The safest cookware for your home and health
(NaturalHealth365) You might be bringing home the healthiest foods from the supermarket, but are you using the safest cookware, as well? Many of our readers have asked us to write about this topic.
For example, as you may know alredy, non-stick (Teflon coated) pans can emit toxic fumes when overheated. In fact, the fumes are so dangerous that they’ve been known to kill pet birds, cause flu-like symptoms in humans and may increase the risk of cancer.
Jonathan Landsman, the creator of NaturalHealth365, did an entire podcast about the toxic origins of teflon and how its chemical structure is polluting every aspect of our lives! Click here to access the entire broadcast.
As if there weren’t enough environmental risk factors for developing cardiovascular disease, a 2012 study confirmed that perfluorooctanoic acid (PFOA) – the compound used to create Teflon coating in cookware – increased your risk of disease independent of traditional factors.
Dozens of other studies have linked Teflon to hormonal disorders, neurotoxicity, poor fetal development and elevated LDL cholesterol levels. Even the Environmental Protection Agency (EPA) warns that PFOA is dangerous to human health – because it remains in the body for a very long time once exposed.
Safest cookware for your family to avoid disease
Keep in mind, along with teflon, health conscious consumers should avoid buying aluminum, tin, and low-quality stainless steel cookware. These materials can leach into your food and over time contribute to many serious health conditions including memory loss and Alzheimer’s disease.
Do NOT ignore the health dangers linked to toxic indoor air. These chemicals - the 'off-gassing' of paints, mattresses, carpets and other home/office building materials - increase your risk of nasal congestion, fatigue, poor sleep, skin issues plus many other health issues.
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So, let’s take a closer look at the best cookware for the health of your family.
Cast iron: One of the oldest and most reliable types of cookware still remains the cast iron pan. Many people forego this type of cookware because it can be challenging to learn how to control cooking temperature to reduce sticking.
However, with a little practice, you can cook and bake in cast iron without harmful side effects. If you experience any health concerns such as hemochromatosis – where you may have trouble converting iron – check with your healthcare provider before using this kind of cookware.
Obviously, it’s worth noting that, cast iron cookware can leach small amount of inorganic iron into the food. If you’re at all concerned about avoiding excess iron – then ceramic cookware is your best choice.
Ceramic cookware is a sturdy material that can be heated to high temperatures when necessary. This material is also one of the only non-leaching cookware types available. Avoid using metal utensils and your ceramic pots and pans will serve you well for a long time.
If you’re looking for some ceramic cookware options: check out Xtrema cookware – which offers 100% all-natural ceramic cookware without PFOA. By the way, it should be noted, NaturalHealth365 is not being paid to make this suggestion.
Thermolon is a material composed primarily of silicon and oxygen and works as a non-stick agent in cookware without the associated risks of PFOA. This material remains safe for meals that will be prepared at 450 degrees or below.
But note, if you’re cooking at over 450 degrees – then Thermolon would not be a good choice for you. In addition, even though Thermolon has a ‘ceramic coating’ – it is not “pure ceramic” cookware and I have seen customer complaints about paint flaking, when cooking at too high a temperature.
Should I skip cooking a few times a week?
While no single diet is best for everyone, there are many benefits to going raw, even if only a few times per week.
Choosing raw foods will eliminate the need to cook food at high temperatures – which can denature and degrade nutrient value and reduce your ability to benefit from maximum nutrition. While cooking certain foods at low temperatures can activate digestion and absorption of nutrients, consuming certain fruits, vegetables and herbs at room temperature actually activates an enzymatic process that can help regulate metabolism and immune function.
Looking for some fresh “new” living food ideas for your next meal? Check out the work of Chef Jenny Ross and Linda Kordich Loveday. These women have been long-time supporters of our work over here at NaturalHealth365.
About the author: Christine M. Dionese L.Ac, MSTOM is an integrative health expert, medical journalist and food writer. She’s dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health. Christine practices, writes and speaks on environmental functional medicine, epigenetics, food therapy and sustainable living.
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