KITCHEN
1. MICROWAVE SAFELY
Avoid heat-sensitive plastics, which can leach toxins into foods. If you do use plastic, look for those numbered #1 PETE, #2 HDPE, #4 LDPE and #5 PP, which may be less toxic. Or opt for glass or stainless steel.
2. CLEAN GREEN.
Conventional cleaners can contain toxic chemicals that aren’t listed on the label. Use baking soda for scouring and vinegar for antibacterial action.
3. Conventional cleaners can contain toxic chemicals that aren’t listed on the label.
Natural ingredients work just as well to get rid of germs and bacteria. Use baking soda for scouring and vinegar for antibacterial action. Look for natural and non-toxic cleaning products that don’t contain harsh solvents, fragrances, chlorine, or ammonia and which are biodegradable.
4. CLEAR THE AIR
If you don’t have a stove hood, crack a window to let gas, smoke, and humidity out while you cook. Opening a window for even a few minutes every day may help significantly improve your indoor air quality.
5. NONSTICK PANS CAN’T TAKE THE HEAT
Nonstick coatings on pots and pans can release toxic fumes at high temperatures. Stick to low or medium heat, and never preheat on high. Alternately, use ceramic ovenware, cast iron or stainless steel cookware.
6. STORE FOOD WISELY
Use glass leftover containers (rather than plastic) and compost any food with an expired “use by” date. Don’t risk eating something that has a funny smell or seems to be supporting unknown life forms.
04.2012
www.greenbuildermag.com 60
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