You are vigilant about your health. You choose organic whole foods and prepare them in a variety of healthy ways. As far as you know, you are avoiding the chemicals and antinutrients that sabotage our wellbeing in the 21st century. But have you taken a step back and examined the pots, pans, and other utensils in your kitchen? Did you know that you could unwittingly be adding toxic PFAS, PFOA, and PTFE chemicals into your favorite meal? That delicious organic food you are preparing for your family could potentially contain hormone disruptors, immune system disruptors, and cancer promoters.
Your health depends on how you cook as well as what you cook. This article shows you how to use traditional cookware and avoid harm from convenient chemically treated pots. Using traditional cooking methods and vessels makes the process of preparing nourishing foods easier and more efficient. Up to now you may think you are avoiding the chemicals and antinutrients that sabotage our wellbeing in the 21stcentury. Take a step back and examine the pots, pans, and other utensils in your kitchen.
What are the best types of pots and pans to use to keep your family safe from toxic chemicals in the food you prepare?
Better Options
There are many types of cookware that have been proven over millennia to support health, including cast iron, unglazed ceramic, copper, stainless steel and glass.
From Dr. Jaffe’s book, Thriving in the 21st Century, “…invest in quality cookware. Over time, this saves you money and time, and reduces food waste. For example, copper pans that are clad with stainless steel distribute heat so evenly and so well that it’s harder to burn food, and it takes less time and energy (whether your stove is gas, electric, induction, or wood-fired) to cook your foods.
“Another example is the tagine, a pot with a cast iron base and an earthenware top used in Moroccan cooking. On low heat and with no added oil, the foods release their fluids, which then helps to cook and flavor the herb-infused food (instead of having the steam and flavor dissipate).
“When buying cookware, go for the best value, not the lowest price. Look for cast iron, copper-clad stainless steel (such as those made by Mauviel™ professional), and unglazed ceramic (such as those made by Romertopf™ and Le Creuset™) and avoid anything with nonstick coatings. Buying better quality cookware yields better results. Look for heirloom-quality pots and pans. You can visit second-hand kitchen supply stores and flea markets and find wonderful deals if you know what you’re looking for….
Meanwhile, these are the pots and pans you want to avoid, and why:
Best Avoided
Non-Stick Coatings
The original non-stick coating, Teflon® (polytetrafluoroethylene (PTFE)), was discovered by accident back in 1938 and first used in France to coat pans in 1954. The company Tefal began manufacturing non-stick pans in 1956, and the “Happy Pan” was introduced to the US market in 1961. Until 2013, the production of PTFE used the toxic “forever” chemicals PFOA (perfluorooctanoic acid) and PFOS (perfluorooctanesulfonic acid). The replacement chemicals may be even worse, causing cancerous tumors in lab animals, and environmental persistence.
“Forever” chemicals never break down. They currently exist throughout our environment, and 99% of Americans have some poly-fluoroalkyl substances (PFAS) in their blood. These chemicals have been linked to a host of health concerns including cancers, increased cholesterol, weakened immunity, weight gain, endocrine and reproductive issues, and more.
Another issue with these non-stick coatings is that they break down at high temperatures, releasing harmful gasses into the air, causing “polymer-fume fever,” a condition of fever, chills, and headache. Ideally, you will want to avoid all pots and pans with this type of non-stick coating. That includes Teflon, T-Fal®, Calphalon®, as well as other popular brands.
Silicone (siloxane)
Although not typically found in stovetop pots and pans, there are microwaveable silicone pots, as well as oven-ready loaf pans, muffin “tins” and other bakeware currently available. The ultimate “non-stick” material, silicone is a synthetic polymer – a hybrid between a plastic and a rubber – generally considered “inert.” However, there has been no research undertaken to determine whether it is harmful or safe when used in cooking. Medical-grade silicone at room- or body-temperatures has been studied and deemed safe, but the jury is still out on what the result might be of microwaving or cooking these products.
A UK study found that silicone bakeware leached siloxanes in increasing amounts as the fat content of foods increased. Siloxanes are known to be carcinogenic and can impair fertility. In fact, the European Union has certain siloxanes on their Endocrine Disruptor list.
In addition, some silicone kitchen products may contain fillers that can leach unknown chemicals into your food, especially when heated. The bottom line – silicone is not as inert or stable as some may think, and it’s best to avoid it as cookware and bakeware.
Aluminum
Aluminum cookware first came into vogue in the late 1800s due to its light weight and ability to heat and cool quickly. Unfortunately, aluminum can leach into your food if exposed to acidic items like tomatoes, giving it a metallic taste. Aluminum is a known neurotoxin that can enter the brain, and possibly contribute to neurodegenerative diseases.
To be safe, it’s best to avoid aluminum cookware and choose from the non-toxic options above.
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Avoiding non-stick cookware, silicone, and aluminum cookware, and instead choosing the more traditional cast iron, unglazed ceramic, copper, stainless steel and glass pots and pans will help you to thrive in the 21stcentury.
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