Cookware and Your Body

Materials to Avoid

Non-Stick Coatings:

Non-stick cookware has gained popularity due to its convenience and user-friendliness. However, many of the widely available non-stick options can pose health risks. A significant portion of this cookware is manufactured using a group of chemicals called poly-fluoroalkyl substances (PFAS). These chemicals are known for their ability to create stain and water-resistant surfaces. Often referred to as "forever chemicals," PFAS are persistent in the environment and within our bodies, accumulating over time and potentially remaining for years or even decades after initial exposure.

PFAS have some serious side affects:

• Endocrine disruptors (hormone disruptors) 
• Can cause metabolic disorders such as obesity and diabetes, and they may also contribute to cardiovascular issues
• Heightened risk of specific cancers, including those of the thyroid and kidneys
• Can elevate cholesterol levels and increase the likelihood of allergies and asthma in children  
• May reduce sperm counts and raise the risk of miscarriages 
• Growth, learning, and behavior of both infants and older children
• Can also result in thyroid-related diseases

To steer clear of PFAS chemicals, it's best to limit your use of nonstick cookware and bakeware. A simple way to achieve this is by avoiding all non-stick or Teflon products, which include pots, pans, air fryers, and various bakeware items like baking sheets, muffin pans, and donut pans.

Lead:

Lead is challenging to eliminate entirely from cookware. Although many brands advertise their products as lead-free, numerous studies have revealed that trace amounts of lead can still be found in various cookware items. This is alarming because lead poses significant health risks and can easily accumulate in the body, meaning that even minimal exposure can build up over time.

Lead is particularly dangerous for children, as it can adversely affect nearly every bodily system. It has been associated with a range of serious health issues, including cognitive impairments, hearing loss, miscarriages, premature births, elevated blood pressure, kidney damage, hormonal disruptions, and neurological disorders.

While completely avoiding lead in cookware is nearly impossible, some brands actively test their products for lead content to maintain the lowest levels feasible.

Cadmium:

Cadmium is a heavy metal often utilized in ceramic bakeware to achieve vibrant, attractive colors. However, it poses significant health risks, particularly to the kidneys, and can lead to bone demineralization, resulting in weakened bones. It is advisable to steer clear of cookware that features red, orange, or yellow hues, as these colors are likely to contain intentionally added lead and/or cadmium.

Nickel:

Nickel plays a crucial role in stainless steel cookware by enhancing its resistance to corrosion and heat damage. The primary health concern associated with nickel is the potential for allergic reactions, affecting around 10-20% of the population who may be sensitive or allergic to it.

At elevated levels, nickel can pose serious health risks, including kidney damage, cardiovascular issues, congenital defects, miscarriages, and blood-related disorders. Additionally, inhalation of nickel can lead to bronchitis, reduced lung capacity, and an increased risk of lung cancer.

Chromium:

Chromium plays a crucial role in the production of stainless steel. Thankfully, our bodies absorb less than 3% of the chromium we consume. This mineral is essential for the effective utilization of insulin, enabling the body to metabolize sugars, proteins, and fats.

On the other hand, excessive exposure to chromium can elevate the risk of cancer, trigger asthma, weaken the immune system, and lead to DNA damage.

Aluminum:

Aluminum is commonly utilized in cookware. In addition to aluminum cookware, it can also be present in smaller amounts in certain ceramic and stainless steel options.

High levels of aluminum exposure are recognized as toxic to various organ systems, including the brain, liver, skeletal muscles, heart, and bone marrow. Even at lower exposure levels, aluminum has been linked to an increased risk of Alzheimer's disease and breast cancer.

Nevertheless, not all research has confirmed these heightened risks. Until more conclusive studies are available, it is advisable to exercise caution and consider avoiding aluminum cookware when possible. There are numerous healthier alternatives available.

Ceramic:

Ceramic cookware is often marketed as a safe non-stick option compared to traditional non-stick pots and pans, such as those coated with Teflon. However, many brands may not be as safe as they claim. I have a comprehensive post that reviews ceramic cookware, which I highly recommend for further insights on this subject.

