Safe Non-Stick Cookware

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The box that SafePan cookware arrives inI have written so many times about why all of you should stop using your plastic coated non-stick cooking pans. Here are just some of those articles. Of course the push back I get from this advice is that any health concerns about their use is overshadowed by the fact that the coated pans are just so much more convenient to use and easy to clean. I have mainly used stainless steel cookware over the years and with a little care and lower temperatures have never had any trouble cooking anything I want in them. Recently I purchased a set of ceramic pans to see how they compared to Teflon and I am very impressed. I purchased the 4 piece set on Woot for the unbelievable price of $70.00. This deal is long gone, probably never to be seen again, but they are also available on Amazon for a discounted price. SafePan 4 Piece Eco-Nonstick Cookware Set. One thing to keep in mind is that even though this is advertised as a “4” piece set, the 4th piece is a lid that fits two of the pans. So the set consists of 3 pans and a lid.

We have used these pans every day for several weeks now and I can vouch for their quality. Nothing sticks to them. They conduct the heat from our gas stove burners like nothing I have used before. They are amazingly easy to clean. They flip your pancakes, omelets, and cheese sandwiches, without any effort on your part! (Well maybe this last part is a bit of an exaggeration, but you get the idea.) It is great to have an affordable alternative to plastic coated cookware. So far these pans seem like they will last at least 20 times longer than any Teflon pan you may own, so the higher cost is not a reason to resist buying these. I highly recommend them. So toss your old, cheap plastic pans and move on to ceramic fry and saute pans and stainless steel steamers and pots. This will be a good move for your health and the health of your family and guests.The SafePan Set

An interesting side story I saw about these pans is that they are “bird safe”. It seems that if you have a bird in your kitchen, the off gassing from cooking on Teflon pans can kill your pet. Now that should tell you something about how safe plastic coated cookware is for you too!

Related Posts:

Non-Stick Cookware Safety

I Do Not Use Non- Stick Cookware

Plastic Makes You Fat

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Will Sig
1 Linda Prout

I wonder if these have titanium in them? I bought a Scanpan (titanium ceramic) as a biochemist I listened to lecture said the only materials he would ever cook with are titanium, ceramic, glass and iron. He researchers all those bad cookware particles that migrate into food during cooking. NOTHING sticks to the surface of a scanpan, even a burned egg! Amazing. Thanks Will.

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2 Tatiana

Great info Will, and I’ll follow the advice for sure 🙂
.-= Tatiana´s last blog ..The Life Wish – a real Castle, and, than the Safest place around =-.

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3 Luc J

That’s a great tip! I never followed your advice on teflon pans because, as you mention, they make cooking easy. But if there’s a good alternative, obviously I’m going to give it a try.
.-= Luc J´s last blog ..Low-cost Stairlift Alternative – StairSteady =-.

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4 Will

Hi Linda! I don’t think these have titanium in them, but I am not sure. I love the way they work, though.

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5 Anna

You know Will, few months ago we were still cooking in non-stick, but then when I started to use it more for Matthew, I had a hard time to put food in it, so we got them all out of our house. Cooking eggs in stainless steel is still not bad, just little more cleaning, but health wise is much better. Thanks for interesting info, and reminder. Anna 🙂
.-= Anna´s last blog ..Digital Postcard Series: Baltimore Oriole @ Toronto Zoo =-.

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6 Will

Hi Anna – I think you would really like these pans. Just used one this morning for an omelet and still love them.

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7 Anna

Thanks Will. I was thinking may be I should, but if you say they are good, I will then pass them to my inspector, lol, husband of course. Thanks again, Anna 🙂
.-= Anna´s last blog ..Digital Postcard Series: Baltimore Oriole @ Toronto Zoo =-.

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8 Will

Inspector eh? The price is a bit high, but so far these pans look like they will outlive me! As I said in a comment above, my only reservation is the way the makers of the pans seem to enjoy cooking babies.

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9 Will

Jess – Read some of the articles in the first link in this post. There are many reasons why a lot of us feel you should not cook on these non-stick surfaces.

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10 Jess Woods

Interesting idea. Do you think it could be because the nonstick coating wears off over time? I read about nonstick cookware properties here and that was one of the problems with it.
.-= Jess Woods´s last blog ..Kitchen Gadgets & Tools Buying Guide =-.

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11 Micah

Wow, I was just reading an article about how bad the teflon / non-stick pans are for us (and birds) on another site. However, this is the first product I’ve seen that actually is non-stick and doesn’t have the chemicals on them. Thanks for the info Will.
.-= Micah´s last blog ..Bosch NGM8054UC Gas Cooktop Review =-.

