The hidden dangers in your kitchen

Kitchen

8 Sept

When you fry up that steak or stirring the marmalade, you could end up ingesting more than you bargained for. A lot of us are unaware that some cooking equipment in our kitchen can leach harmful chemicals in the heating process. Or perhaps you can’t part ways with your old beloved pan, faded and scratched. You won’t believe how many people refuses to throw away a pan that’s been well-used. New and old cooking appliances are both capable of releasing toxic molecules if the material they are made of are compromised; it is a composition, quality and exposure issue. Let’s look at the research of what these materials are.

1| The Teflon Trap: Non-stick Pans

Everybody loves a non-stick pan because it’s so easy to cook on and clean-up’s a breeze. But you gotta know its drawbacks. Teflon is made of PTFE (polytetrafluoroethylene). When this material is heated above 260°C (500°F) it emits harmful fumes PFAS (per- and polyfluoroalkyl substances) such as PFOA (perfluorooctanoic acid). It appears frequent and long term exposure to this concoction leads to health disturbances. A study performed by EWG (Environmental Working Group) discovered that PFAS was found in the blood of 99% of the Americans tested. Why is this profound? Because PFAS accumulate in the body, which means you won’t notice the illness or disease associated with it until after some time. By then, it might be too late to reverse the effects. We should be concerned because PFAS have been linked to dysfunction of the liver, thyroid and immune system. It could cause hormonal disruption and implicated in cancers.

Is there a safe way to use Teflon?

Safe Use Temperature: Below 260°C (500°F) is generally considered safe for cooking with Teflon pans.

Fume Release: At around 500°F (260°C), the coating can start to degrade and emit toxic fumes.
Severe Degradation: Above 660°F (350°C), Teflon coatings break down more rapidly, releasing a mix of chemicals that can be harmful, including perfluorooctanoic acid (PFOA) if present.

For safety, it’s best to use Teflon pans on low to medium heat and avoid preheating them empty, as they can quickly exceed safe temperatures.

2| The Aluminium Dilemma

Also known as Aluminum. A lightweight metal that conducts heat well and quite affordable. However, when acidic or salty ingredients come in contact, a chemical reaction occurs and aluminium leaches as a result. It is thought that aluminium is neurotoxic when subjected to long term exposure, leading to increased risk of neurodegenerative diseases like Alzheimer’s. An article published by the Journal of Alzheimer’s Disease has indicated a link though research is still ongoing and its causal relationship is yet to be established.

Is there a safe way to use Aluminium cookware?

Don’t Use Uncoated Aluminium: Because chances are the pasta sauce will react, the marmalade you make will react, anything acidic will react. Even water will react depending on the pH and temperature. Thinking about using it to store food? Please don’t.
Use Anodised Aluminium: The extra coating or layer prevents the direct contact with the food, Therefore less chance of corrosion and leaching. Anodised cookware is a safer choice.
Use High Grade 18/10 Stainless Steel: A non-reactive material that won’t react with the food you’re cooking. Beware not to use low grade stainless steel alloy as nickel and chromium could leach into your food while cooking. This could cause allergic reactions for some.
Use Seasoned Cast Iron: Beware not to cook in “unseasoned” cast iron. Why? Because it still leaches iron and could lead to iron overload in your body. Typically a seasoned pan looks black, due to the polymerization that’s taken place from baked-on oil. This layer will keep your cast iron from rusting and the material is very durable.

3| The Copper Effect

Copper cookware of which is unlined should be cautioned for use even if it does conduct heat well. Why? It’s the same principal, Copper ions can leach into your food during the cooking process, especially when it’s acidic. Ingesting this can lead to G.I tract distress, and kidney or liver damage when in high amounts.

Is there a safe way to use Copper cookware?

Use Lined Copper Cookware: This lining could be stainless steel which is non-reactive to food.
Use Low to Medium Heat
Check for Scratches or Chips: Chances are if it’s scratched the copper underneath is now exposed, which means a replacement is needed. You can use non-scratch utensils made of wood or silicone when cooking, just not the metal one.
Avoid Acidic Foods: Despite the lining, cooking acidic foods can still wear out the lining.
Gentle Cleaning: Don’t use anything abrasive to clean it with. Simply a mild soapy detergent in warm water and a soft sponge will do.
Don’t Use it to Store Food

4| Cracking the Ceramic Code

I thought ceramic was safe. But not all ceramic cookware are made equal. I discovered that the glaze being used on them could leach lead and cadmium. We need to be aware that any amount of lead ingested is toxic and will accumulate in your body. So don’t risk it! In young children, lead could cause developmental problems and cognitive impairments. While cadmium is known as a carcinogen affecting the kidney. But don’t let this scare you off, a really good ceramic pan is safe for your health, is non-stick and easy to clean.

Is there a safe way to use Ceramic cookware?

Use 100% Pure Ceramic
Choose Ceramic Coated Cookware
Check for Safety Certifications: Label that claims that it is completely free from lead and cadmium, and has been quality-tested.
Don’t Consider the Cheap Options
Use Non-Stick Utensils when Cooking

5| The Less Discovered

Finally there is a safe alternative for all of these I haven’t spoken of yet. Glass. It is non-reactive, doesn’t leach, doesn’t release fumes, it is stain and odour resistant and you can see the food being cooked! So are there any flaws?

Is there a safe way to use Glass cookware?

Avoid Sudden Temperature Change: Placing it from hot to suddenly cold may cause it to shatter or crack (thermal shock). Just let it cool gradually. Borosilicate glass is more durable and resistant to thermal shock.
Heating Method Matters: Can be safely used in the oven, microwave or on stovetop with a diffuser. If used directly on fire or induction surface, it could crack.
There’s a Temperature Limit: Glass may break if it is overheated. Check your product’s advice for this.
Gentle Cleaning: Don’t use anything abrasive to clean it with. Simply a mild soapy detergent in warm water and a soft sponge will do.
Use Non-Scratch Utensils

Has this article been helpful to you? Can you make healthier choices for you and your family with knowledge and understanding? Your health is an investment and you can justify a pricier cookware that is better quality, longer lasting with minimal health risks. Next, check out “What’s the Ultimate Storage Solution”.

The hidden dangers in your kitchen

What’s the ultimate storage solution

daya dezyn