Studies have shown that some of the items used daily in our kitchen are harmful to the body in the long run. Let’s see what they are:
1. Non-stick cookware (Teflon Coating)
The PTFE (Teflon) coating used in non-stick cookware is likely to release toxic gases when heated. Especially when this coating gets scratched, its chemicals mix with food. This is said to increase the risk of cancer.
Instead: Use cast iron, steel or earthenware.
2. Plastic containers and bottles
When hot food is stored in plastic containers or when plastic containers are placed in a microwave oven, chemicals such as BPA (Bisphenol A) dissolve in the food. This can cause hormonal changes and cancer.
Instead: Use glass or steel containers.
3. Aluminum Foil
When hot food is wrapped in aluminum foil, aluminum leaches into the food. This is more dangerous when used at high temperatures and with acidic foods (such as tomatoes and lemons). It can affect the nervous system and kidneys.
Instead: Use cotton cloths or banana leaves.
4. Reheated oil
Reheating used oil repeatedly can cause free radicals to form in it. These chemical changes damage cells and lead to cancer.
Instead: Use only enough oil for frying and deep-frying, and avoid reheating the remaining oil.
5. Artificial colors and preservatives
Synthetic colors used to color food, such as Ajinomoto, and spice powders containing excessive preservatives, increase the risk of colon and stomach cancer.
Instead: Use natural turmeric powder and Kashmiri chili powder, and try making your own spice powders at home.