Kitchen Guide

Something to know is that that specific name “Teflon” is just a brand and doesn’t cover all the other types of non-stick chemicals used on the market. 

Companies have gotten smart knowing that we all want to avoid Teflon so they use a similar chemical of a different name to give us non-stick “without Teflon”….even though the health impacts are usually the same and these other chemicals don’t have the same regulations or requirements as Teflon to disclose the information.

These non-stick chemicals are classified as PFAS/PFOS and are basically indestructible. They are being found in the bodies of POLAR BEARS up in the ARCTIC! This is due to them getting into our air and water supply and because they take a long time to break down once they’re in the body (anywhere from 3.5 – 8.5 years).

Aside from polar bears, over 98% of the population has PFAS in their bodies even though these types of chemicals have been phased out from use. They are unfortunately recognized in the body as a bile acid, which the body keeps stored in the liver/gallbladder and recirculates…aka we don’t get rid of them.

Some side effects of PFAS exposure include:

• Hyperactivity (ADD/ADHD)
• Asthma in kids
• Infertility + reproductive issues
• Hormone disruption- particularly the thyroid
• Predispose people to gain weight in adulthood

If you are thinking about pots/pans here, this category is more about your use of ALUMINUM FOIL or Aluminum Cookie Sheets, Muffin Tins or Baking Pans. 

Many grill in aluminum foil or bake with it in the oven which has been found to increase the aluminum in foods like chicken + beef up to 300% when cooked in it. 

I would highly suggest getting away from this habit, as aluminum in the body has been linked with:

• Alzheimer’s disease + Dementia
• Autism
• Breast Cancer
• Colic in babies
• Memory/Brain Issues
• Parkinson’s
• Slow growth in kids

Though many stainless steel pans use aluminum as their core, it hasn’t been found to leach into food in significant ways, so the takeaway here is to avoid cooking your food in direct contact with aluminum, especially those that are more acidic.

Many have gotten into making old things new, but older pieces of clay ceramic or platters may have a glaze that contains lead, a very disruptive heavy metal.

This extends outside of cookware and into other older ceramics in your kitchen- especially those decorated in bright colors like orange/yellow/red which has increased lead amounts. 

Here is a list of common sources of these older pieces:

• Antique clays
• Purchased from antique stores or flea markets
• Any type of ceramic that is damaged or worn

I know many health experts shouting from the rooftops about cast iron and I personally have to disagree with them just based on the population that I work with. 

Yes, cast iron is the ancient “non-stick” cookware choice that can literally last a lifetime or two, but my concern is the leaching of iron into the foods when you cook leading to Iron Overload.This can especially true when cooking any acid-based foods like tomatoes as it can promote further leaching.

Not a day goes by that I don’t see iron dysregulation in my clients. We live in a world where a lot of our processed items contain fortified iron (breakfast cereals, breads, crackers, etc.), we’re told to supplement iron during pregnancy, and based on the other toxicities our liver has to handle, we can end up storing it in tissues.

Iron is an incredibly inflammatory mineral in the body when not handled properly, so a daily exposure of cast iron may be doing more harm than good in those struggling with health/hormone/mood/fertility issues.

Instead, see the first option below for a safer option that uses cast iron as its core but doesn’t impose the same health concerns due to an enamel coating between your food and the iron.

In the “greenwashing” and social media culture, I see these types marketed like the plague despite it maybe NOT being the best choice.

Here’s where wording gets tricky- these pans are COATED in a non-stick chemical and aren’t truly JUST ceramic.

Instead of using PFAS, they use silicone-based coatings. They also have been reported to not last very long at all, meaning you will have to replace your cookware frequently (every 3-4 years, maybe even less depending on usage), which just isn’t cost-effective.

Brands that fall into this category include:

• Caraway
• Always Pan (Our Place)
• GreenPan

Take a moment and go through your kitchen to find just how much plastic you actually have.

Look not only at storage containers but also things like pasta strainers, cooking utensils, plastic cutting boards, etc.  Be wary epecially of black kitchen utensils and dishes have been found to have flame retardants in them!

Once you have an idea, then start to find swaps for these items from wood, stainless steel or glass when you can.

This is actually easier than you’d think it would be- simply replace things like drinking cups, tupperware, baby bottles, kids plates/bowls, and any other item that is plastic with a version that is glass or stainless steel (see below for examples).

Appliances like blenders, food processors, even the coating on air fryer pans are things that should be researched/looked into as well.

There are ways to get around these, like getting a glass blender or your own stainless pans to replace those that come with ovens/air fryers.

Silicone can be an okay swap for room temperature or freezing foods/items, but avoid anything silicone that will get hot- this includes spatulas, baking trays, etc. 

An okay swap for silicone would be silicone ice cube trays or stasher bags (see below).

Try to find an alternative instead of using products like these which are made with one of the worst offending types of plastic.

As discussed above, they are simply swapping one bisphenol for another in the chemicals used. Instead of getting a BPA-free plastic, look for a non-plastic option.

Though not technically plastic, canned foods go through a heating process, which similar to the heat/acidity/oil/time factor we’ve discussed can make certain items have more BPA chemicals  inside than others. Especially avoid creamy canned soups, canned fruits, sodas and beers or tomato-based products.

Even if the cans say “BPA-free” the can makers have zero liability to tell you what they’re using as an alternative. However, there is at least one company who has gone back to ancestral ways with their can linings (Eden Foods) and is a safer alternative if you must buy canned items.

This is one I’m passionate about because it is easily avoidable by having your own reusable bottles AND you can guarantee the quality of your water.

 Even though the packaging looks good, many water suppliers are sourcing their water from the tap- so not only are you getting contaminated water, you’re also getting the leaching of plastics into it!

Plus, it is simply not good for the environment for all of these non-degradable bottles to end up in landfills.

Items with high acidity and/or fat have a greater tendency to leach into the products inside.

Because of this aim to buy your salad dressings, mayo, ketchup, nut butters, sauerkraut (high acidity), ghee, coconut butter, and all cooking oils- olive, avocado, etc. in glass or even better make it at home and store it in glass yourself!

This is non-food related, but to reduce the plastics in your home, simply begin to bring your own bags to the store. From a sustainability perspective, this is also a great choice.

And this may sound silly, but avoid touching receipts- they are coated in BPA and are one exposure outside of food we don’t think about often.

Another non-food category, but what do babies and toddlers love to do? Put EVERYTHING into their mouths!

Their smaller bodies also don’t have as established detoxification abilities as an adult body and so it is wise to limit the plastics they come into contact with, especially those items that would end up in their hands and mouths.