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In today’s world, our kitchens—once places of nourishment and connection—have unknowingly become sources of exposure to harmful chemical substances. Many conventional cookware contain PFAS (per- and polyfluoroalkyl substances), which are used for their nonstick and stain-resistant properties. These substances don’t break down in the environment or in our bodies, leading to long-term health concerns like hormone disruption, immune system impairment, and even increased cancer risk. Meanwhile, microplastics—tiny plastic particles that shed from plastic containers and utensils, especially when heated—are now found in everything from drinking water to human blood, raising alarming questions about their impact on our organs and cellular health.
