TEFLON FLU – influenza-like symptoms resulting from exposure to the noxious fumes and byproducts of polytetrafluoroethylene (PTFE): commercially known as “Teflon.” Symptoms include malaise, fever, chills, nausea, aches, cough and other respiratory maladies. By 392ºF Teflon-coated cookware can emit fluorocarbon gases, by 550ºF the Teflon will begin to deteriorate and powderize, and by 680ºF it will generate toxic fumes. In a 20/20 news demonstration, frying bacon in a Teflon pan reached 500ºF. These fumes are known to be lethal to birds.

One of the noxious byproducts of Teflon degradation is perfluoroocatnoate (PFOA), sometimes known as “C8.” PFOA is a known carcinogen – associated with liver, testicular, and pancreatic cancers. It has been associated with infertility and it has toxic effects on the liver, immune system, and can effect thyroid hormone levels. Here is the scary part – PFOA has been found in the blood serum of most Americans. Aside from Teflon cookware, PFOA has been found in microwave popcorn bags. In an exposé by 20/20, a DuPont representative admitted awareness of “teflon flu” . . . and so they have provided this detailed vague and helpful useless page on their website.

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FRANKENBERRY STOOL – the false appearance of blood in the stool from red commercial food dyes that do not degrade in the digestive tract (FD&C Red #2 and #3). The name was coined by doctors in the early 1970’s from false concerns about blood in the stool of children who had consumed General Mills’ “FrankenBerry Cereal.” General Mills has since changed the colorants in its cereal – I tested this a few years ago and it comes out the same as Count Chocula.

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CHINESE RESTAURANT SYNDROME – attributed to the flavor enhancer monosodium glutamate (MSG) which is commonly added to Chinese food, the symptoms of Chinese Restaurant Syndrome can include feelings of numbness, pressure, warmth or tingling of the skin at the back of the neck and extending to the back and arms; nausea; chest pain, rapid heartrate, or heart palpitations; bronchial reaction in asthmatics; weakness and drowsiness. The onset is usually within 15 to 20 minutes of ingesting food and symptoms persist for around 2 hours. Though this syndrome has been reported by many, clinical studies to date have yet to demonstrate a significant relationship between the consumption of (pure) MSG and this syndrome. Though no current studies have tested the effects of MSG consumed in the context of Chinese food – perhaps MSG in combination with other ingredients often found in American Chinese food may bring about this reaction in some individuals. MSG is a known excitotoxin at higher blood serum levels, though beyond what one would experience from eating Chinese food.

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