Kitchen Checkup: What's Really Dangerous in Dishes and How It Affects the Brain, IQ, and Hormones

Some dishes are poisoning you with microdoses of toxins every day – imperceptibly but surely. You'd be surprised to learn which material contributes to dementia and which enriches food with iron.

Together with health coach Yulia Yarotskaya , LIGA.Life "sorts out" what to leave in the kitchen and what to throw away without regret just today.

Which kitchenware materials are considered the most dangerous?

Yulia Yarotska explained that according to the results of recent studies, the most dangerous materials include:

• Uncoated aluminum cookware Aluminum can leach into food, especially when cooking acidic or salty foods. This leads to excessive aluminum accumulation in the body, which is associated with neurotoxicity, risk of Alzheimer's disease, and impaired kidney function.
• Old Teflon coatings (containing PFOA – perfluorooctanoic acid ) When heated above 200–260°C, the coating can emit toxic fumes – volatile fluorine-containing compounds. They are associated with thyroid dysfunction, hormonal imbalance and an increased risk of developing oncological pathologies.

• Plastic containing BPA (bisphenol A) and phthalates These substances can migrate into food, especially when heated. Bisphenol A is a powerful endocrine disruptor — it mimics hormones, affects the reproductive system, estrogen levels, and embryonic development. It is especially dangerous for pregnant women.

Phthalates and BPA are also linked to an increased risk of obesity, metabolic syndrome, and diabetes. They are commonly found in black plastic kitchen spatulas, containers, and other low-quality kitchen accessories.

What dangers can antique or vintage dishes pose?

Vintage or antique tableware can pose a serious health risk due to lead and cadmium content in glaze or paint, says expert:

Lead glaze: Lead glazes were often used on cookware made before the 1970s to give it a brighter color and shine. This lead can migrate into food over time, especially when it comes into contact with acidic foods (e.g., dishes with vinegar, tomatoes, citrus fruits).

Even low levels of lead are dangerous:

• cause neurotoxic effects,
• can lead to lower IQ in children,
• cause kidney dysfunction in adults,
• accumulate in the body, affecting the nervous system and brain.

Cadmium is a toxic metal that may have also been used in glazes or decorative elements on ancient tableware. It negatively affects the kidneys and destroys bone tissue, which can lead to osteoporosis.

Enameled copper or brass without an internal protective coating are also dangerous – they can leach heavy metals into food.

Is it safe to store and heat food in plastic containers?

— Not all plastic is equally safe. If it's the first container you find without any markings, I wouldn't recommend storing, let alone heating, food in it.

Some types of plastic, especially those that are not intended for microwave use (and many people don't pay attention to this), can release harmful substances when heated – for example, bisphenol A (BPA), phthalates, or even microplastics.

These substances can disrupt hormonal balance (because they affect estrogen receptors), increase the risk of metabolic diseases, contribute to insulin resistance, etc., says Yulia Yarotska.

What to do? Pay attention to the markings:

Safer types:

• #1 (PET)
• #2 (HDPE)
• #5 (PP)

Potentially dangerous:

• #3 (PVC)
• #6 (PS)
• #7 (Other) — especially if there is no "BPA-free" specification.

Look for these signs :

• BPA-free — does not contain bisphenol A
• Microwave-safe — can be used in the microwave
• Certificates : FDA, EU Food Contact Materials, NSF, etc.

Non-stick coating: safe or not?

Non-stick pans have been under fire lately, with many experts literally "cancelling" them. But things aren't so clear-cut.

Older coatings (before 2013) that contained PFOA (perfluorooctanoic acid) can indeed be dangerous. Studies have linked PFOA to an increased risk ofkidney cancer, ovarian cancer, decreased immune response and hormonal disruptions. When overheated, old Teflon coatings can release toxic substances that can even cause flu-like symptoms due to their effects on the lungs.

Modern coatings (new generation PTFE or ceramics) are considered safe if used correctly:

• do not overheat (do not leave the pan empty on high heat),
• do not scrape with metal objects,
• Do not use if scratches or peeling appear.

What to pay attention to:

• marking "PFOA-free" , "safe for high heat" , "ceramic coating" ;
• it is better to use wooden or silicone spatulas;
• do not wash with abrasive products.

