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August 11, 2025 • 26 mins

Get Chef's Foundry P600 ceramic cookware at 50% off plus a complete guide on cookware materials and safety at:
witsandweights.com/chefsfoundry

--

Do you cook with nonstick pans, microwave with plastic containers, or wonder about materials you drink out of?

Learn about the science behind 3 major categories of chemical exposure from cookware and food packaging: microplastics, PFAS ("forever chemicals"), and plasticizers like BPA.

While avoiding fear-mongering, we discuss legitimate concerns about how these compounds might affect hormones, inflammation, and long-term health when exposure accumulates over time.

Plus, learn practical steps to minimize exposure without losing your mind over every container in your kitchen.

Main Takeaways:

  • Microplastics from scratched cookware and PFAS from nonstick coatings are legitimate concerns worth addressing through simple swaps
  • The "dose makes the poison" cumulative exposure over time matters more than occasional contact
  • Easy wins include replacing scratched nonstick pans, using glass containers for microwaving, and choosing ceramic or stainless steel cookware
  • Your body's detoxification systems are enhanced by the same foundational health practices we always discuss (strength training, quality nutrition, adequate sleep)

Timestamps:

0:02 - 3 categories of chemical exposure from cookware
3:20 - Microplastics
5:21 - PFAS "forever chemicals"
6:56 - Plasticizers, BPA, and aluminum leaching
8:38 - How these exposures might affect you
10:38 - Recommended cookware
14:46 - Should you be concerned?
19:25 - 3 levels of kitchen safety
21:30 - Avoiding food safety anxiety
22:17 - Recap for cookware, storage, and water

Try Chef's Foundry P600 ceramic cookware at 50% off - Swiss-engineered ceramic coating with removable handles, no PFAS, no Teflon: witsandweights.com/chefsfoundry


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Transcript

Episode Transcript

Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Philip Pape (00:02):
When it comes to cooking and preparing your food,
there's one area most peoplearen't thinking about, and that
is the materials that touch yourfood before it hits your mouth.
I'm talking about microplasticsthat might be flaking off from
scratched cookware, pfas, whichare called forever chemicals
from nonstick coatings and someplasticizers that might leach

(00:22):
from food containers.
And the question isn't whetherthese compounds exist in your
kitchen.
They do.
The question is whether they'reactually affecting your health,
your hormones, your physiquegoals, things like that.
So today we're going toseparate the legitimate concerns
from the fear-mongering,examine what the science shows
about chemical exposure fromcookware and packaging what I do

(00:42):
personally and give you somesteps to minimize risk without
losing your mind over everycontainer in your kitchen.
Welcome to Wits and Weights, theshow that helps you build a
strong, healthy physique usingevidence, engineering and

(01:05):
efficiency.
I'm your host certifiednutrition coach, philip Pape,
and today we're talking aboutsomething that we haven't
covered before.
It's at the intersection ofnutrition, health and consumer
safety, and that is chemicalsthat might be migrating from
your cookware and your foodpackaging into your meals.
And you might be thinking, wow,philip never really talked

(01:25):
about this kind of stuff,because oftentimes it's in the
realm of fear-mongering orselling you the idea that
everything in your kitchen oryou eat is toxic, and that is
not what I'm doing today.
Instead, I want to look at theactual evidence around
microplastics, pfas, othercompounds that could potentially
affect your health.
There's a lot of attention onthese now and I personally in my

(01:48):
family I don't want to be ahypocrite I have, over the years
, gotten rid of, for example,teflon and nonstick cookware in
favor of other materials.
I've gotten rid of plasticTupperware in favor of glass.
I use glass water balls, thingslike that because I think there
is a potential long-termconcern here and I also think
the bar is really low to makethe changes.
That could, you know, avoid anyof the concerns altogether,

(02:10):
versus other things like, let'ssay, doing a cold plunge every
day or buying a sauna.
That is in that 1% and is ahigh bar to change your
behaviors.
So I want to talk about whatthe research tells us and give
you a framework today to makeinformed decisions about what
touches your food, and I'll giveyou some specific
recommendations of what to lookfor when you go shopping or
you're looking to replace yourcookware and kitchenware.

