How do you know if you are using a truly healthy cookware?
Of the many options for pots and pans on the market today, which one do you think is truly healthy? Why is it important to choose a healthy one and what difference does it make?
A truly healthy cookware would not only be non-reactive to food, but would also go easy on the nutrients in food. Try touching a metal pot or pan five minutes after cooking and you can burn your hands; Unfortunately, it is the same thing that happens with the tissues of food: nutrients are damaged due to the strong heat generated by most conventional cookware (metal, ceramic, etc.).
On the other hand, water soluble nutrients evaporate quickly in the form of steam. As a result, all the healthy things disappear from food!
Then there is an even bigger problem of leaching. all metal (aluminium, stainless steel, cast iron, titanium etc.) and ceramics (ceramic-porcelain, stoneware finished with varnishes and chemical enamels are a composition of different chemical products, oxides and metals) filter toxins into food during cooking.
Food is a biochemical entity consisting of nutrients, vitamins and minerals, proteins, and carbohydrates that are in the form of oxygen, hydrogen, halogens, acids, and bases. Since cooking involves heating, it acts as a catalyst for metals to leach reactively into food. These metal ions are assimilated with food and over time accumulate in organs and tissues. It results in an unhealthy body, various diseases, and a weakened immune system.
Alkaline Baking Soda Test for Toxicity in Cookware
You can easily test any cookware to learn with this simple home test:
Keep in mind that it is best to follow an alkaline diet. And in this test, baking soda that is high on the alkaline scale is used to test for leaching into cookware. If the test results are positive in this case, the pot/pan is, of course, leaching the same metal ions and chemicals into the food.
- Boil 2-3 cups of water in any pot, when it starts to boil add 2 teaspoons of baking soda, boil for 5 more minutes. Turn off the stove.
- Wait until cool enough to taste, and then taste the water (take a sip). If you taste metals, that’s what you’re eating! If the water tastes like rubber/paint, it’s the chemicals in the polish/enamel.
As a control, mix 2 teaspoons of baking soda in 1 glass of water and take a sip; you will only notice the taste of the baking soda. Truly non-toxic cookware would not leach anything into the food.
Really healthy cookware
Pots made of pure clay are truly healthy and non-toxic cookware. They’re made from certified pure clay that’s naturally non-reactive, so it won’t leach anything while cooking. Since no chemicals, glazes or enamels are used in the manufacturing process, they are 100% non-toxic. You can do the same test for baking soda on them. Its unique far-infrared heat is food-safe and nutrient-friendly.
It is time for you to switch to pure clay pots, go find the one that suits your needs and enjoy 100% non-toxic and healthy cooking!