Is Your Cookware Causing Heart Disease?

September 11, 2012

About ten years ago, we all heard about the (near literal) “canary in a coal mine” when it came to teflon coated non-stick pans: the teflon fumes were causing pet birds to die, and, it was quickly established, weren’t much healthier for humans—especially if the coating started to come off!

Now, a link has been established between perfluorooctanoic acid (PFOA—found in non-stick cookware, food packaging, polishes, and sometimes even tap water) and heart disease. The higher levels of PFOA you have in your blood, the higher the correlation with heart disease.

You may be surprised how many chemicals get absorbed into your bloodstream through food and food preparation. Plastics in particular tend to be found in levels much higher than what the FDA (very generously) thinks is safe. Melamine plates in particular can lead to high exposure levels to the chemical (Melamine is a plastic with high nitrogen content, and sometimes makes the news when a Chinese manufacturer cuts it into pet food or infant formula, leading to toxicity and death).

So what to do?

Occasional use and small quantities are usually safe, but try and stick to older methods as much as possible: replace plastics in your kitchen with glass & ceramic, use stainless steel (aluminum is tied to Alzheimer’s), and prepare as much of your own food as possible. Silicon and rubbers should be safe.

Healthy eating, exercise, and a low stress lifestyle can help reduce the risk of heart disease, but in the study PFOA increased risk regardless of these factors—so try and limit exposure.

Some people like detoxing—so take a look at zeolite.

What’s in your kitchen? Share below:

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