Kitchen Utensils: Are Teflon, Foil And Plastic Safe?

Proper nutrition is not only a varied diet, moderate caloric content of dishes and love for local seasonal products. How the cooking process is organized and what utensils you use for it also affects health.

Proper nutrition is not only a varied diet, moderate caloric content of dishes and love for local seasonal products. How the cooking process is organized and what utensils you use for it also affects health.

Frankly speaking, to consider the kitchen as a safe place for health is, at least, naive. Scientific studies regularly provide us with unappetizing data about how many pathogenic microorganisms live on sponges for washing dishes, kitchen towels, in the bowels of coffee machines and on cutting boards. So, according to NSF International, E. coli and its friends thrive on 75% of kitchen sponges and cloths, 45% of kitchen sinks, and every third clean countertop.

But pathogenic bacteria on poorly washed dishes are far from the only thing that threatens human health. Pots, pans and other containers themselves can be no less dangerous - if they are made of questionable materials or used incorrectly.

- Low-quality dishes are one of the main sources of toxic substances (xenobiotics) in the kitchen. Bisphenol A, vinyl chloride, phthalates are considered the most dangerous for health - they can be contained in plastic dishes. Salts of heavy metals (mercury, lead, tin, cadmium, copper, arsenic, nickel) can get into food if the coating of the pot or pan is broken or exposed to oxidation, high temperature. Teflon pans were previously made using the toxic substance PFOC (perfluorooctanoic acid). Now large manufacturers do not use it, but not all products on the market are made in good faith.

When toxic substances enter the body, they load the detoxification system: the liver, kidneys, lungs, etc. To remove toxins, you will need many cofactors in the form of vitamins, macro- and microelements - all that the body has diligently accumulated for adequate functioning. As a result of constant exposure to toxic substances from low-quality dishes, chronic diseases may worsen or new ones may appear.

Potentially hazardous materials

Teflon

Teflon is a trademark of a group of man-made chemicals, the most common of which is polytetrafluoroethylene (PTFE). It has a wide range of applications because it is extremely stable (does not react with other chemicals) and can provide a non-friction surface. However, if the dishes with this coating are regularly heated to a very high temperature (more than 250 °C), toxic fumes can be released through the microcracks, which are especially dangerous for the lungs.

Another toxic chemical, GenX, is used in the Teflon manufacturing process. In the formula of the non-stick coating, it replaced perfluorooctanoic acid (PFOC), which was a serious health hazard. Studies on laboratory animals have shown that exposure to PFOA increases the risk of certain tumors: liver, testicles, mammary glands and pancreas. Large-scale data on the safety or danger of GenX has not yet been accumulated, but tableware manufacturers assure that following simple rules minimizes the risks to the human body:

• give preference to cooking on medium heat, do not heat the pan until red;
• do not cool a hot pan under a stream of cold water. Microcracks in the coating increase the risk of evaporation of potentially dangerous substances;
• do not wash the non-stick coating with abrasive sponges, do not use sharp or metal tools;
• Pay attention to the recommended period of use of the pan. Most responsible manufacturers recommend changing the dishes you use every day, every year.

Melamine

Melamine is a chemical used in the production of plastic plates, cups and other tableware. It makes dishes harder and more durable than standard plastic. Contains salts of lead, cadmium and other heavy metals - they are part of paints. Melamine is a binding element in the production of bamboo tableware. When such dishes are heated, formaldehyde is released, which causes respiratory problems: coughing, wheezing, allergies. Long-term use of such dishes, especially by children, increases the risk of accumulation of heavy metals in the body. The consequences can be different:

• high fatigue, impaired cognitive functions;
• liver cirrhosis, hepatitis;
• impaired kidney function;
• infertility and other endocrine disorders;
• depletion of reserves of macro- and microelements;
• destruction of bone tissue.

In this regard, it seems a reasonable strategy to use plastic dishes only from time to time, do not expose them to heat, use them for serving only cold snacks and get rid of things at the first signs of wear.

