SAFE COOKWARE GUIDE: a good-better-best guide for cooking & heating food
AGEs (advanced glycation end products) form when protein or fat fuse with sugar during high heat cooking, which can cause inflammation & aging in the body.
PROPER PREPARATION
Proper preparation is an important aspect of a nourishing diet.
The cookware, oils, and methods used to prepare meals can impact levels of harmful compounds in your food.
In general, cooking "low & slow" in quality cookware will minimize toxins and maximize nutrients.
NOT IDEAL
TEFLON NON-STICK COOKWARE
made with toxic PFTE, PFAS, or PFOA
ALUMINUM COOKWARE
can leach into food
SCRATCHES + CHIPS
coating ends up in food
METAL + PLASTIC UTENSILS
can scratch pan coating or melt into food
HIGH HEAT COOKING
increases AGE formation + chemical leaching
MICROWAVING IN PLASTIC
can leach into food
IT DEPENDS
CAST IRON COOKWARE
source of dietary iron, be attentive if have high iron levels
CEREMIC COATED COOKWARE
ensure not scratched or chipping
MEDIUM HEAT COOKING
use solid fats or quality olive oil that can withstand moderate heat
MICROWAVING IN GLASS
safer alternative to plastic containers
GOOD TO GO
STAINLESS STEEL COOKWARE
low risk of metal leaching
GLASS OR STONE BAKEWARE
low risk of chemical leaching
WOODEN OR SILICON UTENSILS
gentle on cookware
COOKING WITH WATER
minimizes AGE formation + retains nutrients
LOW + SLOW COOKING
minimizes AGE formation + protects cookware
GARNISH WITH OIL
after cooking
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References
Schlummer, M., Sölch, C., Meisel, T., Still, M., Gruber, L., & Wolz, G. (2015). Emission of perfluoroalkyl carboxylic acids (PFCA) from heated surfaces made of polytetrafluoroethylene (PTFE) applied in food contact materials and consumer products. Chemosphere, 129, 46–53. https://doi.org/10.1016/j.chemosphere.2014.11.036 Retrieved from: https://pubmed.ncbi.nlm.nih.gov/25496745/
Aragno, M., & Mastrocola, R. (2017). Dietary Sugars and Endogenous Formation of Advanced Glycation Endproducts: Emerging Mechanisms of Disease. Nutrients, 9(4), 385. MDPI AG. Retrieved from http://dx.doi.org/10.3390/nu9040385
Gaby, A. R. (2017). Nutritional Medicine (2nd ed.). Fritz Perlberg Publishing.
The Cookware Advistor. Retrieved from https://thecookwareadvisor.com