Cook Up a Healthier New Year!

Cooking healthfully is important year-round, but may be taking center stage as your New Year’s Resolutions kick into high gear!

For many people, cooking “healthfully” means choosing hormone-free dairy products, organic vegetables, and beef raised without antibiotics. But to cook truly healthfully, you need to pay as much attention to how you are cooking your food as to what you are cooking.

Learn more about these three easy steps you can take:

  1. Run the range hood fan every time you cook
  2. Choose less-toxic pots, pans, utensils, and cooktops
  3. Avoid high cooking temps and charred food

Virtually all cooking creates chemical compounds and particulates from the combustion and the food itself! Gas stoves release fumes from combustion. Electric burners create ultrafine particles by volatilizing dust. High temperatures turn the amino acids and sugars in some foods into carcinogens. Even some types of cookware can leach chemicals into your food. And since you are probably standing close to the stove or open oven when these chemicals and particulates get into the air, exposure risk can be high.

Without appropriate ventilation, cooking can reduce indoor air quality and may cause serious health problems. A Berkeley Lab Study (2013) found that the aggregate health consequences of poor indoor air quality—of which cooking is the major but not sole source—are as significant as those from all traffic accidents or infectious diseases in the United States1,2

Three easy things you can do today:

#1 Run your Range Hood Every Time you Cook, Fry, Boil, Roast, or Simmer

#2 Chose Less-Toxic Pots, Pans, Utensils, and Cooktops

#3 Avoid High Temps and Charred Food



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Dana Sundblad
Dana Sundblad
Dana is a seasoned marketing and communications professional with over 20 years experience helping companies achieve awareness and financial goals in consumer, technology, and non-profit industries. Most recently she was Director of Communications at Castilleja School and began her career in brand marketing with Clorox. She received her MBA from Harvard University and BA from Wellesley College.
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