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, devoid of 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 the food is derived from the ingredients you are using, but if you make a mistake when choosing the wrong kitchen utensils, you can lose most of the essential proteins, vitamins, minerals, carbohydrates and other nutrients. They are delicate and when cooked with the strong heat of metal and ceramic pots, they are destroyed in this process. This loss of nutrients makes food less tasty and, while an additional seasoning can help improve the taste, what would you do to compensate for the loss of nutrients?
Do you know that most conventional kitchen utensils filter while cooking? Don’t believe me, just do a simple alkaline sodium bicarbonate test at home to test your kitchen utensils and you won’t need any other tests (look for the alkaline sodium bicarbonate leaching test). It is recommended that we eat at least 80% alkaline foods to maintain a healthy body and sodium bicarbonate is high on the alkaline scale. Therefore, if the pots are leached with baking soda, they will certainly do the same with most of the other foods you cook.
What happens is that, at the cooking temperature, the metal ions of conventional metal and ceramic cookware (the ceramic is enameled with chemicals containing metal oxides) are filtered into food (it is a biochemical entity) and They react with her. They are assimilated with food and accumulate in organs and tissues. When this continues for a long time, these metal toxins create the basis for several health problems, some of which turn out to be serious diseases. The body finds it difficult to fight disease, since the immune system is also compromised.
The perfect kitchen utensils
The perfect kitchen utensil would be the one that would not only preserve the delicate nutrients in food, but also be 100% inert (non-reactive). Pure clay kitchenware does justice to these two requirements. Its unique far infrared heat is food friendly and does not damage the 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 leach anything and is proven to be 100% safe and non-toxic (an alkaline sodium bicarbonate test can also prove this).