Is all Glass Nontoxic?

QUESTION:
Is all glass nontoxic? Maybe Pyrex makes some? Assuming there are heat resistant glass mugs, are all glass mugs a safe option for coffee, tea soup etc. or do I need to know anything else about the glass before I buy? What about a glass kettle does one exist? Thanks again.

ANSWER:
I consider all glass to be nontoxic, except for lead crystal, which contains lead that can leach into the beverage. Even colored glass is OK (see Q&A: Colored Glass).

Debra :)

This answer was provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a pioneering consumer advocate since 1982, specializing in products and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.

I want to buy a clay cooker. What should I know about them?

Clay cookers are made from the abundant clay of the earth, use little energy while cooking, and can be broken up and returned to the earth at the end of their useful life.

There are two types of cookware made from clay:

1. Traditional clay vessels have been used for cooking for millennia, and are still the most sustainable. You soak them in water before cooking, and the food gently steams as the hot moisture comes out of the clay. You can buy machine-made clay cookers such a Romertopf Clay Bakers at most major department stores and cooking stores. Handmade clay bread pans and muffin pans are often sold at craft fairs, so look around. If the clay has a glaze, make sure to check to be sure the glaze doesn't contain lead, particularly if the item is imported. I have a beautiful clay cooker called a tangine. It is a shallow, round earthenware pot with a lid like a pointed hat. I can just imagine women fashioning tangines with their hands from local mud and baking it in the sun to harden before cooking a stew for their families. Cooking in clay is literally "earthy" and primal. It's only appropriate for cooking slow and low, but the results are magnificent.

2. There is also a new generation of ceramic cookware made from clay that brings this material into the 21st century. Modern technologies and high firing temperatures now make it possible to turn natural minerals and water into pots and pans that can be used for ordinary cooking. Xtrema cookware is the cookware I use everyday because it

• is completely nontoxic (no metals or plastics)
• is lightweight
• is long lasting
• has no odor nor taste
• holds heat well, saving energy while cooking
• is virtually non-stick
• is beautiful enough to be used for serving
• will keep food hot during serving
• is completely non-porous, so it won't stain or hold food odors
• is bacteria resistant.
• has a naturally low-stick surface.

Clay-based ceramics are also used for the new "green" nontoxic finishes. Cusinart's Green Gourmet line uses this nontoxic technology to create a slippery, glassy finish to which even eggs won't stick.

Is it ok to buy used aluminum cookware?

Aluminum salts from cookware can leach from the pot into the food being cooked, particularly if it is acidic, causing a number of unpleasant symptoms.

If you buy used cookware at flea markets or thrift shops, check the label carefully and watch out for non-anodized aluminum. Non-anodized aluminum pots are usually heavy and look like they are pressed from a single piece of thick metal. The inside is the same color as the outside. Don't buy these.

Most aluminum cookware manufactured today is anodized. When a cookware label says it is made from anodized aluminum, it means that the aluminum was dipped into a hot acid bath that seals the aluminum by changing it's molecular structure. Once anodized, the aluminum will not leach into food. If you are considering buying aluminum cookware, call the manufacturer and see if it has some recycled content.

There are some brands of cookware that use aluminum for the base of the pan because it distributes heat evenly and is relatively inexpensive, and then line the pan with stainless steel or some other finish. Cookware containing aluminum is safe to use only when the aluminum does not come in contact with the food, but those lined with stainless steel would have the same leaching problem as any stainless steel cookware.

Should I buy pre-seasoned cast iron cookware?

Cast iron has been the mainstay cookware for generations. It's durable, inexpensive, and simple in materials, has even heating and good heat retention. But there is some controversy over the safety of the iron that may be released into the food. Some say it's a nutrient, or at least that it's harmless, others say the form of iron that is released is toxic. Regardless, it has been used for decades with no proven side effects.

Cast iron will tend to rust, so it needs to be "seasoned" with oil before it is used. If you buy new cast iron, don't buy "preseasoned." Cast iron pans made in China are seasoned with paint that chips off into food. Stick with made-in-the-USA Lodge brand.

