5 items in the kitchen that are secretly stealing your immunity

Our kitchen seems to be a harmless place, doesn’t it? Steer clear of the knives, keep fingers away from the blenders or meat grinders and you are good to go! But hey, did you know the sponges used to wash utensils is the breeding ground for bacterias and rapidly multiplying pathogens? Actually, many ordinary things that we use in the kitchen can have a drastic effect on our immunity. While we are between a health crisis, it is important to be mindful of our habits to protect our health.

Non-stick cookware is a part of everyone’s kitchen. The non-stick quality of the cookware comes from a chemical called ‘polytetrafluoroethylene’, which is more commonly known as ‘Teflon’. It is made up of fluorine and carbon atoms. Perfluorooctanoic acid (PFOA) was used in manufacturing Teflon and it was found in the blood of 98% of participants in research that took place in 2000. Overheated Teflon has also been associated with the emission of toxic fumes! Always ensure that the non-stick cookware you use is free of any PFOA.

Food cooked in aluminium utensils can have 1 to 2 mg of aluminium, which can pose several health risks. Not only it neutralises the minerals and vitamins of the food, but the inhalation of aluminium fumes can contribute to an abnormal chest as shown in X-rays and coughing. Also, the deposition of aluminium in the body presents people with kidney problems to great risk as it can cause brain and bone disorders. Thus, the accumulation of aluminium is quite capable of impacting our immunity.

Mixing plastic with food is anyway not a good idea. Many chemicals are added to the containers to make the plastic flexible. If it comes into contact with your food (especially hot food), bisphenol A or BPA can seep into the food, causing problems to the brain, prostate glands and general well-being. Any plastic manufacturer must use a decided amount of BPA and not more than that. Check that your container is BPA free to safeguard your immunity.

Most of us go to markets to purchase vegetables, fruits and grains and bring them back in polybags. In addition to bisphenol A, synthetically produced polybags have phthalates. If exposed with food items for too long, the chemicals can trickle into the food, making it hazardous for consumption. Use of polybags has been linked to genetic damage, tissue changes, hormonal changes and early puberty. Using brown paper bags is a safer alternative.

No matter if you use a wooden or plastic cutting board, if it is porous it can still lead to many health issues. Using the same board is not recommended for cutting raw meat, vegetables and fruits. Juices flowing out of the raw meat can make the cutting board a breeding ground for bacteria, which can mix with the vegetables when you cut them. Eating such food can subject you to unnecessary health risk. Using separate, non-porous cutting boards can keep you away from risks and your immunity intact.

Not only our choice of food, but that of kitchen items influence our immunity and general well-being. Be mindful of what you bring to the kitchen and how you use it. And in case you are still wondering, microwaving your wet sponge for 30 seconds or steeping it in diluted bleach can help kill bacterias!