Those darn chemicals: Difference between revisions
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===PFAS=== | ===PFAS=== | ||
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[https://en.wikipedia.org/wiki/Per-_and_polyfluoroalkyl_substances Per- and polyfluoroalkyl substances] is a wider group of chemicals, | [https://en.wikipedia.org/wiki/Per-_and_polyfluoroalkyl_substances Per- and polyfluoroalkyl substances] is a wider group of chemicals, | ||
e.g. used for surfaces resistant to water, fat, and dirt, | e.g. used for surfaces resistant to water, fat, and dirt, | ||
and resistant against heat and other chemicals. | and resistant against heat and other chemicals. | ||
Most are largely inert, but some seem to be hormone-disrupting, and maybe carcinogenic{{verify}}. | |||
And many have an elimination half-life of maybe 4 years, so even tiny exposure may add up over time to real effect. | |||
In most uses they are also bound to the materials they are in. | |||
So this is not a hidden killer for most of us, yet it is absolutely a valid concern. | |||
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PFOA ([https://en.wikipedia.org/wiki/Perfluorooctanoic_acid Perfluorooctanoic acid]) is used during the process of creating '''teflon''' | PFOA ([https://en.wikipedia.org/wiki/Perfluorooctanoic_acid Perfluorooctanoic acid]) is used during the process of creating '''teflon''' - teflon e.g. as in non-stick pans. | ||
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This meant that heating teflon to very high temperatures would relase PFOA. | This meant that heating teflon to very high temperatures would relase PFOA. | ||
This ''should'' require temperatures that won't happen in normal cooking, because pans are usually not much hotter than the food in them, | This ''should'' require temperatures that won't happen in normal cooking, | ||
because pans are usually not much hotter than the food in them, | |||
meaning that for this to release a lot, the food will have to be burned.{{verify}} | meaning that for this to release a lot, the food will have to be burned.{{verify}} | ||
PFOA is | PFOA is certainly not in larger amounts - or smaller amounts if you are a small pet. | ||
PFOA is a suspected carcinogen (was this confirmed{{verify}}), | |||
PFOA is a suspected carcinogen (was this confirmed?{{verify}}), | |||
so regulations in many places say it is no longer allowed to be present. | so regulations in many places say it is no longer allowed to be present. | ||
Newer pans are generally produced PFOA-free {{verify}}, | |||
even before stricter regulations were introduced[https://en.wikipedia.org/wiki/Perfluorooctanoic_acid#Legal_actions]. | |||
You can't always know how old your teflon pans are. | |||
Having food in a pan will generally limit | |||
it to getting no hotter than about 100C, so having food in the pan should make it impossible to reach these temperatures {{verify}}. | it to getting no hotter than about 100C, so having food in the pan should make it impossible to reach these temperatures {{verify}}. | ||
Revision as of 18:27, 1 September 2023
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
BIG RED TEXT HELLO: This is not health advice, or necessarily correct. Do not make health decisions based on just this. Do your own research, and not just the stuff that agrees with your opinions.
But first
Everything is chemicals, and everything is toxic at high concentrations
Some things worth talking about
Pesticides
BPA
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
Phtalates
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
PFAS
PFOA
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.