Non-Toxic Dad News: September 12, 2024

Have you ever thought about what’s really in your parchment and wax paper? Even the so-called "unbleached" or "healthy" versions may not be as safe as you think. Most parchment paper is coated with silicone, which can release harmful chemicals like siloxanes when heated. Wax paper is often coated with petroleum-based wax, which can contain toxic chemicals such as cycloparaffins and PFAS.

While these coatings might be marketed as safe for certain uses, they can leach dangerous chemicals into your food, especially at high temperatures. The good news is, there are safer alternatives you can start using today. Consider stoneware or stainless steel greased with coconut oil or ghee for baking. For cold storage, switch to 100% Carnauba wax or non-GMO soy-based wax paper, or better yet, organic cotton beeswax wraps.

This week’s newsletter dives into simpler, non-toxic swaps like these to help keep your kitchen safe. Stay tuned for more practical tips from Non-Toxic Dad!

If you’re serious about keeping your kitchen free from toxic materials, it’s time to look closer at your parchment and wax paper. You might think you’re doing the right thing by choosing unbleached versions labeled as “natural” or “healthy.” Still, unfortunately, even these alternatives can contain harmful substances that are far from safe—especially when exposed to heat.

In recent years, there has been a significant push towards more ethical and health-conscious food choices, with many consumers turning to “cage-free” and “free-range” eggs as seemingly better alternatives to conventional eggs. These labels have become popular among those who want to ensure that their eggs come from chickens treated more humanely and produce healthier eggs. However, there is much more to these labels than meets the eye, and they may need to deliver on the promises consumers expect, especially when compared to the benefits of pasture-raised eggs.

It might be time to reconsider your approach to cooking oils if you’re using avocado and olive oil for your cooking. While these oils are often touted for their health benefits, heating them may be doing more harm than good.

This week’s tip is all about rethinking the everyday items in your kitchen. Did you know that even unbleached parchment paper can release harmful chemicals like siloxanes when heated? Wax paper isn’t much better, often coated with petroleum-based wax and PFAS, which can leach toxins into your food.

For a safer option, swap parchment paper for stoneware or stainless steel baking sheets greased with natural fats like coconut oil or ghee. When wrapping or storing food, choose organic cotton beeswax wraps or unbleached butcher paper. These small changes can go a long way in reducing the toxins that sneak into your meals, keeping your kitchen—and your health—on track!

As the cooler weather sets in, it's the perfect time to bring some seasonal flavors into the kitchen. This recipe for grain-free organic pumpkin cinnamon bars is packed with non-toxic ingredients.

Grain-Free Organic Pumpkin Cinnamon Bars

Ingredients:

• 1 cup pumpkin puree (organic)

• 4 large eggs (organic, pasture-raised)

• 1/2 cup coconut flour

• 1/2 cup monk fruit sweetener

• 1/4 cup coconut oil, melted (organic, unrefined)

• 1/4 cup coconut milk (organic, unsweetened)

• 1 tsp vanilla extract (organic)

• 1 1/2 tsp ground cinnamon (organic)

• 1/2 tsp ground nutmeg (organic)

• 1/4 tsp ground ginger (organic)

• 1/4 tsp ground cloves (organic)

• 1/2 tsp baking soda

• 1/4 tsp sea salt

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Prepare your glass baking dish (8x8-inch recommended) by lightly greasing it with coconut oil. Glass dishes are ideal because they heat evenly and won't interact with acidic ingredients like pumpkin.

3. In a large mixing bowl, whisk together the pumpkin puree, eggs, melted coconut oil, almond or coconut milk, vanilla extract, and monk fruit sweetener until smooth and well combined.

4. In a separate bowl, sift together the coconut flour, cinnamon, nutmeg, ginger, cloves, baking soda, and sea salt.

5. Gradually add the dry ingredients into the wet ingredients, stirring until a smooth batter forms. The batter will thicken as the coconut flour absorbs the liquid.

6. Pour the batter into the prepared glass baking dish and spread it out evenly.

7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.

8. Remove from the oven and let the bars cool in the dish for about 10 minutes. Then transfer them to a wire rack to cool completely.

9. Cut into squares and enjoy!

That’s it for this week’s edition of Non-Toxic Dad! Whether you're whipping up a batch of pumpkin cinnamon bars or exploring new ways to keep your home toxin-free, I’m here to support your journey to better health. Stay tuned for more tips, recipes, and non-toxic living guides in the weeks to come!