Is your cookware toxic?

We all know the importance of eating healthily, but not everyone knows that the cookware you use to prepare your dishes is just as important as the food itself.

We avoid toxins like glyphosate by eating organic, but how can we avoid toxic cookware?

Even the healthiest diet can result in severe health problems if your pots and pans are toxic.

So, what should we avoid?

The non-stick properties of Teflon cookware are coated with PTFE, a plastic polymer that, when heated above 572°F, starts to release toxins.

These toxic fumes lead to flu-like symptoms called polymer fume fever, informally known as Teflon flu.

Another chemical compound found in Teflon cookware is especially threatening since it tends to stay in the body for long periods.

Try cast-iron cookware instead since it doesn't leak anything toxic into your food

Though aluminum cookware is usually coated, the coating is prone to chipping, allowing the toxic metal to get right into your food.

As for aluminum foil, using it while cooking is even more dangerous.

When you wrap your food in aluminum foil and cook it this way, the amount of this substance that leaks into the food significantly exceeds the permissible level and is neurotoxic.

Consider using glass cookware instead, since it will never release anything toxic when heated.

Copper cookware can cause metal poisoning when you cook acidic foods in it.

Stainless steel is a great alternative that’s lightweight and scratch-resistant.

Avoid soft ceramic-coated cookware since it chips and can leech harmful heavy metals like lead and cadmium into your body.

Try 100% ceramic cookware instead since it’s made with natural materials, doesn’t chip, and isn’t toxic.

We can take control of our health in the kitchen and using non-toxic cookware plays an integral role.

#toxiccookware #toxins