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toxic kitchens
2012-Jan-30, Monday 09:03 amTrying to go healthy makes me aware of invisible contaminants that lurk everywhere. Is it even possible to live a healthy lifestyle any more?
I'm considering moving to a gluten-free diet. It's become clear that doing so in a gluten-consuming household is very difficult. I tend to use only my own utensils already (it makes cleaning and keeping track of them much easier), but I may need to be very strict about it to avoid gluten contamination. It's hard enough keeping surfaces free of gluten molecules, but what about those molecules that are floating in the air? I'm not sure how to avoid that problem. The local newspaper mentioned it in an article last summer, and a celiac website goes into even more detail on hidden dangers. Does going gluten-free mean that I need to move into my own private apartment? I'd really hate to give up on my backyard gardening here. :(
I'm also researching new cookware to go along with this move to a healthier lifestyle. Of course, I have to give up my Teflon items because of PFOA exposure. Although they are "mostly safe" these days, the industry is still moving toward a total ban on production of these items by 2015. I experimented by buying one of the new ceramic surface frying pans. It seems to work even better than the Teflon stuff.
I ordered the Orgreenic brand, but it turns out that all the colored ceramic surfaces may provide a different toxic problem. Apparently the production process differs considerably, and some manufacturers yield products that leak toxic metals like cadmium and lead. How is the average consumer supposed to know the difference? I don't know! I want to order a variety of these Pallas products because of their amazing versatility, but I don't know how to tell if I'm just trading PFOA carcinogens for toxic metals. *frustrated sigh*
I'm considering moving to a gluten-free diet. It's become clear that doing so in a gluten-consuming household is very difficult. I tend to use only my own utensils already (it makes cleaning and keeping track of them much easier), but I may need to be very strict about it to avoid gluten contamination. It's hard enough keeping surfaces free of gluten molecules, but what about those molecules that are floating in the air? I'm not sure how to avoid that problem. The local newspaper mentioned it in an article last summer, and a celiac website goes into even more detail on hidden dangers. Does going gluten-free mean that I need to move into my own private apartment? I'd really hate to give up on my backyard gardening here. :(
I'm also researching new cookware to go along with this move to a healthier lifestyle. Of course, I have to give up my Teflon items because of PFOA exposure. Although they are "mostly safe" these days, the industry is still moving toward a total ban on production of these items by 2015. I experimented by buying one of the new ceramic surface frying pans. It seems to work even better than the Teflon stuff.
I ordered the Orgreenic brand, but it turns out that all the colored ceramic surfaces may provide a different toxic problem. Apparently the production process differs considerably, and some manufacturers yield products that leak toxic metals like cadmium and lead. How is the average consumer supposed to know the difference? I don't know! I want to order a variety of these Pallas products because of their amazing versatility, but I don't know how to tell if I'm just trading PFOA carcinogens for toxic metals. *frustrated sigh*