Knives, mandolins, scissors, mixers… Our kitchens are full of sharp utensils that can quickly become dangerous if you are clumsy. However, recent studies indicate that other kitchen tools with much more harmless appearances could be more harmful. Black plastic utensils, cutting boards and non-stick pans are in the sights of health controls, because they are capable of leaving harmful substances in our dishes.
To better navigate your kitchen and to know what utensils we are dealing with, a BBC Science Focus article exposes the explanations, the risks involved and the possible alternatives for these three kitchen essentials, from which it has become difficult to escape.
Cooks who opted for black plastic because it was cheaper will surely come back. Research shows that utensils made from this material release toxic flame retardants (chemicals used to minimize the risk of fire). Among these retarders, we find in particular decabromodiphenyl ether, or more simply DecaBDE. This substance is particularly harmful and has been linked to certain cancers as well as hormonal and thyroid disturbances. Despite increasingly widespread awareness of plastics, DecaBDE is not yet banned in France. Instead of using black plastic utensils, it is advisable to opt for stainless steel or food grade silicone utensils.
Less chemicals, more wood
On the side of the plastic cutting boards, the carrots are cooked. Although they may be very aesthetic, they pose a threat to our health. Scientists from the University of North Dakota (United States) studied the cutting of vegetables (and this applies to everything you can get your hands on) on plastic boards. Their results show that microplastics detach from the board and then end up on our plate, therefore our food, and be ingested without our knowledge. Scientists estimated that a single cut could release up to 1,114 microplastic particles, or about 15 milligrams.
Unfortunately for us little cordon bleus, other studies have shown that these microplastics can make their way into our arteries, leading to a higher risk of heart attacks and strokes. In the yellow trash, plastic cutting boards! It’s time to favor those made of bamboo or wood, materials naturally resistant to bacteria and more respectful of the environment.
The utensil that we are most interested in is undoubtedly the non-stick pan. Although it is popular among cooks for its smooth surface that ensures perfect fried eggs, it is full of chemicals known as “PFAS” (Per- and Polyfluoroalkyl Substances). These are considered lifelong chemicals (they are extremely persistent) and are linked to health problems such as liver damage (liver damage), thyroid disease, fertility problems and even cancer. As with black plastic, it is therefore recommended to favor stainless steel (stainless steel) pans, which do not release any harmful chemicals during cooking. For you and your guests, think about this next time you cook.
Source: www.slate.fr
