When seeking out safe cooking practices, here are a few other tips to keep in mind.
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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 of The 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.”
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Many of us try to eat healthier, buying organic and less processed foods to reduce harmful ingredients whenever possible. But have you thought about potentially harmful materials in your cookware? Consumer Reports reveals the serious problem with tips on choosing safer cookware for delicious and healthy meals.
There isn’t strong evidence linking aluminum to an increased risk of dementia – But when it comes to toxins in cookware, there is reason to be concerned about the nonstick coating Teflon.
Teflon is the brand name for PTFE. It’s made with PFAS chemicals, which are also called forever chemicals because they break down so slowly in the environment. These chemicals can accumulate in the body and are linked to serious health concerns, including cancer and reproductive issues.
Non-coated cookware made of stainless steel, carbon steel, and cast-iron, are good alternatives to Teflon but they may not fully prevent food from sticking. Ceramic-coated cookware is also a great option, food tends not to stick to it, and the coating is unlikely to contain harmful chemicals.
In Consumer Reports’ tests of nonstick frying pans, Caraway and Greenpan, both with ceramic coatings, topped its ratings. Pans by Tramontina and Staub stand out among Consumer Reports' tests of cast-iron pans.
No matter what type of cookware you choose, make sure it specifically states it’s PFAS-free or PTFE-free, and don’t ignore the use and care instructions that come with it. For example, use soft utensils and avoid stacking them.
Microplastics and plastic chemicals like BPA are other potentially harmful substances that can find their way into our food. To reduce your exposure, swap out plastic food storage for glass or stainless-steel containers, and opt for utensils made from other materials.
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