Non-stick Cookware: Home Detox
Note; this is a tough one for me… Non-stick pots seem awesome (I am definitely not a fan of scraping pots and pans) but apparently they come with a hefty price tag. The chemicals that manufacturers use to create the ‘magic’ lining of nonstick cookware could end up damaging your liver or thyroid, or messing with your immune system.
The super slippery fluoropolymers and fluorinated telomers used to coat these pans can, and do, break down over time. When I first started looking into this, I thought that the major issue was going to be small fragments of coating breaking off and being consumed. While that certainly isn’t good, the real issue is happening when we consume these chemicals on a microscopic level. As a general rule, these coatings begin to break down at around 500° Fahrenheit. After they have broken down on a molecular level, these compounds slide past our body’s defenses.
RECOMMENDATION; Start using cast iron or stainless steel cookware. It’s probably that simple. There is a small learning curve when transitioning to this type of cooking, but a little bit of Googling and coconut oil go a long way.
Did you know that Young Living makes a Titanium frying pan?