Imagine that after so many years of living a toxin-filled unhealthy life, you finally decided that you were going to reform your life and learn how to live a healthier way. So you slowly begin to eliminate those things you consider wrong for you or your family, and it feels good doing it—the benefits of a healthy lifestyle and a toxin-free environment promise to be great. And indeed, when we make positive changes after struggling to break bad habits for so long, we feel accomplished and outstanding, right? Additionally, on your journey to a healthier way of living, you also want to make life easier for yourself, and so you decide that you are tired of having your food stick to your pots whenever you cook. It makes your food look burnt and unpresentable, plus it takes way too much time to clean up because you have to soak the pot first before washing it. So, of course, you switched those annoying things out for nonstick ones, and suddenly cooking became a much easier task. So, you asked yourself, why did I not think about doing this years ago? Indeed, you could not help boasting to your friends and family about the fantastic nonstick cookware you have been using. Besides, who does not like sharing a piece of good news? I certainly do, which is one reason I started blogging.
A couple of years ago, I switched to using more nonstick cookware when cooking and thought it was one of the most intelligent creations. But are all nonstick items equal? Are they all safe for us to use? Is this another marketing ploy where manufacturers craftily create these products based on our demands, knowing that most of us did not stop to think about the possibility of them being toxic? If that is the case, we have been adding toxins into our bodies without knowing it.
Is your nonstick non-toxic? There are many ways in which toxins lurk in food, and we know most of them. But there are other sources of which toxins enter our bodies every day. One such source is our pots and pans. Certainly, nonstick cookware has gained much popularity, and rightfully so; it keeps food from sticking. However, when overheated, most nonstick pots are said to emit toxic fumes. Take, for example, those cookware coated with Teflon (“a type of plastic used to coat pans. Teflon provides a very smooth surface which food does not stick to, so the pan can be cleaned easily”). However, how many of us take the time to read the labels? Maybe it is time that we all take the time to read labels carefully. Did you know that in about two to five minutes of exposure to high heat, Teflon and other nonstick materials are likely to exceed temperatures at which it breaks apart and, as a result, emit gases and toxic particles? Likewise, aluminum cookware emits toxins when heated and used for cooking, especially acid food such as tomatoes; the metal leashes into our foods which could become harmful over time to our health.
So at this point, What are the Alternatives?
First, check to ensure that your cookware is non-toxic. If they are, get rid of them. You do not need nonstick for boiling, and you can replace your aluminum or Teflon-coated ones with better alternatives such as enamel-coated cookware and ceramic-coated cookware, which prevent food from sticking and are free of toxins. As for me, I threw out all my aluminum pots, pans, fork spoons, etc., and replaced them with stainless steel.
It is also popular among many to cook in aluminum containers for more extensive functions. One reason is that it is cheaper, convenient, and disposable. However, you can start replacing these with larger stainless steel ones, especially when cooking or for hot foods.
Lastly, now that you know, you can spread awareness by telling others.
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