Pots, pans and other kitchen utensils are made from a variety of materials. These materials can enter the food that we cook in them. Most of the time, this is harmless. However, be careful with some documents.
Most of the kitchen appliances in Canada is safe to use for daily meal preparation, as long as you maintain it well and use it as intended. However, there are some potential risks in some cookware materials.
Aluminum is lightweight, conduct heat well and fairly inexpensive, making it a popular choice for cooking.
Canada usually takes about 10 milligrams of aluminum daily, mainly from food. aluminum pots and pans offer only one or two milligrams total. While aluminum is associated with Alzheimer’s disease, there is no identified link is proven. The World Health Organization estimates that adults can consume more than 50 milligrams of aluminum daily without harm.
During cooking, aluminum dissolves easily from pots and pans corrosion or pitting. The food was cooked or stored in aluminum, the greater the amount that is added to food. green leafy vegetables and acidic foods such as tomatoes and citrus products, absorb the most aluminum.
Anodized aluminum cookware
When aluminum is placed in an acid solution and exposed to an electric current, an aluminum oxide layer is deposited on the surface of aluminum. This process called anodization.
Anodized aluminum cookware and aluminum thermal conductivity normal but there is a hard, non-stick surface that makes it scratch-resistant, durable, and easy to clean. Anodization also reduces leaching of aluminum from cookware into food, especially acidic foods like tomatoes and rhubarb.
At the same good thermal conductivity, making it easy to control the cooking temperature. Brass, copper and zinc are made, are rarely used for cooking.
A small amount of copper is good for daily health. However, large quantities of a single dose or in a short time can be toxic. It is not certain how much can be done safely every day.
Because of this, copper and brass pans sold in Canada are covered by a metal can prevent copper from contact with food. A small amount of the coating can be dissolved by the food, especially acidic foods, cooked or stored for long periods.
Coated copper cookware can lose its protective layer if scoured.
In the past, tin and nickel is sometimes used in coating copper cookware. Such cookware should be used for decorative purposes. Anyone allergic to nickel should particularly avoid nickel-coated cookware.
Stainless steel and iron cookware
Stainless steel, made from iron and other metals, strong and wear resistant. It is inexpensive, long lasting and the kitchen appliances are the most popular in North America. The metal used in stainless steel or iron cookware that can produce health effects as iron, nickel and chromium.
Iron is essential for the production of red blood cells. Large amounts can be toxic, but in North America, we are more likely because there is too much iron deficiency. Iron cookware provides less than 20% of total daily iron intake – well within safe levels.
Nickel is not poisonous in small quantities but it could provoke a reaction in those allergic to nickel. The average adult consumes 150 to 250 micrograms of nickel per day. Using stainless steel cookware nickelcontaining corrosion resistance, even to cook food as acidic rhubarb, apricots or tomatoes, will not add a significant amount of nickel to the diet.
Small amounts of chromium, iron, good for your health, but they can be harmful at a higher level. The scope of safety is about 50 to 200 micrograms per day, which most Canadians take. A meal prepared with stainless steel appliances give you about 45 micrograms of chromium, not enough to cause concern.
Ceramic, enamel and glass
Ceramic (pottery), enamel or glass cookware can be easily cleaned and can be heated to high temperatures. Ceramic cookware is glass; Similar enzymes are applied to metals to make enamelware. The enamel, a glassy, abrasion and corrosion.
The only health concerns about the use of glass or enamelware comes from minor components used in manufacturing, glass, or decorate them, such as pigments, lead, or cadmium. These materials are harmful when introduced into the body, so their risk of food to be controlled in the manufacturing process.
In Canada, glazed ceramics and glassware are prescribed and kitchen utensils made of this material can not be sold, advertising, import, if released more than a small amount of lead and cadmium. Is greater than the permitted level of lead and cadmium must be identified by a label indicating the presence of lead and / or cadmium, or by a design feature such as a hole or a hook mounted, indicating that they should not be used for food.
Some countries are not limited to strict lead and cadmium as Canada. If you bring in best ceramic cookware from foreign enamelling, aware that it can not meet the permitted level of lead and cadmium Canada.
Plastics and nonstick coatings
For cooking and storing food, plastic is lightweight and virtually unbreakable. Many containers were made for use in the microwave, place metal cookware inappropriate.
Use plastic containers and wrap for anything other than their original purpose can cause health problems. With upholstery, concern is food may absorb some plastics, materials that help make it flexible. This most likely occurs at high temperatures, when using microwaves, or fatty or oily foods such as cheese and meat.
Non-stick coating is applied to the metal utensils to prevent food from sticking and to protect the surface of the cookware. A panel of independent scientific review in the United States have recommended that perfluorooctanoic acid and its salts (PFOA) is considered “likely carcinogen” based on studies in laboratory mice. Environmental Protection Agency US (EPA) has determined that PFOA is the ‘capacity’ to cause cancer in rats. However, this does not necessarily mean that PFOA causes cancer in humans. PFOA is widely used in manufacturing non-stick coating. PFOA is not in the kitchen or other products after production, but it has spread throughout the natural environment worldwide. In 2006, the chemical industry voluntarily agreed with the US EPA plans to reduce or eliminate the release of PFOA into the environment and reduce and eliminate any PFOA content in products. There is no risk of exposure to PFOA from the use of utensils and cooking equipment with non-stick coating.
Non-stick coating is a risk if they are heated to temperatures greater than 350 ° C or 650 ° F. This can happen if an empty pan left on stove. In this case, the coating can produce irritating fumes or poisonous.
Silicone is a synthetic rubber that contains bonded silicon (a natural element abundant in sand and a rock) and oxygen.
Kitchen utensils made from food grade silicone has become popular in recent years because it is colorful, non-stick, stain resistant, hard wearing, cools quickly, and withstand temperatures too hot. No health hazards are known associated with the use of silicone kitchen tools.
Silicone rubber does not react with food or beverages, or produce any hazardous fumes.
Minimize your risk
- Do not cook or store food for long periods of time in aluminum cookware.
- Do not use scratched or un-coated copper cookware to cook or store food. If you have some old news or nickelcoated cookware, use it for decorative purposes. Do not wipe the copper-coated cookware.
- If you know you are allergic to nickel, do not use nickel-plated utensils.
- If you are sensitive to nickel and are having difficulty in managing your allergies, discuss options with your doctor. Foods known to contain higher levels of nickel including oats and oat products, peas, beans, lentils and cocoa products, such as chocolate, especially chocolate come.
- Do not store foods with high acidity, such as stewed rhubarb or stewed tomatoes, in stainless steel tanks.
- If you bring in ceramic cookware from foreign enamelling, aware that it can not meet the permitted level of lead and cadmium Canada. Do not use it to serve or store food. Use it for decoration only.
- Do not use plastic bowls or wrap in the microwave unless they are labeled microwave safe.
- If you reuse plastic items for storage, such as dairy containers, let the food cool before storing, then in the refrigerator immediately. Avoid damaged, stained or unpleasant smelling plastics and containers. Never heat or store food in plastic containers that are not used for food.
- Do not use silicone cookware at temperatures above 220 ° C (428 ° F) as it will melt when exposed to high temperatures. You should also be careful when removing hot food from pots and pans flexible silicone, such as the food can slip out very quickly.