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12 CJ

Does no one other than myself ever watch HSN’s shows on their greenpans which are ceramic coated and much much more attractive than the others out there? They come in stainless steel exteriors as well or hard anodized, look great, and have all the health benefits. The also have lighter interiors which makes it easier to see the food your cooking…They claim to be the first greenpan.

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13 Will

Hi CJ. No I have never watched HSN. Sounds like the pans are good, though. Do you have them?

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14 Katie

A well-seasoned cast iron skillet repels food better than any Teflon I’ve ever had! I even make pancakes in mine. Have you ever tried cast iron?

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15 Alex

Hi Will,
I stumbled across your site as I was researching the best cookware to purchase. I’m wondering what brand of stainless steel cookware you use. I have noticed that many stainless steel sets still contain aluminum/copper – does this matter? Further, some even have the terrible non-stick coatings. I just don’t want to buy stainless steel thinking it’s healthier only to find myself using something that isn’t any more beneficial after all.

Thanks!
-Alex

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16 Will

I use some All-Clad Stainless cookware. Other than that I use the SafePan shown above. The SafePan has become harder to find as it is so popular. They have added a specifications page to their site but it still is not clear as Linda was wondering above, if the pans contain titanium.

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17 Anthony Vincent Samsel

A word of CAUTION to all !

Not all Ceramic cookware is safe ! The so called ” Green Friendly Non-stick ceramic cookware” MAY NOT SAFE ! Look at the US Patent and you will understand.

Currently the vast majority of ceramic cookware being manufactured are not just ceramic coated for a hard abrasion resistant surface, but rather they are a combination of nano ceramic particles mixed with a fluoropolymer. ALL Fluoropolymers release toxic chemicals when heated beginning at 250 degrees C or 482 Degrees F. Their toxic effects are cumulative at all levels of exposure and resultant damage to your lungs is NOT reversible.

Non-stick finish composition
Document Type and Number:
United States Patent 7772311

“Products having non-stick finishes of the present invention include cookware, bakeware, rice cookers and inserts there for, water pots, iron sole plates, conveyors, chutes, roll surfaces, cutting blades, etc.”

“The principal components of the composition of the present invention are the fluoropolymer as non-stick component and ceramic particles as the abrasion resistant component.” They are coated with a liquid suspension of ceramic particles & Fluoropolymer and then high temperature heat treated to cure or harden the finish.
A final note on new green ceramic non-stick cookware. Ceramic Epoxy Fluorosiloxane coming out of Hong Kong is not any safer. The surface is a harder finish, but the material still thermally degrades releasing deadly fluorochemicals and as with all siloxanes, like baking silicone mats they release Formaldehyde. I don’t use any of this stuff I value my families health. Here is an excerpt from the New patent explaining what it’s made of:

“A non-stick coating composition comprising; a colored base layer for bonding to a substrate and a transparent top layer superimposed on and bonded to the base layer; the base layer composed of 70 to 85% by weight of a first matrix comprising the condensation reaction product of a silica sol and methyltrihydroxysilane and from 15 to 30% by wt of a colorant, with about 5 to about 20% by wt of the first matrix being substituted by hydroxy-terminated polydimethylsiloxane having a molecular weight of from about 400 to 6000; said base layer having a distinct lower portion composed principally of the first matrix and colorant, and a distinct upper portion composed principally of said hydroxy-terminated polydimethylsiloxane and said first matrix and colorant, and the top layer composed of a second matrix comprising the condensation reaction product of a silica sol and methyltrihydroxysilane with from about 5 to about 20% by wt of the second matrix being substituted by hydroxy-terminated polydimethylsiloxane having a molecular weight of from about 400 to 6000, and with from about 0.3 to about 12% by wt of the second matrix being substituted by fluoroalkoxysilane.”

Anthony Vincent Samsel retired, Hazardous Chemical Materials Consultant, Arthur D. Little, Inc., Cambridge, MA

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18 cj

Does this apply the the original green pan shown on HSN with todd english and joy magano? They were the first to come out with it years ago…

I like the idea of cast iron, but have a ceramic top stove and thought you weren’t supposed to use it on that type…

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19 Anthony Vincent Samsel

If the inside cooking surface is not a Golden color, the pan is most likely a ceramic nano-particle mixed with a fluoropolymer. The only safe ceramic pans are the old fashioned real ceramic type with a white finish that occassionally chip, or the Iridium ceramic coated pan which is a Gold color.
There are a number of patents for ceramic non-stick pans and ALL CONTAIN FLUOROPOLYMERS except Iridium ceramics.

