What makes your food healthy? The presence of vital nutrients such as vitamins, minerals, proteins, carbohydrates and much more… but have you ever considered what role your kitchen utensils play? Studies have found that popular metal and ceramic cookware not only affects the nutritional value of food, but also makes it toxic. Do you want to find out how? Keep reading…
The most commonly used materials for making cookware are stainless steel, aluminum, cast iron, and ceramic. Although widely used, they are not the best option. Not only are they too harsh on nutrients, but they also leach chemicals into the food as it cooks. Food becomes contaminated and causes health problems when consumed regularly.
When cooking, heat acts as a catalyst and metals such as aluminum, iron, nickel, magnesium, molybdenum, lead, and cadmium react with oxygen molecules, hydrogen molecules, and nutrients that they are in the form of halogens, acids and the essential. These toxins are assimilated with food and delivered to both the cells and organs of the body. They not only weaken the immune system, but also cause chronic health problems.
Also, when cooking in these metal or ceramic pots, the heat is too strong and does serious damage to the nutrients, cooking them by dissolving rather than keeping them intact. Also, water-soluble nutrients evaporate as vapour.
The result: food contaminated with toxins and lacking in nutritional value. You can hardly imagine the serious damage done to your health when you continue to consume these kinds of foods regularly for a long time. Concerned? Let’s focus on the solution.
A viable alternative
The only viable alternative is a material that is not only 100% non-toxic, but also able to keep the nutritional value of food intact while it cooks. Clay has recently gained some popularity as a healthier alternative. But few people are aware that in order to make cookware from clay through any mechanized process, it is necessary to treat it with chemicals. Like metal cookware, these leach toxins into food as it cooks and defeat the whole purpose of using clay.
Read about an easy and reliable home test to identify what you’re learning from your cookware.
It is important that the clay used is 100% pure and free of any type of chemical product. Tests have shown that food cooked in pure clay pots is free of toxins. But this is not the only benefit. These pots generate unique far-infrared heat that penetrates deep into food and distributes evenly without damaging nutrients.
Also, steam can be handled well with an ergonomic pot and lid design. It can only allow the steam to circulate inside and let the food cook with its own steam pressure. With straight pot walls, if it is made in concentric circles with an inner flute on the lid and a cool bottom of a knob it will allow steam to rise, condense and fall back into the pot. This does not allow water-soluble nutrients to evaporate as steam. Unlike metal pots, the heat produced in pure clay pots is food safe. Cooks food carefully, distributing it evenly over each grain of food.
All these features not only keep the food healthy but also preserve the natural flavor.