(02:33):
So the exposures of thesematerials.
Again, I don't want to fearmonger.
They're not going to make orbreak everything, but they can
impact some people more thanothers and the toxin or the
poison is always in the dose.
So for those of us who are mealprepping or cooking our food at
home, which I highly encourage,you're eating eggs, you wanna
use nonstick pans and such,you're using those materials a

(02:56):
lot and so the material istouching your food in multiple
different ways at high heat.
It is definitely important tomake smart choices and kind of
stack your odds in your favorfor the long term.
So when we talk about chemicalexposure from cookware and
packaging, I'm going to break itinto three main categories and
understand the science of theseis still developing, but we also

(03:16):
have decades of research insome areas as well.
The first category ismicroplastics Very hot topic
today.
I see it everywhere.
I subscribe to some magazineslike Scientific American that
are talking about it all thetime.
It's in the oceans, it'severywhere, right, whether it's
a big concern is what's beingdiscussed Now.
These are very tiny plasticfragments.
They're smaller than fivemillimeters.

(03:38):
They can be released fromsynthetic materials through the
use of those materials.
Now, many of us justintuitively when you sit back
and think about okay, we'remaking petroleum-based synthetic
plastic compounds andeverything in the planet is made
from these things and ittouches everything.
There is some just common sense,I'll say, behind that, whether
you subscribe to that or not, asevidence that they're probably

(04:00):
interacting with our food supplyin some way.
Right, but we know that they doto an extent.
In your kitchen, what happens?
Right?
This comes from plasticcontainers, especially when they
get scratched, worn out,nonstick coatings, even
synthetic cutting boards right,we all have those synthetic cut
and you've got scratches allover them.
Well, what has come off fromthat?
That has potentially gotteninto your food as well, right?
So what we know from theresearch, animal studies, lab

(04:23):
work they're not alwayslongitudinal, sometimes they're
correlational.
We've got to suss through allthat.
It's difficult, but what wethink is that microplastics have
some impact inside the body,whether it's inflammation,
oxidative stress, disruption ofthe gut barrier, things like
that and we don't have clearevidence of what these mean for
long-term health at the exposurelevels most of us experience.

(04:43):
It's like how we've studiedaspartame to death.
We've studied artificialsweeteners and we know that the
level of exposure of those is sohigh you don't need to be
concerned.
But the level of exposures tothese microplastics may be lower
to cause that concern, and manyhumans might be experiencing
high levels because of how weuse this cookware and the heat

(05:04):
behind them, right?
And so when they test thesethings in the studies, they
often are using huge doses orhigher order of magnitudes that
you would get from you know,let's say, just cooking your
eggs in a pan, but still thecumulative effect is where the
concern is.
So that's microplastics.
The second category is PFAS.
Pfas and these are usuallycalled forever chemicals.

(05:25):
These are man-made substancesthat are designed to do amazing
things, right, they repel water,they repel grease, they repel
stains, and that's what you'llfind in nonstick cookware,
coatings like Teflon and fastfood wrappers, microwave popcorn
bags, even some takeoutcontainers.
And the concern with the PFASis twofold.
First is that they persist inthe environment and in your body

(05:48):
, right, they just don't breakdown, and that is the forever
nickname, and that's a concernto me for sure.
The second is that when we lookat large population studies,
there are correlations betweenhigher PFAS levels and changes
in the population of thyroidfunction, cholesterol levels,
hormonal markers.
And again, we have to watch outfor interpretation, right?