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20 cj

Wow, that’s bit shocking to me. I bought all these greenpans for myself and my family because they were said to be safe alternatives…The finish inside is a light grey, so I guess they are not the safe ones. Who makes the golden color ones? Brand name? Where can they be found?

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21 Anthony Vincent Samsel

I don’t know who the manufacturer is for the Iridium ceramic coated pans. Your pans with the grey finish sound like one of the Titanium ceramic and fluoropolymer finishes. These nano-ceramic/fluoropolymer non-stick pans were developed for a harder finish that would not scratch as easily. They are still a safety issue. Dupont and Asahi Glass Company, Fluoropolymer Division cannot change their legal position, to do so would mean financial ruin.

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22 Anthony Vincent Samsel

Historically, true ceramic finishes were not non-stick. Today the market is full of ceramic /non-stick surfaces but almost all contain Fluoropolymers. This really becomes confusing to the consumer and there is a lot of fraud happening. Manufacturers are claiming the product not containing Teflon or PFOA’s but in actuality the non-sticks still contain fluoropolymers mixed with ceramics just not the Dupont Teflon brand name fluoropolymer. In addition to Iridium ceramic coated cookware, ceramic coated non stick properties are also achieved using Zirconium Nitride which gives the surface that golden color. This is the only non-stick ceramic finish I am aware of that is free of any fluoropolymer.

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23 cj

Doing a google search, the only cookware I found with this finish had it as an exterior finish. If anyone can find these safe pans, please let us know here..
Thanks for the valuable info…

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24 markuspaul

I am using this and it is going well but after few years i found that some problems that’s why i am investing for reason and finally i found that Don’t cook foods containing tomatoes, vinegar or other acidic ingredients until well seasoned by use,and chemical substance use on nonstick cookware causes for cancer.I hope that as people gain more awareness that we live in my experience.

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25 Jaiden

I just recently bought one of these too – a large ceramic non-stick wok – and I’ve been cooking pretty much everything in it. I’d usually get this sort of thing online but found it half price at wholefoods for some reason. Is yours the “Green Pan” brand?
Jaiden recently posted..Raw Pumpkin Seeds NutritionMy Profile

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26 Cath

Wow I started out today looking up info about breadmaking machines and when one said it had a non teflon nonstick coating I ending up finding this article. Thanks for the info. No bread making machines for me. I got rid of my 1969 set of aluminum pans in the early 1980’s because of how aluminum can get in your food & cause brain memory problems…went directly to stainless steel when I saw how bad teflon was (thankfully only had one pan made with that for only a short time.) Last year I found pans made of cast iron like my Mom used to cook on. I guess sometimes you have to go back to basics to try to avoid so many chemicals! But now I have to find safe dental floss & get rid of my carpet…this is getting expensive. How will our children & grandchildren live in a society of chemicals? I struggle to try to afford organic foods & even some of them are allowed 5% non organic ingredients. However, I see my two sons do not follow my organic lifestyle. Thankfully my daughter sees the organic movement as I do. I will send her a link to this site…very good information.
Thanks for the insight.

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27 Will

You are welcome Cath. The main thing is to avoid high temps and plastic coated cookware. I am not sure how hot bread machines get but it is much more fun making loaves by hand and baking them on a stone!

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28 kim

I just picked up 3 pans from the ROSS store that are Flonal made in Italy Iridium white core PFOA free but not sure it they are safe or not. I have researched and find little on the company here in the US and little on the safety of Iridium for cooking. It seems the company doesn’t even carry this product anymore..Hence the reason I found them at ROSS discount store so inexpensive. Does anyone have any information I could use on this pan as I would like to fry up some eggs and feel like I am not poisoning my family.

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29 Will

You know I don’t know anything about them Kim. Interesting that they are not made any longer because the same thing seems to have happened with the brand “Safe Pan” I like so much. For a long while their website was dead and Amazon still had their pans listed for over a year, but as “unavailable”. Now they are gone completely from Amazon but their website is up with new content. They seem to have re-formulated their pans? http://www.safepan.com/jsp/about/about.jsp

I hope they are back because I have really loved the 3 pans I have from them. Over two years now of almost daily use and still working well.

As far as the safety of the Flonal pans you have, if information on their formulation can be found, I bet Anthony Samsel will reply to let you know.

