Re: Taste: Microwave Heating vs Boiling

[brian whatcott <inet@INTELLISYS.NET>]

> At 10:52 AM -0500 2/20/01, Chuck Britton wrote:
>
> > When I stick my little flashlight down the snout of the kettle, the
> > bottom sure LOOKS to be copper as opposed to stainless.
At 09:35 2/20/01 -0800, Leigh responded:
> I can't say that it isn't, but I wouldn't want to use the kettle if
> it is. See http://www.merck.com/pubs/mmanual/section1/chapter4/4j.htm.
> (I found this by typing "copper toxicity" into the Netscape "Netsite"
> window and hitting return. I'm using the net increasingly to find
> useful information.)
>
> Leigh

Leigh pointed to a useful URL, though if he had added delimiters thus:
<http://www.merck.com/pubs/mmanual/section1/chapter4/4j.htm>.
The terminal period would have been excluded by more mail readers.

I copy the paragraph below, and mention the crucial term: acidity.
This speaks to the possibility of cooking acidic vegetables which
makes a tin coat in copper pots and pans highly desirable.

Lack of dietary copper is itself disease inducing: however, if instead
of a milligram or a few, grams are ingested, death is apparently quite
 prompt.   This is not the only material which is good in moderation.

Copper hot water pipes need to be holding pH controlled water - and a
little deposited 'hardness' is helpful, I think.
Vinegar is best not used to clean out a copper kettle, I'd say.

[source cited]
COPPER TOXICOSIS

 In prolonged contact with copper vessels, tubing, or valves, an acidic
food or beverage can dissolve milligram quantities of copper, sufficient
 to cause self-limited nausea, vomiting, and diarrhea. If gram quantities
of a copper salt are ingested, usually with suicidal intent, or if
 compresses saturated with a solution of copper salt are applied to large
 areas of burned skin, the resulting copper-induced hemolytic anemia and
anuria are generally fatal.

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brian whatcott <inet@intellisys.net>  Altus OK
                Eureka!