Cooking with nonstick cookware
Nonstick cookware contains dangerous chemicals, including perfluorocarbons (PFCs), which studies have linked to cancer, liver damage, developmental problems, and even early menopause. When heated to high temperatures, PFCs are released into the air and we ingest the fumes. We also ingest PFCs through our food if the nonstick coating is scratched. Typically, nonstick cookware is made from aluminum that is coated with a “non-stick” fluoropolymer-based substance.
Hazards of cooking with aluminum
Scientific studies have shown that people who cook with aluminum saucepans and utensils have higher chance of developing Alzheimer’s because the aluminum (not only in the food, but also as a vapour coming off a hot saucepan) enters the bloodstream and eventually makes its way into the blood supply of the brain. There, it is absorbed into the cerebrospinal fluid and causes amyloidal plaques (deposits of aluminum silicate) within the brain tissue that dramatically inhibit certain cells critical to memory and learning. These plaques can eventually lead to Alzheimer’s and other conditions causing mental impairment.
– Dr. Joshi’s Holistic Detox
Here’s the great news…
There are better options when it comes to cookware. Stainless steel, porcelain enameled cast iron, ceramic, and iron cookware are all safe alternatives.
Even better news… using iron cookware can actually benefit your health!
Cooking with cast iron cookware
Cast iron leaches iron into your food as you cook. This is wonderful news considering iron deficiency is the most common nutritional deficiency in the United States. It’s estimated that approximately 10% of women in the US are iron deficient.
People most susceptible to iron deficiency:
- vegetarians and vegans: Iron from meat and fish (heme iron) is absorbed two to three times more efficiently than iron from plants (non-heme iron). Since vegetarians and vegans have a diet low in heme iron, they should look to alternative ways to get iron.
- pregnant women: women require more iron while pregnant.
- infants and toddlers: Children between six months and three years are most susceptible to iron deficiency. They require more iron as a result of their rapid growth rate.
- people who have lost blood: people that lose blood also lose iron and should increase their iron intake as a result. These include women with heavy menstrual cycles, people that donate significant amounts of blood, or those with certain stomach or intestinal conditions.
More good news…
High quality cast iron cookware is one of the least expensive kinds of cookware available. Lodge is the leading manufacturer of iron cookware in the United States and offers high-quality pieces at bizarrely low prices.
*It is important to note that iron deficiency can be a result of improper absorption rather than inadequate dietary intake…so if you have problems absorbing iron, then increasing iron intake isn’t necessarily the solution. Remember to see a medical expert!
**If you take any medications, be sure to consult with your doctor. Iron can inhibit proper absorption of certain medications, so you may want to wait a period of time before consuming an iron-rich meal.
Source
-Barham-Floreani, Jennifer. “Safe Cookware for You Home.” Kora Organics. August 27 2012. https://www.koraorganics.com/blog/live-in-my-skin/all-things-organic/organic-certification/safe-cookware-for-your-home/.
-Jennings, Kerri-Ann, M.S., R.D. 3 Reasons to Cook with Cast Iron. Eating Well. http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_and_techniques/3_health_reasons_to_cook_with_cast_iron.
-Nutrition for Everyone. Centers for Disease Control and Prevention. February 23 2011. http://www.cdc.gov/nutrition/everyone/basics/vitamins/iron.html.
-West, Larry. Which Type of Cookware is Safest for Cooking? About.com Environmental Issues. http://environment.about.com/od/healthenvironment/a/safecookware.htm.
