Cooking generates particulate matter, volatile organic compounds and nitrogen dioxide — the same pollutants regulated outdoors. In poorly ventilated kitchens, concentrations can exceed outdoor air quality standards.
Frying (generates fine particulate matter), grilling indoors, using a gas stove without ventilation (nitrogen dioxide) and charring food (acrolein and other irritants).
Always use your range hood exhaust fan. Open windows when cooking. Choose baking, steaming and boiling over frying when possible. Keep kitchen areas well-ventilated.
Environmental exposure management (air quality, ventilation, cooking practices) has more impact on respiratory wellness than any supplement. Lungora’s antioxidant support complements but never replaces environmental control.