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Tuesday, July 26, 2022

Why Your Portable Water Filter Isn’t 100% Safe Enough?

 

Why your portable water filter isn’t 100% safe enough? Even if you filter your drinking water, you’re still exposing yourself to toxins whenever you take a shower or bath. The dangerous chemicals slip in through a combination of inhalation and skin absorption.


Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes



You can eat right, exercise, and do everything you can to live a healthy life…

But it’s easy to sabotage a lot of that hard work without even knowing it.

How?

A lot of it comes down to the water you drink.

Most of us don’t think much about this stuff. We don’t know exactly where our drinking water comes from. We just fill up our glasses whenever we get thirsty and carry on with our day.

Maybe we’ve heard a few news reports about potential dangers in municipal water supplies over the years. So we pick up one of those portable water filters at the store – like Brita filters – and figure that will take care of any issues.

Your drinking water – and all the chemicals inside it – are more complicated than you thought. Without the right precautions, it can cause some serious health complications.

It’s time for the truth.

Drinking Water: Contaminated by Thousands of Chemicals

When you think of perfect drinking water, your mind might wander to a pristine mountain stream.

But most of us don’t have access to those resources. The majority of us get our drinking water from cities, municipalities, and other public sources.

This can make it tricky to pinpoint the journey your water makes before it reaches your tap. Everyone wants pure water, but most public sources contain dangerous chemicals you don’t want anywhere near your drinking glass.

Many of these chemicals are known carcinogens (cancer-causing substances). Over 2,100 chemical compounds have been found in drinking water in the United States.

That’s why not paying enough attention to your water supply could be one of your biggest health obstacles. Eating well and working out is great, but polluting your body with dangerous toxins undermines those benefits from the inside out.

There’s a huge range of substances, added on purpose and accidentally, to our water supply. Over 2,100 chemical compounds have been found in drinking water in the United States. Many of them are contaminating it and causing serious health issues.

And here’s the really scary part: The Environmental Protection Agency (EPA) has only established enforceable safety standards for 87 of these compounds. That’s less than five percent of the total amount!

Water quality varies depending on where you live, but contamination is a widespread issue. The Environmental Working Group analyzed over 200 municipal water systems across 43 states in the U.S. Their report found “probable human carcinogens” in every single water system they tested.

The Most Dangerous Drinking Water Chemicals

Of all the chemicals found in drinking water today, a few stand out above the rest as especially dangerous for your health:

Chlorine

Water suppliers use chlorine to disinfect public water sources by reducing the level of harmful bacteria. This has been going for decades because chlorine has been proven to effectively remove pathogens…

But there are plenty of unintended consequences.

Depending on your sensitivity, drinking too much chlorinated water can cause health problems. Multiple studies have linked the free radicals in chlorinated water to a weakened immune system, liver malfunction, and damages to arteries.

When chlorine mixes with natural organic particles, it creates hundreds of toxic by-products. Chlorine can cause problems all by itself, but it gets much worse when it reacts with other particles in the water supply.

When chlorine mixes with natural organic particles, it creates hundreds of toxic by-products which aren’t regulated or even monitored by government agencies or water suppliers.

These toxic by-products are called “disinfection by-products” (or DBPs). According to Renee Sharp, a senior scientist at the Environmental Working Group, we know about more than 600… with plenty more yet to be identified.

Chlorine by-products are much more toxic than chlorine itself. Some by-products, like trihalomethanes (THMs) and haloacetic acids (HAAs), may cause reproductive problems and even cancer.

Even the EPA admits that long-term exposure to THMs and HAAs can cause kidney, liver, and nervous system problems… as well as an increased cancer risk.

Chloramines

Chloramines are another type of disinfectant made by combining chlorine with ammonia. More and more municipal water districts are turning to this chemical to either replace or supplement chlorine use.

Unfortunately, chloramines are just as dangerous as good old chlorine. These chemicals are harsh enough to dissolve the inside of water pipes and fixtures. But they don’t just stop at property damage.