Do copper pots and pans leach into food?

Copper will leach into food if you cook in it directly, so most copper pots are lined (sugar pots for candymaking are not). Copper heats quickly and has very even heat distribution, so it is the choice of chefs everywhere.

Today, most copper pots are lined with stainless steel, a manmade concoction of various metals which do not occur together in nature, and leach into food and water once the surface is scratched (see Stainless Steel above). Traditionally, copper pots were lined with tin, which is a natural element of the earth and considered to be the most inert of metals. Copper itself is also a naturally-occuring metal. Tin-lined copper pots are still available today in better cookware stores.

However, after investing in two tin-lined copper pots, I found that the tin does come off. After purchase, I learned that these pots periodically need to be retinned. I damaged one of my pans by not washing it immediately, and the specks of food remaining in the pot after cooking ate right through the tin. These pots are beautiful and cook really well, but I now only use them for decoration.

Professionals prefer copper pots because they are the best at even heat distribution. If you want copper pots, get those lined with stainless steel and use wooden utensils to prevent scratching the stainless steel. I decided to not use copper pots because I didn't want stainless steel, they are very expensive, and very heavy. But they do cook really well.

Are there any problems with using glass bakeware?

Glass cook- and bake-ware is durable, inert, affordable and saves energy. Pyrex and Corning both make tempered glass cookware.

The downside to glass is that there have been many recent reports of both Pyrex and Visions shattering in the oven and stovetop. It may be that newer pieces are made differently. I personally have not had this problem, but all of my Pyrex and Visions are more than ten years old. Some of my Pyrex I inherited from my grandmothers.

From a cooking viewpoint, glass is ideal. But there apparently are some safety issues.

Pyrex:

The most popular glass cookware and bakeware is Pyrex, which has been in use for almost a century. Made by Corning Glass Works, the "low-expansion" glass was originally developed in response to a request from the railroads to produce lantern glass that would not break when the hot glass was struck by rain or snow. The super-tough "fire glass" was not only resistant to temperature fluctuations, but also chemical corrosion and breakage as well.

In 1913, the wife of one of Corning's scientists used a new casserole dish only twice before it fractured in the oven. Having heard about the glass her husband worked with, she asked him to bring home a fire-glass container she could use for baking. She baked a sponge cake and found the cooking time was shorter, the cake did not stick to the glass, the baking was unusually uniform, the flavor of the cake did not remain in the dish after washing, and she could watch the cake bake and know it was done by looking at the underside. These features have made Pyrex glass a favorite among home cooks.

According to their website, silica (a compound found in quartz and sand) is the main ingredient. "Eight ingredients are added and some broken glass" and all are cooked in a huge furnace at 3,000 degrees Fahrenheit. So while it doesn't contain recycled glass bottles, broken glass within the factory is recycled back into the pot. Pyrex is durable (so it can be reused for years without breaking or chipping) and it saves energy (Pyrex glass absorbs, rather than reflecting oven heat waves, thereby reducing cooking time over earthenware, porcelain or enameled dishes).

• Pyrex is completely inert and does not leach anything into the food being cooked, you can bake and serve in the same dish, and then put it in the refrigerator and freezer.
• Pyrex is affordable, comes in many sizes and shapes, and is sold everywhere.

Corning also makes tempered-glass Visions pots (made from a proprietary blend of glass and ceramic). Corning Visions is sold on the internet and is available used on eBay and can often be found in thrift stores and flea markets.

My nonstick pan is so easy to cook with, but I've heard some bad things about the coating. Is there anything to be worried about?

The problem with most non-stick finishes (such as Teflon) is that they are made from plastics that are simply a coating on an aluminum pan, so they chip and scratch easily and can contaminate your food. There is a new type, however, which locks the non-stick plastic finish into a crater-like material made from indestructable ceramic and titanium. Embedding the finish in the ceramic-titanium craters prevents it from being scraped off into the food, but fumes may still be released, especially as a result of long periods of excessive heat.

