Is that Teflon in your food and water? Good for eggs, maybe, but probably not for you! with Dr. Faith Kibuye, Penn State University
About this episode
The episode discusses the prevalence and health impacts of PFASs, commonly known as 'forever chemicals', in the environment and food.
Perfluoroalkyl and polyfluoroalkyl substances—commonly known as PFASs and "forever chemicals"—have become ubiquitous in the environment and are being found almost everywhere in soil, water, plants and bodies. The Trump Administration has lowered drinking water standards for PFASs presence but that does not mean the stuff has gotten safer. You might know PFASs in the form of Teflon which, for many years, are applied to non-stick cookware so those eggs slide off the pan. But if you overheat that pan, the Teflon might also slide off. PFASs slide off of many other things, as well. The environmental and health impacts of PFASs are almost totally unknown, although they are beginning to look pretty bad. Join host Ronnie Lipschutz for a conversation with Dr. Faith Kibuye, a Water Resources Extension Specialist in the Department of Ecosystem Science and Management and the Institute of Energy and the Environment at the Pennsylvania State University. Kibuye specializes in environmental engineering, focusing on water quality, aquatic chemistry, cyanobacterial blooms, and contaminants like pharmaceuticals and PFASs, and their fate, transport and transformation.
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