Believe it or not, there is a strong connection between cooking healthy food and the utensils you are using. Depending on the vessel, the food cooked in it ends up either – nutrient deficient and toxic or nutritionally dense and 100% non-toxic.
Let’s see what a difference the cooking pot makes:
effects 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 out on most of the essential proteins, vitamins, minerals, carbohydrates and other nutrients. They are fragile and when cooked under harsh heat from metal and ceramic utensils they are destroyed in the process. This loss of nutrients makes food less palatable and while added seasoning may help improve the taste, what will you do to make up for the lost nutrients?
leaching
Did you know that most traditional utensils leach out 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 proof (search for 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 the dishes are leaching from the baking soda, they’ll certainly do the same with most other foods you cook.
What happens – At cooking temperatures, metal ions from conventional metal and ceramic cookware (ceramics are glazed with chemicals that contain metal oxides) seep into the food (it’s a biochemical entity) and along with Let’s react. They are assimilated with food and accumulate in organs and tissues. When this goes on for too long, these metal toxins form the foundation for a variety of health problems, some of which turn into serious diseases. The body finds it difficult to fight diseases as the immune system also becomes weak.
Perfect Cookware
The right cookware will be one that not only preserves the delicate nutrients in the food but is also 100% inert (non-reactive). Pure earthenware fulfills both these needs. Its unique far infrared heat is food friendly and does not damage the delicate nutrients during cooking and cooks food evenly and thoroughly without compromising on its natural taste.
Pure clay has the innate quality of being non-reactive, which makes it perfect for cooking. It doesn’t leach anything and is tested to be 100% safe and non-toxic (even an alkaline baking soda test can prove it).
Source by Sharon Ray
