How healthy is homemade food really? We choose to cook most of our meals at home, thinking it is a better and healthier option. But let’s take a look at the various aspects that determine the actual healthfulness of a food and how this decision adds up to it.
It is generally believed that home cooked food is healthier than store bought food, and it is true to some extent. But even if you’re taking precautions when cooking at home, there might be a few things you’re missing out on:
For example, you might be using all the healthy ingredients, but not the right cookware! Do you know that the choice of your cookware material plays an equally important role? Traditional cookware is usually made of various metals and ceramics which, despite being widely used, are not suitable for cooking. Not too long ago though people used only one material to make their pots and pans – completely natural clay. But what’s wrong with these other ingredients, let’s find out:
Food is a biochemical unit. All metals are reactive to the nutrients present in the food which are in the form of oxygen, hydrogen, halogens, acids and bases. At cooking temperature, the metals release ions and react with the food which are assimilated with the food and deposited in the tissues and organs. Over time these metal ions that have accumulated in the organs and tissues become the root cause for various diseases and a compromised immune system.
Another major problem is that metals damage the delicate nutrients in food; Try touching a metal pan to heat for five minutes, it burns the skin tissue and leaves a scar. The same happens with the nutrients in food – the high heat destroys the nutrients. To make matters worse, water-soluble vitamins and minerals evaporate as steam, further degrading the nutritional value of the food. What’s left is food loaded with toxins that lack nutrients.
The same is true of ceramic cookware. It’s made with over 200 different chemicals.
Choosing the right cookware is essential for healthy cooking. A material that is 100% non-toxic and also retains nutrients is perfect for making healthy cookware. Pure clay is one such material. The idea of using pure clay probably comes from the roots of our civilization – people have always cooked in clay until about 200 years ago. Pure clay is the only material known to be naturally inert and scientifically proven safe for making healthy cookware. It doesn’t leave anything on the food while cooking!
despite of being Completely non-reactive pots and pansPure clay pots preserve nutrients by cooking with far-infrared heat, a life-supporting form of heat generated only by the “Earth”.
These are some of the best advantages of cooking in the safest medium.
So, the perfect healthiness of homemade food depends on the choice of cooking pots and pans. As shown here, it really is the make or break of the deal. So the next time you’re working to prepare a healthy meal for your family, pay attention to the cookware!
Source by Sharon Ray
