06/01/2025
Healthy kitchens are about whole, nutrient-dense foods AND we should also consider the items in our kitchen that might expose us to health-harming chemicals.
We need to choose materials that are safe and clean for the planet. Here are my top swaps for a low-tox kitchen and why these are important:
🍳Cooking: Swap non-stick for stainless steel, or cast iron: While non-stick pans are convenient, and make clean-up a breeze, many are made with PFAS chemicals, also known as “forever chemicals” because of how long they stick around in your body. PFAS exposure has been linked to everything from increased cholesterol levels to cancer. Scratched non-stick has been found to release around 2,300,000 microplastics and nanoplastics. No, thank you. Stainless steel & cast iron are better, safer choices that will last a lifetime.
🫙Swap plastic food containers for glass: plastic containers leach chemicals like phthalates and BPA into your food, especially if you heat it in plastic, or if the food is oily or acidic. Glass containers are both inexpensive and will last a long time. Plus, they don’t hold odors or stains like plastic can!
🥫Swap canned foods for jarred, frozen, or dried: Canned foods contain an epoxy lining made with bisphenol chemicals (like BPA, BPF, etc), which migrate out into the food itself. Canned foods are a staple, so do your best here - it’s not about perfection! More and more companies are packing things like soups and beans in jars and let’s not forget frozen, which are just as convenient.
🍴Swap plastic cooking utensils with wooden or stainless steel. Many kitchens have black plastic spatulas and ladles, that are often melted at the edges. Instead, use wood or stainless steel utensils - they’re more durable, will last longer, and will not expose you to harmful chemicals!
