It’s likely no surprise that the objects in a typical kitchen can expose the average person – and the environment – to toxic chemicals.
Some simple fixes can reduce this risk. But the prospect of change may feel overwhelming.
EWG is here to help. For decades, EWG has empowered you to make safer choices to protect your health when the federal government has fallen short. With EWG in your corner, you don’t have to wait for action from Washington to keep yourself and your family safe.
Here are five manageable kitchen swaps that can help lower your exposure to chemicals. These changes will make a difference without breaking the bank.
Food storage
Plastic containers used for storing and heating food can leach harmful chemicals, potentially including the family of toxic “forever chemicals” known as PFAS, which can disrupt the hormone system. The same is true of other chemicals in plastic, including bisphenol A, certain heavy metals and phthalates, often used as a “plasticizer” in consumer goods.
You can’t avoid plastic entirely, but you can reduce it and phase it out when possible. Instead of plastic storage containers and utensils – including takeout containers, disposable cups and baggies – consider glass, ceramic and stainless steel. Each has its advantages.
For example, use of a single reusable silicone lightweight storage bag could keep about 260 single-use plastic bags out of the ocean per year.
Cutting board
Those grooves on your plastic cutting board? Routine use of knives on the board causes miniscule shavings of plastic to be released into the air – and the tiny particles can contaminate your food.
Retire your plastic cutting board and instead, try options such as wood (just wash it thoroughly by hand after using it for raw meat or fish), bamboo or glass, all available at a range of price points. Or consider a slightly pricier board made of titanium, a metal softer than steel, so it won’t blunt your knives.
Cookware and utensils
If a piece of cookware or utensil is advertised as “nonstick,” chances are it contains one or more chemicals from the PFAS family, or a next generation chemical that’s likely just as harmful. The good news is you can lower your chemical exposure by gradually switching to utensils made of stainless steel, ceramic, glass or wood.
Watch particularly for black plastic utensils. Research shows that because of the lack of safety policies relating to plastics recycling, many of these utensils may contain toxic flame retardants, in addition to other chemicals often found in plastic.
Instead of plastic wrap to cover up a bowl of food when a storage container won’t do, try one of these shower-cap-type covers made of linen and cotton.
Drinking water
Although U.S. drinking water typically passes federal regulations, it often contains one or more chemicals that can still be harmful to your health. The Biden administration took steps to fund upgrades to the nation’s water infrastructure. But that’s a long process and more still needs to be done to improve water quality.
In the meantime, you can filter your tap water to easily reduce your exposure to common contaminants. It's less costly than bottled water, which can also contain pollutants. The key is to find the water filter suited to whatever is in your water. Enter your ZIP code into our Tap Water Database, and you’ll see what’s in your water.
Use EWG’s water filter guide to see what type of filter might work for your water. Sometimes a countertop filter is all you need. EWG scientists tested 10 countertop filters to see which best filtered out the six most common contaminants in American drinking water. One might be an option for you.
Most important, follow the directions for replacing the filter. An expired filter could make your water worse than what comes straight out of the tap.
Filtered water is far superior to bottled. While the Food and Drug Administration regulates bottled water as a food product, companies don’t have to disclose the results of water tests. So some bottled water may be nothing more than tap water.
The particles degraded from plastic bottles and caps pollute our oceans and land, which adds to the already pervasive problem of plastic pollution. A recent EWG study found Americans’ exposure means they may be eating up to the equivalent of 12 plastic bags a year. So transfer some of your filtered water into a stainless steel bottle to drink when you’re on the go.
Household cleaners
Strong fumes may be your first clue there may be toxic chemicals in your cleaners.
Even those that do not emit these fumes may well contain harmful substances. But it’s tough to know which do and don’t. Cleaning product companies aren’t required to disclose ingredients the way personal care product makers are.
But our Guide to Healthy Cleaning does a lot of the hard work for you. It rates cleaners for dishwashers and ovens, among other kitchen items, from least to most hazardous. Those bearing the EWG Verified® mark are best in class – they disclose their ingredients and avoid those that harm health and the environment.
Some commonsense ways to avoid the most toxic cleaners:
- Choose pump bottles or “trigger sprays,” rather than aerosols, which release fine droplets that can be inhaled deeply into the lungs.
- Avoid products with the terms “fragrance” and “parfum” as ingredients, as this is typically a mystery blend of toxic chemicals.
- Watch for words on labels saying “Warning” or “Danger,” which probably indicate the presence of harmful ingredients.
- Explore DIY cleaning using vinegar and baking soda before turning to commercial products. They reduce your exposure to multiple chemicals and you’ll always know what you’re using.
- And be sure to ventilate your kitchen while cleaning, if you can.
Finally, don’t get taken in by products’ green marketing claims – many fall far short of what they promise with environmental or health protections.
