You may not have ever put much thought into the kinds of cutlery you use when cooking and preparing your food, other than, how sharp is it or can it accomplish this task, but it’s becoming increasingly important to get some background info on the knives you use. Believe it or not, the preparation tools we use in the kitchen definitely have an impact on our thyroid health. This is because more synthetic and hazardous substances and technology often pop up in the kitchen than anywhere else in the home.
Teflon/non-stick coatings are being used on more and more kitchenware. While many people find it a convenience, it’s actually thyroid-sabotaging, as non-stick coatings contain the chemical perfluorooctanoic acid (PFOA). People with thyroid disease are found to have higher levels of PFOA in their system, and the chemical is directly related to thyroid dysfunction.
I recently came across knives coated with the stuff and gasped in horror (really) because this leads to a whole new set of problems for our endocrine health. Not only are we cooking our food in PFOA (non-stick pans), but now the food is being directly exposed to PFOA when cutting, chopping, slicing and dicing.
how to keep your thyroid healthy this summer, tip #7: use the right knives when cooking
The non-stick knives I have seen all have a shiny colorful coating, so they’re easy enough to distinguish from basic metal, plastic, or ceramic. Just be sure to always check labels, as to avoid PFOA.
Have you ever heard of non-stick knives? Do you own any, or would you avoid them?