Baking is a relaxing experience for many people. There is an enjoyment to the precision required to make a perfectly fluffy cake, chewy gooey cookies, or airy loaf of bread. Everything is wonderful until it comes time to clean the pan or tray in which you baked your goods. The cleanup process usually involves a lot of soaking and scrubbing. We can say for a fact that nobody likes that part. 

What do you do to minimize the dishes you have to do? If you are like most, you either use aluminum foil (not the healthiest choice) or silicone trays or mats. You can use silicone bakeware to easily remove gummy items, lotion bars, household staples, or cupcakes and muffins. The use of silicone molds may spark this question: Is it safe? Well, that truly depends, but we aim to answer it in this article.

What Is Silicone?

Before we get into cooking with silicone, it’s integral to understand the difference between silicon, silica, and silicone. Although these substances are related, they are not the same. Here’s a quick overview:

• Silicon: This is a natural element, meaning it cannot break down into smaller particles without splitting atoms. After oxygen, silicon is the second most abundant particle on the earth. It is used in many industries, including solar energy, construction, and electronics. Silicon Valley, anyone?
• Silica: This compound is made of silicon and oxygen. Silica is a primary component of the Earth’s crust and is naturally occurring in nature. It shows up in ceramics, abrasives, and glass manufacturing. You can also find silica in the human body, with some research indicating potential health benefits. 
• Silicone: You can create silicone, a synthetic polymer, by adding carbon or oxygen to silicon. It exists as a liquid, gel, or solid and is commonly used in the medical field. It exists in medical devices, including pacemakers, joint replacements, and implants. It is considered safe for these uses, and is very common in cooking utensils and bakeware. 

Is Cooking With Silicone Safe?

According to the U.S. Food and Drug Administration (FDA), food-grade silicone is safe and approved for use in a variety of kitchen products. Food-grade silicone has been tested and certified by the FDA to be safe for contact with food. Food-grade silicone is a popular material for kitchenware. It is made from polydimethylsiloxane (PDMS), which is a synthetic polymer. It has a superior ability to withstand heat, it is non-stick, and it is dishwasher- and microwave-safe. Popular silicone bakeware items include cupcake liners, food storage containers, ice cube trays, baking molds, and reusable straws.

Benefits Of Silicone Bakeware

Silicone bakeware items are sturdy, convenient, and last a lot longer when made with silicone rubber. These molds can go straight from the oven to the freezer, or vice versa, without affecting their integrity. They have a higher resistance to high heat and are safe for human health, even after extensive use. Continue reading for more benefits. 

Easy-to-Clean

Silicone bake mats, molds, and other products are usually easy to clean. They are highly flexible, which makes it easy to get things in and out of them, allowing for easier cleanup. Silicone bakeware tends to be dishwasher-safe, but you can easily wash the items by hand. It has a smooth surface and tends to resist stains, so it won’t retain odors. 

Non-Stick

Silicone bakeware is usually more non-stick than traditional bakeware. That is highly convenient for muffin cups and cake pans. The natural non-stick properties mean that you don’t need to oil or grease before use, although a little oil never hurts. By not using excess grease or oil, you can reduce the amount of added fats in baking. 

Reusable

It is very easy to use parchment paper or aluminum foil when baking, especially if you are trying to save yourself excess cleaning. Silicone is very durable and can withstand repeated use. It is also resistant to fading, cracking, and peeling. People tend to choose silicone for these reasons, as it is a more eco-friendly alternative to foil, cupcake liners, and more.

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Air fryers have taken the world by storm, but some things just don’t need to be put in them. TikTok and Instagram videos have popularized these kitchen appliances even more, touting them as efficient ways to cook healthier meals. Air fryers circulate air to achieve a fried finish commonly achieved by deep-frying food. The only difference is that air fryers don’t use oil, which can impart unhealthy saturated and trans fats into your food. 

