Believe it or not, there is a strong connection between cooking healthy foods and the kitchen utensils you are using. Depending on the pot, the food cooked in it is depleted, lacking in nutrients and is toxic or nutritionally dense and 100% non-toxic.
Let’s see how the pot makes a difference:
The effect on nutrients
The nutritional value of food is derived from the ingredients you are using, but if you make a mistake in choosing the wrong cookware, you can lose most of your protein, vitamins, minerals, carbohydrates, and other essential nutrients. They are delicate and when cooked with the strong heat of metal and ceramic pots they are destroyed in this process. This loss of nutrients makes food less palatable, and while the added seasoning can help improve flavor, what would you do to make up for the lost nutrients?
Leaching
Did you know that most conventional cookware leaks during cooking? Don’t believe me, just do a simple alkaline baking soda test at home to test your cookware and you won’t need any other tests (look up Alkaline Baking Soda Test for Leaching). It is recommended that we eat at least 80% alkaline foods to maintain a healthy body and baking soda is high on the alkaline scale. So if your pots are filtered with baking soda, they will certainly do the same for most other foods you cook.
What happens is that, at cooking temperature, metal ions from conventional metal and ceramic cookware (ceramic is glazed with chemicals containing metal oxides) leach into food (it is a biochemical entity) and they react with them. They are assimilated with food and accumulate in organs and tissues. When this lasts too long, these metal toxins create the basis for various health problems, some of which turn out to be serious illnesses. The body has a hard time fighting disease, as the immune system is also compromised.
The perfect kitchen utensils
The perfect cookware would be those that would not only preserve the delicate nutrients in food, but would also be 100% inert (non-reactive). Pure clay cookware meets both requirements. Its unique far infrared heat is food friendly and does not harm delicate nutrients while cooking and cooking food evenly and thoroughly without compromising its natural flavor.
Pure clay has the innate property of not being reactive, which makes it perfect for cooking food. It doesn’t filter anything and is tested to be 100% safe and non-toxic (an alkaline baking soda test can prove this too).