Did you know that your cookware is likely toxic? This means even if you’re choosing the best possible food for your family, chemicals could be leaching into that food while you’re cooking it.
CHANGING OUT ALL OF YOUR COOKWARE IN A DAY IS PROBABLY UNLIKELY, BUT I DEFINITELY RECOMMEND TRYING TO SWAP OUT ONE AT A TIME TO START MOVING IN A HEALTHIER DIRECTION.
So, what are toxic cookwares that you should avoid?
Ceramic Coated Pans: These types of pans are usually metals coated with a synthetic polymer that is softer than metal. This coating easily wears off and usually only lasts for about a year. Once that coating starts to wear off, toxic chemicals can start leaching into your food, so if you have this kind of cookware, ditch them at the first sign of peeling.
Nonstick Cookware (Teflon): This kind of cookware also contains a coating, but it is called polytetrafluoroethylene (PTFE) and is a plastic polymer that releases harmful and carcinogenic gases at high temperatures. These gases can cause flu-like symptoms in humans hours after exposure and results in something called polymer fume fever which is often misdiagnosed for the flu. To give you an idea of how toxic these gases are, they are actually fatal to birds…
Aluminum Cookware and Aluminum Foil: This cookware is often coated to prevent the aluminum from seeping into the appliance. The problem is that the coating often wears and chips off. It’s one of the more affordable cookware options, but is not worth the risk of having aluminum contaminate your food. Aluminum can accumulate in your lungs, brain, bones, and other tissues causing muscular disfunction and memory loss. There is also evidence that aluminum can be a risk factor in Alzheimers disease. Sadly, aluminum is food in other things than cookware including deodorant, toothpaste, aluminum cans, and aluminum foil. Keep an eye on this ingredient and try to ditch any uses for it in your kitchen.
Copper Pans: This is a popular cookware as it is known to heat evenly over the surface. Uncoated copper can leach into your food and if it is coated, that can peel over time. Too much copper can suppress your zinc levels and weaken your immune system which then interferes with adrenal and thyroid function resulting in fatigue.
So, what are cookwares that I recommend?
Our favorite is Cast Iron: It is the ideal non-stick surface when it is seasoned correctly. It actually even can transfer small amounts of iron to your food which is beneficial for anyone with an iron deficiency or someone just looking to increase iron intake. It lasts FOREVER so no more buying new cookware every few years and can even be used on a grill or in an oven.
While we use cast iron pans, we use Stainless Steel pots: It is affordable and very stable at high temperatures. It is non-stick, lighter than cast iron, scratch resistant, and lasts longer than coated materials.
Then, for baking, one of our favorites is Glass: It is a sturdy material that will not release toxins into your food. We also use glass storage containers as opposed to plastic tupperware to avoid toxins like BPA which can imitate estrogen and other sex hormones.
Source: https://www.amymyersmd.com/2014/01/healthy-cookware-shopping-guide/
🌷Jess
Raising Clean 