The beauty of an air fryer is that it is essentially a small convection oven. Because of the size, you can cook food in a shorter amount of time. Not to mention, they heat up quickly and tend to be more energy efficient than most ovens, depending on size and energy provider, of course. You don’t just have to reheat French fries or make donuts, chicken tenders and complex desserts, though. You can roast vegetables, toast bread, and make other healthy meal options. 

However, you shouldn’t use these nifty kitchen appliances to cook everything. Some meals do not need to be air-fried. For safety reasons, you should definitely not cook certain foods in an air fryer. Don’t know what those foods are? Read on to find out. 

Anything With A Sauce

Stews, chili, bolognese sauce, or other hardy dishes tend to be midweek favorites among the masses. They are relatively easy to prepare and are quite filling. We strongly advise against cooking these meals in an air fryer. As hot air circulates within the air fryer, the hot liquids can splatter. Not only does this make the air fryer messy, but it is also very dangerous, as wet splatters can potentially short-circuit the air fryer or cause an electrical complication. If you want to make a saucy recipe, slow cookers are the better appliances.

Broccoli

Some vegetables, like Brussels sprouts, are excellent at retaining moisture during the cooking process. For that reason, they crisp up nicely in an air fryer without drying out. Broccoli, however, can become chewy and bitter in an air fryer, which is why roasting or sautéing broccoli florets are better cooking options. You can also steam broccoli as an alternative preparation method. 

Rice

In order to cook raw grains, you have to boil them in water. A few drops of water in your air fryer basket won’t do any harm, but this gadget isn’t meant for boiling or steaming food. If you already have cooked rice, however, you can put it in the air fryer to make a crispy rice cake. It’s better to cook rice in a rice cooker for the fluffiest rice possible. 

Anything With A Wet Batter

Some people are aware of the fact that cooking something with a wet batter in an air fryer doesn’t yield the same result as frying it in a pot of oil. In fact, recipes that use a wet batter will be messy and they won’t crisp up properly. The reason for this is that there isn’t enough hot oil to set the batter. Instead of becoming crispy, that wet batter will most likely drop everywhere. You’ll be left with unevenly cooked food and a puddle of burnt batter drippings in the bottom of your air fryer basket. If you want to achieve a golden-brown, crispy exterior, you can use a dry coating on your food. 

Popcorn

Popcorn is a classic movie theater snack, but you shouldn’t cook it in an air fryer. Popcorn kernels can easily become lodged with the fryer’s heating element, increasing the risk of a shortage and fire hazard. You can, however, make your own popcorn in a pot on the stove, or in the microwave. Manufacturers make silicone vessels to put kernels in and you can cook them in the microwave without the use of oil or butter. 

Hard-Boiled Eggs

You can use an air fryer to make hard-boiled eggs, but the texture can be a little chewy, rubbery, and unpleasant. There are much better and more efficient ways to achieve better results. If you want to give the air fryer method a go, cook medium-sized eggs straight from the fridge at 255º F for 10 minutes.

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More than 90% of the US have microwaves in their home, but how well do you know about your most used appliance? You may want to rethink before you put your cup noodles in there.

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Exfoliating with a high-quality scrub is one of the best ways to pamper your skin. The skin naturally sheds dead skin cells to make room for new cells every 30 days or so, but dead skin cells don’t always shed properly. If that happens, you may notice dry, flaky patches or clogged pores. Exfoliating can prevent that by sloughing away dead skin cells and grime, allowing new skin cells to rise to the surface.

The American Academy of Dermatology states that exfoliating helps brighten your skin, and improve the effectiveness of topical skin care products. When you regularly exfoliate, you may experience fewer breakouts because your pores don’t clog. Additionally, long-term exfoliation may enhance collagen production. And if you want glowing, vibrant skin, collagen is the answer. This protein also promotes skin elasticity, which may minimize the appearance of fine lines. 

Why Should You Exfoliate With Salt?

