How to Choose the Safest Cookware – Some Important Tips

For healthy cooking, choosing the healthiest and safest cookware is as important as using healthy ingredients. The problem is the popular choices are unhealthy because they leach into food. Choosing the safest cookware might be a challenge for many, and so here we have tried to make the process a little bit easier. You can also find the nonstick pots through the internet.

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First, let's see what's unsafe about the commonly available choices:

The Leaching:

Widely used metals including stainless steel and titanium are reactive to food. At cooking temperatures, all metal ions react with water, nutrients, vitamins & minerals, proteins, and carbs that are in the form of halogens, acids, and bases. They chemically bind with these ingredients and are then assimilated with food and over time accumulate in tissues and organs becoming the foundation for many health issues and a compromised immune system.

The Heat:

The nature of heat cooking your food determines what's left of the food after the cooking process. The heat from the walls of these metal pots and chemical-laden ceramic pots is quite harsh, so the delicate nutrients are dissolved and food is nutritionally depleted.

The Lost Steam:

The water-soluble nutrients are released as steam that constantly leaves the pot while cooking. What's left is food contaminated with metal toxins and deficient in nutrition.

The safest cookware would be one that is made from an inert material so that it doesn't react with food.