A recent investigation by the Environmental Working Group found that an independent science panel advised the EPA that Teflon is a "likely human carcinogen." The report says there is evidence that the manufacturer Dupont knew that Teflon was toxic, that it entered the bloodstream of people who used it, and that it is very persistent in the environment. Dupont is also undergoing a federal criminal investigation for allegedly suppressing studies regarding birth defects and other health hazards from Teflon.

Porcelain enamel finishes are completely inert and safe to use, but they also chip easily.

If you want to prevent your food from sticking in any kind of pan, heat up the pan first, then add your oil to the hot pan, and let the oil warm up before you put in the food. It won't stick.

Are silicone baking mats a good alternative to parchment paper?

I personally use silicone spatulas and baking mats and have experienced no ill effects. Nothing sticks to them and they are very easy to clean. My silicone baking mats (which can be reused more than 2000 times) have already saved yards and yards of parchment paper!

Silicone is now being used to make a whole variety of useful non-stick cooking items. They are bright and colorful and easy to store. While there are no stovetop pots and pans, there are hundreds of useful kitchen items, including baking pans, baking sheets, spatulas, molds, ice cube trays in fun shapes (that also can double for baking little cakes), rolling pins, and more.

• Silicone is a synthetic polymer made from silica and other ingredients.
• Silica is common sand, made up of silicon, the second most abundant element in the earth's crust (about 28%).
• Silicon is not found in its elemental form but occurs mainly as oxides and silicates, like sand.
• Silicones are made chemically by creating a "backbone" of silicon and oxygen molecules, a combination that does not occur in nature.
• Various other synthetic molecules are added, branching off of the main silicon-oxygen line to create hundreds of different silicones that range from liquids to rubbery solids.

I tried to find some information on the health effects of silicone rubber, but it was not listed in any of the toxic chemical databases I use. I went to the Dow Corning website (who makes over 700 different silicone rubbers) and looked at a random sample of their MSDSs. The ones I read listed no hazardous materials or health effects, or needed first aid measures. All descriptions I read of silicone rubber describe it as chemically inert and stable, so it is unlikely to react with or leach into food, nor outgas vapors. MSDSs also note that silicone is not toxic to aquatic or soil organisms, it is not hazardous waste, and while it is not biodegradable, it can be recycled after a lifetime of use.

Silicone has many desirable benefits:

• inherently nonstick without an added finish
• does not retain odors or flavors
• stain resistant
• dishwasher safe
• can go from temperature extremes of -58 degrees F up to 428 degrees F, from freezer to oven [note home ovens can go up to 500 degrees F, so keep the 428 degree F limit in mind]
• promotes even heat distribution
• quick cooling
• some items can be folded for easy storage

All that said, some users have reported concerns about colorants used in the brightly colored pieces, and odors during use

What do you think about cookware made of Soapstone?

Like ceramic cookware, soapstone has many desirable qualities for cookware:

• long lasting
• no odor nor taste
• holds heat for long periods
• virtually non-stick
• beautiful enough to be used for serving
• will keep food hot during serving
• completely non-porous, so it won't stain or hold food odors
• bacteria resistant.

Soapstone cookware is heavy, thick, and somewhat expensive, but it is an excellent conductor of heat. I am amazed at how quickly it will boil water, even at medium low heat. Soapstone cookware is energy-saving and will last several lifetimes, so it can be handed down from generation to generation. I use my soapstone pots for soups and stews because they seem to impart and earthy essence to the food.

Soapstone is a quarried stone like granite and marble. Its primary components are magnesite, dolomite, chlorite, and talc. The talc gives it the smooth feeling of rubbing a piece of dry soap--thus the name "soapstone."

Because it can be easily cut to shape without special stone cutting tools, soapstone has been used for thousands of years throughout the world for tools, karafes, vases, goblets, sinks, and other useful household objects.
The major difference between ceramic and soapstone is that ceramic is lightweight and soapstone is very heavy. Even though soapstone has no taste, it is a rock and is not completely neutral. It does "add something" to the character of the food. Foods cook quite differently in soapstone and ceramic than in metal cookware, each unique.

