Cookers made in the 1970s containing lead could be giving you food poisoning and slowly killing you, according to experts.
The Daily Record reports:
Boffins have given a warning about using the old-style pots to make family dinners because they may have unsafe levels of lead.
In fact, the dangerous element could be slowly poisoning your every meal, according to the experts.
Consumer reporter Bill Gebhardt of Salt Lake City’s KUTV conducted an investigation into the lead content in kitchen tools in 2004.
What he found about slow cookers was shocking, when as many as 20% of slow cookers were leaching measurable amounts of lead into food, reports Grassland Beef.
According to the report, ceramic vessels heated to 26°C release ten times the amount of lead than they do at room temperature.
Slow cookers characteristically heat up to more than 121°C.
Add to that the ingredients going into the cooker, which will likely include vinegar, tomatoes or citrus juices, are all acidic and are drawing more of the lead into the food.
And lead can be dangerous to your health, according to the NHS : “Lead poisoning can affect almost all parts of the body, including the central nervous system, kidneys, and reproductive organs.
“It commonly causes weakness and abdominal discomfort and less often causes abdominal pain, vomiting, constipation, foot and wrist drop and anaemia.
“In children especially, it impairs cognitive development, which can lead to learning disabilities and behavioural problems
“At very high levels, it can even result in hallucinations, coma, seizures, and death.”
It’s thought that slow cookers which may leach lead include the element in their interior glaze.
Many slow cookers state that they do not contain leaded glaze, but it may pay to do your research before you whip up your next family casserole.