(06:09):
Because these studies can'tnecessarily account for all the
lifestyle factors that might bedriving both PFAS exposure and
health outcomes.
But still, the persistence ofthe compounds and the
consistency of these findingsacross many different studies is
concerning, and it has also ledto regulatory action.
Again, whether you trustgovernments or not, right, we're

(06:32):
in a very heated climate whenit comes to that right now.
But we've looked at older formsof these chemicals, PFOA.
Pfos are being phased out infavor of newer versions still
being studied.
It's kind of like, you know,refrigerant for air conditioning
has evolved over years becausewe know it was poisoning the air
, toxic to people, right?
So we just we've studied theseenough to see that these effects

(06:52):
happen.
So the first.
So that's, that's the secondcategory.
The third category isplasticizers and related
compounds.
So this would be BPA and BPS,which you've probably heard of,
because there are a lot ofcompanies marketing BPA-free
hard plastic containers like forwater bottles, and I personally
use a glass water bottle.

(07:12):
I don't even want to take achance of any of these plastics,
you know, leaching off in anyway, especially if you send them
through the dishwasher andthey're experiencing heat.
They can be on the linings ofcans.
You know people don't realizewhen you get a can of soda or
beer or whatever.
A lot of those cans, they'renot just raw aluminum, they
actually have a coating, aplastic coating, inside and if
you're drinking multiple ofthose every day you're getting

(07:34):
exposed to that Phthalates hardword to pronounce from very soft
, flexible plastics.
And then even aluminum canleach from uncoated cookware if
you're cooking very acidic food.
So if you look at the researchhere, we know that some of these
compounds can be endocrinedisruptors, can impact hormone
receptors, at least inlaboratory resetting.

(07:56):
So again, you, the real world,impact.
How?
How much is it for most people,you know, given our bodies can
detoxify, I wonder that thatthat's where my skepticism comes
from, but it's also where I saylook, where can we make
decisions that are easy in ourlife, that can avoid these
concerns?
And the cost benefit is there,knowing that there's an, a level

(08:20):
of uncertainty, right Like, whytake the chance if it's easy
enough to just get glass versusplastic, or easy enough to get
ceramic versus, you know, othercoatings on your cookware?
So I it isn't just theory,right Like, I think there's a
practical perspective to this,for why I wanted to make this,
this study.
And we talk a lot about fat loss.
We talk about metabolism,insulin sensitivity, we talk

(08:42):
about inflammation, things likethat.
Any one of these things could,systematically and through a
cascade in your body, beaffected by something like
oxidative stress frommicroplastics, right?
And it's not like that's thething that's causing you not to
lose fat.
If you're listening to this,thinking this is a fat loss
episode.
No, that comes down to energybalance, consistency, other

(09:03):
lifestyle factors, training, etcetera.
That is outside the scope oftoday.
But when we think of hormones,for example, et cetera, that is
outside the scope of today.
But when we think of hormones,for example, right, pfas levels
correlated with lowertestosterone or altered thyroid
function, at least at thepopulation level, I wouldn't be
surprised if, over the longterm,we do discover these effects,
because we are seeing much lowerT in the population among men,

(09:24):
hence the ranges have dropped.
We're seeing fertility issues.
You know, people can't pinpointa single root cause, but when,
systematically, you're exposedto a lot of these things, you
can call them toxins if you'dlike.
They're basically foreignsubstances that really shouldn't
be in the body.
The accumulation of these couldactually be a concern, right,
even if they're within normalvariation based on what the

(09:45):
studies have told us.
If you're the type of personthat uses these a lot more and
cooks a lot more food at homeand uses the microwave a lot
more, then you might be of moreconcern than someone else.
Longevity and overall health isprobably where this is of most
concern, because it's not oneexposure we're concerned about,
right, it's the accumulationover time, the cumulative load

(10:06):
of stressors and I'll use theword inflammatory inputs
basically just your body havingto respond, right, the oxidative
stress, your body having todeal with it, process it through
your liver, process it at thecellular level.
And if you're alreadyoptimizing the big pillars
nutrition, training, sleep,stress, et cetera I do think

(10:26):
this is one of those smallerpillars that can be helpful to
just be conscious about, andthat's why I wanted to make this
episode.
So let's do that.
Let's let's talk about what youshould practically consider
doing.
That's easy, and the first oneis cookware.
So if you have old, non, if youhave old scratched nonstick
pans and the coating's flakingoff, or you scratched, or just

(10:48):
just that you scratch them a lot, I mean, when I cook, you know
I've got, you know, either aspatula or fork or something
scraping on in there and therecould be small pieces that flake
off on a regular basis.
I would say that's worthreplacing.
I personally just don't use thetraditional non-stick pans.
What I use now it's actuallyfrom Chef's Foundry.

