Kritika Gaur Nutritionist Rashi Chowdhary recommends simple swaps for everyday safety.
The kitchen is the heart of every home, but many of the tools and products we use daily may be quietly affecting our health. Nutritionist Rashi Chowdhary has highlighted five common kitchen items that deserve a rethink, offering practical alternatives that are safer and more sustainable.
1. Replace Plastic Scrubbers
The familiar yellow coir scrubber often used for cleaning dishes can shed microplastics onto plates. Chowdhary suggests switching to coconut coir scrubbers, which are natural, biodegradable, and safer for everyday use.
2. Rethink Chopping Boards
Wooden chopping boards, though popular, tend to develop grooves over time. These cuts can trap bacteria and odours, making them difficult to clean thoroughly. Chowdhary recommends steel chopping boards, which are more hygienic and easier to sanitize after repeated use.
3. Avoid Scratched Non-Stick Pans
Non-stick cookware is convenient, but once scratched, the coating can flake off and mix with food. Instead of continuing to use damaged pans, Chowdhary advises switching to cast-iron cookware, which is durable, naturally non-stick when seasoned, and adds trace iron to meals.
4. Stop Storing Hot Food in Plastic
Placing hot food directly into plastic containers can cause harmful chemicals to leach into meals, similar to microwaving in plastic. A safer choice is stainless steel containers, which can handle heat without releasing toxins and keep food fresh longer.
5. Swap Harsh Cleaners for Natural Alternatives
For mineral deposits on kettles and taps, many people reach for strong bathroom cleaners. Chowdhary warns that inhaling these chemicals can be harmful. She recommends using white vinegar, left overnight to dissolve buildup, followed by a simple wipe-down for a safe and effective clean.
