove than on the hot coals of a wood fire?

[@YourPersonalDiscombobulator]

Ok so what I’m curious about is, what do YOU use, the doctor talking about all of these things? I know it’s very difficult to share brands in public but I would like to know what you use if I ever get to meet you in person.

[@aloveofsurf]

Mentioning brands creates civil liabilities and compromises a speaker's freedom from claims of biasing commercial interests.

[@VeganChiefWarrior]

What about canned baked beans in tomato sauce, i live on that

[@adamswift1747]

@@VeganChiefWarrior apparently canned tomatoes not great because of acidity.

[@barbarasaunders2160]

@9:43 Oral-B glide floss? I floss everyday with Oral-B 😮😢

[@djmoulton1558]

What about ceramic cookware? I didn't like the way this episode avoided recommending ANY type of cookware, but rather found fault with everything mentioned. This makes for incomplete coverage of the topic.

[@egris00]

The reason there's no recommendations is because it is Dr Greger's ethos NOT to promote or be seen to flog anything due to conflict of interest. This way, he just gives us the latest research data and we take responsibility to go out and find the right product, food or whatever. This is based on the very nice assumption that we are smart enough to figure it out. I, for one, am grateful for that. Convenient or not.

[@djmoulton1558]

Sorry, I don't buy it. He doesn't need to name specific brands, but he should finish his synopsis by rating the field. He has no problem doing this with his green-light rating of foods.

[@hctim96]

@@djmoulton1558 Ok which one did he NOT mention...pick that one..

[@djmoulton1558]

Guilty by omission? Very scientific.

[@walter1824]

Ceramic coated cookware apparently also silicone oil in order to be non-stick, unfortunate...

[@barbarasaunders2160]

@5:56 😮 I always use cast iron to fry......everything is bad.

[@VeganChiefWarrior]

I thought i was doing good till i realized the pizza tray i use to cook everything on in th oven is prabably coated in Teflon under all that grease buildup lol i dont know.. maybe.. its black so..

[@LostKin69]

Tldr?

[@LostKin69]

What should we cook with instead?

[@polibm6510]

And using seed oils doesn't help too...

[@barbarasaunders2160]

I covered my cooked turkey with foil and put it in the refrigerator. The foil 'melted' in lil spots onto my turkey. To the garbage it went.

[@dianeladico1769]

That happens with acidic foods often. Very common with things like lasagna in a metal pan covered with foil. It causes the foil to dissolve. It's called Galvanic corrosion. The electrons flow from one metal to the next like a battery. Sorry about your turkey.

[@barbarasaunders2160]

@dianeladico1769 thanks for that information.

[@jnnx]

Why do you use that weird, fake, song-songy voice inflection? It’s soooooo annoying!

[@jtube8768]

hard disagree. his delivery is engaging and much better than 90% of the monotone presenters out there. maybe mute and just read the subtitles if you're that bothered by it

[@hctim96]

must be you... most don't notice.I've talked to him in person that's just the way he talks. Suggestion. Turn off the volume and use closed caption if you really want the information.