I use stainless steel pans, should I be worried about leaching?

Stainless steel is generally considered the best choice for cooking because it is sanitary, nonporous, and the metals are highly stable. Environmentally, however, the mining and manufacture of steel is a highly technological, energy-intensive and polluting process. Stainless steel also leaches nickel and chromium into food, which may be harmful to health.

If you choose stainless steel for it's advantages, then buy an energy-efficient brand to balance out some of the environmental disadvantages. This type of stainless steel cookware generally has double-walled sides and insulated lids allow you to slow-cook at lower temperatures and save a substantial amount of energy. In addition, because the pots retain heat, foods will continue to cook even after the pot is removed from the burner.

You can minimize the leaching of metals by only using wooden utensils in stainless steel pots and pans. Metal utensils scratch the surface and release more metals.

These answers were provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra has been a pioneering consumer advocate since 1982, specializing in product and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.

Do you have a suggestion for safe, non-toxic everyday dinnerware?

DEBRA'S ANSWER:

Personally, I stay away from plastic dishware of any kind. I have an assorted collection of dishware and glassware that includes clear glass, handmade pottery, recycled glass, and an old set of Wedgewood china that was given to me as a gift.

Aside from plastic--which is obviously identifiable--the most important thing to watch out for is the lead used in glazes. And it's not just brightly colored dishware from other countries that is a problem--most major manufacturers of dinnerware sold in department stores and home-decorating shops still use lead glazes, without labeling them as such. The federal government prohibits the sale of dinnerware that releases lead in amounts greater than 2,000 ppb which prevents direct cases of lead poisoning, but the state of California requires warning labels on any dishware that releases lead in amounts greater than 224 ppb, to protect against long-term health risks.

I like to purchase dishware from local potters. Many now use lead-free glazes and you can ask them directly if lead-free glaze was used.

The other option is to test a sample of the dishware with a home lead-testing swabs. That way you know for sure.

I've listed some links to websites with safe dinnerware on Debra's List.

And here is a link with a long list of dinnerware brands that meet the California standards. Remember these are not necessarily lead-free, but rather those that meet the California standards.

Environmental Defense has an excellent article on lead in dinnerware that includes phone numbers for some major manufacturers that can tell you about the glazes used on specific patterns. See Lead in China Dishes: A Buyer's Guide.

This answer was provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a pioneering consumer advocate since 1982, specializing in products and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.

Does Decaf Coffee/Tea Have Bad Chemicals in It?

QUESTION:

“Help clear up an ongoing debate in our office... does decaff coffee/tea have bad chemicals in from the 'decaffinating' process? hence, is it better for pregnant mommas to drink full caff?”

ANSWER:

First off - it's important to note that decaf coffee and tea still have caffeine in them, so if you're drinking in excess you could be consuming as much as a moderate caffeine drinker (Eight ounces of regular coffee has around 95-200 milligrams of caffeine and decaf has about 2-12 milligrams. The same amount of regular black tea has 40-120 milligrams and decaf has 2-10).

Now, to the essence of the question: does decaf coffee/tea have bad chemicals in it from the decaffeinating process?

Quick Answer: Potentially.

Currently, there are three main processes used for decaffeination:

1. Direct Solvent Method
2. CO2
3. Water Processing

1 - Direct solvent method: - a technique that uses methylene chloride (which the FDA banned in hairsprays and cosmetics due to inhalation risks), coffee oil, or ethyl acetate (a low-toxicity solvent naturally present in wines) to dissolve the caffeine and extract it from the coffee.

Clearly, the process using methylene chloride is the one that has stirred public panic about decaf coffee. Still, according to Methylene chloride decaffeination: bad process: or bad press? by Shea Sturdivant in the Tea & Coffee Trade Journal, only minute traces of the chemical are left after the process is complete. "Methylene chloride evaporates at 100 to 200 [degrees] F; beans are usually roasted at temperature of 350 to 425 [degrees] F, and coffee is brewed at 190 to 212 [degrees] F. Any amounts of methylene chloride left in brewed coffee would be less than one part per million."