(11:09):
It's a ceramic coating thatdoesn't chip and it has a lot of
other cool features in the pans, like the handles come off and
you can use it on differentsurfaces.
You could put it in the oven.
It's multi-use.
I love multi-use stuff.
Like we replaced our crock potwith the instant pot and also
with another one that can domultiple functions, like a Dutch
oven, right.
So I love that kind of stuffbecause it's very efficient.

(11:31):
So I would get something likethe Chef's Foundry stuff and, by
the way, they are a sponsor ofthis episode.
So if you go towitsandweightscom slash Chef's
Foundry, you can get 50% offReally good stuff.
I use them myself.
If you love to cook eggs or youlike to sear your meat and you
want a nonstick surface love tocook eggs or you like to sear

(11:52):
your meat and you want anonstick surface, that is an
easy change to make, right, thatis an easy change to make.
If you're already in the marketfor them.
Definitely check those out,along with wherever else you're
looking, amazon, walmart,wherever you're doing your
shopping and when it comes tocookware.
So let me go through thedifferent materials.
First, stainless steel is great.
I have all clad for a lot of mystuff stainless steel.
It's durable, it's non-reactive, it doesn't have any coatings

(12:14):
You're good.
But it's not non-stick right.
So things will stick to it andthat's the biggest not complaint
.
But like people who just wantthe convenience easy to clean,
you know, easy to cook eggs andthings like that it's not
non-stick right.
Cast iron is great.
It has to be seasoned.
It's really good for heat.
It's great for things likesteaks and grilling.

(12:35):
It's naturally nonstick, butI've not known anyone, myself
included, that can keep it thatway for very long.
So I wouldn't necessarily callcast iron nonstick per se.
And then we get to the ceramiccookware and that's where it's a
great material.
I think ceramic's awesome.
It avoids synthetic coatingsentirely.
Typically it could be morefragile, but, like I said, this
particular product the P600,again go to witsandweightscom

(12:56):
slash chefsfoundry.
It's much more robust than thatand it's 50% off.
So check that out.
For food storage, the biggestwin here is avoiding microwaving
your food in plastic containers.
Just don't do that.
I mean, my wife convinced me ofthis years ago.
You can get really nice glasscontainers that have rubber tops
and then if you're going tostore food, I think that's

(13:21):
that's a little less of aconcern to use plastic right,
cause you're not heating it up,and you can get BPA free, very
hard plastic containers.
So I mean we just use the glassfor everything.
It's going to last forever.
I mean we just use the glassfor everything.
It's going to last forever.
And the reason is the heat andthe fat increases the migration
of compounds from the plasticinto your food, especially soft
Like I can't.
I cringe a little bit thinkingabout this really soft plastic
basically melting and rehardening right next to my food

(13:45):
in the microwave.
I don't know.
I mean that's just more of awhether there's evidence on it
or not, and I think there is,I'm just not going to do it
right.
So glass or ceramic containerseliminate this concern and
oftentimes they work better interms of heating.
So try those out.
If you use storage containers,again, look for BPA-free.
Always replace containers thatare starting to show wear or it

(14:13):
depends on how often you'redoing it.
But there are certain wrappersand like microwave popcorn bags
and some takeout containers thatthey have a grease resistant
coating inside that are treatedwith PFAS, these forever
chemicals.
So be careful, you know, anddefinitely don't heat them up in
there, right?
Occasional exposure is probablyfine, but if you're eating
takeout multiple times a weekand I know some people who just

(14:33):
don't wanna cook and they eatout a lot, which people who just
don't want to cook and they eatout a lot, which isn't great
for your waistline when it comesto fat loss usually, but if you
do, just watch out for those.
So you might be wondering okay,philip again is the
evidence-based guy he's talkingabout, with a lot of caveats are
we sure about these healtheffects?
Are they of a decent enoughmagnitude to worry about this?

