Of the many choices for cooking pots and pans in the market today, which one do you know is really healthy? Why is it even 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 will also be easy on food’s nutrients. Try touching a metal pot or pan five minutes into cooking and you can burn your hands; Unfortunately, it’s the same thing that happens to the food’s tissues – nutrients are damaged because of the harsh heat generated from most conventional cookware (metal, ceramic etc.).
On the other hand, water-soluble nutrients quickly evaporate as steam. As a result, all the healthy stuff is gone from food!
Then, there is an even bigger problem of leaching. All metals (aluminum, stainless steel, cast iron, titanium etc.) and ceramics (ceramic-porcelain, stoneware finished with chemical glazes and enamels are a composition of different chemicals, oxides, and metals) leach toxins into food while cooking.
Food is a biochemical entity that consists of nutrients, vitamins & minerals, proteins, and carbs that are in the form of oxygen, hydrogen, halogens, acids, and bases. As cooking involves heating, it acts as a catalyst for the metals to reactively leach into food. These metal ions are assimilated with food and over time, they accumulate in the organs and tissues. It results in an unhealthy body, various diseases, and a weakened immune system.
The Alkaline Baking Soda Test for Toxicity in Cookware
You can easily test any cookware for leaching using this simple home test:
Keep in mind, it’s best to eat an alkaline based diet. And in this test baking soda that’s high on the alkaline scale is used to test leaching in cookware. If the test results are positive in this case, the pot/pan, sure enough, is leaching the same metal ions and chemicals into food.
- Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more mins. Turn stove off.
- Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.
As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip – you will taste just the baking soda. Truly non-toxic cookware would not leach anything into food.
Real Healthy Cookware
The pots made from pure clay make truly healthy and non-toxic cookware. They are made from certified pure clay that is naturally non-reactive, so doesn’t leach anything while cooking. Since there are no chemicals, glazes or enamels used in the manufacturing process, they are 100% non-toxic. You can do the same baking soda test on them. Their unique far-infrared heat is food-friendly and doesn’t harm the nutrients.
It’s high time you switch to pure clay pots, go find the one that suits your needs and enjoy 100% non-toxic and healthy cooking!