Truly safe, non-stick cookware has been the Holy Grail of food prep for a long time. Except for their cheap cost, I can’t think of any reason anyone would use plastic coated pans any more. The final word on the current crop of “safe” non-stick cookware is not in, but there are certainly better and safer options than the plastic ones most people use.

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30 Anthony Samsel

The company from Italy may not make them anymore because of an Italian study on Iridium toxicity. Iridium was originally thought to be non-toxic, Iridium salts are toxic and this study done by the Italians has added to our knowledge of Iridium metal.

“The findings show that the Ir exposure affects an immune imbalance with a skewing toward a Th2 bias, a risk factor for asthma.” Ivo Ivavicoli, Luca Fontana, Alessandro Marinaccio, et al . Human & Experimental Toxicology March 2010 vol. 29 no. 3 213-219 http://het.sagepub.com/content/29/3/213.abstract

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31 Michele

Kim, I also recently bought a Flonal Iridium white core pan and on the Flonal website, the only info I could see was for the Iridium Ecolux. With further research, I found a Russian site with the pans for sale.

Translated to English:
It does not contain PFOA (polytetrafluoroethylene) – a toxic substance used as a moisturizer when applied cheapest modes non-stick coatings
Heavy-duty: no scratches and has a long service life
Does not lose color, are deformed and change their appearance with many years of use and washing
Allows you to cook with a minimum amount of fat or oil, which can make less calories and more nutrient-rich foods.

I think I feel comfortable using the pan for cooking!

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32 Dave

Unfortunately, SafePans appear to be “Currently unavailable” at Amazon & elsewhere. While looking, I ran across the reasonably priced “WearEver Pure Living Nonstick” pans. WearEver’s website says: “It features a nonstick ceramic coating that is metal utensil safe and is PTFE, PFOA, Cadmium and lead free”. I can’t find any reference to what the non-stick component material is, though. I’m hoping someone knows if it is a fluoropolymer, or hopefully something non-toxic when heated. Thanks – I really appreciate your post, and the comments from everyone, especially Anthony!

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33 Peter Lo Cascio

Our company Gocookware, Inc., located in Long Island, NY, is the authorized representative for Moneta of Mondavio, Italy, the worlds’ oldest (since 1875) and one of the largest cookware manufacturers, of CERAMICA pans, that are totally free of PFTE and PFOA.

Also the fact that, Moneta cookware is free of PFTE and PFOA has been documented in writing, by 2 of the most prestigious independent testing labs throughout the world.
For additional information, please go to our Web site at: http://www.Gocookware.com or feel free to call us 631-235-2424.

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34 Anthony Samsel

Peter, please let us know if your pans are free of siloxane, often referred to as silicone polymers. Many ceramic processes include siloxane in the formulations with the ceramic particles.
The insides of new ovens are also a concern sometimes using the same coating system. Always make sure that the cooking racks and interior of the oven are free of non-stick surfaces which use polymers in the coatings. These have no place in cooking ovens or cookware. If buying a new oven you can request stainless steel non-coated racks. If the interior of the oven has a non-stick finish which includes siloxane of fluoropolymers in the the surface coatings, do not buy them, choose another.
Sil-mats should also be avoided as they release formaldehyde during cooking.

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35 Will

Thanks again Anthony – I am not sure if Peter is going to return to answer your question. I did look over his website but did not see any mention of anything except “Certified PTFE-Free and PFOA-Free”. I was wondering what, with all your knowledge on this subject, what do you use in your kitchen. Also if you had children or grandchildren who insisted that they could not cook on stainless cookware and wanted something more non-stick, what cookware would you direct them too?

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36 Anthony Samsel

Hi Will,
In my home we now have a new GE electric stove with twin ovens. The top oven is smaller than the bottom oven and is really nice because its a smaller volume to heat if you aren’t cooking a big meal. I had to ask for stainless steel only cooking racks which came a couple of days later. The racks with the oven were non-stick. The interior finish was good old fashioned porcelain coated. You just have to learn how to use the electric glass top range and don’t go full tilt with the power unless your boiling water, control is key. We got rid of our Viking gas stove because of the cooking gas emissions of radon gas and arsenic, besides the normal CO2, carbon monoxide and peroxyacetyl nitrites. We have a hood directly vented to the outside but, it still did not take all of the emissions out of the home. They said you can’t use cast iron frying pans on the glass top, but if you don’t slide them around and are careful they work just as well as any other pan. Seasoned cast iron is our non-stick pan of choice. If using a stainless pan to fry an egg, use medium heat and plenty of butter 1-2 table spoons and the eggs don’t stick. That might seem like a lot of butter, but most of it stays in the pan. Its old fashioned but it works for us ! I do a lot of canning and cannot use the glass cooktop with the canner so ……. ….. I have a portable propane burner on the patio for the canner and a tray to carry the quart mason jars in and out. I cook and fill the jars in the house and carry them out to the canner for the required time , unload and carry the hot jars back into the house.
Anthony

