02/24/2026
We often focus on what we eat — high fibre, high protein, anti-inflammatory — but overlook what our food is stored and cooked in. 🥘
Many plastics contain BPA and phthalates, which are classified as endocrine-disrupting chemicals (EDCs). These compounds can bind to estrogen, androgen, and thyroid receptors and interfere with normal hormone signalling.
When plastic is heated, scratched, or aged, they can leach into foods.
Traditional non-stick cookware has historically used PFAS (per- and polyfluoroalkyl substances). These are persistent environmental chemicals associated in human studies with thyroid disruption, altered lipid metabolism, immune effects, and reproductive hormone changes.
Chronic low-level exposure contributes to overall toxic burden — which can influence gut health, inflammation, and hormone balance.
This isn’t about perfection. It’s about reducing cumulative exposure where it’s easiest.
Simple swaps I recommend:
• Store food in glass or beeswax—save your jars from pickles or pre-made sauce! Don’t complicate it :) ()
• Avoid microwaving plastic—steaming leftovers on the stove may seem daunting but once you make the swap, it becomes second nature.
• Replace scratched non-stick pans—cast iron, stainless steel are great options. ()
• Use wood, metal, or high-quality heat-safe utensils.
