Healthy Ustensiles for Healthy Cooking


When we start to search for information about the potential harmfulness of materials used for our kitchen utensils, we can be surprised at conclusions that are often cautious or vague and sometimes even contradictory.

This ambiguity is explained by the fact that science is poorly equipped to accurately assess the toxicity of materials. Many obstacles stand in the way of these studies being truly indisputable.

  • Firstly, they are often carried out on laboratory cells or on animals and are therefore not necessarily directly transposable to humans.
  • Secondly, the studies carried out in humans make it difficult to establish the link between exposure to a specific chemical substance and a particular pathology. Indeed, we are unfortunately exposed to many pollutants at the same time and daily.

However, most of these studies are considered substance by substance. They do not take into consideration the combined effects of different chemicals. In addition, the toxicity is often long and difficult to highlight because the amounts of toxic substances are generally extremely low. Which implies that the contamination occurs over the long term. It is therefore difficult to really assess their degree of dangerousness. Some effects can occur decades after the start of exposure, or even be transmitted to our children or grandchildren without us being ourselves affected.

Finally, good scientific studies are expensive. They are therefore difficult to achieve and sometimes financed by the industries themselves implicated! So hard to imagine total impartiality, there is inevitably a dose of self-censorship or even proven censorship.