Over the years, we’ve posted a lot of DIY scrubs that use sugar as the exfoliant. Sugar tends to be great for most skin types because the granules are fine, so they don’t irritate the skin. However, a classic salt scrub is also a safe form of exfoliation. Salt scrubs can help remove dry, flaky skin and leave your skin feeling silky-smooth. By massaging a salt scrub into your skin, you encourage blood flow and circulation, giving your skin a youthful glow. The minerals in salt also help relieve muscle soreness. There are a few things to keep in mind when using a salt scrub, though. 

Use It A Couple Times Per Week

Anyone who uses a great scrub may want to exfoliate every single day. We do not encourage daily salt scrub exfoliation because too much exfoliation can dry out your skin. Even though the scrub in this article contains moisturizing ingredients, too much exfoliation can cause your skin to feel tight, which indicates dehydration from over-exfoliation. The more you dry out your skin, the more oil it will produce, which can increase the frequency of breakouts. If you exfoliate too often, you may accelerate the development of fine lines and wrinkles. As a general rule of thumb, exfoliate with a salt scrub once or twice a week. 

Don’t Be Too Rough

Don’t be too rough on your skin because it deserves a gentle touch, especially when using a salt scrub. If you massage the scrub in a rough way, especially if your skin is delicate, you may experience tearing or irritation because of tugging and roughness. Although salt particles are very fine, they can still do damage if you exfoliate too aggressively. Micro-tears in the skin can damage the skin barrier, making your skin more susceptible to damage. That can accelerate the aging process and cause age spots and wrinkles. 

Use It From Head To Toe

A salt scrub isn’t solely reserved for facial exfoliation. Dead skin can turn up all over your body, so don’t neglect those areas of the skin. Dermatologists recommend that you exfoliate where the skin folds, e.g. behind the knees and elbows. Exfoliating your neck, legs, and feet, especially the soles of the feet, can be very enjoyable. 

DIY Ginger Lime Salt Scrub

Ingredients:

• 1 ounce refined & deodorized cocoa butter
• 2.3 ounces refined coconut oil
• 3 ounces grapeseed oil
• 0.1 ounce ginger lime fragrance oil
• 11 ounces fine sea salt
• Pinch of bath-safe green pigment powder (optional for color)

Instructions:

• Place the cocoa butter and coconut oil in a glass measuring cup and warm in the microwave until fully melted. 
• In a separate glass measuring cup, add the grapeseed oil and ginger lime fragrance oil. Place in the microwave and warm until fully melted. 
• Add both of the melted mixtures to a large bowl and mix gently to combine. 
• Slowly pour the salt into the melted oils, stirring as you pour. You want everything to incorporate evenly. At this time, you can also whisk in the green pigment powder if you so desire. 
• Transfer the salt scrub into an eight-ounce container of your choice and allow it to cool completely before putting the lid on. Once you put the lid on, store it in a cool, dry place. 
• To use the salt scrub, lather your desired amount onto the areas of skin that require exfoliation. Massage it gently before rinsing with warm water. Upon exiting the shower, pat your skin dry with a towel.

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Nutrition labels or facts don’t always give you the whole story. The preparation tends to dictate the nutritional value of a certain food. In the case of vegetables, many nutrients become lost or more available in regards to preparation. Choosing the right method for your vegetables may help you preserve more nutrients, which only benefits your health. 

How do you choose the right cooking method for your vegetables? This comes down to the vegetables that you want to cook, as certain vegetables have more nutrients available after specific preparations. A vegetable that is water-soluble may need a different cooking method than a vegetable that is fat-soluble. Below, we detail the most nutritious ways to prepare your vegetables, according to dietitians. 

Keep It Raw

Raw preparations are very popular for vegetables, especially the ones in the Brassica family. These vegetables include broccoli, cabbage, cauliflower, Brussels sprouts, kale, and more. They exhibit potent antioxidant, anti-inflammatory, and anti-cancer compounds called glucosinolates. Some vegetables in this family also contain myrosinase, an enzyme that offers protection against bacteria and other harmful organisms. These compounds are released when you chew, chop, or crush them, and cooking actually destroys those beneficial enzymes. If you cook these vegetables, the body struggles to use glucosinolates.

