Is your cookware harming your health? What to avoid and why
As more people become attentive to maintaining a healthy diet, it is worth pondering whether kitchen equipment such as pots and pans may negatively affect the quality of the meals we consume. After all, the materials from which they are made can significantly influence our health. Here is which equipment to avoid.
Non-stick coatings - Convenient but not necessarily healthy
Non-stick coatings are known to make cooking easier. However, that is just one aspect. They are made from fluoropolymers, which can release perfluorooctanoic acid when heated. This substance is suspected of being carcinogenic, and the body cannot break it down, causing it to accumulate.
Copper, like nickel, is a soft metal that releases toxins when heated, especially during 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 also providing energy, too much of it 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, oestrogen-dependent cancers, thyroid diseases, and heart problems.
Surprisingly, some ceramics, glass, and enamels used in kitchens may contain lead, which is used to increase durability and add 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.
Aluminium pots are also not the best option
Aluminium has once again raised concerns 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 aluminium pots are manufactured to minimise this risk, their use is worth considering. Meanwhile, stainless steel pots, which contain various metals, may also affect food quality if poorly made.
What to choose for health?
If we think about 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 durable and will serve us for many years.
Pots with ceramic coatings are also becoming more popular. These pots do not react with food, preventing harmful compounds from entering the food.
