What utensils is safe in your Kitchen?
Kitchen’s utensils: Mabe you have many useless things in your kitchen, which take up a lot of space and when you need something you never find….I would say that only a few utensils are sufficient for all situations.
1- define your space : envision your ideal clean kitchen.
2- identify items that are malignant and unused.
3- clean out your pantry: you may need a section for teabags, another for spices etc..
4- take an inventory of all of your dishes and glassware, and discard the excess.
5- clean out your freezer and refrigerator: because its devote most of their space to fresh vegetables, dairy products and meats. And for cleaning use natural soap and hot water.
First of all you have to understand that there are 2 types of needs in the Kitchen :
1- essentials 
2- acessoires
Which pots and pans to choose ?
1 – “all use” – This would be a pan around of 22 cm in diameter by 10 cm in height. Another essential is a pan with 28 cm in diameter.
2 – the utensil you can consider buying is a pot about 24 cm in diameter and 15 cm in height, With a good lid. It will be useful to make soups, meats, vegetables, broths etc..
3 – a beautiful casserole that you can start on the fire and finish cooking in the oven.
4 – some smaller pans to complete your needs.
What are the safety tips ?
Stainless steel cookwares : contains iron, chrome and nickel. They are resistant to rust and corrosion, which makes them a good material to cook with. However it is believed that cooking with stainless steel is harmful for your health. A well-know brand is Le Creuset.
Some people have allergies to nickel, then you have pay attention!
Ceramic Cookware : you must search for real ceramic, because ceramic pots and pans in the market are not pure ceramic. They are made of metal with a nonstick material, like silicone, that has a ceramic base. It’s safe at higher temperatures. Perhaps you will find in the market items “purely ceramic”, that are made with glaze for seal and can leach unwanted heavy metals.
Copper Cookware : usually this type of pan has a base made with stainless steel, which has a copper coating over it. Copper can leach into to your food in amounts not safe to consume. This type of cookware heat well and the cooper content isn’t safe for everyday cooking.
Cast iron : contains iron and can leach into your food. Iron can be expensive and requires a very specific method to clean , but has a good durability – it lasts for decades.
Stonewares : are a good option because can be heated at high temperatures without release any toxic material. Stone has used for thousands of years.
Nonstick Cookwares : include different materials to make a pan release cooked food from its surface more easily. It is the same process of teflon, that uses chemicals linked with thyroid disease, lung damage, cancer, etc..It’s easy to make pancakes, frying eggs, etc.
Teflon is a synthetic chemical made up of carbon and fluorine, which has some risks associated with overheating. This material is also called polytetrafluoroethylene (PTFE).
Dangers of overheating teflon : 
Above 300 c or 730 F, teflon releases toxic fumes into the air, that can cause symptoms know as polymer fume fever.
Nonstick cookware is very easy option, but not the safest.
How to cook to minimize your exposure to metals and chemicals :
* minimize the time of your food in contact with metals from pots and pans.
* never store your food in the same pots where you’ve cooked it. Put always in a glass container.
* don’t use lubricant or oils with any type of cookware.
* for not compromise the surface of your pots and pans, you shouldn’t use metal utensils.
* avoid cooking on high heat. The best way is at low heat.
* don’t preheat an empty pan, because it can reach high temperatures and releases polymer fumes.
* replace old cookware, mainly teflon.
Silicone utensils are safe ?
Silicone is a synthetic rubber that is mainly used in bakeware and kitchen utensils. You can’t put directly in the heat. It’s best suited for baking.
About Aluminum foil:
Aluminium is ingested through food, water and medications. It’s occurring in most foods, such as vegetables, fruits, meat, fish and dairy.
Some foods such as tea leaves, mushrooms, radishes and spinach, tends to accumulate and absorb more aluminum than other foods.
Other amounts of aluminum you eat comes from processed food additives, such as preservatives, colouring agents, thickeners, and anti caking agents.
Commercially foods can contain more aluminum than home cooked foods.
The amount of aluminum you can eat from food depends :
Soil, absorption, additives and packaging.
And Cooking with aluminum foil….?
Studies show that aluminum foil, cooking utensils and containers, can leach aluminum into your food. This means that if you cook with aluminum foil, can increase the aluminum content of your diet.
How the aluminum passes into your food when you cooking with aluminum foil ?
Temperature – cooking with higher temperatures!
Foods – cooking with acidic foods, such as tomatoes, cabbages and rhubarb.
Ingredients – like salts and spices.
Red meat – studies have shown that cooking mainly red meat in aluminum foil, could increase its aluminum content by 89% until 378%.
In conclusion if you regularly cooking with aluminum foil, could be harmful to your health.
For better healthy cooking the best material is using parchment paper.
Stainless steel, Aluminum and Cast iron pans have their drawbacks, as the metals may not be entirely inert, resulting in potentially toxic metal exposure.
A true ceramic pan or dish will be made only with water and inorganic materials and minerals from the earth’s crust. A ceramic pan is nonreactive and nontoxic.
Some products that you are using, like plastic, might contain bisphenol-A, bisphenol-S which are endocrine disrupting gender bind chemicals that are causing males to become more female. Virtually all plastic chemicals carry some risk to health. Glass is completely inert and reusable indefinitely.
About Accessories :
To help your cookware last a little longer, you can choose wooden cooking utensils, that can cut down on the chances of scratching up nonstick coatings.
Ceramic Knives are light in weight and very strong. They will not leach dangerous metals into you food.
To avoid exposure to toxins and dangerous metals, the best choice is to use pots and pans in ceramic. For food storage containers always use glass to avoid plastic chemicals and separate cutting boards for meat and produce to prevent pathogenic cross contamination.
By Helena
Naturalize Yourself !
