What Makes Your Food Healthy? Presence of life-giving nutrients such as vitamins, minerals, proteins, carbohydrates and much more… But have you ever considered the role your cooking utensils play? Studies have found that the popular metal and porcelain not only affect the nutritional value of food but also make it toxic. Want to know how? keep reading…
The most commonly used materials for making cookware are stainless steel, aluminum, cast iron, and ceramic. While they are widely used, they are not the best choice. They are not only very hard on nutrients but also leach chemicals into the food while cooking. Food gets contaminated and causes health problems when consumed regularly.
When cooking is in progress, heat acts as a catalyst and metals such as aluminium, iron, nickel, magnesium, molybdenum, lead and cadmium react with oxygen molecules, hydrogen molecules and nutrients. which are in the form of halogens, acids and Base. These toxins are assimilated with food and are sent to both cells and organs in the body. They not only weaken the immune system but also create chronic health problems.
Furthermore, when cooking food in these metal or ceramic pots, the heat is too harsh and causes serious damage to the nutrients and cooks them, rather than retaining them. Additionally, water-soluble nutrients evaporate in the form of steam.
The result – food contaminated with toxins and a decrease in nutritional value. You can hardly imagine the serious damage it can do to your health when you consume such food regularly over a long period of time. Concerned? Let’s look at the solution.
a viable option
The only viable option is a material that is not only 100% non-toxic but can also retain the nutritional value of the food during cooking. Recently, clay has gained some popularity as a healthier alternative. But very few people know that in order to make utensils from clay through a mechanized process, it needs to be treated chemically. Like metal utensils, these leach toxins into the food during cooking and defeat the whole purpose of using clay.
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It is important that the clay used is 100% pure and free from chemicals of any kind. Tests have shown that food cooked in pure earthen pots is free from toxins. But this is not the only advantage. Such utensils generate a unique far-infrared heat that penetrates deeply into the food and is evenly distributed without damaging the nutrients.
Also, the steam can be managed well with the ergonomic design of the pot and lid. This can uniquely allow steam to circulate inside and allow the food to cook under its own steam pressure. With the straight walls of the vessel, if it is made in concentric circles with an inner flute on the lid and a knob on the underside the colder part will allow steam to rise, condense and fall back into the vessel. It does not allow water soluble nutrients to evaporate in the form of steam. Unlike metal utensils, the heat generated in pure clay utensils is food friendly. It cooks food gently by spreading evenly to every grain of food.
All these features not only keep the food healthy but also retain the natural taste.
Source by Sharon Ray
