Tom Perkins has written extensively about the potential risks of toxic chemicals. Here is his guide to finding safe alternatives for your kitchen.
The mere preparation of food can become a toxic minefield. Hazardous chemicals lurk at almost every step of cooking: PFAS “timeless chemicals” in non-stick cookware, BPAs in plastic containers, lead in ceramics, arsenic in pans, formaldehyde in cutting boards, and more.
Food safety regulators have been accused of failing to protect the public from chemicals in kitchens through loopholes and inadequately responding to threats. At the same time, some companies hide the use of hazardous substances or pass off unsafe products as safe. Even well-meaning businesses unknowingly add toxins to their products.
Regular exposure to the many chemicals we come into contact with in our daily lives can pose a potential health hazard. There are about 90,000 man-made chemicals and we have no idea how our daily exposure to them will affect our health. Some precautions are warranted, and the kitchen is a good place to start. But navigating the trap is extremely difficult.
There are safer alternatives to wood, borosilicate glass, or stainless steel for almost all plastic kitchen items, albeit with some caveats.
Be careful with non-stick coatings, they often contain substances that have not been thoroughly researched.
Be skeptical of marketing terms like “sustainable”, “green”, or “non-toxic” that have no legal definition.
Check out independent analysis and always do your own research. Some food safety bloggers run tests for heavy metals or toxins like PFAS on products that are not tested by regulators, which can provide useful information.
Drawing on my years of knowledge of chemical contamination for the Guardian, I have identified kitchen products that are low risk and virtually free of toxins.
About ten years ago, I replaced my plastic cutting boards with bamboo ones, which I find less toxic because plastic can contain thousands of chemicals. But then I learned that bamboo is usually harvested from several pieces of wood, and the glue contains formaldehyde, which can cause rashes, eye irritation, changes in lung function, and is possibly a carcinogen.
While there are bamboo boards made with “safe” glue, they can also be made with toxic melamine formaldehyde resin, which can cause kidney problems, endocrine disruption, and neurological problems. The higher the temperature and the more acidic the food, the higher the risk of flushing out toxins. Bamboo products now often carry a California Proposition 65 warning that the product may contain certain chemicals known to cause cancer.
When looking for a cutting board, try to find one that is made from a single piece of wood, not glued together. However, note that many boards are made using food grade mineral oil. Some say it’s safe, but it’s oil-based, and depending on how well it’s refined, the high mineral oil content can be carcinogenic. Although many cutting board manufacturers use mineral oil, some substitute it with fractionated coconut oil or beeswax. Treeboard is one of the few companies I know of that uses a solid piece of wood with a safety finish.
Federal law and the Food and Drug Administration allow the use of lead in ceramic cookware and cutlery. It and other dangerous heavy metals such as arsenic can be added to ceramic glazes and pigments if the piece is properly fired and made without leaching toxins into the food.
However, there are stories of people getting lead poisoning from ceramics because some ceramics are not glazed properly, and chips, scratches, and other wear and tear can increase the risk of metal leaching.
You can look for “lead-free” ceramics, but be aware that this is not always the case. Lead Safe Mama, a lead safety website run by Tamara Rubin, uses XRF equipment to test for heavy metals and other toxins. Her findings cast doubt on some companies’ claims to be lead-free.
Perhaps the safest option is to phase out ceramics and replace them with glass cutlery and cups.
A few years ago, I ditched my Teflon pans, made from toxic PFAS that end up in food, in favor of the popular enameled cast iron cookware, which seemed safe because it was often not made with a non-stick coating.
But some food safety and lead bloggers have reported that lead, arsenic and other heavy metals are often used in pan glazes or as bleaches to improve color. Some companies may advertise a product as being free of heavy metals, indicating that the toxin is not present in the entire product, but this may simply mean that the toxin was not leached out during manufacture, or that the lead was not in food contact. on a surface. But chips, scratches, and other wear and tear can introduce heavy metals into your food.
Many pans are marketed as “safe”, “green”, or “non-toxic”, but these terms are not legally defined, and some companies have taken advantage of this uncertainty. Products may be advertised as “PTFE-free” or “PFOA-free”, but tests have shown that some products still contain these chemicals. Also, PFOA and Teflon are just two types of PFAS, of which there are thousands. When trying to avoid using Teflon, look for pans labeled “PFAS-free”, “PFC-free”, or “PFA-free”.
