5 things that shouldn't be in a healthy kitchen

Toxins in our modern world can affect our health more than we think. We often feel sick without knowing why. Our blood tests are perfect, our vital signs are normal, but we also take pills every day, knowing that our life could be much better.

One of the first places I point out to my clients when they come to me like this is their kitchen, and I'm not even talking about food, although that's important too. I'm talking about the tools we use in the kitchen. Here are five things to throw away and ideas for what to replace them with.

1. Plastic containers

BPA is an ingredient used to make plastic. It is a type of xenoestrogen, a chemical that mimics excess estrogen in the body. The Centers for Disease Control in 2004 found that nearly half of the US population has BPA. Small amounts of BPA enter our bodies from the plastic containers we use to store food. Change them to glass ones that do not attack food - this means that they do not release any chemicals when heated. Pyrex is a great brand because it is also oven safe (Direct from fridge to oven? Yes please). If your budget doesn't allow you to throw away all the old and buy new Pyrex, Mason cans are an inexpensive alternative and can be found in the cheap store. You will not only improve your health, but also gain a reputation as a hipster.

2. Plastic kitchenware

How often have you bent over a pan of magnificent chicken soup and stir it and feel that your plastic ladle becomes more flexible and elastic when you pull it out? This means there is plastic in your food. Do you have a plastic spatula? You ate plastic. Throw away all plastic utensils and replace them with non-reactive and durable materials. Wood and bamboo are both safe and great options. Stainless steel also doesn't respond to temperature, but be careful not to scratch your pots and pans. Silicone is safe up to 232 degrees Celsius.

3. Plastic bags

Your delicious tomato and hummus sandwich on a flavorful bun deserves more than a chemical plastic clothing bag. Throw away the Ziplock and wrap dinners and healthy snacks in parchment paper or natural beeswax wrap. You can easily find inexpensive parchment paper. Beeswax films are slightly more expensive, but they are reusable. If they are used frequently, they pay for themselves and create much less waste, and you no longer have to buy plastic bags. Another great thing is Costco. Most inevitably have to use a plastic bag, but try wrapping the food in parchment paper first to avoid plastic touching the food.

4. Non-stick Teflon pan

Teflon (a leading brand of non-stick cookware) uses PFC, a chemical that can cause cancer, in its production. But it is still present in kitchens throughout the United States. But newer varieties of nonstick cookware may not be better. Chemicals break down at high temperatures and enter our food. Cast iron is a great alternative. You will need to “warm up” it by cooking the fat in it several times to create a natural anti-static finish. You can do this with coconut oil, vegetable oil, or avocado oil.And instead of toxic chemicals entering your food, do you know what seeps into your food when you cook on cast iron? You receive the IRON. This is great news for women with chronic anemia. For more iron, use a cast iron skillet to cook something sour, like fresh tomatoes from the garden.

5. Non-stick pots and pans

Get rid of all non-stick pots and pans and replace them with ceramic or stainless steel. Once you get used to cooking with ceramic and stainless steel, you will never want to go back to non-stick cooking. You will notice that your food is cooked more evenly and thoroughly than before. And one more good news - they won't leach hidden chemicals into your food. Cheers cheers.

Outcome: Think about what you cook and store your food in, because it affects your health, not to mention the environment. I encourage you to throw these five items in the kitchen and see if you notice a difference. And trust me, you don't want to go back to those molten paddles.

Kordopolova M. Yu.