Detox Your Kitchen: Three Things You Can Do Right Now to Avoid Toxic Chemicals

It seems like every week there is a new scientific study about microplastics in food, Pfas in pans, BPA in plastic containers or any other number of toxic chemicals that can stow away in our food.

I’ve been writing about toxic chemicals for years, and my friends always ask me: what do I do about it all? The list of things to worry about can seem overwhelming.

I have waded through the science – as well as the marketing materials from companies that want to assure us their products are safe – with the goal of ridding my kitchen and the food I cook of dangerous chemicals.

And I have some simple suggestions on how you can do it, too.

In collaboration with Consumer Reports, the leading independent consumer organization in the US, the Guardian has created a US-focused newsletter featuring my seven-week course on detoxing your kitchen. You can sign up here.

It’s launching in just a few days, with guidance on everything from fruit and vegetables to meat, seafood and cookware. Until then, here are three fixes you can do right now.