Is your cookware safe? Health risks hidden in your kitchen
More and more people are paying attention to a healthy diet, so it’s worth considering whether our kitchen equipment, such as pots and pans, affects the quality of our meals. After all, the material they are made from can significantly impact our health. Here's what equipment to avoid.
Non-stick coatings - convenient but not necessarily healthy
Non-stick coatings are famous for making cooking easier. However, that's just one side of the coin. They are made from fluoropolymers, which can release perfluorooctanoic acid when heated. This substance is suspected of being carcinogenic, and the body cannot digest it, causing it to accumulate.
Copper, being a soft metal like nickel, releases toxins when heated. This is especially true for prolonged cooking. Cooking in copper pots risks these substances entering our food.
Although copper is an essential microelement that strengthens bones, connective tissue, and immunity while providing energy, too much can be harmful. Monitoring appropriate copper intake is very important. Excessive amounts of this element in the body can lead to vitamin C deficiency, connective tissue issues, estrogen-dependent cancers, thyroid diseases, and heart problems.
Surprisingly, some kitchen ceramics, glass, and enamels may contain lead, which increases durability and adds colour. Lead is a highly toxic element. Children under the age of 6 are particularly susceptible to poisoning and lead leaches into food during heating. Products labelled as decorative should not be used for cooking or serving food.
Aluminum pots are also not the best option
Aluminum is once again in the spotlight regarding health risks. Experts have thoroughly researched this issue. Scientists from Keele University have shown that its excess may be linked to the risk of Alzheimer's disease. Although modern aluminum pots are manufactured to minimize risk, it’s worth considering their use. Meanwhile, stainless steel pots containing various metals may also affect food quality if they are poorly made.
What to choose for health?
If we’re considering safe alternatives, cast iron pots and pans are worth considering. They are safe and may even enrich dishes with iron, which is especially released when cooking acidic foods like tomatoes. Importantly, they are also sturdy and will serve us for many years.
Pots with ceramic coatings are also becoming more popular. They do not react with food, preventing harmful compounds from entering it.