Steaming

If you want to preserve the maximum amount of nutrients in your vegetables, steaming is the best cooking method. According to a 2013 study, steaming is the best way to preserve the most vitamin C in vegetables. When you steam your vegetables, the nutrients are retained to a larger degree because the food doesn’t contain water or other cooking liquids. As a note, steaming is not the same thing as boiling, which we will cover later in this article. 

Sautéing

When you sauté vegetables in a pan, it is best to do so gently over a lower heat. When you cook over a lower flame, you decrease the likelihood of losing some of the water-soluble vitamins in your veggies. Use a flavorful oil or neutral oil with a smoke point of 350º F or above when you sauté vegetables. The best oil for sautéing vegetables is extra virgin olive oil or avocado oil. These oils may increase the bioavailability of certain nutrients, especially fat-soluble vitamins. 

Roasting

Roasting is a dry-heat cooking method that doesn’t require water or oil. If you want your vegetables to retain B vitamins and vitamin C, roasting is your best cooking option. Because you don’t need liquid for roasting, there is no significant water-induced loss. Roasting and baking are common cooking methods for zucchini, carrots, sweet potatoes, onions, bell peppers, squash, and parsnips. 

Microwaving

This may seem like an odd preparation method, but dietitians say that microwaving is a nutritious way to cook vegetables. Microwaving does, however, result in lower vitamin C levels in the food, but this is no fault of the microwave. Vitamin C breaks down under heat, of which microwaves produce a great deal. Microwaving doesn’t destroy as many nutrients as other cooking methods because it is a fast way to cook food. 

Boiling

Fat-free and fast, boiling is a method of cooking vegetables, but it ranks lower than other methods in regards to nutrient retention. Boiling is actually one of the worst cooking methods if you want your vegetables to retain water-soluble nutrients. If you consume the water or liquid in which you cook your vegetables, you may increase your nutrient intake. Boiling results in the greatest loss of vitamin C, according to a 2018 study. This is because water-soluble vitamins are often lost in water-based cooking methods.

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Whether you look under the kitchen sink or in the hall closet in the average home, you will most likely see an assortment of cleaning products. People have their preferences for brands and scents, but there are sprays or scrubs for different needs. One product cleans the countertops, while another one makes wood furniture shiny. And then you have products that clean showers, toilets, the floors, and so on. 

Building this collection of cleaners can be expensive, not to mention damaging to your health. According to a 2018 study from the University of Bergen in Norway, people exposed to cleaning products for 20 years have the same lung function as people who smoke 20 cigarettes per day. They also experience a 40% greater risk of developing asthma. There’s a reason why you cough or find it difficult to breathe when you use oven cleaner. In fact, many of these products have warnings that you should wear protective gloves or masks while using them!

Making the switch to natural products can seem challenging or overwhelming, but it’s an easy transition to make. You just need to master a few simple cleaning hacks with ingredients you may already have in your home. There are many harmless ingredients that prove to be excellent non-toxic cleaners. Continue reading to learn more about seven natural cleaning hacks. 

Load Up On Vinegar

Whether you need to clean tubs, windows, tile, or other surfaces, distilled white vinegar is right for the job. Although it isn’t a proper disinfectant, it does work great as a natural cleaner. It works to clean and mildly sanitize many surfaces, especially bathtubs, shower doors, and metal faucets. The downside to vinegar is the smell, but you can mix it with essential oils to counteract the intensity. Click here to learn more about scented vinegar cleaners. 

Lemon Essential Oil For A Clean Microwave

Need to clean your microwave and make it smell great at the same time? Combine 15 drops of lemon essential oil and one and a half cups of water in a heat-safe bowl. Microwave for five to 10 minutes, allowing the steam to condense inside the microwave. Once complete, remove the bowl safely and wipe the grime away with a damp sponge. 

