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Toxic Cookware? Ugh… What’s Next?!

April 14, 2011

For the most part, I buy organic foods or at the least foods that are not coated with pesticides or shot up with antibiotics and hormones… but then! (apparently) I cook it in toxic cookware, and have been for years.

I just learned that Teflon-coated cookware is toxic. (I know, where have I been: Under a log? The science news broke a year ago, but I’ve been working…) So, great. I knew enough to stop using it when the Teflon started chipping off, but a fresh pan? UGH.

I do have some 5-ply stainless steel cookware I spent a small fortune on in my 20’s but the food sticks to it if I’m not patient, and I’m not patient between 6:00 and 7:00 when I am cooking dinner. I don’t have any aluminum cookware because of its link to Alzheimer’s, so here I go, shelling out more bucks for safe cookware. Just bought a small set of Le Creuset. (At least I got it at 40% off, no tax, no shipping, but still…) Add this to the nalgene water bottles, BPA-free food storage containers, water purifier, and non-toxic coffee filters: Eating, drinking, and storing food in America is getting danged expensive…!

Yet, I think it’s worth it to be aware and try to eat well and cook safely. I just wonder what ELSE I don’t know yet… What are your safe eating and cooking tips?

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