Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I agree...I have thought about this many times and don't quite understand. How is it that you can wash something, especially in a dishwasher and have something stick when coming out of a clean dishwasher and then somehow magically come off into the food you are cooking? Maybe I am naive, but I just don't understand how that is possible. If it's stuck, it's stuck....right? Rhiannon > > This has been bothering me for some time, so today seemed like a good > day to air this out (it's raining where I'm at).... > > I've seen advice both here and on other celiac forums posted to the > effect that celiacs should throw out their Teflon-coated appliances > when ridding oneself of gluten in the household. The prevailing > wisdom goes that the gluten peptide is particularly tenacious and > attaches itself to non-stick cookware despite one's best efforts at > scrubbing, soaking, etc. All well and good. > > I'm not a scientist, more of a pragmatist. But I'd like someone to > explain how these nasty gluten molecules can resist humankind's best > efforts to rid cookware of itself, but then magically jump onto food > being cooked in the same utensil. Are they that smart? > > I've suspected for some time that this is one of those theories that > has no basis in fact, or was lifted out of context from a larger study > not directly related to using the cookware as intended. Or another > case of something being re-told often enough that it becomes an > accepted fact. > > If anyone can cite conrete evidence or studies showing how this can > happen, I'm all ears. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I think the problem is that the finish on coated cookware gets damaged very quickly. If you have used it for any time at all you can see the actual pits and dinks if you look closely. Or sometimes the damage is from being heated at too high a temperature – it is no longer truly non-stick. I have a nice Calphalon skillet that has become very hard to get clean for this reason. I scrub it as instructed but a cloudiness remains in the center of the pan. If I cook marinated chicken breasts – wash the pan and then cook eggs the next day you can actually pick up the flavor of the marinade from the previous meal. So, I have a separate pan for eggs now! I do not feel comfortable using the old tired Teflon pans that I had around for ages. If I had one in perfect condition I might feel differently – but there aren’t many of those. Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of Rhiannon Sent: Friday, January 13, 2006 10:19 AM To: SillyYaks Subject: Re: Non Stick Cookware I agree...I have thought about this many times and don't quite understand. How is it that you can wash something, especially in a dishwasher and have something stick when coming out of a clean dishwasher and then somehow magically come off into the food you are cooking? Maybe I am naive, but I just don't understand how that is possible. If it's stuck, it's stuck....right? Rhiannon > > This has been bothering me for some time, so today seemed like a good > day to air this out (it's raining where I'm at).... > > I've seen advice both here and on other celiac forums posted to the > effect that celiacs should throw out their Teflon-coated appliances > when ridding oneself of gluten in the household. The prevailing > wisdom goes that the gluten peptide is particularly tenacious and > attaches itself to non-stick cookware despite one's best efforts at > scrubbing, soaking, etc. All well and good. > > I'm not a scientist, more of a pragmatist. But I'd like someone to > explain how these nasty gluten molecules can resist humankind's best > efforts to rid cookware of itself, but then magically jump onto food > being cooked in the same utensil. Are they that smart? > > I've suspected for some time that this is one of those theories that > has no basis in fact, or was lifted out of context from a larger study > not directly related to using the cookware as intended. Or another > case of something being re-told often enough that it becomes an > accepted fact. > > If anyone can cite conrete evidence or studies showing how this can > happen, I'm all ears. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony M Sent: Friday, January 13, 2006 9:23 AM To: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a good day to air this out (it's raining where I'm at).... I've seen advice both here and on other celiac forums posted to the effect that celiacs should throw out their Teflon-coated appliances when ridding oneself of gluten in the household. The prevailing wisdom goes that the gluten peptide is particularly tenacious and attaches itself to non-stick cookware despite one's best efforts at scrubbing, soaking, etc. All well and good. I'm not a scientist, more of a pragmatist. But I'd like someone to explain how these nasty gluten molecules can resist humankind's best efforts to rid cookware of itself, but then magically jump onto food being cooked in the same utensil. Are they that smart? I've suspected for some time that this is one of those theories that has no basis in fact, or was lifted out of context from a larger study not directly related to using the cookware as intended. Or another case of something being re-told