Also, "According to a report published on August 9, 1985, in the Journal of the American Medical Association, studies of rats fed regular and decaffeinated coffee (at doses equivalent to 70 or 80 cups of coffee per day) or fed methylene chloride in their drinking water (at doses equivalent to 125,000 to 6,250,000 cups of decaffeinated coffee per day) showed no evidence of carcinogenicity. . . . Hence, scientific evidence suggests that methylene chloride is safe for use as a solvent in decaffeinating coffee."

But, as proponents of being safe rather than sorry - especially during pregnancy - you may want to avoid beverages that have been decaffeinated using this method. And, thinking big picture - the workers in charge of this method are at a much higher risk - so you should consider avoiding it to support worker health.

2 - CO2: (technically known as supercritical fluid extraction) uses a pressurized method with a water or charcoal filtration to remove the caffeine.

3 - Water processing (also known as the Swiss Water Process) simply uses water and a carbon filtration system to remove the caffeine.

CO2 and water processing are safer options since they do not utilize hazardous solvents, but the direct solvent method is preferred by manufacturers because it's the most affordable and has the capacity to remove the highest percentage of caffeine.

This answer was provided by our fabulous Chief Communications Officer, Janelle. See all of our questions and answers at Get Answers. Do you have a question? Let us know!

How Can I Avoid Genetically Modified Foods?

QUESTION:

I'm on a kick to boycott all GMOs [genetically modified organisms] because I don't want to support environmentally toxic agricultural policies. But how do I know for sure that the food I'm buying doesn't somehow contain genetically modified ingredients?

-Mary

ANSWER:

This week's headline-grabbing news that agriculture giant Monsanto's genetically modified corn was found to cause organ failure in rats is sure to send panicked shoppers into an anti-frankenfood frenzy. The good news is that this is precisely the kind of damning study (GM corn + animals = death) that will help bring to light the potentially catastrophic consequences of scientifically altered crops. The bad news is that even those who see that light will have a difficult time completely boycotting genetically modified organisms, or GMOs as they've come to be known.

That's because GMOs aren't just limited to the foods we eat; they're also in the clothes we wear (cotton is one of the most prevalent GMO crops) and in the everyday household products we use. Those who buy giant jugs of distilled white vinegar to make DIY eco-friendly cleaning products might be interested to know that their vinegar may, in fact, be distilled from GMO corn. I say may, because if you live in the United States, there's no proof that the products you buy or the food you serve your children hasn't been genetically tampered with. While the EU, Japan, China, Korea, Australia, and New Zealand have labeling laws for GMO foods, there are no such requirements in the US, despite the fact that a 2008 CBS News poll found that an overwhelming 87 percent of Americans would like GMO foods to be labeled.

As usual, lawmakers are light-years behind the American consumer. And with a GM crop pioneer now firmly planted in the Obama administration as director of the National Institute of Food and Agriculture, I'm not holding my breath for GMO crops to be restricted in the US anytime soon. Here's how you can take charge in the meantime:

Buy organic. Organic foods must be processed without bioengineering, but look for labels saying either 95 or 100 percent organic as anything less could still include GMO ingredients. And if you can't afford to buy everything organic, at least make sure that the animal products you purchase -- meat, dairy, eggs -- are. With conventional beef, for instance, you can be pretty sure that mountains of Roundup Ready corn were fed to those cows. That conventional zucchini? Not as looming a threat, at least where GMOs are concerned.

Beware the SCCC. No, it's not some new government agency (though maybe it should be). That stands for soy, cotton, canola, and corn, which are among the most common GMO crops. The statistics are startling: 91 percent of soy, 87 percent of cotton, 75 percent of canola, and 73 percent of corn crops grown in the US are GMO, according to the USDA. So unless the label specifically says organic, you can pretty much bet that any food or product you buy that contains any of the big four have been genetically changed. We're not just talking tofu and tortilla chips, either: It's the sheets on your bed, those potato chips fried in cottonseed oil, and the aspartame in your Diet Coke (made using a fermentation process that involves soy and corn).