Chloramines leach heavy metals (like copper and lead) from pipes during their journey to your drinking glass. As a result, traces of these metals ends up in your water.

Chloramines have become more popular because they produce lower levels of toxic disinfection by-products (DBPs) regulated by the EPA. They still produce these harmful by-products – just at slightly lower levels than chlorine.

But just because chloramines produce less regulated DBPs doesn’t make them safe.

Some evidence suggests that chloramines produce even more unregulated disinfection by-products than chlorine, chemicals whose health risks aren’t even fully understood yet.

Fluoride

Of all the chemicals in our water supply, fluoride is probably the most controversial.

This debate picked up steam over the past few years. But it’s been going on for decades now – almost ever since water suppliers began fluoridation shortly after World War Two.

Over 90 percent of the fluoride found in the American water supply comes from “hydrofluorosilicic acid” – a waste product produced when phosphate fertilizer is made.

Fluoridated water is supposed to help us prevent cavities and strengthen our teeth. Yet plenty of scientific studies cast serious doubts about its effectiveness. So fluoride might not work as well as advertised. Besides that, it’s also been linked to some serious health problems.

It helps to understand where fluoride comes from. Many people assume the fluoride in their water is pharmaceutical-grade sodium fluoride. But in reality, over 90 percent of the fluoride found in the American water supply comes from “hydrofluorosilicic acid”. This substance is a waste product produced when phosphate fertilizer is made.

Fluoride accumulates in different parts of your body over time, which can create consequences after a lifetime of exposure. One study found that ingesting fluoride had a huge impact on rats’ brains and changed their behavior.

British researchers found that thousands of people experience hypothyroidism because they drank too much fluoridated drinking water. The risk of hypothyroidism increased when higher concentrations of fluoride were found where the people lived.

Fluoride also affects your teeth… but not necessarily in a good way. One study found that about 40 percent of American teenagers have dental fluorosis, a condition in which your teeth become mottled due to changes in your tooth enamel. This rate is as high as 70 to 80 percent in certain areas!

Finally, adding fluoride to drinking water raises plenty of ethical and practical issues. The dose is imprecise: no one can know who ingests it or monitor how much water people have each day. There’s also zero consent. The fluoride is there – and medicating you – whether you agree to it or not.

Arsenic, Hexavalent Chromium, Lead, and Other Heavy Metals

Drinking water is also full of heavy metals, which can be toxic at high enough amounts.

An Environmental Working Group analysis took a look at the hexavalent chromium in drinking water across the United States. They sampled water from 35 different cities, finding hexavalent chromium in a whopping 31 of them. This was the first national analysis of a problem that might be much bigger than we thought.

Scientists have known about hexavalent chromium’s carcinogenic properties for a long time. But they thought that was only if you inhaled it.

Now, studies revealed hexavalent chromium can cause cancer in animals even when it’s ingested. The National Toxicology Program found increased tumors in mice and rats in the small intestine and oral cavity.

Arsenic has also been linked to increased risk of several types of cancer. Back in 2001, the EPA lowered the maximum levels of arsenic allowed in drinking later from 50 parts per billion to 10 parts per billion… but this probably isn’t enough.

The Natural Resources Defense Council estimated that 56 million Americans (across 25 states) drink water with unsafe levels of arsenic. One Texas study, where the groundwater was estimated to have even less arsenic than the median federal drinking-water standard, still found that exposure was linked to poor memory and language scores, as well as decreased brain function.

Besides drinking all these harmful chemicals, we also absorb them through our skin in the shower or bath, which is why…

Why Portable Water Filters Aren’t Enough to Keep You Safe

Your skin is the largest organ in your body. This means it can absorb a lot of nutrients, and also a lot of toxins.

Even if you filter your drinking water, you’re still exposing yourself to toxins whenever you take a shower or bath. The dangerous chemicals slip in through a combination of inhalation and skin absorption.

You inhale chloroform, a chlorine by-product, whenever you take a hot shower or bath. Chloroform has been linked to liver dysfunction, central nervous system issues, and even depression.

