The food industry is constantly advancing, which is why scientific studies are carried out to evaluate the value of food and also of the implements we use when preparing it. There are pans and utensils that are considered toxic to health
There are extensive studies on the use of certain materials with which to manufacture pans and pots and how these affect health.
However, there are some basic requirements that we must take into account when choosing a frying pan: that they are certified without heavy metals; without nanotechnology, free of perfluorooctanoic acid, also known as C8 and perfluorooctanoate (PFOA) and without bisphenol A, usually abbreviated as BPA, in case there was any plastic element.
What do we cook with?
Although it came to revolutionize the food industry due to the facilities it offered to prevent food from sticking to the pan, the truth is that over time it was determined that it contains toxic substances that, when used at high temperatures, can be released when used. cause damage to health.
The PFOA component is a potentially toxic substance that acts as an endocrine disruptor, explain Dr. Borjas Bandera.
PFOA is bioaccumulative and is present in virtually all human beings, because we are environmentally exposed to these substances.
The Sportlife portal relates PFOA with damage to the immune system, obesity, it accumulates in the kidneys and liver, among others.
pretty and less toxic
Ceramic frying pans are attractive and safe, because they do not release toxins when using them, however, they deteriorate with greater age.
There are also other thermoceramics that contain solvents and nanoparticles, according to Sportlife, which can be released into food. Certified pans free of heavy metals, PFOA and nanotechnology are recommended.
steel and titanium
Aluminum pans are gaining popularity due to their non-toxic characteristics, they are highly pure and long-lasting, they do not cause allergies and they diffuse heat very well.
Dr. Banderas recommends stainless steel pans because they are ideal for preparing food without transferring toxic substances. He points out that the ideal safe steel is 18/10, that is, 18 parts of nickel and 10 parts of chrome.
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