You Should Think Twice Before Cooking With Parchment Paper: Here’s Why

Parchment paper, also known as baking paper, is a staple in kitchens worldwide due to its heat resistance and non-stick properties. The global parchment paper industry is valued at over $960 million, indicating its immense popularity. But have you ever stopped to wonder about its safety? This article explores the potential hazards of using parchment paper in your kitchen and offers healthier, more eco-friendly alternatives for cooking and baking.

Parchment Paper: What’s Inside?
Parchment paper is created through the parchmentization process, which enhances its durability and resistance to oil and heat. Commercially, it is often coated with silicone to further improve these qualities.

Why the Caution Around Parchment Paper?
Despite its convenience, using parchment paper raises several health concerns that are worth considering.

The Bleaching Dilemma:
The first concern lies in the bleaching process that’s part of parchment paper production. The bleached paper may contain dioxin, a toxic chemical that is released when heated.

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