Warm water also opens your pores, so that combines with the chlorine gas you’re already inhaling to make things even worse. A study at the University of Pittsburgh found that you get less chemical exposure from drinking chlorinated water than from showering or washing your clothes in it.

Drinking-water filters are a huge step forward, but not enough to avoid all the dangerous toxins. Whenever we shower or bathe in the same water, these chemicals get into our bloodstreams.

This is especially dangerous for children. Children have a greater surface area to body weight ratio than adults, which can increase absorption of toxins through the skin.

Blood also flows faster through children’s circulatory systems, which can make them more vulnerable to toxins. Despite all that, most data used to set limits is based on exposures for adults.

Your Clean Water Solution

Worried about the substances lurking in your water?

It’s time to take action. There are solutions available which can help you avoid the toxins, keep the healthy minerals, and give you the clean water (and peace of mind) you deserve.

The first step:

Getting an accurate picture of your current situation and connecting with a Water Expert.

Start by taking Radiant Life’s FREE water assessment.

Everyone’s drinking water situation is different. This short survey will help you pinpoint any problem areas where toxic chemicals are slipping in.

Once you have a better understanding of your unique circumstances, it’s easier to move forward and change them.

point-of-use system is a must. These systems, which usually go in your kitchen cabinet, remove chlorine, chloramines, fluoride, and other contaminants from your drinking water. They’re even more effective when you combine them with a point-of-entry system.

Point-of-entry systems usually go in your basement, garage, or water closet. They keep all the dangerous chemicals from entering your showers, washing machines, and any other places where you use water.

Clean drinking water is a basic necessity.

It’s time to take that back.

Go here to find out more.

Watch these 2 videos –

DIY: Make Swamp Water Drinkable! King Of Random Dives Into

 How To Make A Homemade DIY Water Filter



Top 10 Best Portable Water Filters & Purifiers for Backpacking & Survival



Written by Corey Pemberton

Author Bio:

Corey Pemberton is a freelance writer, Brazilian Jiu Jitsu practitioner, and Paleo health enthusiast. Ever since he discovered the ancestral health movement five years ago, he has explored different ways to incorporate ancestral wisdom into his nutrition, exercise, and lifestyle at large. One of his favorite topics is challenging long-held nutrition myths. Feel free to stop by his website or say hello on Twitter.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook


Thursday, July 21, 2022

How to Keep Your Cast Iron Skillet in Good Working Condition?

 

Whether you’re whipping up a flavorful breakfast, a healthy lunch, a hearty dinner, or even a sweet dessert, your cast iron skillet is always there for you throughout the day. Here is how to keep your cast iron skillet in good working condition.



Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes



How to Clean, Season & Maintain Your Cast Iron Skillet

Few tools in your kitchen are as versatile as a cast iron skillet.

Whether you’re whipping up a flavorful breakfast, a healthy lunch, a hearty dinner, or even a sweet dessert, your cast iron skillet is always there for you throughout the day.

The question is: Are you there for your skillet? In order to achieve a plethora of recipes from your skillet for an extended amount of time, you have to properly take care of it. That requires a lot of time and patience.

Do you know how to season your skillet? Do you constantly re-season? Where are you storing the skillet? Why are all of these things so important to its well-being?

Find out with this comprehensive cast iron skillet guide! And keep both your skillet and stomach happy in the process.

1. Usage

  • Do: Keep It Relevant
  • Don’t: Let It Fall by the Wayside
  • Why: Using your skillet often keeps it from rusting. Then it’ll constantly be cared for as you re-season it on the regular.

Speaking of re-seasoning, your cast iron skillet will be able to build up a truly good seasoning (i.e., the non-stick layer the owner supplies the pan by using oil) because of the amount of times you’ll be re-seasoning.

Lastly, your skillet will build up some good flavors, since you won’t be using harsh cleaning products on it.

