Category: Kitchen health

According to the World Health Organization, average weekly intake of aluminum is often below the tolerable limit. But is it safe to use aluminium foil for hot food, considering that high temperatures and certain food types increase aluminum leaching? This guide breaks down the science behind this common kitchen practice.

According to a 2013 NPR report on FDA research, about 7% of imported spices were found to be contaminated with *Salmonella*, proving that yes, spices can contain *Salmonella* and pose a significant food safety risk. This silent threat requires an understanding of its origins and how to properly handle your seasonings.

According to medical sources, glycoalkaloid poisoning from green or sprouted potatoes can cause illness, though severe cases are rare. Understanding exactly what toxins do green potatoes have is a crucial aspect of practicing proper food safety in your home.

According to the National Capital Poison Center, consuming potatoes with high levels of glycoalkaloids can cause illness. This risk becomes elevated when considering the question, can I eat potatoes in piles, as improper long-term storage is a primary cause of toxin buildup in large quantities.

Recent scientific research, including a study from the University of Newcastle, found that a single scratch on a nonstick pan can release thousands of microplastic particles into your food. This raises important questions about whether **is a nonstick pan losing nonstick still safe** for a health-conscious nutrition diet.