The role of healthy cookware in cooking healthy food

What makes your food healthy? The presence of life-sustaining nutrients such as vitamins, minerals, proteins, carbohydrates, and much more…but have you ever thought about the role your cookware plays? Studies have found that the popular metal and ceramic utensils not only affect the nutritional value of foods but also make them toxic. Want to know how? Read on…

The most commonly used materials for making cookware are stainless steel, aluminum, cast iron, and ceramics. While they are widely used, they are not the best option. Not only are they very harsh on nutrients, but they also cause chemicals to leach into the food during cooking. Food becomes contaminated and causes health problems when eaten regularly.

During 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 in the form of halogens, acids, and bases. These toxins are absorbed with food and sent to both cells and organs in the body. Not only do they weaken the immune system, but they also cause chronic health problems.

Also, while cooking in these metal or ceramic pots, the heat is very intense and causes severe damage to the food items and the cooks by melting them instead of keeping them intact. In addition, water-soluble nutrients evaporate as vapor.

The result – food contaminated with toxins and lacking in nutritional value. You cannot imagine the serious damage to your health when you continue to eat such foods regularly for a long time. anxiety? Let’s focus on the solution.

viable alternative

The only viable alternative is a material that is not only 100% non-toxic but can also keep the nutritional value of food intact during cooking. Recently, clay has gained some popularity as a healthy alternative. But few people realize that in order to make cooking utensils out of clay through any mechanical process, it must be treated with chemicals. Like metal cookware, these toxins leach into food during cooking and defies the whole purpose of using clay.

Read about Easy and reliable home test To determine what is the leaching of your cookware?

It is important that the clay used is 100% pure and free from any kind of chemicals. Tests have shown that food cooked in clay pots is free of toxins. But this is not the only benefit. Such pots generate a unique far-infrared heat that penetrates deeply into the food and is distributed evenly without harming the nutrients.

Also, the steam can be well managed by the ergonomic design of the bowl and lid. It can uniquely allow steam to circulate inside and allow food to cook with its own steam pressure. With the straight walls of the pot, if made in concentric circles with an inner flute on the lid and a cool underside of the handle will allow the steam to rise, condense and return directly to the pot. This does not allow the water-soluble nutrients to evaporate as steam. Unlike metal pots, the heat produced in pure earthenware is food-friendly. It cooks food gently by spreading it evenly on each grain.

All these features not only keep the food healthy but also the natural taste.

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