The issue lies in the fact that most ceramic cookware available is not made of pure ceramic; rather, it consists of ceramic-coated materials. Additionally, these ceramic coatings are not entirely ceramic, and like other non-stick surfaces, they can pose certain risks.

One significant concern with these ceramic coatings is the presence of titanium dioxide nanoparticles. Research has shown that the ceramic coatings used by several popular brands, including Caraway and Our Place (known for the Always pan), can release these nanoparticles into food.

This is alarming because ingesting nano titanium dioxide has been linked to various health problems, such as adverse effects on male fertility (including sperm damage), liver, testicular, heart, brain, and kidney damage, as well as disruptions to the gut microbiome.

Moreover, titanium dioxide nanoparticles have been found to accumulate in the reproductive organs of mammals, potentially affecting the development of eggs and sperm, harming reproductive organs, and negatively impacting the growth and development of offspring.

Due to these potential health risks, France has recently prohibited the use of nano titanium dioxide as a food additive.

The positive aspect is that intact ceramic coatings prevent the release of titanium dioxide nanoparticles until they reach temperatures of 500°C or higher. Therefore, under normal cooking temperatures, these nanoparticles should remain contained.

Nevertheless, research indicates that any scratches or damage to the ceramic coating—common with regular use—can lead to a considerable release of these nanoparticles.

This implies that if your ceramic-coated cookware remains in pristine condition, free from scratches or signs of wear, and is not overheated, it should be safe for use. However, once the surface of the cookware shows any imperfections, it may no longer be safe.

From my experience with ceramic-coated cookware, I found that they developed scratches and wear within the first year, suggesting that frequent replacements would be necessary. This not only incurs high costs but also poses environmental concerns.

Additionally, the materials beneath the ceramic coating can also be hazardous. If the coating is compromised, you may be exposed to harmful substances like aluminum or other heavy metals.

On a brighter note, pure ceramic cookware is completely safe to use!

What is Safe?

Pure ceramic cookware stands out as one of the top choices for non-toxic cooking options. However, locating brands that offer entirely ceramic cookware can be quite challenging. The majority of products labeled as "ceramic" are typically cookware with a ceramic coating rather than being made entirely of ceramic. 

Stainless steel is generally a reliable choice for cookware. However, it's important to note that it can release small amounts of chromium and nickel, particularly when preparing acidic dishes such as tomatoes or tomato sauce. While this is typically not a major issue for most individuals, those with sensitivities or allergies to nickel or chromium should take caution.

To minimize exposure to heavy metals, it's advisable to dispose of any stainless steel pots or pans that are damaged. The extent of heavy metal leaching can vary based on the grade of stainless steel, cooking duration, and how the cookware is used. Therefore, opting for high-quality, surgical-grade stainless steel cookware is recommended, especially if it is nickel-free.

Also, stainless steel lined copper cookware is considered safe, as the copper does not directly contact the food.

A cast iron skillet stands out as one of the top non-toxic cookware choices available. Both cast iron and carbon steel are safe materials. They contain ferric iron, which can leach into the food prepared in these pans. To avoid excessive iron intake, it's wise to alternate these cookware types with others. If you are dealing with iron deficiency, using this cookware can be highly beneficial.

Recommended Brands:

• All-Clad Stainless Steel
• Cuisinart Multiclad Pro Stainless Steel
• Lodge Cast Iron
• Lodge Carbon Steel 

• le Creuset Tri-Ply Stainless Steel

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  Xtrema Pure Ceramic 
• Our Place Titanium Always 

If you have further questions, don't hesitate to reach out. 

To test your body's toxin burden levels, book a remote or in person screening with our Frequen-Sea scan. Learn more by clicking "Services" at the top of this page! -Sara

Proverbs 27:17 "You use steel to sharpen steel, and one friend sharpens another"