Detoxify Kitchen

5 Easy Ways to Detoxify Your Kitchen

Jan 22, 2019


Keeping your kitchen “safe” is a challenge for most. With so many of us going green, it’s becoming very important to keep tabs on what’s happening inside and outside of our cupboards. Ready for a detox? From foods to cleaning products, here are 5 things you should ditch today.

  1. Kick non-stick to the curb
    Non-stick, or Teflon, pans are coated with chemicals to keep your food from clinging to your stovetop. Coined as “stable and frictionless”, Teflon is widely used for cooking, but did you know that its most active chemical, perfluorooctanoic acid (PFOA), is categorized as a group 2B carcinogen. This means that while it has not been dubbed poisonous, it more than likely is, since it’s a carcinogen. And though it has been said that it is not likely to be released into your food, once the surface is scratched, the chemical could possibly wind up in your finished meal. The good news? This can be avoided. Opt for safer alternatives like glass, ceramic, stainless steel or porcelain.
  1. Go green on cleaning products
    Although traditional cleaners are effective and definitely leave that lingering scent of “clean”, it is known that they are also very likely to leave trails of toxic chemicals on your dishes, countertops, surfaces and air. Making your own cleaning product out of common kitchen staples is way easier than you think. Items like lemon and vinegar do a stellar job sterilizing your space. Here’s one you can use most places!

    All-purpose cleaner:

    1 large spray bottle
    1 cup of distilled water
    1 cup of white vinegar
    1 tablespoon of baking soda
    ½ lemon, juiced
    15 drops of your favourite essential oil

    Mix and spray on the toughest of messes!

  2. Plastic-no-more
    Not only does plastic pollute our water and land, but it can release harmful chemicals into your food and liquid. BPA, also known as bisphenol A, is an industrial chemical that has been used to create plastic since the 1960s. It’s found in polycarbonate plastics and epoxy resins, the plastic often used to create the containers you house your lunch in. An easy alternative? Glass, porcelain or stainless steel containers. Not only do they rid you of the concern, but they last longer! If you do choose to use plastic, opt for a recyclable, BPA-free one.
  1. Say no to vegetable oil
    Our brains are 60% fat, so to say we need it to function is an understatement. But the kinds of fat you consume matter. Have you ever thought about exactly what vegetables contribute to your daily cooking oil? The term “vegetable oil” is used to describe any oil originating from any plant source. The actual healthfulness of that oil is dependent on the method of extraction, and ultimate use case. The oils most of us use are sourced from things like palm, soy and safflower, and though not bad for you, there are many more nutritious alternatives to use when cooking with heat. For a most healthful option, why not try avocado oil? It is unrefined, has a higher smoking point and adds a creamy element to your cooking, while amplifying your food with good fats and vitamin E!
  1. Eat clean
    Eating well isn’t just about looking for clean labels. It’s also about avoiding pre-packaged foods and crafting your diet with whole fruits and vegetables, as well as unrefined grains. Not only is this the most assured way to feed your family what is best for them, but it ensures you’re getting as many vitamins, minerals and nutrients as you can through food.


Gitalis, J. (2018, June 05). The Dangerous Side of Vegetable Oils. Retrieved from Josh Gitalis

Harcombe Z, Baker JS, Cooper SM, et al

Evidence from randomised controlled trials did not support the introduction of dietary fat guidelines in 1977 and 1983: a systematic review and meta-analysis

Open Heart 2015;2:e000196. doi: 10.1136/openhrt-2014-000196

Thayer KA, Heindel JJ, Bucher JR, Gallo MA. 2012. Role of Environmental Chemicals in Diabetes and Obesity: A National Toxicology Program Workshop Report. Environ Health Perspect 120(6):779-789.

Continue reading