These 3 toxic products in your kitchen could be harming your health and halting your weight loss.

If you feel like you are fighting an uphill battle trying to lose the weight and keep it off, you are far from alone. Have you ever wondered why, with so many weight loss solutions available to us, over 60 percentof Americans are still failing to lose weight? And if they do manage to lose the weight on the latest fad diet their favorite celebrity is promoting, they look years older and gain the weight back faster than a New York minute as soon as they go off the diet! 

I’ve got good news for you – you CAN wake up your sluggish metabolism and say bye-bye to belly fat, all while boosting your energy, balancing your mood, and turning back the clock on aging. Even you, who struggles with fatigue, thyroid problems, diabetes, and autoimmune diseases; you even pack on the pounds when you’re practically starving yourself! It seems like no matter what you try, no matter how strictly you follow the dieting rules – something is sabotaging your weight loss – and it just might be in your kitchen.

Reset Your Metabolism

It’s time to get RADICAL! To finally feel good, have the energy to do the things you enjoy, and to like what you see in the mirror. My new Radical Metabolism can get you out of that dieting slump and on the road to better health using research-based methods that are sure to wake up and supercharge your metabolism.

  • It’s not about high fat – it’s about choosing healthy fats that repair your cells and fight inflammation.
  • It’s not about avoiding carbs – it’s about using the right carbs to balance your hormones.
  • It’s not about pounding the protein– it’s about finding your protein “sweet spot” that feeds your cells and builds lean muscle mass to keep your metabolism high even when you indulge a little.
  • And it’s not all just about food, it’s about getting rid of the toxins you encounter in your every day life.

There’s so much more to your metabolism than the food you eat. Did you know your toxic load, which is the amount of toxins you’re exposed to that your body can’t get rid of, plays a huge role in how fast or slow your metabolism is able to function? The more toxins your body is bogged down with, the slower your metabolism goes. So it only makes sense that as you get older, you accumulate more toxins from your environment and your metabolism slows down. This is seen as a “normal” sign of aging, but I assure you it’s not – it’s a sign of a toxic metabolism.

It all starts in the kitchen. Chances are, you’re using the same techniques, tools, and even cookware you were surrounded with and taught to use growing up. It may not have ever crossed your mind, but the simplest tools you are using in the kitchen could be loaded with toxins and poisoning your metabolism, leaving you with stubborn weight that seems impossible to lose.

Radicalize Your Kitchen and Remove These 3 Common Toxins

What you store and cook your food in can have as much impact on your health and metabolism as the food you eat. I can’t tell you how disappointed I was to learn all the beautiful organic food I invested in, carefully avoiding all the known harmful chemicals and pesticides, was being contaminated with harmful metals and chemicals from what I was using to store and cook them in! I want you to learn from my experience, and not repeat my mistakes, so here are 3 Do’s and Don’ts I now teach all my clients as the first step to a Radical Metabolism:

DON’T: Use Aluminum Foil

I grew up watching my mother reheat our leftovers covered in aluminum foil, or “tin foil” as she called it. Later I learned that high acid foods easily leach aluminum into them upon contact with the foil. We don’t want any aluminum in our foods because it affects our digestion and lowers stomach acid levels, reducing our ability to break down proteins and absorb acid-based minerals. There is also research it’s linked to cognitive dysfunction, including Alzheimer’s Disease.

DO: Use Unbleached Parchment Paper

Wherever possible, replace the aluminum foil with unbleached parchment paper. I know there’s nothing like aluminum foil for holding in the heat, so if you need to use it, put a layer of parchment underneath the foil to protect the food from direct contact with it. This will even work with campfire and other high-heat cooking.

DON’T: Use Plastics like Plastic Wrap

Plastics contain chemicals known as obesogens, a type of endocrine disruptor that makes us fat. Plastics also contain chemicals known as xenoestrogens, which mimic estrogen and cause estrogen dominance in both men and women. These chemicals leach into our foods even more when the plastic is heated, either by microwaving in it or placing hot foods in the plastic. It’s best to avoid plastic coming in contact with any of our foods or drinks, including straws.

DO: Use Unbleached Wax Paper and Glass or Stainless Steel Containers

Instead of plastic wraps, bags, or covers, wrap foods in unbleached wax paper or even unbleached parchment paper. Reuseable cloth bowl covers are another good choice. For storing foods, rather than choosing plastic containers, invest in glass storage containers, which are even safe to reheat most foods in. I like nickel-free stainless steel for drinking bottles, and for school lunch containers for children.

DON’T: Use Cast Iron Cookware

There’s a growing concern about excess levels of iron, especially the kind our bodies can’t use. This becomes more of a concern for us over age 40 as we become less able to eliminate it, not only because of a sluggish metabolism but simply because of less need for it due to physiological changes like menopause. The iron leached into foods from cast iron cookware – especially high acid foods – has been connected to health issues with the heart, brain, and liver, and even those brown “age spots” we get on our skin.

DO: Use Enamel-coated Cast Iron or high quality Clay Cookware

Because copper is as much of a health issue as iron is, I avoid copper-clad cookware, and there is no safe nonstick-coated cookware, I choose to use enamel-coated cast iron. The enamel forms a barrier to keep iron from leaching into foods, but gives the same wonderful heat induction that made cast iron such a popular choice to begin with. Enamel is naturally nonstick when used at lower temperatures, so less fat and moisture need to be used, which results in better flavor and healthier options.

Romertopf, a covered, glazed clay cooking pot that increases the infrared heat to the food and helps it retain its own juices, has become my new favorite cooking utensil. If you choose to use clay cookware or bakeware, make sure it’s glazed with a nontoxic glaze to keep any impurities from the clay from leaching into your food.

If you are ready to Radically restock your kitchen, check out the video right here —-> Day 1 – Radicalize Your Kitchen

(Don’t forget to download your companion guidebook!)

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