Is it safe to use aluminum foil for cooking or baking food?

Foil is currently a hot topic of debate, with people expressing their opinions in different ways. The main danger arises at high temperatures, especially when it comes into contact with acidic or salty foods: under such conditions, aluminum can migrate into the food. This applies to both foil and uncoated aluminum cookware.

Avoid direct contact of foil with acidic or salty foods at high temperatures. You can use foil as an intermediate layer, but not as the main baking material. For example, line the pan with foil and place parchment paper on top to reduce contact with the food.

Tableware for daily use: what to choose in terms of safety and health effects

Yulia Yarotska talked about safe materials that can be used for preparing and storing food.

Borosilicate glass

— My favorite option! It is heat-resistant, inert, does not absorb odors, does not react with products. It is great for storage, baking, and heating — even in the microwave. Reliable, convenient, safe.

Stainless steel (marking 304 and 316)

— This is food-grade stainless steel, which does not chemically react with food, does not emit any hazardous substances, and is completely inert. It is even suitable for acidic dishes — unlike some other materials, it does not "flow" when in contact with acids.

Cast iron

— Cast iron is a classic. Not only is it safe, but it also enriches food with iron , which is beneficial for people with low ferritin (especially women). But be careful — if you have hemochromatosis or iron overload, cast iron may not be the best choice.

Personally, I find cast iron a bit heavy for everyday use, but for baking bread, it’s the perfect option. My husband bakes bread in cast iron pans — and it really works. That’s how they used to do it: most recipes until the 20th century are about cast iron, — says Yulia Yarotska.

Ceramics with proven glaze

— Modern certified ceramics are another safe and convenient option. The main thing is that the glaze does not contain lead or cadmium (be sure to check the labeling and origin). It is suitable for both baking and storage. There are very convenient ceramic containers and molds. But there is a nuance: some cheap samples of ceramic dishes crack when heated strongly or with sudden temperature changes. I have seen more than once how customers' dishes simply cracked and crumbled into fragments, — explains Helsi Kouchinya.

Marks and certificates that indicate safe and high-quality tableware

• FDA (Food and Drug Administration, USA): Regulates the safety of materials that come into contact with food.
• LFGB (Lebensmittel- und Futtermittelgesetzbuch, Germany): Strict safety standards for materials in contact with food.
• EU 1935/2004 (European Regulation): Ensures that materials do not release substances that may pose a risk to human health.
• "BPA-free", "Lead-free", "PFOA-free" labels: Indicate the absence of the corresponding harmful substances.

These certificates confirm that the cookware does not emit harmful substances even when heated, in contact with acids or fat.

"Alarm bells" that indicate it's time to replace your dishes

Yulia Yarotska named a number of signs that indicate that the dishes should be replaced:

Scratches, chips, microcracks. Even high-quality dishes can develop microdamage over time.

This especially applies to:

• enameled dishes – enamel chips can lead to harmful particles getting into food;
• non-stick coating – scratches make it dangerous, as toxic substances may be released (especially when heated).

In such cases, the dishes should be replaced immediately.

The smell of plastic after washing or heating. This is a signal that the structure of the material is broken, and harmful components can be washed out of it. If you smell an unpleasant odor after using the microwave or dishwasher, it is better not to use this dishware, even if it is new.

Dullness, discoloration, stains. These are signs of wear or chemical degradation of the material.

For example:

• glass or ceramics lose their shine;
• stains appear on the surface that cannot be washed off;
• the enamel or glaze has become dull.

It is better to replace such dishes, as they may no longer be chemically inert.

Rust on stainless steel. If stainless steel has rusted, it means it has lost its inertness. Even a small spot of rust is a reason to throw it away.

Old plastic without labels. It is better not to use dishes without labels such as BPA-free or PFOA-free, especially if they are old. Such plastic can release endocrine-active substances that affect the hormonal system.

Loss of shape or deformation. Particularly dangerous:

• ceramic and glass molds with a change in geometry – may crack when heated;
• metal baking tins that do not hold their shape well or have cracks.

Worn dishes = source of microparticles

Old dishes can be a source of:

• microplastics;
• heavy metals;
• toxic residues.