The Toxic Side Of Cooking. Hazardous Materials

We bet you never thought that cooking could be both beneficial and harmful to your health? The toxic side of cooking, Teflon and plastic, have proven to be dangerous to our health. Poor quality food is also a threat.

The toxic side of modern cooking and cooking

Teflon

If we were to design a list of materials that are dangerous to your health and that of your family, Teflon would certainly be among them. This material is very popular among housewives due to its quality of not sticking food when cooking.

Teflon was invented in 1938 by DuPont, a multinational company. Some people saw him as a “savior” of cooking and cooking, but the truth is that it is made of materials that are very dangerous to us.

Teflon is also used in the manufacture of many other products such as: spacecraft, telecommunications cables, medical equipment, paints, varnishes, contact lenses, space suits, engines and more.

The greatest danger of using Teflon is given by its main component, PFOA (perfluorooctanoic acid, also known as C-8), an indestructible material.

In 1961, DuPont knew that this material could not decompose naturally and that its use led to infertility, liver problems, cancer, hyperthyroidism, fetal deformities, and so on . However, the company continued to throw waste into the water and air.

PFOA has been found in rivers, lakes, oceans, drinking water, plants and even in the blood of 95% of the population. It is harmful to our health to use Teflon because, once its surface deteriorates, the material will stick to the food we eat.

Once the temperature of Teflon reaches 160 degrees Celsius, it becomes toxic enough to kill a small animal. PFOA is also found in bags of chips, burgers, popcorn, etc. It has been shown to increase the level of cholesterol and triglycerides in the body.

Toxic side of cooking and plastic

The second material that is harmful to health is plastic, the one we use in a multitude of ways in today’s kitchen. This is another product that strongly contaminates the environment. Plastic is difficult to recycle and is not biodegradable.

Plastic contains certain substances that cause hormonal dysfunction in the body. This means that plastic interferes with the body’s functions, causing disorders in its functioning (mainly in children and fetuses).

In the case of plastic boxes, bottles and semi-prepared food packaging, food comes into contact with the plastic (especially if they are placed in the microwave). This happens every day in thousands of homes around the world.

 M âncăruri “toxic”

We will not open the topic of “fast food” because this type of food is obviously harmful to our health. We will focus on those foods that are considered “healthy”, but which are exactly the opposite if they are not cooked properly. (WARNING: they are not harmful, but the way they are prepared is harmful).

Many foods “hide” high levels of toxicity if improperly prepared. Here are some of them:

Beans white complicated or too little boiled red

Both types should be cooked at a temperature above 100 degrees Celsius. Moreover, the beans should be left to soak for at least a few hours before cooking (an entire night is best).

Beans may seem like an easy food to cook, but shortening the process that should be followed leads to obtaining preparations that contain toxins (phytohemagglutinin) that can cause stomach problems.

Apple seeds

They contain amygdalin, which in turn contains glucose and cyanide. However, in order to feel the toxic effects of cyanide, a person should consume a very large amount of seeds.

Our digestive system absorbs toxins from apple seeds. That is why it is good to avoid them. The same applies to peach kernels.

Toxic side of cooking and bitter almonds

They don’t taste very good and you probably won’t be able to eat a whole one. This is because of our “friend”, amygdalin and another toxic substance, emulsin. Consumption of 20 bitter almonds can have serious consequences for the human body.

“Green potatoes”

The substance present in the fangs of potato tubers is called solanine. It is produced from potatoes to protect against insects and harmful fungi.

Solanine can cause severe poisoning. If you buy potatoes that have fangs, it would be good to remove them. Also, if the vegetable has a green skin, you should not cook it without first cleaning it.

Sweet potatoes

They should not be eaten raw because they are very toxic, affecting the nervous system. May cause seizures or delirium.

Boil sweet potatoes to destroy dioscorine, the toxic substance that causes these problems.

The wheels

If tomatoes are green, do not eat them. They contain tomatidine, a toxic substance that has the same effects as sweet potato dioscorine.

Some people say that tomatoes reduce cholesterol or tumors. They should be eaten when ripe and their leaves should never be eaten.

Nutmeg

Used in excess, nutmeg becomes toxic. It contains myristin, a toxic substance that can cause seizures in some people.

To avoid serious problems, do gastric lavage in case of excessive consumption of nutmeg.

Toxic side of cooking and mushrooms

Mushrooms are part of the category of delicacies, but can cause discomfort to some people. Some mushrooms contain hydrazine, a substance that becomes toxic when eaten raw.

Photo source: Bert Dickerson, Rene, Schwietzke, TwentyFour Students, Tom Ipri, Fotologic, Dr Romesh.