What makes your food healthy? The presence of life-sustaining nutrients like vitamins, minerals, protein, carbohydrates and more… but have you ever thought about the role your cookware plays? Studies have found that popular metal and ceramic cookware not only degrades the nutritional value of food, but also renders it toxic. Would you like to find out how? Continue reading…
The most common materials used to make cookware are stainless steel, aluminum, cast iron and ceramic. Although they are widely used, they are not the best choice. Not only are they too aggressive to nutrients, but they also release chemicals into the food during cooking. Food becomes contaminated and causes health problems when consumed regularly.
In cooking, heat acts as a catalyst and metals such as aluminium, iron, nickel, magnesium, molybdenum, lead and cadmium react with the oxygen molecules, hydrogen molecules and nutrients to form halogens, acids and bases. These toxins are ingested with food and carried to both cells and organs in the body. Not only do they weaken the immune system, but they also cause chronic health problems.
Also, when cooking in those metal or ceramic pots, the heat is too harsh and causes serious damage to the nutrients and cooks by dissolving them rather than keeping them intact. Additionally, water-soluble nutrients evaporate as vapor.
The result: food contaminated with toxins and lacking in nutritional value. You can hardly imagine the serious health damage that can result if you eat such foods regularly over a long period of 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 can also keep the nutritional value of food intact while cooking. Recently, clay has gained popularity as a healthier alternative. But few people know that in order to make clay cookware through a mechanized process, it needs to be treated with chemicals. Like metal cookware, these leach toxins into food during cooking, defeating the very purpose of using clay.
Read about a simple and reliable home test to determine what is leaking out of your cookware?
It is important that the clay used is 100% pure and free of any chemicals. Tests have shown that food cooked in pure clay pots is free from toxins. But that’s not the only benefit. Such pots produce a unique far-infrared heat that penetrates deep into the food and spreads evenly without damaging the nutrients.
The steam can also be easily controlled thanks to the ergonomic design of the pot and lid. It can uniquely circulate steam inside and cook food with its own steam pressure. If the pot is made with straight walls in concentric circles with an internal groove on the lid and a cool bottom of a knob, steam can rise, condense, and fall right back into the pot. This prevents the water-soluble nutrients from evaporating as vapor. Unlike metal pots, the heat generated in pure clay pots is food-friendly. It gently cooks food by spreading evenly over each grain of food.
All these properties not only keep the food healthy, but also preserve the natural taste.
Thanks to Sharon Ray