2. Washing

  • Do: Rinse Off
  • Don’t: Lather Up
  • Why: The best time to clean a cast iron skillet is while it’s still warm (but not hot, because cold water could crack it). During that time, all the extra debris will be easier to remove. The best way to remove tricky food is with a gentle, stiff brush or sponge; salt; and warm water.

Do NOT use steel wool or soap. Not only will you ruin your past seasoning efforts, the cast iron itself could be compromised by using such harsh materials.

Also, never EVER put your skillet in the dishwasher. That is the quickest way to destroy this coveted kitchen tool. By the way, once your skillet is seasoned properly, it’s really easy to clean.

3. Drying

  • Do: Towel Off
  • Don’t: Drip Dry
  • Why: Make sure to thoroughly dry your cast iron skillet after every use. Then it won’t rust. A fool-proof method is putting it on a burner on low heat for 5-10 minutes after you’re done hand-washing it. That will ensure it dries quickly. As previously mentioned, don’t subject your skillet to the harsh environment of a dishwasher or allow it to soak in the sink.

4. Seasoning

  • Do: Become a Seasoned Veteran
  • Don’t: Forget to Kick Things Up a Notch
  • Why: After you’ve bought your cast iron skillet, it’s time to season it. Yes, before you even start cooking. No, this doesn’t involve pepper, basil, oregano, or any of kicks of flavor like that. It’s a different type of seasoning.

To put it simply, “seasoning” a cast iron skillet involves that glossy layer on the skillet that gives it non-stick properties. The owner creates and maintains their skillet’s seasoning. It takes time, devotion, and a little love to keep a strong seasoning on your cast iron skillet, and the first usage sets the tone.

What You Need:

  • Cast-iron skillet
  • Sponge or stiff brush
  • Clean, dry cloth or paper towels
  • Shortening or olive oil
  • Kosher salt (optional)

Instructions:

  1. Clean the skillet with a sponge or stiff brush and salt. Apply a light layer of melted shortening or olive to the skillet. Using the cloth or paper towels, apply the shortening across the skillet. Buff to remove the excess.
  • Heat your oven to 400 degrees Fahrenheit, place your pan upside down on the top rack of the oven, and allow it to “bake” for one hour. Remove it from the oven, and allow your skillet to cool for one hour.

5. Re-Seasoning

  • Do: Re-Season Every Session
  • Don’t: Think You’re Done after the First Session
  • Why: Re-seasoning could and should be done when your skillet looks like it’s in need of a little extra TLC – and after you use it every time. Great seasoning doesn’t just happen after one use; it takes time to build.

After you’re done running your cleaning routine, let your skillet dry completely.

Quickly take a dry rag and wipe the skillet down with the same oil or shortening you originally used to season it while it’s still on the burner. Cover every area of the pan. Note: your pan will be hot, so be careful!

As the pan cools, the oil or shortening will soak back into the pores of the pan, which will help to build your seasoning. Every now and then, you can pop it in the oven to really bake the oil in these pores.

6. Un-Rusting

  • Do: De-Crust the Rust
  • Don’t: Think Rust Equals Bust
  • Why: Many people think that a rusty cast iron skillet equals the end of the pan’s shelf life. Not true. You don’t want rust in your pan, but rust doesn’t mean it’s time to seek out a new skillet.

First, give it a good wash with your stiff brush and warm water. Then towel dry. After the cleaning is done, go ahead and season it. You want the oil or shortening to really seep into your pan’s pores because your skillet needs some tough love right now.

If all else fails, a machine shop might be able to help you by pressure-blasting it. However, the moral is: Don’t neglect your pan. Keep it seasoned, and use it often.

The Salt and Potato Method: Another way to get rid of that tricky rust is by using the salt and potato method. All you need is two tablespoons of salt and a potato. Cut the potato in half, and pour the salt in your skillet. Using the potato as a sponge, scrub the salt against your skillet in a circular motion.

The moisture of the potato does all of the work. It may take a little time, but be patient. You’ll see the rust literally leaving the pan as you’re scrubbing. This method also works when removing stuck-on food.

