4 Types of Toxic Cookware to Avoid and 4 Safe Alternatives

We all know the importance of eating healthy, but not everyone knows that the cookware you use to prepare your dishes is just as important as the food itself. Even the healthiest diet can result in severe health problems if your pots and pans are toxic. Find out which cookware you should avoid by all means for the sake of your own health and the health of your family.
The non-stick properties of Teflon cookware are achieved with a coating of PTFE. This is a plastic polymer that, when heated above 572°F, starts to release toxins. These toxic fumes lead to flu-like symptoms called polymer fume fever, informally known as Teflon flu. Another chemical compound found in Teflon cookware is especially threatening since it tends to stay in the body (as well as in the environment) for long periods of time. Try cast-iron cookware instead. It even comes in non-stick varieties. It doesn't leak anything toxic into your food and is actually a nice natural way to increase your body’s iron levels.
Though aluminum cookware is usually coated, the coating is prone to chipping, allowing the toxic metal to get right into your food. As for aluminum foil, using it while cooking is even more dangerous. In fact, there’s an established safe amount of aluminum the human body can manage daily, and that’s 20 mg per pound of body weight a day. When you wrap your food in aluminum foil and cook it this way, the amount of this substance that leaks into the food significantly exceeds the permissible level. Consider using glass cookware instead.
If you’ve just enjoyed some fish in lemon juice or stewed tomatoes cooked in an uncoated copper pot and you find yourself suffering from extremely unpleasant symptoms (such as vomiting blood, light-headedness, yellowy skin, or gastrointestinal distress, among others) call 911 immediately. Try this safe alternative instead: stainless steel. Just make sure you're buying food-grade stainless steel since this is the only type that doesn't contain any nickel or chromium.
Soft ceramic coating isn't durable enough and starts chipping after a few months of daily use. When this happens, lead and cadmium sometimes found in the coating will end up in your food and, thus, in your body. Lead poisoning is one of the most dangerous types of metal poisoning and can result in abdominal pain, headaches, infertility, and other health complications. Try this safe alternative instead: 100% ceramic cookware.

TIMESTAMPS
Teflon cookware 0:38
Aluminum cookware and aluminum foil 3:31
Copper cookware 5:12
Ceramic-coated cookware 6:54

SUMMARY
-Teflon contains plastic polymer that, when heated above 572°F, starts to release toxins. Try this safe alternative instead: real cast-iron. This is a nontoxic cooking option that truly withstands the test of time. It heats well and evenly throughout.
-Aluminum is a neurotoxic metal. Elevated levels of aluminum in the body have been linked to several central nervous system diseases, including Alzheimer's and ALS. Try this safe alternative instead: glass cookware. It’ll never release anything toxic when heated, it doesn’t hold onto any old flavors or odors, and it's not only durable but also eco-friendly.
-Copper cookware, especially when it isn’t coated, can easily send you to the ER with a bad case of metal poisoning. And that’s because it can release copper when you cook acidic foods. Stainless steel is a great cookware option: it's relatively lightweight, scratch-resistant, and comes in non-stick varieties.
-Soft ceramic coating isn't durable enough and starts chipping after a few months of daily use. When this happens, lead and cadmium sometimes found in the coating will end up in your food and, thus, in your body. Try this safe alternative instead: 100% ceramic cookware. This is one of the best and safest options out there since it's made with completely natural materials, it isn't toxic, and it won't chip or peel off.

----------------------------------------------------------------------------------------
Our Social Media:

----------------------------------------------------------------------------------------
For more videos and articles visit:

[BRIGHTSIDEOFFICIAL]

TIMESTAMPS
Teflon cookware 0:38
Aluminum cookware and aluminum foil 3:31
Copper cookware 5:12
Ceramic-coated cookware 6:54

[Actionnelll]

SO basically Cast Iron, Glass, Food Grade Stainless steal are the best. The others are deadly. I SAVED yous 10 minutes.

[magellanmax]

After watching this video, you'll be considering cooking your food on a rock and serving it on a banana tree leaf.

[finding_mojo]

I have used the same cast iron frypan for 40 years and still good.

[kataisa]

I’ll stick with my cast iron pans inherited from my grandmother. Sometimes the old stuff is still the best stuff.

[skyforce]

Safe:
-cast iron or enamel coated cast iron
-glass
-food grade stainless steel
-100% ceramic

Potentially toxic:
-teflon non-stick
-aluminum
-copper
-ceramic coating

[pacuti]

After seeing this I have started cooking directly on fire and using leaves as plates
Thank you for making me aware 🙂

[Unknown-vdqq]

My grandparents used clay cookware and everything they ate and used was natural. They passed away age 100+

[patrickjava]

Holy moly, I didn't even know that when non-stick pan starts chipping then I must dispose it immediately. I'm glad that YouTube recommend this.

[simonbridgman]

My girlfriend used to call me toxic... but then again she always says I had a cast iron heart... after watching this video I know now that I wasn’t the problem.

[sssteel]

All Stainless steel contains Chromium and all 300 series Stainless steel contains Nickel. Grade 304 or 18/8 (18% Chromium and 8% Nickel) is considered food grade and is normally used for cookware. There is no worry of Chromium or Nickel leaching out in normal cooking heat as the oxide layer formed is passive and stable. This layer is self healing even if you scratch the surface by rigorous wire brushing.
At temperature above 300 degree C, some colouration may happen (yellow->brown ->blue ->purple). This is due to oxidation and this layer is also very stable. That is why you will find the colored surface difficult to brush off.
The only thing that is not recommended is not to use Stainless steel containers to keep your pickeled cucumber.

[ahill]

This is like a stroll through memory lane... I have used or been subjected to every miserable toxic cookware throughout my life.

[kioeoeo]

You rock! No ADs for any cooking ware but introduce the healthiest selections. I like it!

[terryholloway]

Let's face it. Living can be hazardous to your health.

[barbaramarquard]

I am 77 yrs old, and I remember (as child ) tasting the metal in the tea water and the metal in the canned vegetables. I only would use glass and frozen or fresh vegetables. I still have my mothers cast iron cook wear and I bought stainless steel pots. I tried the Teflon coating and the texture of the food was weird. People laughed at me and said it was all in my mind. I all-so raised birds, Friends of mine lost pet birds due to the teflon. All this time I thought I was just weird.

[BigPoppa-Monk]

If you heat a non-stick pan or any other pan to over 572 degrees you shouldn't be allowed in a kitchen...

[savedfaves]

Cast iron pans are amazing. Don't get non-stick variety, just get the normal black one and cooking on it over time will build up what's called a seasoning on it. Once I went cast iron I never went back.

[hellrazor]

My great grandma used cast iron her whole life, grew her own food, smoked unfiltered cigarettes and drank samogon (russian homebrew liquor). She passed away aged 94, still of fit mind and body. Out like a lightbulb.
Clean water, air, food and physical work is key. Keep it simple people.

[YomiRizzo]

I'm just gonna throw my whole kitchen away.

[tomgardner]

To Bright Side: If I may give a suggestion on restructuring this video... instead of going back and forth between unsafe and safe materials, how about listing the unsafe materials first and then offering a list of safe materials? That way, your viewers will watch the whole video, and it will be more coherent to them as to which materials fall under which category without having to go back and forth to double-check safety of cookware materials. Time stamps are nice but really aren't that helpful in this situation. You're often dealing with elderly people who aren't that familiar with timestamp hyperlinking. The easiest way is to list all bad cookware and then all good.