How to keep nutritious food after cooking: a simple secret that you can overlook

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Healthy cooking is an art that involves careful selection of ingredients and then cooking them “gently” while keeping nutrients intact. The nutritional information of various ingredients is not a mystery these days, since we have labels and the Internet to help us with this knowledge. On the contrary, keeping our food nutritious even after cooking it is a bit complex and confusing, not because it is difficult but because of the lack of correct information related to the choice of the right kitchen utensils. So how to keep nutritious food even after cooking? Let’s find out:

A clear and sure answer to this question is rare these days because there is a lot of misleading information on the Internet related to different cooking methods. For example, you can find some blog articles that advocate cooking in the slow cooker as a way to keep nutrients intact by simmering slowly. But you can also find some articles that claim otherwise. There are numerous references to inconclusive and sometimes obsolete research for or against certain kitchen utensils that make choosing the right one a great challenge!

However, at the end of this publication, you will have a good idea about which kitchen utensils are the healthiest and how to keep intact the nutritional value of food after cooking: information backed by verifiable and traditional information.

The secret: Use a pot made of the right material!

It is known that conventional kitchen utensils (metals, ceramics, porcelain, enamels, etc.) filter toxins in food while cooking because they contain certain metals, oxides, chemicals, etc. in varying amounts. All metals are highly reactive to food, which is a biochemical entity. They combine with nutrients in food and form compounds that are harmful to the body and cause health problems. In addition, the heat of these pots mercilessly destroys the delicate nutritional cells while cooking.

To cook nutritious food, the kitchen utensils must be completely inert so that they do not seep into the food, and they must be cooked gently without destroying the nutrients. The only material that is known to have such abilities is pure clay or unglazed primary clay. Cooking in clay pots has been the only cooking method between civilizations established since unknown times. There is no alternative to natural clay that can give it the same characteristics.

However, unfortunately, many of the clay pots we see on the market today are mostly enameled with chemicals. Little do we realize, the chemicals used in enamels pollute our food and the semi-porous nature of pure clay is what makes it perfect for a healthy kitchen (it can “breathe” oxygen while cooking, expel toxins from food, etc.)

The soft far-infrared heat, exclusive to these pots, cooks while keeping nutrients intact. Those who have switched to pure clay have reported tremendous improvements in health with regular use and better tasting foods. If you have not tried to cook with pure clay until you know it, you are missing extremely nutritious and healthy meals every day, so it is time for you to get a pot of pure mud for your kitchen today!

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