While trying to lead healthier lives through what they eat, most tend to concentrate on the ingredient quality, but not as much on the cookware that goes into preparing meals. Ordinary kitchen utensils such as non-stick pans, aluminium pots, and plastic spatulas do not sound harmful at all, yet they have been found by studies to be causing long-term health problems when used daily. The chemicals used in cooking can influence not only the flavor of foods, but also their safety.
Dr. Tarang Krishna, an authoritative cancer doctor and integrative health expert, says that cookware is a ubiquitous but neglected source of chemical exposure in homes. He says that some materials emit toxins when subjected to heat, and these toxins become concentrated in the body with prolonged usage. This accumulation has been associated with inflammation, hormonal disturbances, and higher cancer risk. Dr. Krishna is stressing that what your food comes into contact with is as crucial as what it contains.
Dr. Krishna enforces in his own clinical practice that individuals move towards a cleaner, toxin-free life. That means reconsidering what is used on a daily basis in the kitchen. Awareness, not fear, is the aim. By simply substituting a few detrimental items with safer options, exposure to potentially harmful substances that can impact general well-being can be lessened.
