Many of us have started paying close attention to what our food is being sprayed with, the ingredients that are added to our foods and especially, if it has been genetically modified.
I think we also need to take a look at our cookware and make sure our costly whole foods are being prepared in quality materials. I did some research on the most common cookware materials and have included the top 6 that I would avoid, and why.
The non-stick coating is made of fluoropolymers. This has been shown to give off perfluorooctanoic acid (PFOA) when it is heated. PFOA produces various types of tumors in rats. It builds up in our systems because our bodies cannot metabolize PFOA. The EPA has not yet “determined” if PFOA is a carcinogen. I find this scary considering, it is more than likely detectible in every persons’ blood, in the developed world. I was happy to hear by 2015, cookware manufactures will be eliminating PFOA from their products.
Copper is a soft metal and is often partnered with nickel. Both of these metals release metallic toxins when heated. These pots and pans will seep toxins into your food when it is cooked in these pans. Copper is actually an essential trace mineral that strengthens bones, immune systems, boosts energy, and strengthens connective tissue.
But, Dr Lawrence Wilson has debated that an excess of copper can actually be harmful to the body. Vitamin C deficiency, various cancers associated with high levels of estrogen, and connective tissue problems, are his concerns.
Excessive amounts of nickel can cause the development of thyroid disease, heart disease and even cancer. These two soft metals, in excess are very problematic for our health.
This is what I recommend – here
3. Lead
This may be surprising but some ceramic glaze, glass and enameled cookware can contain lead. Lead is used to give the cookware strength and an uniform color. Children under 6 years of age are most at risk of lead poisoning. And as you probably suspected, lead does leech into our food when heated. Especially anything labeled with “for decoration only”, never cook or serve food with this product. It is labeled that way for good reason. Even low amounts of lead can cause damage to brain development among other health dangers.
4. Aluminum
The dangers of aluminum have been discussed for many years. Excess of aluminum has been linked to Alzheimer’s disease. Today, aluminum pots and pans are better anodized aluminum and leeches less but for the safety of my mind and body, I chose to avoid aluminum cookware.
5. Stainless steel
What about stainless steel? Stainless steel is made of metals including nickel, iron, chromium, titanium, copper, molybdenum and vanadium. Lesser quality (especially when scratched or scored) stainless steel cookware can leech these alloyed metals into our food.
100% Ceramic: The Only Safe Cookware that Doesn’t Leach Toxins and Withstands over 2000 degrees of Heat
This is what I use
This ceramics’ glaze is made with non-toxic, 100% inorganic mineral and oxides. This glaze contains no metals, no lead and no candmium.
No matter how high the purity and quality of the food we purchase, we need to make healthy choices when it comes to how we prepare our food. May I suggest you consider replacing your current cookware if it is not a healthy option, to something you can feel good about cooking family’s healthy food in.
