Lifestyle Fashion

Items that seep out of your cookware and the mess they cause in the body

Despite leading a healthy lifestyle, people get sick and face health problems of many kinds, and the list is too long to mention here! This is a serious problem facing people around the world and we must examine what we are doing wrong.

In addition to the pollutants present in the environment, there is a main reason why toxins enter our body, which often goes unnoticed: toxins that leak from kitchen utensils. All metals are naturally reactive and leach metal ions that react with nutrients in food at cooking temperature. They contaminate food, and when you eat them regularly, toxins continue to build up in your body, causing harmful changes in the body’s cells, tissues, and organs, and causing health problems.

It is important to understand what elements leak from different types of cookware and how they affect our body:

1. Titanium

Titanium is often considered non-reactive, which is a mistake. Here is a list of some elements that titanium (Ti) is reactive to:

Oxygen: Ti (s) + O2 (g) → TiO2 (s),

Nitrogen: 2Ti (s) + N2 (g) → TiN (s),

Water: Ti (s) + 2H2O (g) → TiO2 (s) + 2H2 (g),

It also reacts with the nutrients present as halogens such as iodine, bromine, fluorine and chlorine which are mainly found in packaged foods and also acidic foods. This is the reason why it is not the best material for making kitchen utensils.

2. Stainless steel

Stainless steel is made up of a combination of various metals like iron, nickel, chromium, molybdenum, carbon, etc., which are all toxic to the body. For example, nickel can only cause kidney dysfunction, low blood pressure, muscle tremors, oral cancer, skin problems, etc.

3. Aluminum

Studies have shown that there is a strong connection between aluminum and Alzheimer’s disease. Chronic aluminum exposure has directly contributed to liver and kidney failure and dementia (Arieff et al., 1979). Other health problems that people face due to the high concentration of aluminum in the body are colic, seizures, esophagitis, gastroenteritis, kidney damage, liver dysfunction, loss of appetite, loss of balance, muscle pain, psychosis, shortness of breath, weakness and fatigue (ATSDR 1990).

4. Non-stick cookware

A synthetic chemical called perfluorooctanoic acid (PFOA) is commonly used in nonstick coatings. When heated, it releases toxic fumes that can cause damaging effects on the brain, prostate, liver, thymus, kidney, and pituitary glands.

5. Ceramic cookware

Ceramic is the second most widely used cookware material after metals. It is made from many metals, minerals, and chemicals such as barium, cadmium, chromium, cobalt, lead, lithium, nickel, selenium, and vanadium, silicon dioxide, feldspar, silicon carbide, magnesium oxide, petalite (a lithium mineral) . Ceramic cookware is further coated with glazes and enamels, plus chemicals including lead and cadmium. All of these metals and chemicals are mild to highly toxic and should ideally never come into contact with food.

6. Pure clay cookware

Pure Clay is primary unglazed clay collected from uncultivated and non-industrialized land. This all-natural material is free of metals or chemical toxins, thankfully! The roots of using pure clay as a raw material go back to our earliest ancestors, when people only used clay pots to cook food. This material has been tested for all types of contaminants and is 100% non-toxic. If you want to cook food in an inert material, this is exactly the container to cook in!

How do you know if you are using the right cookware?

It is not possible to tell if a certain pot or pan contaminates food while cooking just by looking at it or by rubbing the commercially sold surface to test for lead, etc. on other surfaces. This is where this home test comes in handy:

The alkaline baking soda test can check your cookware for toxicity. Since most foods, at least 80% of them, are alkaline, the use of baking soda simulates cooking the food in the pot. All you need is some water and baking soda:

  1. Boil 1 glass of water in any pot, when it starts to boil add 1/2 teaspoon of baking soda. Boil for 5-7 more minutes. Turn off the stove.

  2. Wait until cool enough to taste and then taste the water (take a sip). If you taste metals, that’s what you are eating! If the water has a rubber / paint taste, it is enamel / enamel chemicals.

As a control, mix 1/2 baking soda in 1 glass of water and take a sip; you will taste just the baking soda.

When testing different types of cookware, only pots made of pure clay did not leak. This makes it clear that pure clay cookware is 100% inert and non-reactive, a fact known to the healthy and long-lived ancients!

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