The secret to healthy cooking – I bet you didn’t think about this
If you are a healthy cook, I can safely assume that you are already informed about the importance of healthy eating. What makes food healthy? Yes, it is the choice of ingredients, which is correct, but there is a secret to healthy cooking that not everyone knows: healthy cookware. Interestingly, cookware is what ultimately determines the health of food.
Conventional cookware made of metals are innately reactive and food is a biochemical substance consisting of nutrients found in the form of oxygen, hydrogen halogens, acids and bases. Heat during cooking acts as a catalyst and causes metals to leach ions that react with nutrients and contaminate food. Similarly, ceramic is full of chemicals and oxides in the raw material and in the glazes / enamels used for finishing. There is an easy way to test this – yes, you can really check what is leaking from the cookware you are using right now with a simple and reliable home test (info at the bottom).
Again, the choice of cookware determines the purity of the food. Your cookware also guarantees its nutritional value – must you have heard how people say that cooked food is lacking in nutrients? While that is true, little research has been done to find out why and if there is anything that can be done to prevent it. Actually, the problem is not so much with the cooking process as with the kitchen utensils. Metals and ceramics cook with harsh and destructive heat that dissolves nutrients during firing.
Steam is an essential water-soluble nutrient, something the body needs to replenish every day. With the strong heat of conventional cookware, the steam is almost lost from the food, leaving it lacking in one more way.
As we’ve seen here, for food to be healthy, your cookware must first be healthy, one that is non-reactive and perfect for keeping your ingredients toxin-free. And it should also be cooked over low heat and retain steam. While looking for a healthy option, I came across a kitchen utensil that closely resembles historical ways of cooking – pure clay cookware. All-natural clay is a pure gift of nature, and when done the right way, it takes all of these characteristics into account.
Alkaline Baking Soda Test to Check the Toxicity of a Cookware
- Boil 2-3 cups of water in any pot, when it starts to boil add 2 teaspoons of baking soda, boil for 5 more minutes. Turn off the stove.
- 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 2 teaspoons of baking soda in 1 glass of water and take a sip; you will taste just the baking soda. Truly non-toxic cookware would not leak anything into food.
If your cookware fails this test, it simply means that they are leaking toxins into your food.