often enough that it becomes an accepted fact. If anyone can cite conrete evidence or studies showing how this can happen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony M Sent: Friday, January 13, 2006 9:23 AM To: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a good day to air this out (it's raining where I'm at).... I've seen advice both here and on other celiac forums posted to the effect that celiacs should throw out their Teflon-coated appliances when ridding oneself of gluten in the household. The prevailing wisdom goes that the gluten peptide is particularly tenacious and attaches itself to non-stick cookware despite one's best efforts at scrubbing, soaking, etc. All well and good. I'm not a scientist, more of a pragmatist. But I'd like someone to explain how these nasty gluten molecules can resist humankind's best efforts to rid cookware of itself, but then magically jump onto food being cooked in the same utensil. Are they that smart? I've suspected for some time that this is one of those theories that has no basis in fact, or was lifted out of context from a larger study not directly related to using the cookware as intended. Or another case of something being re-told often enough that it becomes an accepted fact. If anyone can cite conrete evidence or studies showing how this can happen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 It's not so much the teflon, as it is that old teflon cookware tends to have scratches on it, and the gluten can be left behind in those crevices. Sort of like colanders...you can't really get the gluten out of those little holes either (the plastic ones, at least) so it's best to start over with those. That's the theory, anyway. From: SillyYaks [mailto:SillyYaks ] On Behalf Of Laurie BilyeuSent: Friday, January 13, 2006 1:10 PMTo: SillyYaks Subject: RE: Non Stick Cookware I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 It's not so much the teflon, as it is that old teflon cookware tends to have scratches on it, and the gluten can be left behind in those crevices. Sort of like colanders...you can't really get the gluten out of those little holes either (the plastic ones, at least) so it's best to start over with those. That's the theory, anyway. From: SillyYaks [mailto:SillyYaks ] On Behalf Of Laurie BilyeuSent: Friday, January 13, 2006 1:10 PMTo: SillyYaks Subject: RE: Non Stick Cookware I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 It's not so much the teflon, as it is that old teflon cookware tends to have scratches on it, and the gluten can be left behind in those crevices. Sort of like colanders...you can't really get the gluten out of those little holes either (the plastic ones, at least) so it's best to start over with those. That's the theory, anyway. From: SillyYaks [mailto:SillyYaks ] On Behalf Of Laurie BilyeuSent: Friday, January 13, 2006 1:10 PMTo: SillyYaks Subject: RE: Non Stick Cookware I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 hehe You have too much time on your hands! : ) kathiLaurie Bilyeu wrote: I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 hehe You have too much time on your hands! : ) kathiLaurie Bilyeu wrote: I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 hehe You have too much time on your hands! : ) kathiLaurie Bilyeu wrote: I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 The prevailing thought is that teflon itself is porous. These pores open up while hot and close up again when the material cools. The heat of the stove makes them open up the next time the pot is used. A number of us remember cooking with things like turmeric (curry powder), cleaning the pan well, then having the next dish come out yellow, despite there being absolutely no yellow residue on the pan when it was cool and dry. Wood is porous, which is why I replaced my wooden utensils. Cast iron has a seasoning layer and never gets scrubbed. It should be scrubbed down to the metal and reseasoned. I have been glutened by teflon pans, wooden spoons, and cast iron. There's no doubt about the reactions, nor the cause, as I can't eat out and make all my own food from scratch. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 The prevailing thought is that teflon itself is porous. These pores open up while hot and close up again when the material cools. The heat of the stove makes them open up the next time the pot is used. A number of us remember cooking with things like turmeric (curry powder), cleaning the pan well, then having the next dish come out yellow, despite there being absolutely no yellow residue on the pan when it was cool and dry. Wood is porous, which is why I replaced my wooden utensils. Cast iron has a seasoning layer and never gets scrubbed. It should be scrubbed down to the metal and reseasoned. I have been glutened by teflon pans, wooden spoons, and cast iron. There's no doubt about the reactions, nor the cause, as I can't eat out and make all my own food from scratch. