I'm a lurker, but wanted to contribute. I was just emailed this link yesterday about a newstory done on this topic and wanted to share it with you all. It doesn't look very promising.
http://www.kutv.com/content/news/spe...A4816&gsa=true
"Of the small sampling of slow cookers tested for me, 20 percent tested with a measurable amount of lead. But is lead actually leaching out of the cookers that contain lead?
I took Stacia's crock pot cooker to DataChem labs in Salt Lake City to find out. This is the same place where we tested plates I purchased from stores last fall and discovered lead was actually leaching into food.
Not only that, but when ceramic ware was heated to just 80-degrees, it released nearly 10-times the amount of lead as a plate at room temperature. Slow cookers heat up to more than 250-degrees.
Chemist Robert Aullman performed the same test on Stacia's crock pot. He used a four-percent acidic solution, established as the standard by the Food and Drug Administration, to test for lead leaching.
The new test showed there was a detectable level of lead leaching out of the slow cooker, at .085 parts per million. And anything below 2.0 is considered acceptable by the FDA.
The federal government says there is an acceptable level of lead that can leach out of dinnerware so this is in compliance. But let’s say, I don't want to eat any lead."
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