You may or may not know about the toxins in your food and environment you live in if you’re new to this blog. If you don’t there’s one very common set of tools in almost every household and that is your cookware. Could the very thing you are using to cook your healthy non-toxic food be adding poisonous metals to it?
Just When You Thought…
Just when you thought you had this healthy cooking thing figured out you find out your cookware might be toxic. Man, what else could I be missing that’s right in front of my face? I mean you’re exercising, eating healthy, taking supplements and doing it all right.
Unfortunately, I have some bad news about your pots and pans. If you’re using non-stick pots and pans you could be putting you and your family’s health at risk. The only thing safe about them is to stop using them. They’re only safe when not heated.
In an article initially published by Dr. Mercola and later by many other doctors, he shared that many types of cookware bleed dangerous toxins when heated. The most common he listed are:
5 Types of Cookware Bleeding Toxins
- Speckled Metal Bakeware
- Nonstick Anodized Aluminum
- Ceramic Nonstick Aluminum Skillet
- Non-stick Glass Bakeware
Why Should Avoid Non-Stick Cookware
A recent study was done in 2009 taking random blood samples of women in California. The results showed the presence 12 perfluorinated compounds (PFCs). Each result was always followed by a high concentration of perfluorooctanoic acid (PFOA). PFOA is the very substance that makes a pan non-stick and gives it that slippery surface.
Once these pots and pans containing PFOA’s are heated to 446°F they begin bleeding toxins out of the metal. Studies were done using animals for this toxin. The results were tumors and high toxicity in the animal’s vital organs.
The most staggering statistic is a study by the Centers for Disease Control and Prevention (CDC) it was shown that 98% of Americans had PFOA’s in their bodies. This has resulted with cancer in the liver, mammary glands, pancreas, and testicles in most known cases. 
These toxins are accumulating in human blood at an alarming rate, and the concern is that they are leading to chronic disease over time. 
70% of cookware on the market contains non-stick coating
Unfortunately, this substance is in food packaging and our stain-resistant clothing. It’s not isolated to one source.
So What’s So Bad About PFC’s?
First, PFOA’s, once in us will remain at the same level for up to 4 years before lowering. That’s even without adding more to your body. Now imagine how long you’ve used non-stick cookware alone. I know I used it until I got married and happened to receive a stainless steel set. We just didn’t have any non-stick until a few years ago. When I first found out about the toxicity of non-stick I couldn’t believe it. I felt duped!
Not only does it stick with you but it continues to accumulate and studies show a tremendous rise in thyroid disease, cancer, birth defects, organ damage, immune system problems and infertility as a result.
The Environmental Working Group (EWG) published more information regarding the toxic effects of PFC’s and the global effects here.
What Can We Use Instead?
Thankfully several organizations have led the way to awareness with cookware manufacturers and we have some good options.
Here’s a list of safe cookware in list order.
Safe Cookware List:
- Ceramic Cookware: Known to be one of the best pieces of cookware you can have and it will not bleed toxins. Also cooks evenly.
- Stainless Steel: Made of iron, stainless steel is the perfect substitute for non-stick cookware in the kitchen. Our body can safely use iron and many times people are deficient so it also becomes another source for them.
- Glass Cookware: Not as solid as ceramic but similarly, will not bleed toxins into your food.
- Cast Iron – Similar to ceramic. Great option!
Begin changing things in your home today with this easy thing to replace, non-stick cookware. Your body will thank you.