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 The prevailing thought is that teflon itself is porous. These pores open up while hot and close up again when the material cools. The heat of the stove makes them open up the next time the pot is used. A number of us remember cooking with things like turmeric (curry powder), cleaning the pan well, then having the next dish come out yellow, despite there being absolutely no yellow residue on the pan when it was cool and dry. Wood is porous, which is why I replaced my wooden utensils. Cast iron has a seasoning layer and never gets scrubbed. It should be scrubbed down to the metal and reseasoned. I have been glutened by teflon pans, wooden spoons, and cast iron. There's no doubt about the reactions, nor the cause, as I can't eat out and make all my own food from scratch. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Talk about snorting with laughter! What a great concept! --Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire -------------- Original message -------------- I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Talk about snorting with laughter! What a great concept! --Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire -------------- Original message -------------- I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Talk about snorting with laughter! What a great concept! --Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire -------------- Original message -------------- I have no idea about the science or the reality behind this, but your question makes me want to write a children’s story about the tiny little gluten molecule who finally freed herself from Teflon prison world only to find herself swimming in a strange fluid being attacked by monster antibodies… Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Tony MSent: Friday, January 13, 2006 9:23 AMTo: SillyYaks Subject: Non Stick Cookware This has been bothering me for some time, so today seemed like a goodday to air this out (it's raining where I'm at)....I've seen advice both here and on other celiac forums posted to theeffect that celiacs should throw out their Teflon-coated applianceswhen ridding oneself of gluten in the household. The prevailingwisdom goes that the gluten peptide is particularly tenacious andattaches itself to non-stick cookware despite one's best efforts atscrubbing, soaking, etc. All well and good.I'm not a scientist, more of a pragmatist. But I'd like someone toexplain how these nasty gluten molecules can resist humankind's bestefforts to rid cookware of itself, but then magically jump onto foodbeing cooked in the same utensil. Are they that smart?I've suspected for some time that this is one of those theories thathas no basis in fact, or was lifted out of context from a larger studynot directly related to using the cookware as intended. Or anothercase of something being re-told often enough that it becomes anaccepted fact.If anyone can cite conrete evidence or studies showing how this canhappen, I'm all ears. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > > I think the problem is that the finish on coated cookware gets damaged very > quickly. If you have used it for any time at all you can see the actual > pits and dinks if you look closely. Or sometimes the damage is from being > heated at too high a temperature - it is no longer truly non-stick. I'm not questioning whether or not using Teflon is good for you, that would be a whole different topic. But if heating then releases those glutens, could you not solve the same problem by heating your Teflon cookware with boiling water? Water is probably nature's most perfect solvent. By the same token, why then are scratches in Teflon cookware suspect, but not those in stainless, cast iron, etc.? I'm not trying to be argumentative, just trying to understand why this particular theory or line of thought has become accepted as almost gospel fact. By the way, I generally use a dedicated, well-seasoned cast iron skillet myself. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > > I think the problem is that the finish on coated cookware gets damaged very > quickly. If you have used it for any time at all you can see the actual > pits and dinks if you look closely. Or sometimes the damage is from being > heated at too high a temperature - it is no longer truly non-stick. I'm not questioning whether or not using Teflon is good for you, that would be a whole different topic. But if heating then releases those glutens, could you not solve the same problem by heating your Teflon cookware with boiling water? Water is probably nature's most perfect solvent. By the same token, why then are scratches in Teflon cookware suspect, but not those in stainless, cast iron, etc.? I'm not trying to be argumentative, just trying to understand why this particular theory or line of thought has become accepted as almost gospel fact. By the way, I generally use a dedicated, well-seasoned cast iron skillet myself. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > > I think the problem is that the finish on coated cookware gets damaged very > quickly. If you have used it for any time at all you can see the actual > pits and dinks if you look closely. Or sometimes the damage is from being > heated at too high a temperature - it is no longer truly non-stick. I'm not questioning whether or not using Teflon is good for you, that would be a whole different topic. But if heating then releases those glutens, could you not solve the same problem by heating your Teflon cookware with boiling water? Water is probably nature's most perfect solvent. By the same token, why then are scratches in Teflon cookware suspect, but not those in stainless, cast iron, etc.? I'm not trying to be argumentative, just trying to understand why this particular theory or line of thought has become accepted as almost gospel fact. By the way, I generally use a dedicated, well-seasoned cast iron skillet myself. