Healthy Cooking: The Connection Between Healthy Food and Cookware

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Believe it or not there is a strong connection between cooking healthy food and the cookware you’re using. Depending on the pot the food cooked in it turns our either depleted– lacking in nutrients and toxic or nutritionally dense and 100% non-toxic.

Let’s see how the cooking pot makes the difference:

The Effect 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 most of the essential proteins, vitamins, minerals, carbohydrates and other nutrients. They are delicate and when cooked with the harsh heat from metal and ceramic pots they are destroyed in this process. This loss of nutrients causes food to turn out less tasty and while additional seasoning can help improve the taste, what would you do to make up for the lost nutrients?

The Leaching

Do you know that most conventional cookware leach while 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 food to maintain a healthy body and baking soda is high on the alkaline scale. So, if the pots are leaching with baking soda, they certainly will do the same with most others foods you cook.

What happens is – at cooking temperature, metal ions from conventional metal and ceramic cookware (ceramic is glazed with chemicals that contain metal oxides) leach into food (it’s a biochemical entity) and react with it. They are assimilated with food and accumulate in organs and tissues. When this goes on for too long, these metal toxins create the foundation for various health problems, some of which turn out to be severe diseases. The body finds it hard to fight diseases since the immune system is also compromised.

The Perfect Cookware

The perfect cookware would be the one that would not only preserve the delicate nutrients in food but would also be 100% inert (non-reactive). Pure clay cookware does justice to both these requirements. It’s unique far-infrared heat is food-friendly and doesn’t damage the delicate nutrients while cooking and cooks food uniformly and thoroughly without compromising on its natural taste.

Pure clay has an innate property of being non-reactive, which makes it perfect for cooking food. It doesn’t leach anything and is tested to be 100% safe and non-toxic (an alkaline baking soda test can prove this as well).

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Source by Sharon Ray