(14:55):
And I think it's a fairquestion, question that we
should always be asking thatquestion about everything in
this industry, and I'm a fan ofinformed decisions and
understanding even the smallimpacts that could exist out
there, so that you can thendecide.
You know, if someone saysbroccoli is toxic because it has
certain compounds, I'm going toask you how much broccoli are
you eating and does it affectyou in any negative way?
And then, thirdly, if, ifyou're not eating that much and

(15:15):
it doesn't affect you are muchbroccoli are you eating and does
it affect you in any negativeway?
And then, thirdly, if, ifyou're not eating that much and
it doesn't affect you, are youstill concerned or will it make
you feel better to avoidbroccoli, but without fear,
mongering it, right?
It's very individualized and sowhen it comes to your cookware,
if you're going to replacesomething, anyway, I would look.
I would be thinking consciouslyokay, I've got a scratch pan, I

(15:36):
need something new.
Okay, let's go shopping.
Let me listen to Philip'sepisode again on what to look
for.
You know, with the ceramiccookware, with the glass
containers, things like that.
Not to be paranoid, but justbecause it's easy to do, it
might as well, right, just getsthe uncertainty out of that.
That's my thought on this.

(15:59):
And when we're talking aboutforever, chemicals,
microplastics that leach fromnonstick services, and you are
meal prepping and you're makingfood from home and you like
nonstick pans, you're using it alot, and that's my point.
You're using it a lot because Ido too, and I just got rid of
that stuff.
So, again, that's why I wasinterested when I hooked up with
Dave at Chef's Foundry.
So they are just fulldisclosure.
They're sponsoring a string ofepisodes because I wanted to
connect with them and share thischange that people can make

(16:23):
toward their meal prep.
So it's called the P600.
It's a ceramic cookware system.
It's basically three pans withsome other goodies that come
along.
50% off, go to whitsawastecomslash Chef's Foundry.
And the reason I like these isbecause I've been skeptical a
long time about ceramic anythingbecause it chips.
It's why we didn't get ceramic.
What do you call it a sink?
When we built our house, wewent for straight up stainless

(16:43):
steel and a little bit isunfounded, but not always,
because I've been to people'shouses and they've got chips in
there.
They've got chips in their sinkand I'm like, well, you're
putting heavy stuff in there andwashing it all the time.
But if we talk about cookware,the coating a ceramic coating
like the one I'm recommendinghere it doesn't have Teflon,

(17:03):
doesn't have PFAS, doesn't haveany plastic, right?
That's the basic thing we'relooking for and it's Swiss
engineered, which I don't knowwhat that means, other than it
seems highly, highly durable anddoesn't chip Like stuff has on.
It doesn't chip, it isgenuinely non-stick and it'll
just stay that way forever.
You want eggs slide off, youwant to sear protein and, you
know, steer your roast on thereat high heat and just easily

(17:26):
clean it, like that is superconvenient.
And then again, I mentionedmulti-purpose, this one.
It works on induction as wellas gas, which I know most pans
do, but some, some pans have ahard time with induction, like
electric stoves.
And then the really cool thingabout these is it has removable
handles.
So not only does it make iteasy to store so you're not like
flipping them around andgetting them all locked in with

(17:48):
each other with the handles butyou can put it in the oven
without a handle, like if youguys like to use oven mitts and
you don't have a lot of room inyour oven.
It's really helpful for that.
So performance and design ispretty cool.
As an engineer, I like to seesomething that is high quality,
that serves what you want butalso is multifunctional.
So right now they're offeringthe P600 at 50% off and these

(18:10):
free accessories.
You go to witsandweightscomslash chef's foundry and,
whether you grab their cookwareor not, check out the page
because they have a guide thereabout cookware materials.
You know the safety.
That complements what we'retalking about today.
Check it out, witsandwheatscomslash chefs foundry.
All right, let me continue hereand talk about the regulatory

