During the day of cooking, PM2.5 levels in the house rose to 200 micrograms per cubic metre for one hour, more than the 143 micrograms per cubic metre averaged in Delhi, the sixth most polluted city in the world, and far higher than the central London average of 15 micrograms per cubic metre.
[…] The levels breached World Health Organization guidelines of 10 micrograms per cubic metre for eight-and-a-half-hours. The simple act of making toast sent PM2.5 levels up to 30 micrograms per cubic metre.
While gas flames and charred food churned out fine soot particles, others came from animal fat, cooking oils, and grime in the oven and and on pots and pans used in making the meal. Still more came from tiny particles of skin that the cooks and their guests shed from their clothes.
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