Aluminum dishes and foil

According to the Agency for Toxic Substances and Disease Registry (ATSDR), aluminum is the most abundant metal in the earth's crust, so its effects are inevitable. It naturally enters water, soil and food, and therefore into the human body every day. The good news: Research shows that even the habit of wrapping your dinner in foil every day is unlikely to land you in a hospital bed. However, regular exposure to aluminum particles can be dangerous for people with kidney disease. Due to the reduced ability to naturally eliminate aluminum, it accumulates, which can lead to Alzheimer's disease, osteoporosis, arthritis and anemia.

- Do not allow acidic food to be cooked in aluminum dishes. The acidity of citrus fruits, tomatoes, vinegar of some green vegetables, such as spinach, contributes to the fact that metal particles enter the food during cooking.

Copper

Copper dishes are very beautiful, and many people believe that they make food tastier and healthier. Copper is believed to aid the digestive system and heal wounds. Chefs appreciate copper utensils for their high thermal conductivity - this allows them to cook food technologically, heating it evenly. But there is no unequivocal evidence of the beneficial properties of copper.

It is known that uncoated copper dishes have a small antibacterial activity: after 12 hours of infusing water in such dishes, the number of Escherichia coli decreases. But at the same time, contact with copper destroys a lot of vitamins in vegetables, and metal particles get into food. If this happens regularly, it is very likely that a person will begin to suffer from nausea and lethargy. A large amount of copper in the body can cause the destruction of bone tissue and the appearance of hepatitis.

Copper cookware with a coating on the inside seems to be a better choice, as it maintains high thermal conductivity, but does not allow the metal to come into contact with the food. However, as in the case of Teflon non-stick coating, it is important to monitor the condition of the coating. If it's scratched or broken from general wear and tear, it's inevitable that potentially dangerous metals will get into your food.

 

Ceramics

Ceramic plates and pots have passed the test of time - this material is considered one of the most neutral and environmentally friendly. However, 100% ceramic dishes are rarely used in modern kitchens. Most often, these are pans and pots with a ceramic coating. A certified item from a well-known manufacturer will definitely not harm human health, but if the coating has scratches and cracks over time, lead and cadmium from the metal of the pan itself can get into the food. Long-term exposure to these substances disrupts the work of the nervous system, bone system, liver and kidneys.

Safe materials

Cast iron

The safest material for making dishes. Cast iron pots and pans are durable and, if used correctly, can serve several generations of home cooks. Uncoated cast iron pans can be used on gas, electric and induction cooktops, on the grill and around the fire. But it should be remembered that cast iron is prone to rust, so it should always be wiped after washing, lubricated with vegetable oil to preserve its non-stick properties, and stored in dry cabinets.

Glass

Glass does not react with the food being prepared, does not rust and is not subject to other types of corrosion.

Enamel

Enamel forms a stable coating, and even at high temperatures, the protective layer does not break down and does not harm health. Enamel does not react dangerously with food. However, the appearance of chips on the dishes is a reason to immediately abandon their use, because substances from the alloy of the pan or pan can get into the food.

Stainless steel 18/10

Stainless steel contains 18% chromium and 10% nickel. The presence of these elements makes it resistant to corrosion, prevents oxidation. Stainless steel 18/10 is one of the most durable and hypoallergenic materials.

What is the result

Cast iron, steel, copper, ceramic, glass, Teflon and aluminum - each of these materials has a right to exist in your kitchen. However, when choosing dishes, it is important to pay attention to the product's quality and safety certificate, the manufacturer's reputation, and recommendations for use.

The latter is crucial: even a safe and hypoallergenic alloy can be harmful to health if the integrity of the coating is broken or the dishes are exposed to sudden temperature changes. Scratches, chips, cracks, rust are unequivocal signs that the dishes have become unusable, potentially dangerous to health and need to be replaced.