My non-toxic workhorse is the SolidTeknics Noni Frying Pan, made from high quality low nickel ferritic stainless steel, an allergenic metal that can be toxic in large quantities. It is also made from a single seamless steel sheet rather than multiple components and materials that can contain heavy metals.
My homemade carbon steel skillet is also toxin-free and functions like a non-enamelled cast iron skillet, which is another generally safe option. Some glass pans are also clean, and for those who cook a lot, it’s a good strategy to buy multiple pans of different materials to prevent daily exposure to potential toxins.
Pots and pans have the same problems as pans. My 8 liter HomiChef pot is made from high quality nickel-free stainless steel that appears to be non-toxic.
Rubin’s tests found lead and other heavy metals in some of the pots. However, some brands have lower levels. Her testing found lead in some ingredients in the Instant Pot, but not in ingredients that came into contact with food.
Try to avoid any plastic parts when making coffee, as this material can contain thousands of chemicals that can leach out, especially if it comes into contact with hot, acidic substances like coffee.
Most electric coffee makers are mostly made of plastic, but I use a French press. This is the only glass press I have found without a plastic filter on the lid. Another good option is the Chemex Glass Brewery, which is also free of stainless steel parts that can contain nickel. I also use a glass jar instead of a stainless steel jug to avoid leaching out the nickel metal normally found in stainless steel.
I use the Berkey Activated Carbon Filtration System because it is claimed to remove a wide range of chemicals, bacteria, metals, PFAS and other contaminants. Berkey has caused some controversy because it is not NSF/ANSI certified, which is the federal government’s safety and performance certification for consumer filters.
Instead, the company releases independent third-party tests for more contaminants than the NSF/ANSI tests cover, but without certification, some Berkey filters cannot be sold in California or Iowa.
Reverse osmosis systems are probably the most efficient water treatment systems, especially when PFAS are involved, but they also waste a lot of water and remove minerals.
Plastic spatulas, tongs, and other utensils are common, but can contain thousands of chemicals that can migrate into food, especially when heated or acidified. Most of my current cookware is made from stainless steel or wood, which is generally safer, but beware of bamboo cookware with formaldehyde glue or cookware made from toxic melamine formaldehyde resin.
I’m looking for cookware that’s made from a solid piece of hardwood and I’m looking for unfinished or safe finishes like beeswax or fractionated coconut oil.
I have replaced most of the plastic containers, sandwich bags, and dry food jars with glass ones. Plastics can contain thousands of leachable chemicals and are not biodegradable. Glass containers or jars are much cheaper in the long run.
Many wax paper makers use petroleum-based wax and bleach the paper with chlorine, but some brands, such as If You Care, use unbleached paper and soy wax.
Similarly, some types of parchment are treated with toxic PFAS or bleached with chlorine. If You Care parchment paper is non-bleached and PFAS-free. The Mamavation Blog reviewed five brands tested by EPA-certified labs and found that two of them contain PFAS.
Tests I ordered found low levels of PFAS in Reynolds “non-stick” packages. PFAS are used as non-stick agents or lubricants in the manufacturing process and stick to all aluminum foil while aluminum is considered a neurotoxin and can penetrate food. The best alternative is glass containers, which in most cases are free of toxins.
To wash dishes and disinfect surfaces, I use Dr Bronner’s Sal Suds, which contain non-toxic ingredients and are fragrance-free. The industry uses over 3,000 chemicals to flavor foods. A consumer group flagged at least 1,200 of these as chemicals of concern.
Meanwhile, essential oils are sometimes stored in containers made from PFAS before being added to final consumer products such as soap. These chemicals have been found to end up in liquids stored in such containers. Dr. Bronner says it comes in a PFAS-free plastic bottle and Sal Suds does not contain essential oils. As for hand sanitizer, I don’t use a plastic bottle, I use Dr. Bronner’s unscented soap.
A good source of information on non-toxic soaps, detergents, and other kitchen cleaners is the Environmental Working Group.
Post time: Mar-16-2023