What Else Are You Eating With Your Food? The Dangers of Conventional Cookware

Print

What Else Are You Eating With Your Food? The Dangers of Conventional Cookware

This evening after work many millions would go back home to prepare food for your family for tonight and perhaps tomorrow.  Do you know what you’re going to be cooking in your pot along with the food?

Along with the food, metal ions and chemicals from the pot will be leaching into your food to completely change its nutritional value.

Here is the answer:  Along with the food, metal ions and chemicals from the pot will be leaching into your food to completely change its nutritional value.  Your rice will no longer be what it was: i.e. a plant based source of vitamins, mineral & carbohydrates – simple and complex.  Neither will your soups and stews be the same.

Here is how this happens, most conventional cookware is made using metals, many different chemicals, oxides, enamels etc.  Because these elements are made by chemically extracting them from their natural state they are constantly “trying to go-back” to their original state in nature. These elements are volatile and subject to reaction in presence of bio-chemicals (your food) and heat.  Metals like aluminum, iron, nickel, magnesium, molybdenum, lead and all subject to reactivity with water, the nutrients, vitamins & mineral, protein and carbs that are in the form of halogens, acids and bases.  While it’s impossible to show in writing the many possible reactions, this chart below shows a few:The chemistry of metals and food reactivity

Once in the body these pseudo-nutrients get assimilated along with food and are sent to different parts of the body (both cells and organs) but cannot perform the function of the actual nutrients.  So the immune system is bound to constantly clean this mess.  Off course this process is a slow and grinding one that happens over time.  Nonetheless, it does happen and is the eventual cause of the body’s dis-functioning and also makes it vulnerable to diseases.

True nutrition without contaminants on the other hand can over time lead to a very healthful body that is free of sickness and diseases.  This kind of nutrition is possible only if you choose the right cookware.  And that’s why a 100% inert or non-reactive cooking pot is the best choice.  Of all the materials available, both non-synthetic (natural) and synthetic (man-made), the only one that is absolutely non-reactive to food is 100% natural pure-clay (a simple baking soda test can prove this fact), which is why we are the 1st company in the world now to make cookware with 100% tested pure-clay and without the use of any chemicals, toxins or any other additives. This is just the way cookware was made before “modernization” and our plethora of modern diseases.

This is just the way cookware was made before “modernization” and our plethora of modern diseases.

Choose Miriam’s Earthen Cookware today and start experiencing life at its best in health like we have since a few years now (so long as you also chose healthy ingredients).  Many of our customers would also attest to the goodness of these pots and pans, you can read their reviews on our website and on Google reviews.

https://miriamsearthencookware.com/2017/02/25/what-else-are-you-eating-with-your-food-the-dangers-of-conventional-cookware/