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Modern Kitchens Are Unsafe, Here’s How 1

It’s a fact that women spend a lot of their time in the kitchen preparing food. But, do you have any idea that the kitchen which we think is ‘safe’ is actually home to a number of health dangers. Yes! You read it right.

According to Daily Mail, the appliances which are used in the kitchen to prepare dishes with ease could adversely affect your health. Here’s a list of three health dangers present in the kitchen, the effects they might have on your health and suggestions on how you can overcome the problem.

Microwave– There have been debates going on for years swirling around the dangers of cooking food in the microwave. A number of scientists claim that the ovens deplete nutrients from food, despite the lack of evidence supporting the same. Professor Magda Havas, who is a Radiation expert at Trent University, has said that microwaves literally leak radiation.

According to Magda, the radiation waves used in the ovens are actually designed to heat water and as the majority of the human bodies are made of water, they naturally absorb microwave radiation. Notably, the real danger lies in the fact that most microwave users heat their food in a plastic container.

“There is evidence that most plastic products release estrogenic chemicals when exposed to microwaving, which can lead to cancer,” reads Environmental Health Perspectives Journal. Also, microwaveable food contains BPA, polyethylene terpthalate (PET), benzene, toluene, xylenen and other specific chemicals which have been linked to cancer.

Solution:

Microwave users are advised to heat up food using glass containers or other microwave-safe dishes and completely avoid using plastic for the purpose. Professor Havas suggests that once the microwave is on, people should go out of the kitchen.

“It’s a personal choice, I’m not going to tell anyone not to use it because I understand how useful they are,” she said.

“If you’re going to use it, go out of the kitchen. Don’t just stand on the other side of a wall, really walk away. The waves travel through walls so you are still at risk.”

 

Refrigerator- We cannot imagine our life without a refrigerator. They have completely revolutionised food storage. Although, refrigerators help keep food fresher for a longer time, overstocking and disorganisation results in the reproduction of bacteria and toxic substances, leading to food poisoning.

The reason as to why this happens is because the circulation of cold air is necessary to keep food chilled and to keep bacteria at bay. However, the same can’t be done in a crowded environment.

 

Solution:

The risk of food-borne illnesses can be decreased by wrapping stored foods and cleaning the refrigerator regularly. Food should be refrigerated or freezed within two hours of purchasing.

Notably, the leftover food should be consumed within three to four days. The temperature should be kept between 32F and 40F (0C and 4C), and the freezer temperature below 0F (-18C).

Make sure that you don’t unfreeze food at room temperature. The safest way to unfreeze food is to defrost it in the refrigerator and cook it immediately.

 

Blenders/Juicers- It is believed that consuming juice helps one lose weight and detox the body.

But, a study conducted by the Harvard School of Public Health claims that the juicing trend leaves people prone to diabetes.

“The high glycemic index of fruit juice – which passes through the digestive system more rapidly than fiber-rich fruit – may explain the positive link between juice consumption and increased diabetes risk,” the study report reads.

It is to be noted that the calories are more concentrated when fruits are juiced. Consuming the same energy in the form of liquid in comparison to a solid will increase the appetite later as the liquefied energy doesn’t satisfy your appetite as well as the energy from solid food. Blending/juicing food can lead to a misconception that you are eating less, but, the reality is that you are eating more.

Solution:

Try using fruit with a low glycemic index or swap three servings of juice per week for whole fruits. This will lead to a seven percent decrease in diabetes risk.

It’s better to keep the pulp as it is an insoluble fiber and contains plenty of vitamins, minerals and pectin – which ease digestion, helps lower cholesterol and in removing fat and harmful chemicals from the body.

Fresh juice can be used as a supplement to your daily diet, but avoid using it as a replacement for a meal. The World Health Organization also recommends consuming five daily portions of whole fruits and vegetables.

7 thoughts on “Modern Kitchens Are Unsafe, Here’s How

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