I read on Rodale.com that nonstick pans raise your risk thyroid disease, along with other problems like infertility. I sent a copy of the story to my husband because, many years ago, he brought home a nonstick pan to replace our cast-iron pans and I made him get rid of it. He thought it was better since it wasn’t so heavy. I thought it was not better because lifting my cast-iron pans was the only daily weight lifting I was guaranteed to get. He thought it was better because you didn’t have to use things like olive oil and butter to keep food from sticking. I thought it was worse because after all, butter and olive oil are the secrets to good cooking. He thought it was better because it was “modern technology.” I thought it was worse because it seems like most newfangled things turn out to have something terrible about them a few years down the road.
Of course, I was right.
So it made me think about how I have navigated the ever-changing, confusing world of new versus old, healthy versus unhealthy, and dangerous versus safe. I see almost every report and study that says this is good for you, this is bad for you, and often they contradict each other in the same week. So I have learned over the years to use a combination of trend spotting and good old-fashioned common sense. Here, then, are my five rules for navigating the hazards of life:
1. The closer something’s origins are to nature, the better it probably is for you. So therefore, butter must be better than margarine, fresh broccoli is better for you than deep-fried broccoli cheese-stuffed bites dipped in ranch dressing, and water is better than soda. Glass (which comes from sand) and paper (which comes from trees) are better than plastic. And cast-iron pans are better than nonstick.