We’ve all heard about plastic pollution in oceans. You’ve probably heard about all the recent studies uncovering that we have more microplastics in our bodies than we originally thought.
Glass bottles, for example, are contributing to microplastics being digested.
And one recent study revealed microplastics being found in our brains!
Did you know your cooking habits might also be exposing you to invisible plastic particles every time you prepare food?
New research shows a hidden kitchen threat: microplastics from cookware, packaging, and even cooking processes are finding their way into our meals. These are particles smaller than 5 millimeters, and they don’t just pass through our digestive tract. Many lodge into our tissues, subtly increasing inflammation, disrupting hormones, and burdening our cells.
Where the Plastic Is Coming From
- Non-stick coatings: Scratching or overheating pans releases tiny plastic shards into sauces and stir-fries.
- Plastic utensils & wraps: Cutting, microwaving, or storing hot food in plastic introduces particles through heat breakdown.
- Seasoning and packaging materials: Even the containers you pour from can shed microplastics when scraped or punctured.
One alarming study found up to 3.8 million microplastic particles in the average person’s yearly diet. That’s enough to damage and burden your gut, liver, and endocrine system.
The Invisible Consequences
These aren’t benign particles. Accumulating evidence connects microplastics to:
- Inflammation and gut lining disruption, setting the stage for chronic disease
- Immune system interference and hormone imbalance, particularly troubling for metabolic and reproductive health
- Possible associations with cardiovascular strain, brain inflammation, and accelerated aging
And since many of these effects occur at low-level exposure, most medical screenings don’t catch them until after the damage has begun.
What You Can Do Today
You don’t need to overhaul your kitchen overnight. Start with these simple yet powerful shifts:
- Swap plastic cookware for non-toxic, durable alternatives—ceramic, stainless steel, cast iron.
- Use wooden or silicone utensils, especially with hot pans.
- Avoid microwaving in plastic or using plastic lids.
- Choose metal or glass jars for storage and recipes—no scraping or heating plastic containers.
- Replace worn Teflon-coated pans as soon as you see scratches or flaking.
These steps may feel small—but they dramatically reduce your daily exposure to microplastics and support long-term health at a cellular level.My friends at Chef’s Foundry have a solution for when you’re ready to swap out your dangerous cookware for a safer, healthier way to cook. Click here to learn how Chef’s Foundry can help keep microplastics out of your life.
