I Thought I Was Being Healthy…...parchment paper - Part 1
For years, I thought I had it figured out. We stopped using aluminum foil, ditched the non-stick pans, and switched to glass and cast iron cookware. We even avoided plastic containers and only drank from stainless steel or glass bottles. But I still used parchment paper almost every week. It felt like a harmless, even smart choice — We used it to line baking trays, wrap roasted veggies, even reheat things in the toaster oven. No scrubbing. No mess. It felt “clean.” Until one day, I stumbled down the rabbit hole… WAKE-UP CALL!🔥 Most parchment paper is coated with either silicone or a chemical called quilon, which can leach toxins when heated. Regular parchment paper is usually coated with either - - Silicone (heat-resistant, generally considered safer), - or Quilon, a cheaper compound containing chromium, a heavy metal. When heated (especially above 425°F), these coatings can break down and release toxic compounds — especially if you’re using it directly on hot surfaces or open flame. Chromium exposure from quilon-coated paper may pose carcinogenic risks, especially with frequent use. And even silicone-coated parchment, while better, isn’t inert. Over time, silicone can degrade and release compounds — especially if it's poor quality or exposed to high heat repeatedly. Just because it’s in the “natural aisle” doesn’t mean it’s harmless. Parchment paper can be okay — but know what it’s coated with, and don’t crank the oven to max with it. Because small, daily exposures add up — and you’re not crazy for caring. If You found this interesting, hang in there for Part 2