Top Things To Discard In Your Kitchen
The top things to discard in your kitchen is must read if you want to have a healthier kitchen and produce healthier meals with ease, simplicity and flavor. See the discussion on the right tools for a healthy kitchen.
Note: The use of microwaves and the exposure of your healthy meal ingredients to unnecessary radiation is not recommended. Studies suggest decrease in nutrients resulting from changes in the molecular structure of food, from micro-wave use old or new.
Top Things to Discard In Your Kitchen
- Aluminum lined skillets and pots
- Scratched or peeling nonstick pots and pans
- Dishes or cookware containing lead
- Plastic goods that are not BPA free
- Micro-waves older that five years old*
- Anything with rust
- Dull knives
- Chipped dishes or bowls
- Pots and skillets without handles
- Wooden cutting boards
- Deep Fryer
- Containers for collecting grease or fat
Top Things to Discard In Your Kitchen WHY?
1. Aluminum lined skillets and pots
Aluminum is a soft metal that can be toxic. It reacts with acidic foods and becomes toxic. Most of the pots and pans available today are made on anodized aluminum, which means that they are made with a harden nonporous and as a result, is no longer toxic according to the cookware advocate Mark Jala. If you have older aluminum pots, pans, woks, pressure cookers, or rice cookers, we suggest that you work them out of your kitchen cookware line-up as soon as possible. The Toxicological Profile for Aluminum establish that the human nervous system is susceptible to aluminum. It also states that neuro-toxicity is a well-documented effect of aluminum in orally-exposed mice and rats.
High concentrations of aluminum has been found in the brains of Alzheimer patients.
2.Scratched or peeling nonstick pots and pans
May contain toxins that leach into food.
3. Dishes or cookware containing lead.
Lead may also enter foods if they are put into improperly glazed pottery or ceramic dishes and from leaded-crystal glassware.
According to the National Institutes of Health, “any ceramic cookware bought in another country or considered to be a craft, antique, or collectable may not meet FDA specifications, and should not be used to hold food. Test kits can detect high levels of lead in ceramic cookware, but may not detect lower levels that may also be dangerous.”
4. Plastic goods that are not BPA free
BPA stands for bisphenol A. BPA is an industrial chemical that has been
used to make certain plastics and resins for many years.
According to the Mayo Clinic, some research has shown that BPA can seep into food or beverages from
containers that are made with BPA.
Exposure to BPA is a has been linked to brain damage, behavior and prostate gland of fetuses, infants and children.
Use glass, stainless steel or porceliaine instead of plastic or look for those plastics that indicate that it is BPA-free
5. Micro-waves older that five years old*
Seals may be broken allow linkages.
*We indicate five-year old microwaves, however we do not use microwaves with any of our recipes. Research has proven that the molecules of food are changed by microwave cooking.
6. Anything with rust
Rust is iron. It is unsightly more than it is harmful.
7. Dull Knives
Hard to manage when using, which could cause serious injury.
8. Chipped dishes or bowls
Could crack or break when exposed to warm or cold food.
9. Pots and skillets without handles
Too risky, avoid injury by replacing these. Can make nice planters for herbs or flowers.
10. Wooden Cutting Boards
Harder to clean and sanitize. Separate boards should be maintain for meat, poultry, seafood and another board for produce to avoid cross-contamination.
11. Deep Fryer
Should no longer be needed for once-in-while use.
12. Containers for collecting fat or grease
Risk factor for heart disease according to the American Heart Association.
References:
U.S. Department of Health and Human Services, Agency of Toxic Substances and Disease Registry
Natural Society - On Microwaves - http://naturalsociety.com/microwaves/
Mayo Clinic - http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/bpa/faq-20058331
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