Avoid processed, packaged foods. Thanks to farming subsidies that have produced unimaginable surpluses of cheap (mostly GMO) corn, we now have dozens of corn-based ingredients served up to us in increasingly creative ways by the processed food industry. As Michael Pollan points out in The Omnivore's Dilemma, "Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes...there are some 45,000 items in the average American supermarket and more than a quarter of them now contain corn." Bottom line: If you're concerned about GMOs, don't eat anything with an advertising budget.

Check out the Non-GMO Shopping Guide. The site just launched last month, and offers more tips on how to avoid GMOs. The guide also includes lists of common name-brand foods that may contain them, as well as ones that are GMO-free.

Finally, the most important thing you can do, beyond voting with your dollars: Call your Congressperson to say that you want to see mandatory GMO labeling laws. If the jury is still out as to whether GMOs cause organ failure, then we shouldn't have to play this guessing game every time we go to the supermarket.

This piece, by Jennifer Grayson, originally appeared in Huffington Post. Jennifer Grayson is the The Huffington Post's Miss Eco Etiquette and founding editor of The Red, White, and Green. Inspired by working on the Obama campaign, she launched the site to advance the conversation about the ties between environmentalism and patriotism.

See all of our questions and answers at Get Answers. Do you have a question? Let us know!

How do I Get Rid of Fruit Flies?

QUESTION:

I was wondering if you could suggest a way to get rid of fruit flies without poisoning my house. I had a little garden growing in my kitchen and the fruit flies moved in with my kale and broccoli. I've gotten rid of the plants but the flies are still here. Any suggestions?

ANSWER:

Fruit flies are a real nuisance, but they’re easy enough to get rid of using non-toxic solutions. Here are some methods to try:

• Pour a little sweet cheap white wine (Riesling) in a glass and add a drop of a natural soap to break the surface tension. Place near infected area. The fruit flies will drown trying to drink the wine.
• Pour some apple cider vinegar into a glass, and place a paper funnel over the container. Fruit flies are attracted to the smell and fly into the glass, but 4 out of 5 can’t find the way back out.
• Mix some basil oil with water and spray your kitchen. Fruit flies are repelled by the smell of basil.

This answer was provided by our fabulous Senior Editor, Janelle. See all of our questions and answers at Get Answers. Do you have a question? Let us know!

I can’t go organic with everything. Are there some foods that matter more?

Yes! If you can’t make the switch fully, there are definitely some products that are more dangerous than others. Sometimes referred to as the “Dirty Dozen,” the following produce are especially important to go organic with: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, imported grapes, spinach, pears, lettuce, and potatoes. By switching to organic for only these items, you can eliminate exposure to about 15 different pesticides!

Animal products ranging from meat to dairy are always important to eat organic. Conventional products can contain hormones used for growth, antibiotics used to prevent disease, chemical and toxins in pesticides and more. Learn more about going organic!

The “Consistently Clean” list identifies products that are generally tested to be free of pesticides and includes: onions, avocados, sweet corn, papaya, mango, pineapple, asparagus, kiwi, broccoli, cabbage and sweet peas. These products are less important to buy organic. Visit the Environmental Working Group’s website for more detailed information.

I want to buy organic foods, but they are just too expensive! What can I do?

Don’t get discouraged! There are less expensive ways to buy organic foods.

In general organic food does cost more. Organic produce costs about 20% more than its conventionally grown counterpart and organic meats can cost up to 3 times as much. There are strategies you can use to find healthy, organic foods that fit your budget.

Look for sales at your local grocery stores. Buying in bulk for foods with a long shelf life will shave a ton off of the price. Also, always try to buy locally, seasonally, and from the source. Farmer’s markets are a great way to find less expensive safe, natural foods while supporting local growers. Since you are buying directly from the producer and close to home, it will often cost less. Additionally, foods that are out of season locally can be more expensive because of the oil used to transport the food over great distances.

Learn more about a cost-effective organic lifestyle.

