Did you know that even black pepper contains 32 known carcinogens?

Question:
A friend recently said that she’d read that cast iron cookware gives of carcinogens.  Is this true? – Gary Hollingshead (11/28/05)

Answer:
I have not read any articles on cast iron cookware containing carcinogens.  If you have some articles, please share them with me.

Cooking in cast iron pots can significantly increase the iron content of food, particularly foods with a high moisture content, high acidity and those cooked for a long time.  For example, a serving of spaghetti sauce normally contains less than one milligram of iron, but when cooked in an iron pot, that can climb to nearly six milligrams.  Whether or not this added iron is a benefit depends on your age and your health status.  For most individuals the occasional use of a cast iron skillet will cause no health concerns

I have read that everything grilled or barbecued is full of carcinogens due to the fact that the food is cooked over burning coals, wood and/or gas.  The carcinogens intrinsically produced in grilling are mainly free radicals that are produced whenever you heat a hydrocarbon (i.e. butter, fat, burnt-sugar, etc.) to high temperatures.  This is why French fries are so unhealthy – not only are they high in fat but they are also loaded with free radicals.

I have also heard that Teflon pans contain carcinogens.  A University of Toronto chemist has shown that Teflon coated pans release perfluorooctanoic acid (PFOA), a “likely carcinogen” and other chemicals when heated to 360 celsius.

Did you know that even black pepper contains 32 known carcinogens?

Feedback:
Wow!  Pepper has 32 carcinogens!?  That is nothing to sneeze at!

https://whatscookingamerica.net/Information/IronCastIron.htm