Are your healthy foods toxic?!
This month, our clinical team wants to equip you to use safe methods of cooking and food storage in order to protect the nutrition in your foods, rather than destroying it! Follow along!
When we are considering cookware, it is important to remember that it needs to be chemical-free. When something is heated, it releases contained toxins into the air and our food!
It is always good to go back to the basics with cookware, verses the newer, easier products on the market. You actually have to read the contents of the cookware, just like you do ingredients with food! For example: stainless steel cookware is excellent and safe; however, it may be coated with aluminum, have an aluminum base, or have a non-stick layer added.
- Here are safe cookware options: glass, 100% stainless steel, cast iron, stoneware, or ceramic cookware.
- Avoid: aluminum, aluminized steel, Teflon coated, non-stick, and even most “green pans.”
- Here are some good companies/products to trust when purchasing cookware: Corningware, Pyrex, All Clad, Cooks Standard, X-trema Cookware, Lodge Logic Cast Iron Cookware and Pampered Chef stoneware.
Additional tip: if you already have aluminum cookie sheets, you can cover the toxic aluminum with a healthy parchment paper (brown, Quilon and chlorine free). Happy safe cooking!