Is there Lead in my reverse osmosis spigot?

QUESTION:
We have well water with a reverse osmosis (RO) unit under our kitchen sink. I recently met a man who was working with the laws for testing lead in Nebraska. He said that currently there are problems with many of the spigots leaching large amounts of lead into the RO water. He is trying to change the testing procedures to just test the first small amount of water that is drawn from the spigot first thing in the morning rather than the normal testing of one liter of water. He is worried that the one-liter testing is diluting the lead levels and not looking at real life use—filling up small glass of water for your child. He also said that the original spigots that come with the RO unit are not as bad; however, the replacement spigots that are often used to match other colors of kitchen faucets are sometimes showing up to ten times the allowable limit of lead. Our spigot is a replacement so I am really worried. I have contacted a state authorized lab for lead testing in water and we will be testing our RO water (both a small and one liter sample size for testing). I'm just wondering if others have heard anything about this? Does anyone know of a source for spigots that are lead free and safe from other contaminates, preferably manufactured in the USA?
Thanks!

ANSWER:
I wrote a post a couple of years ago about Lead-Free Water Faucets. I don't know what the regulations are for replacement spigots, but the lead issues may be similar.

I suggest that you test the water coming out of your R/O unit for lead to be sure.

Debra

This answer was provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a pioneering consumer advocate since 1982, specializing in products and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.

Does Olive Oil Release Toxic Smoke During Cooking?

QUESTION:
I have heard cooking with olive oil can be toxic when it smokes from the pan. I have also heard that the NON extra virgin is better for cooking because it can take high heat better and the cold pressed extra virgin should be used for salad eaten raw. What do you think?

ANSWER:
All the various oils withstand heat in different ways. There is an excellent guide on which oil to use for which temperature at Spectrum Oils Kitchen Guide.

As to whether olive oil is toxic when it smokes, well, it's burned, and most things produce toxic substances when they burn. For high heat cooking, coconut oil is an excellent choice.

Debra :-)

This answer was provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a pioneering consumer advocate since 1982, specializing in products and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.

Are all plastic wraps for food including Ziploc type bags, ordinary sandwich bags, saran wrap, etc. made with PVC? Are there any alternatives to these kinds of products that don't use PVC? What kinds of plastics are safer?

No, not all plastic wraps, baggies, etc. are made of PVC plastic. In general, the commercial wraps (used in delis or supermarkets) are the ones most likely to be made from PVC. There are other wraps made from safer plastics available. There are also plastic containers that are safer. Do not use any plastics to heat up foods in the microwave as this encourages the leeching of toxins.

Next time you shop, check the numbers on the plastic product itself and use our Shopper’s Guide to help you decide what plastics to purchase.

What should one use to protect wood cutting boards and bowls?

I've been using a product called B's Oil Salad Bowl & Wood Preserver, made by Holland Bowl Mill. It says right on the label that it is made only from natural oils and beeswax. I even called the company, who assured me it was "all-natural". 

We've been using it on our wooden salad bowls and cutting boards since I found it in a fancy San Francisco cooking store years ago. Just recently, we used it to finish the wooden top on a kitchen island we built. It really protects the wood - water beads right up and we felt good having the beeswax around our organic food. It has no odor, except for the slight sweetness of beeswax. 



The Holland Bowl Mill website says it has received many letters from customers telling them B's Oil is so gentle that they use it as their favorite hand cream moisturizer. 

So I was surprised to find out that it is actually made from beeswax and mineral oil! I had a long phone conversation with the owner and made sure he understood that you cannot label a product containing mineral oil as natural. I see he has changed the description on his website after our conversation. 



I set out to find a truly all-natural wood conditioner for my wooden salad bowls and cutting boards, and discovered some interesting things even many woodworkers don't know. 

It is important to apply some kind of protection to wood cutting boards and bowls before using them the first time, to prevent staining and absorption of food odors and bacteria, and to keep water from penetrating the wood, which results in warping and cracking. 



