Is your cookware KILLING you? (Make this swap)

A SECRET DANGER is lurking in your kitchen.

It’s far more sinister than the usual toxins hiding in your food...because at least you KNEW about those.

What makes this danger so much worse is that you THOUGHT you were PROTECTED!

I’m talking about cookware – even the kind you paid through the teeth for because they said it would ELIMINATE dangerous toxins from your food.

Instead, that cookware could be POISONING you.

Don’t worry; in a moment I’ll give you the real secret to cutting these poisons out of your life for GOOD.

But first, here’s the STICKY TRUTH about “safe” nonstick cookware...

What your cookware’s REALLY serving up

A few years back, a series of studies gave a frightening reality check: nonstick cooking pans contain DANGEROUS chemicals that can leech out over time.

You get a cloud of poisonous fumes in your kitchen… and tainted food on your dinner plate.

So millions ditched the old nonstick pans in favor of pricey new types of cookware with healthy sound names that almost always have “GREEN” and “ECO” in them.

Surprise, surprise (not)… turns out that’s just a marketing gimmick!

A frightening new report reveals the latest nonstick surfaces could be JUST AS BAD as the old ones.

Many new nonstick cooking pans such as GenX use perfluoroalkyl and polyfluoroalyl substances, or PFAS.

The new report finds PFAS pose serious health risks – even in extremely tiny levels of exposure.

We’re talking a few hundred parts per trillion.

It can hurt your:

  • Kidneys
  • Liver
  • Blood
  • Immune system

And it can increase your RISK of CANCER!

This is just one type of newer coating, mind you.

I wouldn’t trust any of the others, either.

Let me give you two options that are SAFER… and what to watch out for when you use them:

Cast Iron: Yes, grandma’s pan – heavy enough to brain an intruder with – is the time-tested answer to good cooking and good eating.

But it’s not perfect.

As the name implies, it’s iron and the metal can leech into your food. It’s certainly better than nonstick chemicals, but too much iron is also bad for you.

You can reduce the risk by SEASONING the pan. And make sure to REPLACE IT if it’s ever damaged.

Stainless steel: It’s a whole lot lighter and easier to handle than cast iron. Food does tend to stick to it more, so you’ll need some elbow grease when cleaning up.

And that can lead to another problem.

Many stainless steel pans contain chromium and nickel, which can leech out when damaged or scratched.

Don’t use anything ABRASIVE when cleaning, and, like cast iron, REPLACE the pans if they get scratched.