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37 Jim

I bought 2 Flonal fry pans about a year ago, a 9″ and a 12″. Both of the pans darkened after I used the 5-6 times to fry steaks, etc. …. nothing unusual. I contacted Flonal, sent them a photo of the 12″ pan only asking how I can renew the darkened surface … nothing more. After contacting Flonal a couple of times more, Flonal sent me a new 12″ pan! I was totally suprised. However, I sent them a photo of the 9″ pan and Flonal sent a response that their “…engineers…” said that the damage was from excessive heat! I have only one stove top I cook on and I fry the same things in both pans. I don’t get it. How can they admit their pan was faulty by sending me a new pan yet say that their engineers say the second pan was subject to “excessive” heat! Just tell me how to renew the surface rather than brushing me off with some lame excuse when the situation applies to both pans. Its not like I use one stove for one pan and another for the other pan. I fried in both pans. My stove cannot be hotter for one pan and less for the other. My advice, keep away from Flonal.

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38 Amy

The comments in this thread have been very interesting. I got rid of nonstick pans, breadmaker, and rice cooker several years ago when my kids were babies and I learned about the exposure to toxic chemicals. It was a tough transition at first; my cast iron = my nonstick pan but I don’t love it. I dislike handling the heavy cast iron both during cooking and during cleaning. So the 5 quart cast iron sits in my cabinet year round; I use it once in a blue moon. And the large cast iron griddle still sits in the pantry with the original packaging on. Mostly we used stainless steel pots/pans/bakeware. I was so happy when I found a rice cooker with stainless steel inside pot. But I really miss having a bread machine and I want a waffle iron. I cannot fine a single bread machine or electric waffle iron with a pan/plate that’s made with stainless steel or cast iron. (I’m not interested in the cast iron waffle makers that I’d need to use over the stove; I know I won’t use it.) If I remember correctly, high heat is the key to the release of the toxic fumes. Does the bread maker or an electric waffle iron reach the level of heat that makes cooking with it dangerous?

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39 Anthony Samsel

@Amy: We use our Cuisinart Food processor for bread dough and a large mixing bowl for the rise, turned out into bread pans and into the oven. There’s a learning curve using the Cuisinart to not over kneading the dough.

There is still thermal degradation of teflon coated waffle irons. Personally I would go to an antique store and get an old electric waffle iron and have it re-furbished

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40 Amy

Anthony, Thanks for the reply. Do you (or anyone else) know if commercial bakeries use nonstick pans for sandwich breads?

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41 Anthony Samsel

Some do some don’t there is no way of knowing. You should also be concerned with bread being contaminated by Monsanto’s Roundup Glyphosate herbicide. If is not organic flour it probably contains glyphosate and this chemical causes severe harm. Here is a link to my new paper just released and soon to appear on the National Library of Medicines website Pub Med.

Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance authors Samsel and Seneff

http://nhrighttoknowgmo.org/BreakingNews/Glyphosate_II_Samsel-Seneff.pdf

The NH Facebook page which you can also share: Facebook.com/NHRightToKnowGMO

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42 Will

Hi Anthony – Once again your input is appreciated. On this glyphosate claim though you really hit a hot button, at least on the issue of publication. I did read that article since I had already seen several posts on other sites attacking the validity of the paper. When it comes to the issue of using plastics of any kind for food storage or especially when heating or cooking is involved, I am right with you. I also am no fan at all of our overuse of herbicides and other pesticides. I do wonder, however about the huge outcry over the paper you and Stephanie Seneff published. How do you address the accusations contained in articles like the following?

Huffington Post

Discover Magazine

Examiner.com (Last year.)

One very interesting and confusing thing is that Examiner.com also published an article YESTERDAY Feb 19, 2014 that also addresses your work and seems to say the opposite of what they said in the earlier article above. This article yesterday also does not even acknowledge their earlier opposite article. Maybe I am just getting confused a bit. Do both of the Examiner posts address the same research by you and Stephanie?

