>This thread is about whether there are toxic chemicals in the beer can linings or not, not about its comparative risks to all other substances in the world.
There ARE toxins in pretty much everything we come into contact with . It is appropriate to weigh up the risks of stuff we come into contact with, via skin, air, food or water. Brian is unusual in his dietary regime, and good for him! It is a move in the right direction IMHO. I have also weighed up the risks, and I have concluded that the risks of cooking in a coated beer can are so miniscule to non-exsistent that I am not going to worry about, but I AM going to worry about the impact of all that BPA being dumped into the environment.
>Babyboomers have less testosterone than their parents and each generation is getting worst.
This is true for the middle-aged and older crowd, but the curious thing is that testosterone in YOUNG males is increasing each generation. Again this is most likely due to a cruddy lifestyle, though we don't know if BPA levels in pregnant mothers are a contributing factor. Early and harsh puberty followed by a rapid decline in virility and an increased rate of reproductive disorders and cancers is the price we pay for our modern lifestyle. At least we are still living longer...as I head for 50 years of age, I am looking forward to a vibrant and active lifestyle that previous generations never dreamed of.
As for titanium, me thinks that anything that can withstand the rigours of being a joint replacement is probably not going to be very toxic to cook in, but we may never know as titanium cookware is so uncommonly used outside of our little group of fanatics. Those that choose to worry about these things would best avoid titanium as it's "unknown" if it's toxic or not.
Here's an interesting study that shows that glass or cast iron is the only safe cooking material (and only glass if you have high iron disease)!
"Culinary utensils may release some inorganic elements during food preparation. Mineral migration can be beneficial for as long as it occurs in amounts adequate to the needs of the consumer or no toxicological implications are involved. In this study, the migrations of Fe, Mg, Mn, Cr, Ni and Ca, along seven cooking cycles were evaluated for two food preparations (polished rice and commercial tomato sauce, the latter as an acid food), performed in unused stainless steel, cast iron and soapstone pans, taking refractory glass as a blank. Minerals were determined by inductively coupled plasma optical emission spectrometry. The utensils studied exhibited different rates, patterns and variability of migration depending on the type of food. Regression analysis of the data revealed that, as a function of the number of cycles, the iron pans released increasing amounts of iron when tomato sauce was cooked. The soapstone pans released calcium (35 and 26 mg/kg), magnesium (25 and 15 mg/kg) into the tomato sauce and rice preparations, respectively. Additionally, the commercial tomato sauce drew manganese (3.9 and 0.6 mg/kg) and some undesirable nickel (1.0 mg/kg) from the soapstone material, whereas the stainless steel pans released nickel at a lower rate than steatite and in a diminishing fashion with the number of cooking cycles, while still transferring some iron and chromium to the food. We conclude that cast iron and glass could be best for the consumer's nutritional health, stainless steel and steatite can be used with relatively low risk, provided acid foods are not routinely prepared in those materials"
"Migration of aluminum (Al) from packaging materials and cooking utensils into foods and beverages was determined at intervals during cooking or during storage by graphite furnace atomic absorption spectroscopy. High amounts of Al migrated into acidic products such as mashed tomatoes during normal processing in normal, non-coated Al pans. After 60 min cooking an Al content of 10-15 mg/kg was measured in tomato sauce. Surprisingly, the Al concentration was also increased up to 2.6 mg/L after boiling tap water for 15 min in Al pans. Storage of Coca-Cola in internally lacquered Al cans resulted in Al levels below 0.25 mg/L. In contrast, NON-coated Al camping bottles containing tea acidified with lemon juice released up to 7 mg Al/L within 5 days. The Al concentration in coffee was lower than that of the tap water used in its preparation, even if prepared in Al heaters"
"Stainless steels are widely used materials in food preparation and in home and commercial cookware. Stainless is readily attacked by organic acids, particularly at cooking temperatures; hence iron, chromium, and nickel should be released from the material into the food. Nickel is implicated in numerous health problems. Conversely, chromium and iron are essential nutrients for which stainless could be a useful source. Home cookware was examined by atomic absorption spectroscopy: seven different stainless utensils as well as cast iron, mild steel, aluminum and enamelled steel. The materials were exposed to mildly acidic conditions at boiling temperature. Nickel was a major corrosion product from stainless steel utensils; chromium and iron were also detected. It is recommended that nickel-sensitive patients switch to a material other than stainless, and that the stainless steel cookware industry seriously consider switching to a non-nickel formulation."
"INTRODUCTION: Stainless steel and commercially pure titanium are widely used materials in orthopedic implants. However, it is still being controversially discussed whether there are significant differences in tissue reaction and metallic release, which should result in a recommendation for preferred use in clinical practice. MATERIALS AND METHODS: A comparative study was performed using 14 stainless steel and 8 commercially pure titanium plates retrieved after a 12-month implantation period. To avoid contamination of the tissue with the elements under investigation, surgical instruments made of zirconium dioxide were used. The tissue samples were analyzed histologically and by inductively coupled plasma atomic emission spectrometry (ICP-AES) for accumulation of the metals Fe, Cr, Mo, Ni, and Ti in the local tissues. Implant corrosion was determined by the use of scanning electron microscopy (SEM). RESULTS: With grades 2 or higher in 9 implants, steel plates revealed a higher extent of corrosion in the SEM compared with titanium, where only one implant showed corrosion grade 2. Metal uptake of all measured ions (Fe, Cr, Mo, Ni) was significantly increased after stainless steel implantation, whereas titanium revealed only high concentrations for Ti. For the two implant materials, a different distribution of the accumulated metals was found by histological examination. Whereas specimens after steel implantation revealed a diffuse siderosis of connective tissue cells, those after titanium exhibited occasionally a focal siderosis due to implantation-associated bleeding. Neither titanium- nor stainless steel-loaded tissues revealed any signs of foreign-body reaction. CONCLUSION: We conclude from the increased release of toxic, allergic, and potentially carcinogenic ions adjacent to stainless steel that commercially pure Ti should be treated as the preferred material for osteosyntheses if a removal of the implant is not intended. However, neither material provoked a foreign-body reaction in the local tissues, thus cpTi cannot be recommend as the 'golden standard' for osteosynthesis material in general."