Believe it or not, there is a strong connection between cooking healthy foods and the kitchen utensils you are using. Depending on the pot, the food cooked in it becomes depleted – lacking in nutrients and toxic or nutritionally dense and 100% non-toxic.
Let’s see how the pot makes a 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 pot, you can lose most essential proteins, vitamins, minerals, carbohydrates and other nutrients. They are delicate and when cooked with the strong heat of metal and ceramic pots are destroyed in this process. This loss of nutrients makes the food less tasty, and while additional spices can help improve the taste, what would you do to make up for the lost nutrients?
Did you know that most conventional kitchen utensils leach during cooking? Don’t believe me, just do a simple alkaline baking soda test at home to test your pan and you won’t need any further proof (search Alkali baking soda test for leaching). It is recommended to eat at least 80% alkaline foods to maintain a healthy body and baking soda is a highly alkaline item. Therefore, if the pans are contaminating with baking soda, they will certainly do the same with most other foods you cook.
What happens is – at cooking temperature, metal ions from conventional metal and ceramic utensils (ceramics are glazed with chemicals that contain metal oxides) leach into food (it is a biochemical entity) and react with them. They are assimilated with food and accumulate in organs and tissues. When this lasts for a long time, these metallic toxins form the basis for several health problems, some of which turn out to be serious illnesses. The body has a hard time fighting disease, as the immune system is also compromised.
The perfect cookware
The perfect pan would be one that not only preserves the delicate nutrients in food, but is also 100% inert (non-reactive). Pure clay pots meet these two requirements. Its far infrared heat is unique to food and does not damage delicate nutrients while cooking and cooking food evenly and completely, without compromising its natural flavor.
Pure clay has an innate property of not being reactive, which makes it perfect for cooking food. It does not bleach anything and has been tested to be 100% safe and non-toxic (an alkaline baking soda test can also prove this).