We’ve all become hyper vigilant about choosing organic food, but what about other chemicals in the kitchen? How you prepare and store your farm-fresh food may be introducing unwanted toxins. Here are some great ways to ensure your kitchen is a safe, chemical-free zone.
1. Eliminate Teflon. Standard, non-stick pans are coated with a synthetic, potentially harmful chemical that can leach into your food. The chemical is called polytetrafluoroethylene (PTFE), best known as the brand name Teflon. You would think Teflon could withstand the heat of the kitchen, but think again. According to tests conducted by the Environmental Working Group (EWG), non-stick coating on cookware was shown to break apart and emit toxic particles and gases within just a few minutes on a conventional stove top. And if that isn’t scary enough, breathing air polluted with Teflon actually places you at risk for flu-like symptoms (known as the “Teflon-flu”). Still not convinced? Teflon has also been shown to contain a chemical called perfluorooctanoic acid (PFOA), which is shown to be a likely carcinogen.
Choose Stainless Steal, Oven-Safe Glass & Cast Iron.
Stainless steal is a great alternative for stove-top cooking and oven-safe glass is wonderful for baking. Cast iron is known for being extremely durable, it can be used for stove top and even withstand oven temperatures. Cooking with cast iron also has the added bonus of helping to increase your iron intake. Tiny flecks of iron from the pots and pans will end up in your meal – the amount incorporated depends on the types of foods cooked. Instead of adding chemicals to your food, wouldn’t you prefer to add some iron? See my post, Ironclad Intake for more information on cooking with cast iron.
2. Stay Away from BPA. Bisphenol-A (BPA) is a dangerous chemical used in the manufacturing of most cans and plastics. Because it is incorporated into so many products, focus on limiting it whenever possible. Almost all canned foods in the U.S. have a BPA-based liner. The EWG tested 97 canned products and found detectable levels of BPA in more than half of their food contents. Furthermore, a study conducted by the Centers for Disease Control and Prevention (CDC) found detectable levels of BPA in 93% of urine samples collected from 2,517 people (6 years and older). For those times when you need to use canned products, rinsing the food with water prior to eating may help reduce the amount of BPA you consume.
Limit Cans: Choose Dried Beans & Legumes and Boxed Soups.
Although they take longer to prepare, dried beans are a healthier alternative to their canned counterparts. Dried beans are free of added sodium and preservatives, and are substantially cheaper. It is important to soak beans before cooking to improve their digestibility. Here are some tips for preparing dried beans, adapted from one of my favorite cookbooks, Nourishing Traditions, by Sally Fallon:
- Soak beans in a bowl filled with warm water + juice from 1 freshly-squeezed lemon for 8-12 hours (overnight). The beans should be soft, but not mushy. Soaking with an acid helps to reduce phytates and tannins, which inhibit absorption of important vitamins and minerals present in beans.
- Rinse off the soaking water. Bubbles will have formed on the surface of the water, caused by the same gas that creates discomfort in your gut! By soaking and rinsing the beans before cooking, you limit the abdominal bloating and gas traditionally associated with eating beans.
- Add beans to a pot of fresh water with vegetables (garlic, carrot, onion, celery), dried herbs (rosemary, oregano), and sea salt.
- Bring the pot to a boil, and then simmer for ~4 hours, or until tender.
- After cooling, beans can be frozen for future use in soups or stews.
Limit Plastics: Choose Glass & Stainless Steal.
Polycarbonate plastics are also manufactured with BPA and used for products like water bottles and food storage containers. Higher levels of BPA are leached into food when storing hot temperature, fatty, or acidic foods in hard plastic containers. Plastic baby products are especially concerning due to the under-developed immune systems of infants.
There are so many great options now for alternative storage containers using glass and stainless steal. I recently purchased a line of glass storage containers and it helps keep my cooked food fresh, organized, and chemical-free. I have also found really beautiful, decorative glass containers, which are great for parties & to give as hostess gifts. As for water bottles, there seem to be endless options for glass and stainless steal alternatives. They can be inexpensive and fun, so take some time to choose the right one for you.
3. Avoid Chlorine. Most paper products found on store shelves are bleached with chlorine or chlorine derivatives to create that stark, white color. The most common bleached paper products used in the kitchen are coffee filters and parchment paper.
Choose Unbleached Parchment Paper & Coffee Filters.
Choosing all-natural, unbleached alternatives will eliminate the unwanted addition of chlorine to your coffee and baked goods. These “tan products” can be found at most natural markets or higher-end grocers. I do all of my roasting and baking now on unbleached parchment paper and could never go back to using anything else!
4. Stop Spraying Toxic “Cleaning” Solutions. There is an endless list of toxic irritants found in standard cleaning products. Common ingredient lists include: phosphates, chlorine, ammonia, and petroleum distillates. The very products used to wash your countertops, cookware, utensils, and drinking glasses are leaving harsh chemicals behind to be ingested.
Choose Eco-Friendly Cleaning Supplies.
Luckily there are a growing number of environmentally-friendly cleaning supplies (that actually work!). Here is a list of some of my favorite products (most of which are also packaged in biodegradable materials or 100% post-consumer plastic):
- Dishwasher Detergent:
- Surface Cleaner:
Create a kitchen filled with products that will help to keep you and your family safe. You can’t control everything that goes into your body throughout the day, but you can take steps to limit toxins present in your own home.
References:
Environmental Working Group. Teflon Chemical Harmful at Smallest Doses. http://www.ewg.org/research/teflon-chemical-harmful-at-smallest-doses.
Nicole W. PFOA and cancer in a highly exposed community: New findings from the C8 science panel. Environ Health Perspectives. 2013; 121: 11–12.
National Institute of Environmental Health Science. Bisphenol A (BPA). http://www.niehs.nih.gov/health/topics/agents/sya-bpa/.
Environmental Working Group. US Scientists Find BPA in Most Canned Foods. http://www.ewg.org/enviroblog/2011/05/us-scientists-find-bpa-most-canned-foods.
Environmental Working Group. Guide to Healthy Cleaning. http://www.ewg.org/guides/cleaners.