(18:33):
environment for a second, and Iknow again, there's a lot of
mistrust right now aboutgovernment agencies and
administrations and whatnot.
The food safety agencies herein the US and in Europe have
been aware of PFAS andmicroplastics for many, many
years and they're still tryingto update the guidelines and
regulations.
This stuff never ends right.
The challenge that I foundlooking into this is toxicology

(18:55):
testing wasn't designed for acouple areas that they're trying
to evolve to.
One is the persistent compoundsthat accumulate over time.
Right, a lot of this testing isacute, or it's what am I trying
to say?
It's like isolated.
Right, it's hard to look at thelong-term impacts of compounds
that accumulate.
It's also hard to look atmixtures of chemicals interact
in what you'd say are complexways, so regulation is always

(19:19):
catching up to the science.
Then, that creates uncertaintyfor all of us, and my goal at
Wits and Weights is to give youa little more clarity.
Ceramic cookware, glasscontainers, glass water bottles
is a great place to start.
And the compounds that we'vebeen discussing today we know a
lot about them.
They've been used for decades.
Right, I'm not gonna fearmonger over some massive health

(19:40):
problems they're gonna cause,but if you're using them a lot,
it's worth being concerned,especially from the endocrine
disruption and the oxidativestress perspective, and you
could always test yourselfbefore and after.
I don't expect you're gonna seea huge difference in the short
term.
Long term, though, I think itcould help, you know.
Let's talk about your hierarchyof kitchen safety.

(20:01):
Just to wrap this up, level oneis basic food safety.
Use the right cookingtemperature, avoid
cross-contamination, wash yourhands right, stuff like that.
If you get eggs from chickens,like we do, we wash our eggs to
avoid, you know, any salmonellaor anything like that, so you
don't get those acute illnesses,those bugs, those food
poisonings, things like thatthat none of us love.

(20:23):
So that's level one.
Level two is, I'll say, qualityfood and ingredients.
Right Now, again, it depends onwhat you can afford and I
actually spoke to a rancher onthe show not long ago about beef
and organic and all thedifferent labels.
And really, if you, if you getwhole foods, that's a huge step
up right to begin with,regardless of someone's claim as
to their quality.
But it's up to you to kind ofdecide okay, what is quality for

(20:45):
me and why am I choosing thisfood, without, again, without
the fear-mongering.
And then level three is whatwe're discussing today and
that's just minimizing externalexposures to things like
chemicals, all these, all thesegreat products we make over the
year, over the decades.
Unfortunately, some of themhave things that might be
getting into our food thatprovide benefits over the
longterm.
So why not reduce your exposureto those?
And I would say it's ahierarchy, so you focus on level

(21:07):
one, then level two, then levelthree.
If you're looking for newcookware, check out the guys at
chef's foundry,witsandweightscom, slash chef's
foundry.
And then, before we wrap up, Iwant to address the
psychological aspect herebecause I don't want you to
develop anxiety around foodsafety.
I don't want you to developthat.
Okay, and I know some of thelanguage is marketed that way
and that's marketing.
That's marketing and I hope Ihaven't used that language

(21:29):
myself.
If you're worried abouteverything you do every day,
that's going to cause you stress.
Right, if you focus on the bigpillars make your own food, eat
adequate nutrition, train, youknow, maintain your social
connections and relationshipsthose are the best ways to kind
of keep that stress down.
The goal here is informedawareness, not hypervigilance.

(21:56):
So just to recap, for cookware,replace your nonstick pans when
they're scratched, when thecoating is degrading, or if
you're looking for new cookware,consider stainless steel, cast
iron or my favorite, ceramicWoodsonWeightscom slash Chef's
Foundry.
Check those guys out.
Don't panic about usingsomething else occasionally,
right, especially newer versionsthat may not have some of these
chemicals.
Things are always changing, butif you want something long-term
, stainless steel, cast iron,ceramic are a great way to go

(22:16):
For food storage.
Use glass or ceramic when youmicrowave, replace plastic when
it's cloudy, cracked or showingwear, and you know it's less of
a concern storing in the fridgeversus heating things up For
takeout, for packaged foods.
Just be aware of the frequencyand like what these things are
coming in and transfer the foodinto your own containers, plates
, bowls, things like that.

