You probably already know the healthy foods to eat and the toxic foods to avoid, but have you ever thought about your cookware? Do you currently use non-toxic cookware? The kitchen utensils you use daily to cook healthy foods may be toxic!
We live in an age of convenience and speed. We don’t even want to take the time to melt butter or coconut oil on our pans so the food doesn’t stick, so we opt for non-stick cookware. Some of the most popular and widely used cookware brands are nonstick and known to contain a chemical that has been linked to major health issues, including cancer. Using unhealthy cookware to cook healthy food just doesn’t make sense. Are you poisoned by your kitchen utensils? Let’s take a look at the toxic cookware you should avoid and the safest cookware you should start using today!
Why Cookware are important
You may think that your pots and pans do the job they are supposed to or that they were expensive and therefore must be good, but use- Are you really healthy cookware?
For example, do you know that using non-stick pans to heat your food can put your health at risk? It’s true. Nonstick cookware almost always contains a man-made chemical called perfluorooctanoic acid, also known as PFOA or C8. According to PFOA can be a health problem because it can remain in the environment and in the human body for a long time. Studies have shown that it is present worldwide at very low levels in the blood of just about everyone. Animal studies have also shown a link between exposure to PFOA and the development of cancers.
In laboratory animals given large amounts, PFOA can affect growth and development, reproduction and damage the liver. So, in addition to cancer issues, we’re talking about other very serious health repercussions, including liver damage, infertility, and growth and developmental delays.
Utensils Non-stick cookware and its PFOA content are just one of many reasons why you should reconsider the cookware you use. Many people think that getting rid of their kitchen utensils and replacing them all will be a burden. But the burden is actually associated with cancers and other serious health issues related to toxic cookware.
Let’s take a closer look at cookware to avoid as much as possible (ideally, entirely!) .
Unfortunately, if you walk into a department store these days, it will be very easy for you to find a pan or a pan potentially dangerous to your health. Here are some of the more dangerous cookware that are best avoided altogether:
Non-stick cookware is by far one of the most worrying forms of cookware. Nonstick cookware containing perfluorinated chemicals can, within two to five minutes on a typical stovetop, reach temperatures that cause the coating to degrade and release disease-related toxic particles and gases. human.
Aluminum cookware is known to be very reactive and leach into food. Avoid cookware with cooking surfaces made of any type of aluminum, including non-stick anodized aluminum and ceramic non-stick aluminum.
Cookware has also been shown to speckled metal cookware and enameled cast iron skillets release aluminum.
Silicone cookware are synthetic rubbers made of bonded silicon and oxygen. Silicone cookware has not had enough scientific research to confirm with certainty that silicone can leak from cookware and possibly contaminate food.
6 dangers to the health of toxic kitchen utensils
1. Childhood developmental delays
According to a UCLA study led by Chunyuan Fei, prenatal exposure to perfluorooctanoate (PFOA) and perfluorooctanesulfonate (PFOS) has been linked developmental delays in children. The study found that mothers with higher levels of PFOA in their blood have toddlers and babies who are less likely to reach developmental milestones early.
2. High cholesterol
Research has shown that the chemicals used to make nonstick cookware can lead to major health issues. For example, a link has been established between high cholesterol and chemicals used in cooking utensils. A study of 12 children was carried out to determine the blood levels of PFOA and PFOS (the two chemicals commonly found in nonstick cookware). The researchers observed that children with the highest levels of these two toxic chemicals were also more likely to have abnormally high levels of total cholesterol and “bad” LDL cholesterol.
Aluminum is often used in cookware because it is able to conduct heat rapidly. What is the problem ? Aluminum can leach out very easily, especially when exposed to heat and/or acidic foods. Eating large amounts of processed foods containing aluminum additives or frequently cooking acidic foods in aluminum pans can expose a person to higher levels of aluminum than someone who typically eats unprocessed foods and uses pans made of other materials (e.g. stainless steel or glass.
The controversial relationship of aluminum to Alzheimer’s disease has given rise to numerous scientific studies evaluating a possible relationship between aluminum accumulation in the body and neurotoxicity.As a precautionary measure, it is best to avoid aluminum cookware, including non-stick anodized aluminum and aluminum ceramic nonstick.Speckled metal cookware and enameled cast iron pans have also been shown to release aluminum.
4.Thyroid problems, inflammation of the liver and weakened immune system
There are other major reasons to avoid nonstick cookware that contains perfluorinated chemicals that can leach into the food you eat. Perfluorinated chemicals are associated with lower weight and height in newborn babies, high cholesterol, abnormal thyroid hormone levels, liver inflammation and weaker immune defense against diseases.
5. Allergies and Flu Symptoms
Non-stick pans can produce toxic fumes which can create allergies and flu symptoms in users.
If this list wasn’t bad enough, add cancer to it. Scientific research demonstrates a possible link between PFOA and cancer.
Perfluorooctanoic Acid (PFOA), Teflon, and Related Chemicals
Prenatal Exposure to Perfluorooctanoate (PFOA ) and Perfluorooctanesulfonate (PFOS) and Maternally Reported Developmental Milestones in Infancy
High Cholesterol Linked to Cookware Chemicals
Perfluorochemicals: potential sources of and migration from food packaging
Presse Santé strives to transmit health knowledge in a language accessible to all. In NO CASE, the information given can not replace the advice of a health professional.
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