Degrease Your Stove With Baking Soda

Stovetop cleaners and degreasers are some of the harshest cleaning products to inhale. They emit very unpleasant odors and it can be difficult to breathe when you use them. Instead, pour baking soda on your stove, sprinkle with a little water, allow it to sit for one hour, and then wipe away. Your stove will look shiny and clean as ever!

Baking Soda Removes Carpet Smells

Because it’s such a great natural cleaner, let’s stick with baking soda for a moment. If you want to get rid of carpet odors, baking soda is right for the job. Next time you vacuum your carpet, sprinkle some baking soda on it first. Vacuum the carpet and you’ll be left with an odor-free carpet. This is great if you have pets that love to get their stank on carpets. 

Remove Pet Hair With Rubber Gloves

This isn’t so much a natural cleaning hack as much as it is a useful pearl of wisdom. Pet hair can be very difficult to vacuum off carpets or furniture, especially if your pet sheds a lot. When your standard vacuum can’t get the job done, slide on the rubber gloves and rub any areas that need extra cleaning. You’ll find that pet hair clings to your rubber gloves, and it will only unstick when you wash it away. 

Dust With Coffee Filters

Need to dust your electronics, which you probably neglect to clean for most of the year? Grab a coffee filter or two to help clear dust from tv screens, computer monitors, and any other electronics you have in the home. The great thing about dusting with coffee filters is that they don’t leave behind any fibers. 

Buff Surfaces With Olive Oil

You may be familiar with the health benefits of olive oil, but do you know that it can help you clean the house? Olive oil can help buff stainless steel, pots and pans, and other appliances. Drizzle some olive oil on a soft cloth and apply it in a circular motion to buff out any dirty spots. You may need to give the surface a wipe with a clean rag to reduce oil residue on the surface you buff.

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Almost everyone in the US has a microwave in the kitchen. It is a convenient appliance that seemingly makes our lives easier. You can defrost, reheat, and even cook food in microwaves. Are we at all concerned about the dangers of microwaves, though?

A lot of people use microwaves without thinking of how they may negatively affect their lives. Microwaves essentially can kill your food, robbing it of the nutritional value. Cooking your food, in general, robs your food of potential nutrients you could be getting. This is why we always recommend eating more of a plant-based and even raw foods diet for optimum health. But we digress…

Here’s a crash course on how microwaves work

Microwaves contain something called a magnetron (not from Transformers), which converts the received electricity into short-wave frequency radio waves. Science! It’s sort of electromagnetic radiation. Radiation, you say? Not so good for the body. The radiation can actually change the molecular structure and create radioactive compounds in our food. For instance, breast milk loses 96% of its antibodies when microwaved.

It’s important to know that microwaves are non-ionizing radiation. X-rays, Gamma radiation, and nuclear medicine are all types of ionizing radiation. While non-ionizing radiation isn’t as bad, it can still negatively affect your health. And we continue to contaminate our bodies by eating microwaveable meals, which are filled with chemicals and preservatives.

Microwaves work using alternating currents, which ultimately reverse the polarity of atoms. What does that mean, though? Basically, there are water molecules in the food. The water molecules shake in the food, which causes the food to heat up.

How Do Microwaves Harm Your Health?

• They can cause cataracts
• Trigger birth defects
• Weaken the immune system
• Can lead to cancer onset
• Leads to possible serious illnesses
• Compromises body’s immune response to bacteria or viruses

 (Note: These are only going to happen if you stand directly in front of a microwave that has a crack or leak in it.)

Eating Microwaved Veggies Can Lead To

• Dropped white blood cell count
• Fast-rising cholesterol levels
• Drop in hemoglobin (which can lead to anemic conditions)

What Diseases Can You Get From Microwaves?

