Are you cooking right?

Among the more popular foods eaten raw in the Caribbean and other countries are many varieties of fruits, vegetables and nuts. Indeed, many cultures regard these types of food as more nutritious, palatable and flavourful when eaten in this state. While many people extol the benefits of consuming everything raw, there is no doubt that some foods are more digestible and easier to eat when cooked.

Nutritional effects of cooking and cooking equipment

The effects on health of the chemical changes and the transfer of substances between the food and utensils have been questioned by many consumers. Concerns involve not only the food itself but the methods used to produce chemical changes and also the style of cooking and the type of equipment used in the preparation of food.

Lead absorption in a community of potters in Barbados

In a community of potters in Barbados where lead glazes traditionally have been used, a survey of 12 potters, 19 of their family members, and 24 controls revealed elevated blood lead levels in the potters, their family members, and the neighbours who used pottery for culinary purposes. Dust from the potters' homes and work areas contained lead in concentrations up tp 320,000 ppm. Pottery was found to have lead release levels up to 3,125 microgram/ml. Six people had upper extremity tremor associated with elevated blood lead levels. This survey demonstrates the risk of using lead glazes in pottery production to family members of potters as well as the potters themselves and emphasizes the need for surveillance of occupational hazards in developing countries. (AU)