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Cooking and our lungs

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Joined: 20 Mar 2006
Posts: 1273
Location: Kent (East Hill), WA

PostPosted: Fri Nov 30, 2012 4:23 pm    Post subject: Cooking and our lungs Reply with quote

I recently bought a Dylos laser particle scanner because I believed there was significant outdoor air pollution wafting in. I went so far to track it and deliver the data to an official of the Puget Sound Clean Air agency. That was during the summer and I haven't had it switched on since then.

During these last fall days, I turned it back on and it registered a very healthful 70 on the scale. Very clean. Being that it's cold, I have all the windows closed tight.

However, I noticed that when cooking or rather frying something, even as simple as garlic in olive oil, the ppm meter shoots up....way up. Right now while I'm preparing homemade tomato source, it's gone up to 8400. From 70 to 8400 or two orders of magnitude higher!

That's also over 20 times higher than the 500 ppm readings I was getting during the summer on what I considered a "bad day" when I had all my windows open and sometimes fans blowing! (And yes, in summer, I controlled for cooking by not taking measurements at that time.)

So, in an enclosed area, the particulate readings on my air quality meter to 10 times higher than what is considered horrible air quality. That says something...what are we doing to ourselves...our lungs...when we cook. Or is this one of those good particles, bad particles, things like cholesterol.
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