7. Maintenance

  • Do: Oil Up
  • Don’t: Expose It to the Elements
  • Why: If your skillet is looking a little dry (i.e., porous and dirty), rub a little oil onto the surface to make it look slick again. If you haven’t used it in a while, it may also build up rust.

If rubbing a little oil on it doesn’t seem to do anything, re-season it. It should get it back to its old self in no time.

8. Storage

  • Do: Stay Cool and Light
  • Don’t: Keep Things Hot and Heavy
  • Why: Find a cool, dry area to store your skillet. You also want to be mindful that moisture causes cast iron to rust, so you don’t want it to be exposed to steam or water of any kind. A cabinet is probably your best option – just not a cabinet under the sink or close to water pipes. Storing it in the oven is also a good option.

If you have multiple skillets or pans, make sure you put a paper towel between each one if you plan on stacking them. That will protect them from getting damaged.

Also make sure you remove any lids when storing. You want your skillet to get ventilation while it’s being stored, and a lid will completely prevent that.

9. Absorption

  • Do: Keep the Flavor Party Short
  • Don’t: Let Food Overstay Its Welcome
  • Why: Flavors from food will inevitably seep into your pan’s pores, and that’s OK. It will enhance the seasoning you’re building onto it. However, you don’t want TOO much to soak its way into your pan.

Think about it. Do you want all of your food to taste overly fishy if you just made a salmon dish tonight? I don’t think so.

10. Repeated Usage

  • Do: Read and Repeat
  • Don’t: Skim and Forget
  • Why: All of these steps are very crucial when it comes to properly caring for your cast iron skillet. Make sure you’re regularly following all of these guidelines with every usage. That will keep your skillet at its peak condition, and it will ensure you aren’t buying a new one sooner than you should be.

Watch this video – The Easy Guide On Seasoning and Restoring Cast Iron


Written by Jessie Dax-Setkus

Author Bio:

Old-school vegetarian and paleo newbie, Jessie Dax-Setkus is a self-described “adventurous picky eater.” Discovering dishes from different cultures, exploring new flavor combinations, and simply stuffing her face on some homemade comfort food are definitely past times that make her top five—along with scribbling about them in her notebook.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook


How to Safely Avoid the 10 Common Toxins in Cookware

 

While most pots and pans look and feel the same, a lot of cookware leaches the chemicals they’re made from into the food you’re cooking. Here is how to safely avoid the 10 common toxins in cookware.


Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes



10 Toxins Lurking in Your Cookware (& How to Make Them Safer)

While most pots and pans look and feel the same, a lot of cookware leaches the chemicals they’re made from into the food you’re cooking. Yikes.

You’ve switched to all-organic food, bought water filters, gotten rid of toxic household cleaners, and started recycling.

Life should (at least in your home) be pretty much toxin-free at this point, right?

Unfortunately, there’s one more toxin source that could be lurking right under your nose: your cookware.

Cookware might seem like an innocent bystander in the world of toxin and chemical exposure. After all, most pots, pans, and utensils look and feel the same, and hardly seem as if they’re giving off toxic fumes.

In fact, some of them might even be a cherished part of your cooking routine. (Who doesn’t love that amazing non-stick pan that leaves not a speck of egg behind after frying?)

While this is understandable, the problem lies in the fact that cookware leaches the chemicals they’re manufactured from into the food you’re cooking. And these chemicals are anything but safe, with many even being cancer-causing.

10 Toxins in Cookware and Why You Need to Get Rid of Them

Before we get started on how to avoid these chemicals while still being able to enjoy cooking, let’s first have a look at the toxins we’re dealing with in cookware.

1. Aluminum

Aluminum is the third most abundant mineral in the Earth’s crust, found throughout our water, air, and soil. The fact that there’s so much of it makes it ideal for manufacturing a high amount of cookware, while still keeping the prices low.