Some suggest "seasoning" the wood with oil, just as you would a cast-iron pan. Warm the oil slightly, and apply in the direction of the grain, allowing it to soak in between each coat. Apply four or five coats of oil. Wait about four to six hours between coats, and wipe off any excess oil that did not soak in before applying the next coat of warm oil. 



Debra :-)

This answer was provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a pioneering consumer advocate since 1982, specializing in products and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.

How safe is silica?

Silica is the chemical compound silicon dioxide, an oxide of silicon. Silica is most commonly found in nature as sand or quartz, as well as in the cell walls of diatoms (as in diatomaceous earth. It is the most abundant mineral in the Earth's crust. 



Silica is used primarily in the production of window glass, drinking glasses and bottled beverages, as well as optical fibers for telecommunications. It is a primary raw material for many ceramics including earthenware, stoneware and porcelain, and industrial Portland cement. 

Silica is common additive in food products, where it is used primarily as a flow agent in powdered foods, or to absorb water. 



I know of no harmful effects from digesting silica in foods or supplements. In fact, it is sold as a mineral supplement. 


Silicosis is a disabling, nonreversible and sometimes fatal lung disease caused by overexposure to breathing large amounts of crystalline silica, such as amounts you would be exposed to in workplace exposures.

It is not toxic, it is a particle hazard. You wouldn't be exposed to this amount at home.

Debra :-)

This answer was provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a pioneering consumer advocate since 1982, specializing in products and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.

Is Tinned Steel Safe to Use?

QUESTION:
Is "tinned steel" safe to use? I am in the process of replacing various bakeware in my kitchen. I came across some "tinned steel" pie pans and tart pans at Sur La Table and am wondering if these are safe to use?

ANSWER:
I already answered this question, but since writing it, I've had more experience with tin. I had some tin-lined copper cookware that did not hold up to wear very well. One of the pots needed to be re-tinned in a very short time, so I suspect that tin may be leaching into the food. Again, how harmful that might be, I don't know. If you're only using it for an occasional tart, that's not the same as it being used three times a day.

Debra :-)

This answer was provided by our friend, Debra Lynn Dadd. Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a pioneering consumer advocate since 1982, specializing in products and lifestyle choices that are safer for human health and the environment. She is the author of Home Safe Home.

What's a Safe High Chair Replacement Cover

QUESTION:

I need a replacement cover for my graco highchair. I was contemplating trying to sew my own, and oil cloth had been suggested...but then I read it is all pvc and that might not be the best choice for my little one to be hanging out in. Thoughts/ideas/suggestions?

ANSWER:

Marimekko is a high-end oil cloth that is phthalate-free PVC, but there is also an alternative known as polyurethane laminated cotton (e.g. Amy Butler PUL laminated cotton).

PUL cotton, nylon or polyester would all be safer than PVC oilcloth - but clearly all are synthetic polymers so not the overall safest or most eco-friendly choice if you consider the full life cycle. Still, PUL cotton is commonly used for cloth diaper covers, bibs, reusable sandwich bags, rain gear, and a wide variety of other child-friendly products. Personally, I would comfortably use PUL for a high chair seat cover (Here are some tips for successfully sewing using PUL).

You can also choose to make a few out of a strong, washable textile and then toss the dirty ones in with the wash and replace with a clean one as necessary. Here's a tutorial

This answer was provided by our fabulous Chief Communications Officer, Janelle. See all of our questions and answers at Get Answers. Do you have a question? Let us know!

Why is it better for me to buy organic foods?

Organic food is better for the body. Foods grown conventionally are treated with chemicals and pesticides to control weeds and pests, prevent plant disease and fertilize soil. These chemicals and toxic materials can remain on foods long after they are harvested and can pose health threats to you and your family. Exposure to these harmful materials is especially dangerous for children as they develop.

Eating organic food reduces the amount of dangerous materials in our bodies. It is grown without chemicals or pesticides and is regulated by the FDA. Summary of FDA standards for produce and animal products.

Additionally organic foods have been found to contain more nutrients, vitamins and anti-oxidants. For more general information on the importance of going organic check out easy step #4!