There’s Absolutely No Healthy Cooking Without Healthy Cookware – Why? I simply love healthy cooking – not only for many different nutrition-rich recipes but also for the satisfaction I get from making them that I am feeding healthy food to my loved ones. The selection of ingredients is quite important when it comes to cooking a wholesome food.
Keep in mind
I must care for the nutrient value of whatever I’m cooking and the advantages of these nutrients in the body. Considering our hectic lifestyles, a balanced diet is crucial. To make this challenge difficult, the environment is polluted and so are the natural resources which make it effortless for toxins to enter our body and mess with its proper functioning. It’s quite important that we take care that these toxins aren’t accumulating in our organs, or else they undermine the immune system and make it hard for the body to resist diseases effectively.
The simplest method for these toxins to enter is with meals. So, the question is how these toxins can combine with food? I have done a bit of research and discovered that the cookware we use is greatly responsible for making our meals poisonous. Conventional cooking pots are known to leach metal ions while cooking which react with food.
Nutritional factor
The nutrients in food are in the kind of oxygen, hydrogen halogens, acids and bases that are reactive to all metals. These metallic toxins are then digested with meals and begin accumulating in tissues and organs, forming the basis for a variety of diseases, if permitted to continue for quite a long time. Ever heard of a serious health issue that suddenly popped up with no apparent cause? It’s extremely important that your cookware is well tested before we use it for cooking that’s a transformational process (like we examine the device in a laboratory before carrying out chemical reactions).
Take note
- Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, simmer for 5 more mins.
- Wait till cool enough to flavor then flavor the water (take a sip). If you taste metals, that is what you are eating!
If water has a rubber/paint taste it is the compounds from enamel/glaze. If your cookware fails this test, there isn’t any way you can cook healthy with it – you need to switch to a healthful alternative. There’s nothing as pure and healthful as pure clay for making cookware.
Conclusion
All others have metals or substances (either in substance or in glazes and enamels used for coating) which make them unfit for healthier cooking. I did the baking soda test on a pure clay pot simply to be sure and I was thrilled to know that I’d made the perfect option! I didn’t look back since and my family just loves the taste and odor of dishes that I cook in such brilliant pure clay pots. I’m blessed to know that whatever I’m feeding them is healthy and free of toxins. Miriam’s Earthen Cookware is an All-American firm that makes 100% Healthy, Green & Non-toxic cookware. They’re America’s first pure clay burner manufacturers. Their pots and pans are individually handmade and hand finished without using ANY compounds, metals, glazes, additives, extenders or toxins.