Fatigue

Microwaves can actually be the cause of chronic fatigue syndrome, and even obesity.

Insomnia

By having adverse effects on brain health, due to electromagnetic radiation, microwaved food can lead to cases of insomnia or other sleep disturbances/troubles. 

Nutrient Deficiency

Cooking your food in the microwave causes your food to lose nutrients. If your food doesn’t provide you with the nutrients you think you are getting, you can become nutrient deficient, which an lead to a variety of diseases. 

Deprivation of Antioxidants

Microwaving your food = no more antioxidants. By destroying the antioxidants in the food, it means you aren’t getting them. Antioxidants are essential for heart, brain, and immune health. Antioxidant deprivation can increase your risk of heart attack or high cholesterol. 

Cancer

The radiation that contaminates food can increase your risk of developing cancer. By eating too much microwaved food, radiation can accumulate in the body and cause cancer growth.

Since we live in an instantaneous world, most people who own a microwave use it on a daily basis. Making meals, defrosting or even reheating in a microwave daily can not be good for the body. Maybe its time to invest in a toaster oven. Cast iron skillets on the stove, or even the regular oven are optimal ways to go about cooking and reheating food.

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Some people worry about the possible side effects of microwave ovens.

These people believe that microwave ovens alter the molecular structure of foods. Normally with natural heat (like with a conventional oven), food cooks from the ‘outside in.’ Heat penetrates to the center of a food, warming the food up from the ‘outside in.’ However, with the microwave oven, food is warmed up from the ‘inside out.’

Today, it does not seem like an exaggeration to say that 86% of American homes have microwave ovens. You really can’t find a home or restaurant without a microwave oven. Although microwave ovens may be convenient, they carry possible risks to your health.

Microwave ovens work by use of electromagnetic energy. According to researchers Anthony Wayne and Lawrence Newall:

“Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.”

Microwave ovens are the preferred choice for warming baby’s milk. This is a mistake. According to the Young Families, the Minnesota Extension Service of the University of Minnesota, microwave ovens make the milk deceptively hot, with a buildup of steam, which not only can create changes in the milk, but also leech essential vitamins and possibly burn the baby’s lips, mouth and esophagus. Instead of a microwave oven, it’s recommended to warm a bottle by holding it under hot tap water, or setting it in a bowl of warm water. Test it on your wrist before feeding.

A summary of results of Dr. Lita Lee’s book, Health Effects of Microwave Radiation – Microwave Ovens, shows:

• Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a known carcinogen.
• Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
• Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
• Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
• Carcinogenic free radicals were formed in microwaved plants, especially root vegetables and decreased in nutritional value.

Here is a list of reasons why you might want to consider alternate cooking/heating methods.

Ten Reasons To Throw Out Your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

1. Continually eating food processed from a microwave oven causes long term-permanent-brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
2. The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3. Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4. The effects of microwaved food by-products are residual [long term, permanent] within the human body.
5. Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6. The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7. Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
8. The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9. Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10. Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

A far better and safer alternative to a microwave oven is a small conventional electric oven. They may take longer to cook your food, but you don’t have to worry about all the dangers associated with microwave ovens.

Protecting Yourself from Microwave Ovens

If you MUST use a microwave oven, make sure you (and anyone else, especially children) are standing at least 7 feet away from the oven. Never let a child (or anyone else) look into a microwave oven while it is in use. Consider purchasing a large diode (or a few smaller sized ones) from Ener-G-Polari-T the leader in fighting harmful EMF (electro-magnetic frequencies).

Place large black crystals throughout your home. Black Tourmaline, Jet, Onyx, and Obsidian are especially helpful. Amethyst crystals are also good to counteract radiation emissions. Keep crystals around or near all electrical household appliances (anything with a motor in it), as well as plants.

If you consume microwaved food, eat seaweed daily, too. We recommend:

• Kelp
• Dulse
• Spirulina
• Blue-green algae, and
• Chlorella

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