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 Laurie: Go for it!!!! But if you do write it, please mention me on the dedication page, you can keep the royalties!! Tony > > > > I have no idea about the science or the reality behind this, but > your > > question makes me want to write a children's story about the tiny > little > > gluten molecule who finally freed herself from Teflon prison > world only to > > find herself swimming in a strange fluid being attacked by monster > > antibodies. > > > > > > > > Laurie > > > > <mailto:lbilyeu@u...> lbilyeu@u... > > > > _____ > > > > From: SillyYaks [mailto:SillyYaks ] > On Behalf > > Of Tony M > > Sent: Friday, January 13, 2006 9:23 AM > > To: SillyYaks > > Subject: Non Stick Cookware > > > > > > > > This has been bothering me for some time, so today seemed like a > good > > day to air this out (it's raining where I'm at).... > > > > I've seen advice both here and on other celiac forums posted to the > > effect that celiacs should throw out their Teflon-coated appliances > > when ridding oneself of gluten in the household. The prevailing > > wisdom goes that the gluten peptide is particularly tenacious and > > attaches itself to non-stick cookware despite one's best efforts at > > scrubbing, soaking, etc. All well and good. > > > > I'm not a scientist, more of a pragmatist. But I'd like someone to > > explain how these nasty gluten molecules can resist humankind's > best > > efforts to rid cookware of itself, but then magically jump onto > food > > being cooked in the same utensil. Are they that smart? > > > > I've suspected for some time that this is one of those theories > that > > has no basis in fact, or was lifted out of context from a larger > study > > not directly related to using the cookware as intended. Or another > > case of something being re-told often enough that it becomes an > > accepted fact. > > > > If anyone can cite conrete evidence or studies showing how this can > > happen, I'm all ears. > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I totally understand where you are coming from. My questions aren't with the teflon thing either. It's just cooking tools as a whole. I feel the same was about the boiling water thing, which again makes me point out the fact that wouldn't you solve your utensil/cookware problems with a dishwasher. I too am not trying to be disagreeable, but I just don't get it. Again I ask, how would food with gluten come off during use if it doesn't come off when being cleaned? And as far as things being porous, I don't get that either. I understand that wooden spoons are porous, but if glutened food is getting into the grooves, so to speak, then how would it happen to come out into your food when cooking and not when being cleaned? I think I need some serious explaining when it comes to these issues because I really truly don't understand. Help us please!!! Rhiannon > > > > I think the problem is that the finish on coated cookware gets > damaged very > > quickly. If you have used it for any time at all you can see the actual > > pits and dinks if you look closely. Or sometimes the damage is > from being > > heated at too high a temperature - it is no longer truly non- stick. > > > I'm not questioning whether or not using Teflon is good for you, that > would be a whole different topic. But if heating then releases those > glutens, could you not solve the same problem by heating your Teflon > cookware with boiling water? Water is probably nature's most perfect > solvent. > > By the same token, why then are scratches in Teflon cookware suspect, > but not those in stainless, cast iron, etc.? > > I'm not trying to be argumentative, just trying to understand why this > particular theory or line of thought has become accepted as almost > gospel fact. > > By the way, I generally use a dedicated, well-seasoned cast iron > skillet myself. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I totally understand where you are coming from. My questions aren't with the teflon thing either. It's just cooking tools as a whole. I feel the same was about the boiling water thing, which again makes me point out the fact that wouldn't you solve your utensil/cookware problems with a dishwasher. I too am not trying to be disagreeable, but I just don't get it. Again I ask, how would food with gluten come off during use if it doesn't come off when being cleaned? And as far as things being porous, I don't get that either. I understand that wooden spoons are porous, but if glutened food is getting into the grooves, so to speak, then how would it happen to come out into your food when cooking and not when being cleaned? I think I need some serious explaining when it comes to these issues because I really truly don't understand. Help us please!!! Rhiannon > > > > I think the problem is that the finish on coated cookware gets > damaged very > > quickly. If you have used it for any time at all