174: The Dark Side of Non-Stick Cookware with Courtney Bursich
Mar 24, 2023 ·
16m 52s
Let’s clear up the confusion around nonstick pans and the chemicals that pose a risk to your health. Ever wondered what the labeling of PTFE/PFOA means on the pots and...
show more
Let’s clear up the confusion around nonstick pans and the chemicals that pose a risk to your health.
Ever wondered what the labeling of PTFE/PFOA means on the pots and pans you are shopping for?
In this episode, we discuss what you should be looking for when it comes to your cookware, what the upsides and drawbacks of various types of cookware are, and the hidden threats that may be lurking in your kitchen.
Follow @healthinstitute on Instagram! www.instagram.com/healthinstitute
Join The Health Institute Newsletter! www.thehealthinstitute.com/wellness-weekly
show less
Ever wondered what the labeling of PTFE/PFOA means on the pots and pans you are shopping for?
In this episode, we discuss what you should be looking for when it comes to your cookware, what the upsides and drawbacks of various types of cookware are, and the hidden threats that may be lurking in your kitchen.
Follow @healthinstitute on Instagram! www.instagram.com/healthinstitute
Join The Health Institute Newsletter! www.thehealthinstitute.com/wellness-weekly
Comments
T
Tina
1 year ago
If I may offer a correction, stainless steel pans are non-reactive are safe for cooking acidic foods such as tomatoes, dairy products etc., however aluminum cookware is reactive and will leach metal into acidic foods, turn dairy products gray etc. Hope this helps.
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