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The Kitchen as a Pollution Hazard


Health & Wellness  (tags: environment, health, pollution, kitchen, humans, illness, interesting, investigation, food, safety, risks, study )

Carrie
- 519 days ago - well.blogs.nytimes.com
By midmorning, the smell of hot peanut oil dissipated and inside the tightly sealed laboratory known as Building 51F, a pink hamburger sizzled in a pan over a raging gas flame. Overhead, fans whirred, whisking caustic smoke up through a metallic...



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Comments

Kit B. (276)
Wednesday July 24, 2013, 4:12 pm

Maybe we should stop cooking? I think this should be addressed by better building regulations for the fans used over the stove.
 

Jason S. (57)
Wednesday July 24, 2013, 7:02 pm
Good posting, thanks
 

Joanne Dixon (40)
Wednesday July 24, 2013, 10:01 pm
Making the world safe for those of us who use the smoke alarm as a kitchen timer LOL.
 

Nimue Pendragon (275)
Thursday July 25, 2013, 1:41 am
noted
 

Kerrie G. (135)
Thursday July 25, 2013, 3:30 am
Noted, thanks.
 

Jonathan Harper (0)
Thursday July 25, 2013, 4:24 am
ty
 

Patricia H. (454)
Thursday July 25, 2013, 5:48 am
noted
 

Diane K. (132)
Thursday July 25, 2013, 12:45 pm
Better fans, yes, as long as people make use of them while they cook! thx Carrie
 

Birgit W. (152)
Thursday July 25, 2013, 2:18 pm
Noted.
 

Jaime A. (35)
Thursday July 25, 2013, 2:48 pm
Noted.
 

Shanti S. (0)
Thursday July 25, 2013, 3:01 pm
Thank you.
 

Lloyd H. (46)
Friday July 26, 2013, 6:23 am
OK, comparing the London Death Smog, Dec. 5-9, of 1952 that killed ~4-1200 people with kitchen cooking, in a 'well sealed lab' is irresponsible fear mongering. First the deaths in London were the result of massive amounts Sulfur Dioxide trapped in the air as the main fuel for factories and home heating and cooking was a cheap, low grade high sulfur content coal. Then there is the problem that calling cooking controlled combustion is misleading and only technically correct if one considers controlled heat induced oxidation combustion. Some how I do not consider steaming and boiling combustion nor the same use of a toaster or flat grill. Most of the problems that the scientists, who are apparently not cooks, have is the inability to cook with out open flames on or near the food. One has to wonder at the statement about cooking without the fan on, which in most homes would set off the smoke alarm.
 

Sergio Padilla (62)
Thursday August 1, 2013, 8:00 pm
Thanks
 
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