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43 Anthony Samsel

The article link above is a new peer-reveiwed paper which was just released. These negative articles you reference are from last year when our first Glyphosate paper was released. As with any research there are those who will always object. At that time, there were some who complained that the journal chosen for publication was inadequate and they could’t understand why it was published in a physics journal. Obviously, they have never heard of biophysics, the field of quantum biology or medical geology. Our peer-reveiwed paper was one which involved biophysics and was part of a special series of articles. That special monograph series, also included an article by the world renown geneticist Dr. Mae-Wan Ho. In her paper she referenced the importance of our work, along with the work of Nobel Prize alumni Watson and Crick. Their work, relied heavily on work done by other scientists.

To appease the critics who said it would never have been accepted by a toxicological journal, this time around, we chose to send our new paper to a toxicological journal. In fact the Journal of Interdisciplinary Toxicology, since this subject involves many scientific disciplines. We did not pay to have this paper published. It was peer reviewed by other scientists from around the globe. It was accepted for publication by editors who are scientists at universities in the field of chemical toxicology. It now has been deposited in the National Library of Medicine, which should have it on-line soon for the medical community.

Remember, like the big tobacco companies, Monsanto protects its product, as do the rest of the biotech industry who\’s technology is also dependent on this chemical. Their market share of a business model, has nothing to do with health and safety. This chemical is central to industrial agriculture, with billions of dollars in annual sales. Like the mob, It’s all about business. So, to protect the business, they hire trolls to police websites and write outrageous non-sensical drivel. The article written by Ms Tamar Haspel is a good example, she lives on Cape Cod, Massachusetts and has a degree in English which obviously and amusingly makes her eminently qualified to assess the biochemistry discussed in our paper. The reality is, this woman writes articles on how to cook shrimp on the barbecue grill and flower gardening on Cape Cod. There was also another scathing article, written by a food and wine critic that I found hysterical. I nearly wasted a mouthful of a fine French Bordeaux on his comedic assertions. What is obvious, is that these critics didn’t understood one word of what they read nor do they want to, they are on a mission, they have a job to do. They are paid to trash any article that’s anti chemical industry. I find such salacious attacks by these Neanderthals amusing to say the least.

I have had a long career as an expert in hazardous chemical and biological materials, the environment, product development and biomedical research. I have worked for the most prestigious consulting firm on the planet and was also a consultant to that corporation. I am one of the Problem Solvers, which are the focus of a book about the world renowned scientist and entrepreneur, Arthur D. Little and those he employed. Arthur\’s life long passion was for research and it is this example I emulate.

Over the years, I have worked on government contracts for the EPA, USCG, DOT, HEW, NIH, US NAVY, US Army, Army Corps of Engineers and private industry. Now, I work in the public interest with other scientists from around the globe as well as medical doctors. Last weekend, I gave a lecture about our research, at Loyola Marymount University in LA, California. It was before an audience of scientists, non-scientists and MD’s and was very well received. This week we met with MD’s and other interested scientists in Boston, at a prestigious medical center and discussed plans for a nationwide study of glyphosate in the population.
Please remember, Monsanto’s Roundup-glyphosate herbicide is a Biocide, it destroys life and that’s what it is intended to do. If you eat the standard American diet you most likely have glyphosate circulating in your bloodstream and are passing it in your urine. Glyphosate accumulates in the tissues particularly in the muscles and vital organs including the heart (a muscle), the pancreas, liver, kidneys and more. Everyone should be concerned about the health consequences of this insidious hazardous chemical material.

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44 Will

Thanks Anthony. I did not want to just let those articles sit out there without an explanation because unfortunately if you do a Google search they appear right at the top of the list. So many of the concerns some of us have today about these chemicals, plastic coated non-stick pans, etc. are tomorrows headlines saying we should have known about the dangers. It is tough when so much money and time is spent defending them. It makes it easier to defend these chemicals when they make life so much easier. I bet 50% of the US population uses or has used Roundup at home and would not want to give it up.

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45 Patricia

Do you know if Chantal Copper fusion cookware is safe to use? They claim to be free of PTFE and PFOA , but do they contain other fluoro polymers?

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46 Anthony Samsel

According to the manufacturer’s website the products are Enamel-on-Steel cookware. I don’t know what they use in the baked-on enamel coating.

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47 Darlene

I was wondering if you know anything about Ecolution brand non-stick cookware. I looked up thier webite, but I don’t know anything about Hydrolon. They claim to be PFOA free but don’t say anything about PTFE. Just wondering if this would be another safe and healthy option?

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48 Darlene

I forgot to ask about the safety of hard anodized aluminum.

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