How to detox your kitchen: Tackling your cookware

Part three of three parts on detoxing your kitchen

In the first two parts of this series, I discussed how to rid the bad sugars and fats. This week let’s take a look at your pans. If you are cooking or baking in pots and pans that are made with toxic chemicals and metals, it will build up into your system. This buildup can disrupt the microflora in the gut causing food and chemical sensitivities.

While skin rashes like eczema and psoriasis (like my son) are on the rise, the reason may be the ingestion of metals such as nickel and aluminum from our pots and pans. This is often overlooked by the medical community. Most of us (including myself) have not even considered it. The only way to test for heavy metal toxicity is by doing a hair sample test, which is not often recognized by conventional medicine.

The chronic ingestion of metals and the toxic coatings (like PFOA, aka nonstick cookware) over time will put excess stress on one’s kidneys, liver, brain and other vital organs. Studies are divided on the link between excess aluminum to Alzheimer’s disease, BUT aluminum is a recognized neurotoxin, meaning it really does mess with our brains.

What is one to do? First of all, don’t freak out. We all have to take slow steps to make over our kitchen, so let’s talk about what to rid first.

  • Get rid all of your non-stick cookware and any other pans coated with PFOA. While many people, myself included, are using stainless steel cookware, the high nickel content can leach into our cooked foods. Start small when switching out your cookware. I have a stainless steel teapot and plan on switching to a glass one.
  • Don’t bake in aluminum pans. I have always been a fan of my glass Pyrex dishes and use silicone muffin pans to bake my muffins. At the Wilton Tent Sale held every June I got all new silicone tins for about .
  • Definitely toss out anything that is cracked, scraped, chipped or worn.
  • Use your 20 percent coupon from Bed, Bath and Beyond and buy a couple of cast iron skillets. I bought my first one when my daughter was 1 as I read the iron can get into your foods and boost its iron content.
  • Use wooden or porcelain spoons. I have always loved cooking with my wooden spoons, they do wear down, but are not expensive to replace.
  • Use stoneware items to bake your pizzas, bake your breads and other baked goodies. Pampered Chef, which is local, has a variety of selections of stoneware items. Consider hosting a party for someone and you can get some great deals.

The great thing about using cast iron, glass/Pyrex, ceramic/enamel, clay/stoneware and silicone is that it will last for years! It may be a small and pricey move, but your body and health will thank you.

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