While purchasing aluminum cookware is undoubtedly attractive from a money-saving standpoint, the consequences of doing so are more than a little scary. Aluminum is a soft, highly reactive metal, and while naturally abundant in the Earth, has serious health effects when ingested.

In fact, aluminum is a known neurotoxin that researchers estimate inhibits more than 200 biologically important functions in your body. Aluminum is a known neurotoxin that researchers estimate inhibits more than 200 biologically important functions in your body.

Additional studies link excessive aluminum exposure to Alzheimer’s disease and dementia, while others have shown it causes nervous system damage.

2. Teflon (PTFE)

Teflon, commonly known in the kitchen as “non-stick” or as polytetrafluoroethylene in the lab, is one of the most toxic chemicals you’ll find lurking in your kitchenware.

In studies, Teflon has been shown to release at least six toxic gases when heated, with several of those being carcinogenic. One, called monofluoroacetic acid, is known for being lethal even at small dosages, while another referred to as PFIB, is a chemical analog of the WWII nerve gas phosgene.

3. Perfluorooctanoic acid (PFOA)

PFOA is another non-stick chemical used in the manufacture of Teflon. Like PTEE, it has also been linked to nasty side effects such as the development of tumors, neonatal death and toxic effects on the immune system, liver, and endocrine system.

PFOA also has a half-life of three years and is not metabolized by the body, meaning once it’s in you (as it is in most humans living in industrialized nations) it’s there for a long, long while.

4. Copper

Copper cookware has been prized by many a cook for decades due to its ability to heat quickly and evenly. However, copper is extremely susceptible to leaching into foods, especially when exposed to acidic foods, like tomato sauce. While some copper is healthy, overconsumption has been linked to the development of ulcers and liver damage.

5. Cadmium

Some companies use glazes and coatings on their cookware to give them a uniform color and more balanced heating abilities. Unfortunately, these coatings often contain cadmium, one of the most toxic metals in our environment. It is a known human carcinogen and tends to build up in the kidneys and liver over time, where it can remain for several years.

6. Nickel

Like cadmium, nickel is used in glazes and linings of pots and pans, and can even be found in some stainless steel cookware. While it does occur naturally in the environment, excessive exposure has been linked to dermatitis and lung and nasal cancers when inhaled. It has also been shown to cause nausea and vomiting, as well as neurological effects.

7. Lead

Some ceramic, enamel, and glass cookware is made with lead in order to increase shock resistance (aka, reduce the chance of it breaking if you set it on the counter a little too hard) and improve glossiness.

Unfortunately, (as most of you are now aware of), lead is highly toxic and can cause symptoms ranging from muscle soreness and colic to peripheral neuropathy and renal failure.

8. BPA

Bisphenol-A is a synthetic compound found in plastics like cutting boards and tupperware. You have probably come across a number of cans and containers labeled “BPA-free” in the past few years due to rising awareness of its dangerous side effects.

For one, BPA is an endocrine disrupter. This means that it disrupts your hormones and can lead to altered immune function, early puberty, infertility, and ovarian disfunction. In addition, BPA has also been shown to cause liver damage, thyroid damage, and obesity-promoting effects.

9. Polystyrene

It turns out other kitchen items beside your pots and pans are potentially far from safe as well. Plastic cups, styrofoam cups, “paper” plates and plastic utensils are almost all made with a toxic compound called polystyrene (or simply “styrene”).

Studies involving workers’ exposure to polystyrene experienced changes in color vision, tiredness, feeling drunk, slowed reaction time, concentration problems, and balance problems, while animal studies showed hearing loss and liver damage.

10. Brominated flame retardants (BFRs)

As any egg-scrambler knows, you can’t cook much without utensils like spatulas. Unfortunately, these plastics are usually coated in brominated flame retardants (BFRs) that have been linked to liver and thyroid damage, as well as negative changes in the kidneys.

How to Safely Avoid Toxins in Your Cookware

Now that you know what toxins and chemicals are lurking in your cookware, it’s time to figure out how you can avoid and/or limit them as much as possible. The suggestions below should get most of the toxic cookware out of your kitchen, while also giving you tips on what you can do in the meantime until you can replace all of your cookware.

