We have been reading and listening the harmful effects of drinking water in plastic bottles, having tea in plastic cups and heating the food in plastic containers in microwave oven. Can somebody please tell which utensils we should use for microwaves, we usually have only plastic lunchboxes for office lunch and plastic containers at home. Also please suggest which bottles we should use for consumption of water which can be stored in fridges as well.

Dr. Sucharitra PicassoHomeopath17yrs exp

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Hi" Old is really a Gold" ? remember this phase? In fact, it is very true. While selecting the material of the plate or glass or bowl, the healthiest cookware choices are those that use classic materials such as stainless steel and cast iron which wouldn't harm your body! What you want to look for when evaluating the healthfulness of cookware is whether the material that it is made from carries much toxic risk and how likely the cookware materials are to leach into the food during cooking. Using these two criteria, stainless steel and cast iron are the best choices. Avoid using aluminum, copper, and non-stick cookware. Avoid hard plastic melamine dishes.� They are made by combining the chemical melamine with formaldehyde (which is considered a known human carcinogen). Earthenware, porcelain, and pottery (ceramic) utensils can be used for both cooking and serving food. They are durable, and are excellent for slow, even cooking in even heat, such as slow baking. However, they are comparatively unsuitable for cooking using a direct heat, such as a cooking over a flame. When it comes to dishware, glass is a great choice, followed by ceramic dishware with lead-free glaze.� If you are concerned about breakage - food grade silicone (Kinderville brand), high quality 304-grade stainless steel and bamboo or wood �containing food-safe finishes are all safe options. The safest materials for cookware and bakeware include: glass, high quality 304 grade stainless steel, cast iron and Xtrema ceramic cookware. Avoid Teflon and any other chemical non-stick coatings. When using stainless steel cookware, know that deeply scratched and pitted pans can cause metals (nickel and chromium) to migrate into food in trace amounts. These are not toxic elements, so there is not really cause for concern unless you have a specific allergy or sensitivity.� But to play it safe, avoid frequent use of abrasive materials with stainless steel cookware. If you must use plastic in the kitchen: Choose BPA-Free, PVC-free plastic. Do not heat in the microwave (?microwave-safe? only means that the plastic won?t actually melt ? the extreme heat of the oven will increase transference of chemicals). Do not store fatty, greasy or acidic foods in plastic. Do not use scratched, badly worn or cloudy plastics for your food and beverages. Hand-wash plastics to avoid wear and tear. When it comes to food storage, safer materials include: glass, 304 grade stainless steel, food-grade silicone ? all of which do not leach chemicals into your food. (Last, but not least the most important and concern fact is the Kitchen sponges which are used to clean the utensils can grow harmful bacteria, yeasts, and molds. The best ways to kill germs on a kitchen sponge are: Microwave the sponge on high for one minute, which kills up to 99% of germs or keep it in the sunlight after every use. Another option is to buy a new sponge each week.) 

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