you can see the actual > > pits and dinks if you look closely. Or sometimes the damage is > from being > > heated at too high a temperature - it is no longer truly non- stick. > > > I'm not questioning whether or not using Teflon is good for you, that > would be a whole different topic. But if heating then releases those > glutens, could you not solve the same problem by heating your Teflon > cookware with boiling water? Water is probably nature's most perfect > solvent. > > By the same token, why then are scratches in Teflon cookware suspect, > but not those in stainless, cast iron, etc.? > > I'm not trying to be argumentative, just trying to understand why this > particular theory or line of thought has become accepted as almost > gospel fact. > > By the way, I generally use a dedicated, well-seasoned cast iron > skillet myself. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 I totally understand where you are coming from. My questions aren't with the teflon thing either. It's just cooking tools as a whole. I feel the same was about the boiling water thing, which again makes me point out the fact that wouldn't you solve your utensil/cookware problems with a dishwasher. I too am not trying to be disagreeable, but I just don't get it. Again I ask, how would food with gluten come off during use if it doesn't come off when being cleaned? And as far as things being porous, I don't get that either. I understand that wooden spoons are porous, but if glutened food is getting into the grooves, so to speak, then how would it happen to come out into your food when cooking and not when being cleaned? I think I need some serious explaining when it comes to these issues because I really truly don't understand. Help us please!!! Rhiannon > > > > I think the problem is that the finish on coated cookware gets > damaged very > > quickly. If you have used it for any time at all you can see the actual > > pits and dinks if you look closely. Or sometimes the damage is > from being > > heated at too high a temperature - it is no longer truly non- stick. > > > I'm not questioning whether or not using Teflon is good for you, that > would be a whole different topic. But if heating then releases those > glutens, could you not solve the same problem by heating your Teflon > cookware with boiling water? Water is probably nature's most perfect > solvent. > > By the same token, why then are scratches in Teflon cookware suspect, > but not those in stainless, cast iron, etc.? > > I'm not trying to be argumentative, just trying to understand why this > particular theory or line of thought has become accepted as almost > gospel fact. > > By the way, I generally use a dedicated, well-seasoned cast iron > skillet myself. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > I totally understand where you are coming from. My questions aren't > with the teflon thing either. It's just cooking tools as a whole. > I feel the same was about the boiling water thing, which again makes > me point out the fact that wouldn't you solve your utensil/cookware > problems with a dishwasher. I too am not trying to be disagreeable, > but I just don't get it. Again I ask, how would food with gluten > come off during use if it doesn't come off when being cleaned? And > as far as things being porous, I don't get that either. I > understand that wooden spoons are porous, but if glutened food is > getting into the grooves, so to speak, then how would it happen to > come out into your food when cooking and not when being cleaned? I > think I need some serious explaining when it comes to these issues > because I really truly don't understand. Help us please!!! > T-Fal has verified that their non-stick coating is porous and that folks who develop food allergies/sensitivities should discontinue use of older saucepans. The pores are heat activated--a stove burner gets *much* hotter than the water you're using for your dishes. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2006 Report Share Posted January 13, 2006 > I totally understand where you are coming from. My questions aren't > with the teflon thing either. It's just cooking tools as a whole. > I feel the same was about the boiling water thing, which again makes > me point out the fact that wouldn't you solve your utensil/cookware > problems with a dishwasher. I too am not trying to be disagreeable, > but I just don't get it. Again I ask, how would food with gluten > come off during use if it doesn't come off when being cleaned? And > as far as things being porous, I don't get that either. I > understand that wooden spoons are porous, but if glutened food is > getting into the grooves, so to speak, then how would it happen to > come out into your food when cooking and not when being cleaned? I > think I need some serious explaining when it comes to these issues > because I really truly don't understand. Help us please!!! > T-Fal has verified that their non-stick coating is porous and that folks who develop food allergies/sensitivities should discontinue use of older saucepans. The pores are heat activated--a stove burner gets *much* hotter than the water you're using for your dishes. ygg Quote Link to comment Share on other sites More sharing options...
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