Use ceramic

Most ceramic cookware contains no metals like lead or cadmium, and several brands mention their glazes are made with non-toxic inorganic minerals and oxides.

To be double-sure of this, make sure the brand you’re interested in passes California Prop 65 standards.

Another great thing about ceramic cookware is that it cooks very evenly and is extremely durable, even under high heat.

Use cast iron

Using cast iron for some of your cooking is another good option to avoid leaching of toxic chemicals into your food. It has been used for generations, is durable, long-lasting, and requires minimal cleaning.

It can also be used on the stovetop as well as for baking, and distributes heat very evenly. However, make sure you “season” you cast iron cookware correctly before using to create a natural nonstick surface.

To do this, simply coat your cast iron in coconut or olive oil and bake it at 350º for an hour. When finished, remove the skillet, let cool, then wipe off the excess oil with paper towels.

Use glass containers

Not only does glass not leach toxic chemicals, but it also lasts forever (provided it survives any falls!), saving you money in the long run.

Use stainless steel utensils

Stainless steel is free of chemicals like BFRs and Teflon, making them an excellent alternative to plastic spatulas and spoons.

Avoid aluminum containers

As we saw in the list above, aluminum has the ability to leach into any food it comes into contact with, regardless of heat exposure. This means you also need to look beyond your stovetop pans when considering aluminum, including pots and storage containers. This is particularly true if you’re storing or cooking something acidic, such as tomato sauce, as the acidity can cause the aluminum to leach into your food faster.

Use non-abrasive cleaners and sponges

If you are using a type of non-stick or metal cookware, avoid using abrasive sponges or scrubbers like steel wool, as these can cause the non-stick material and chemicals to flake off, potentially mixing into your food or further releasing into the air.

Use bamboo containers

While bamboo cookware isn’t as long-lasting or durable as other types, it is excellent as a non-toxic storage option for leftovers. Bamboo contains no harmful chemicals (just make sure the cookware you’re looking at is true bamboo and not “non-stick” or coated with anything).

Use wood or bamboo cutting boards

You can easily avoid the dangers of plastics and BPA by investing in a wood or bamboo cutting board. Just make sure they aren’t coated in any chemicals or toxic glazes before purchasing.

Line with unbleached parchment paper

If you can’t afford to upgrade all of your cookware at once and are concerned about exposure in the meantime, try lining your bakeware with unbleached parchment paper before baking. This will create a “barrier” of sorts between your food and toxic surfaces.

Avoid coated “paper” plates and utensils

As we saw above, polystyrene can lurk in plastic and styrofoam cutlery, cups and bowls. Avoid using these when possible and opt for ceramic, glass, or bamboo.

Use natural cleansers and soaps and low heat

While your first priority should be avoiding toxic cookware, sometimes it isn’t possible to overhaul everything overnight. In the meantime, be sure to only wash your pots and pans with natural dish soaps that don’t contain additional stripping chemicals that can further react with and stir up toxins.

Be sure to only wash your pots and pans with natural dish soaps that don’t contain additional stripping chemicals.

Additionally, try not to cook at high temperatures with toxic cookware, as heat can often cause chemicals to leach even further into food and into the air as gases.

Watch this video – Healthy Cookware Guide TOXIC COOKWARE TO AVOID


When in Doubt

If you aren’t sure whether a certain brand contains any of the above metals or chemicals in their products, always be sure to call the manufacturer and double-check.

Just because a brand is labeling their cookware as ceramic doesn’t mean it isn’t coated with a lead or copper coating. After all, a little extra time spent researching could mean avoiding a lifetime of serious health issues.

Written by Megan Patiry

Author Bio:

Megan is an inquisitive nutrition and wellness writer harboring an editorial love affair with the decadent and the nutritious. She is a dedicated researcher in all areas of ancestral health, a certified specialist in fitness nutrition, personal trainer, and professional almond milk latte addict.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook


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