(22:37):
If you're gonna heat it up, usethe glass.
And then for water you coulduse a filter, because we didn't
even talk about microplasticspotentially in water.
I personally have well water soI'm lucky because I avoid all
that stuff, even though we dohave a couple of filters on that
.
Tap water in most developedcountries is quite safe, but I
say that with a big asteriskbecause we know Right, don't

(23:03):
leave plastic water bottles inhot cars, for example.
That could heat them up Right,and the research on this stuff
is evolving really quickly, andfive, 10 years from now we're
going to have maybe morelong-term studies, maybe some
more better analytical methodson for the toxicology and things
like that, and so I just don'tknow where it's all going to go.
But today these are the thingsyou can do.
I hope I gave you guys theright amount of nuance, because

(23:27):
your body's ability to detoxifyand process and eliminate
compounds like that is prettyamazing, but sometimes you know
there's a little too much loadbased on these wonderful
inventions that humans have madewhen they interact with our
food.
And so you know the best wayyou can support yourself is
living well, moving, eatingmostly whole foods.

(23:47):
You know you have a liver thatdetoxifies, you have a kidney,
you have a really strong gut,you have a lymphatic system, and
they're all improved when youhave good foundational health
practices, like we talk about onthis show, and so your body can
handle a lot of this.
Right, you should be strengthtraining that's one of the best

(24:08):
things for inflammation andcirculation and supporting your
detoxification and your organs.
Believe it or not, you shouldbe moving around.
You should be eating a lot ofprotein and whole foods right.
Your liver needs the aminoacids for what it does.
You need lots of sleep, youknow.
You need to clear thatmetabolic waste from your brain
by getting enough sleep.
We haven't even talked aboutthat too much on the show.

(24:29):
It makes sense, however, at thesame time, to minimize
unnecessary exposure when it'spractical when it's practical.
So have a healthy, resilientbody and then complement with
some of these informed choices.
So I want to leave you with onefinal thought before this
episode gets too long, and thatis that in our modern world, we
are exposed to lots and lots ofsynthetic compounds that didn't

(24:49):
exist 100 years ago.
Some of these exposures areprobably not a big deal.
Some might actually be helpful,and then some might pose risks.
So we want to have criticalthinking skills to evaluate
these based on evidence ratherthan fear.
Make simple changes where theymake sense and focus your energy
on the factors that have thebiggest impact on your health
when it comes to what touchesyour food quality materials.

(25:11):
Don't let perfect be the enemygood enemy of the good, you know
, and just pay attention, folks,just pay attention.
It's all about daily choices,all right.
So if you found this episodehelpful and you're considering
upgrading your cookware.
Anyway, I mentioned Chef'sFoundry earlier, their P600
ceramic system.
It eliminates all thesecoatings that we've been
discussing.
Any of the microplastics justmakes it easy.

(25:32):
It's an easy choice.
Definitely, shop around, tellme what you use, send me an
email, hit me up on Instagram.
I love something that ismultifunctional, that looks good
, that works well and that cooksmy eggs without sticking to the
pan.
That's it, especially what wedo in my family, where we cook
multiple batches of eggs in arow and you know how that can

(25:52):
get really nasty if it's atraditional like steel pan.
So quality cookware, goodperforming, you know food, food
prep hardware, all that goodstuff.
Go for it.
Until next time, keep easingyour wits, lifting those weights
and remember, when it comes towhat touches your food, quality
matters, what's on your platematters, how you cook your food

(26:12):
matters and, most importantly,how you show up for yourself.
This is Philip Pape and you'vebeen listening to Wits and
Weights.
I'll talk to you next time.
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