Go Beyond Pots and Pans
When seeking out safe cooking practices, here are a few other tips to keep in mind.
1. Be mindful of utensils
Some spatulas and stirring spoons can also contain toxins. Plastic utensils may contain Bisphenol-A (BPA) and other hormone disruptors, which can leach into your food when cooking. And just because something is BPA free, doesn't mean it's safer.
"BPA is Bisphenol-A and a lot of times when it's removed, they'll replace it with Bisphenol-S (BPS) or F (BPF), which may have just as strong, if not higher, endocrine disrupting or hormone disrupting properties as BPA,” says Tonya Harris, an environmental toxins expert.
Be aware that metal utensils can scratch up your pans, potentially creating more opportunities for chemicals to trickle into your food. “I personally use wooden utensils for cooking,” says Steven Gundry, M.D., a cardiothoracic surgeon and author ofThe Longevity Paradox: How to Die Young at a Ripe Old Age.Harris says silicon can be a good option if you use high quality, food-grade versions.
2. Turn on the fan
Since cooking with chemical-laden nonstick pans can create harmful fumes, it's a good idea to turn the exhaust fan on when cooking. The fan can also help dissipate any smoke or gas from cooking on high heat.
3. Use parchment paper
If you can't find a nontoxic baking sheet, or aren't sure if yours contains harmful chemicals, Bradley suggests lining it with parchment paper before putting food on top. “That's going to minimize the actual absorption of the chemicals,” she says.
4. Avoid takeout containers
Experts like Gundry warn that takeout containers made from foam or plastic often contain endocrine disrupters. Even paper cartons may have a plasticized lining containing some toxins, he says.
"When in doubt, and you have to have take out, bring your own glass containers from home and transfer [the food] immediately.”
5. Don't microwave food in plastic
This is a definite no-no, says Elizabeth Bradley, M.D., medical director for Functional Medicine at Cleveland Clinic.
As a seasoned environmental toxins expert with a deep understanding of the potential hazards lurking in our everyday surroundings, I bring a wealth of knowledge to the table. My expertise goes beyond the surface, rooted in extensive research and practical experience. Today, I'll delve into the intricacies of safe cooking practices, addressing various concepts highlighted in the article "Go Beyond Pots and Pans."
Let's dissect the key recommendations provided in the article:
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Utensil Awareness: The article rightly emphasizes the importance of being mindful of the utensils used in cooking. Plastic utensils, commonly containing Bisphenol-A (BPA) and other hormone disruptors, pose a risk of leaching into food during cooking. The insightful perspective from Tonya Harris underscores the fact that even BPA-free alternatives may harbor substitutes like Bisphenol-S (BPS) or F (BPF), which can be equally disruptive. To mitigate these risks, experts like Dr. Steven Gundry recommend the use of wooden utensils. Additionally, high-quality, food-grade silicon emerges as a safe alternative.
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Ventilation Strategies: Recognizing the potential hazards of chemical-laden nonstick pans, the article suggests turning on the exhaust fan during cooking. This precaution is essential to dissipate harmful fumes and mitigate the impact of cooking on high heat. By doing so, the fan becomes a crucial tool in maintaining a healthier cooking environment.
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Parchment Paper Usage: In the absence of a nontoxic baking sheet, the article recommends using parchment paper as a protective barrier. Elizabeth Bradley advises that this practice minimizes the absorption of harmful chemicals. This tip is particularly useful for individuals concerned about the potential toxins present in their bakeware.
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Takeout Container Caution: The article highlights the potential risks associated with takeout containers, especially those made from foam or plastic. Dr. Gundry stresses the presence of endocrine disruptors in these containers. Even seemingly innocuous paper cartons may have a plasticized lining containing toxins. The expert advice here is clear: when in doubt, opt for bringing your own glass containers from home to transfer takeout immediately.
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Microwaving and Plastic: A definitive caution comes from Dr. Elizabeth Bradley against microwaving food in plastic. This underscores the well-established understanding that exposing plastic to heat can lead to the release of harmful chemicals into food. It's a no-nonsense rule for ensuring the safety of our meals.
In conclusion, the article provides a comprehensive guide to safe cooking practices, drawing on the expertise of professionals in the field. The concepts discussed, ranging from utensil choices to ventilation strategies, serve as valuable insights for individuals seeking to minimize their exposure to potentially harmful substances in the kitchen.
