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| HINSDALE COUNTY C O L O R A D O |
| Current Items The Green Commission meets at 2 p.m. the second Friday of every month in the Coursey Annex. Please join us. |
| Green Commission |
Greening up your kitchen – a few simple tips from your Green Committee
The kitchen is one of our busiest rooms. Many of us spend our mornings and half the
evenings in the kitchen; it should be comfortable, efficient and safe. Modern science has
brought us the materials we use to cook and clean; however, in the green light of today,
many have hidden consequences. A few thoughts from your county, town and school’s
Green Committee follow on how you can ‘green up the kitchen.
Pots and pans: The favorite iron skillet of old; one can fry in it, grill in it, or bake in it.
Iron remains the best for cooking. Not only can a well-seasoned pan be as non-stick as
Teflon, it has been found to add significantly to the iron requirements of the body. Yes,
cooking in iron gives you more iron; what does that say for other materials? Aluminum
has been found in some studies to add to the overall risk of Alzheimer’s Disease. Some
aluminum cookware has been found to increase aluminum in the food; however, there are
many other environmental sources of aluminum that can contribute much more to the
body and some scientists will argue that aluminum in the levels we face may not
contribute to health problems. What to do? Hard anodized aluminum pans (ones not just
cast or stamped) have been electrically treated to have a coating of oxidization that
prevents almost all aluminum from escaping into the food. One can also switch to
stainless steel or glassware. Elsewise, avoid salty and acidic foods which add to the
leaching of metal. Dupont Teflon coatings will give off toxic fumes if heated too much; it
can also sent microscopic particles into the air that can cause flu like problems. Some
researchers believe Teflon leads to long-term health problems - causing birth defects,
cancer and increased stroke risk. Consider the other materials above if you want a greener,
safer kitchen.
Utensils and containers: Again, we find some of materials of the past – glass, wood, steel
– were better for us than we knew. The recent reports of polycarbonate plastic (#6, it is
used in baby bottles and other reusable containers) warn that heating, scrubbing, washing
or aging can cause the release of chemicals that confuse natural hormone levels. Other
plastics may be at risk for creating health problems, too. Some metals are poor food
containers. Copper or brass leaches into acidic foods – lemonade, tomato sauce – creating
a toxic brew. Galvanized metal is coated with zinc, another worry in higher doses.
Ornamental items made of pewter may be fine to hang on the wall but should never be
actually used for food as they contain lead.
Take a little time to think about the things you put next to the food you eat. Greening
your kitchen is an easy enough way to make healthier meals. Remember, iron, stainless
steel, glassware and crockery are the best alternatives for durability and your well-being.
Schuyler Denham 9 May 2008
Sources available upon request.
The kitchen is one of our busiest rooms. Many of us spend our mornings and half the
evenings in the kitchen; it should be comfortable, efficient and safe. Modern science has
brought us the materials we use to cook and clean; however, in the green light of today,
many have hidden consequences. A few thoughts from your county, town and school’s
Green Committee follow on how you can ‘green up the kitchen.
Pots and pans: The favorite iron skillet of old; one can fry in it, grill in it, or bake in it.
Iron remains the best for cooking. Not only can a well-seasoned pan be as non-stick as
Teflon, it has been found to add significantly to the iron requirements of the body. Yes,
cooking in iron gives you more iron; what does that say for other materials? Aluminum
has been found in some studies to add to the overall risk of Alzheimer’s Disease. Some
aluminum cookware has been found to increase aluminum in the food; however, there are
many other environmental sources of aluminum that can contribute much more to the
body and some scientists will argue that aluminum in the levels we face may not
contribute to health problems. What to do? Hard anodized aluminum pans (ones not just
cast or stamped) have been electrically treated to have a coating of oxidization that
prevents almost all aluminum from escaping into the food. One can also switch to
stainless steel or glassware. Elsewise, avoid salty and acidic foods which add to the
leaching of metal. Dupont Teflon coatings will give off toxic fumes if heated too much; it
can also sent microscopic particles into the air that can cause flu like problems. Some
researchers believe Teflon leads to long-term health problems - causing birth defects,
cancer and increased stroke risk. Consider the other materials above if you want a greener,
safer kitchen.
Utensils and containers: Again, we find some of materials of the past – glass, wood, steel
– were better for us than we knew. The recent reports of polycarbonate plastic (#6, it is
used in baby bottles and other reusable containers) warn that heating, scrubbing, washing
or aging can cause the release of chemicals that confuse natural hormone levels. Other
plastics may be at risk for creating health problems, too. Some metals are poor food
containers. Copper or brass leaches into acidic foods – lemonade, tomato sauce – creating
a toxic brew. Galvanized metal is coated with zinc, another worry in higher doses.
Ornamental items made of pewter may be fine to hang on the wall but should never be
actually used for food as they contain lead.
Take a little time to think about the things you put next to the food you eat. Greening
your kitchen is an easy enough way to make healthier meals. Remember, iron, stainless
steel, glassware and crockery are the best alternatives for durability and your well-being.
Schuyler Denham 9 May 2008
Sources available upon request.
The purposes of the Commission are to :
1. Assist the bodies of government in Hinsdale County to work
in a manner consistant with the most efficient use, and
protection of, our physical environment.
2. Insure that the bodies of government represented on the
Commission are pro-active in initiating programs for the most
efficient use, and protection of, our environment.
3. Conduct educational programs for the public that promote
the most efficient use, and protection of, our environment.
The Commission is advisory and educational in its scope, and
thus has no regulatory power. Any other actions ( other than
advise and education) by the Commission are under the auspices
and direction of the respective governing bodies.
| Donations The Green Commission is trying to increase the Recycling Facility in Hinsdale County. If you would like to make a donation, please make checks payable to Hinsdale County with Green Commission in the memo line and mail them to Hinsdale County P.O. Box 277 Lake City, Co 81235 |
| Green Commission Members Arlen Barksdale Schuyler Denham Laurie Vierheller Cindy Nelson Henry Woods Karen Roose Allen Brown |
| WELCOME TO OUR COMMUNITY! We are a Green Community and encourage our citizens and visitors to save energy, resources and to recycle. We’re glad you’ve chosen to spend some time in our community and want you to enjoy your stay. Here’s some information about local regulations and customs that may apply to you during your visit: Click Here to read the rest. |