The Need For Healthy Cooking
Cooking healthy food is as important as any other aspect of a healthy life. Food is the fuel for our body, if the fuel is clean & healthy, all the functions work efficiently. In this regard, it’s important that you choose the right ingredients that provide the nutrients the body needs. There is, however, one more thing that is equally important for cooking healthy food – the cookware. The importance of choosing the right cookware is often ignored. But the fact is – right cookware is what determines if the healthy ingredients actually remain healthy and uncontaminated after the cooking process. For this purpose, you need to look for the healthiest cookware material.
Here’s is how the choice of nutrients make a difference in the health of the cooked food:
The Effect on Nutrients
Food’s nutritional value is derived from the ingredients used. But if you make a mistake in choosing the wrong cookware, you can lose most of the essential proteins, vitamins, minerals, carbohydrates and other nutrients during cooking. These nutrients are delicate and subject to damage because of the harsh heat from conventional cookware.
Does the kind of heat actually determine the value of the food? Yes, it does. Consider this: when you accidentally touch a metal pot when cooking, what happens, the hand burns and tissue is scarred. It’s the same with plant tissue too — a lot of it is subject to damage because of the harsh heat.
Do you know that most conventional cookware leach while cooking? Don’t believe me, just do a simple alkaline baking soda test at home to test your cookware and you won’t need any other proof. Food is alkaline in nature and so is baking soda. If your cookware leaches while heating baking soda, it will also leach while cooking food. These are the steps that you need to follow:
- Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more mins. Turn stove off.
- Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.
As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip — you will taste just the baking soda. Truly non-toxic cookware would leach nothing into food.
What happens is – at cooking temperature, metal ions from conventional metal and ceramic cookware (ceramic is glazed with chemicals that contain metal oxides) leach into food (it’s a biochemical entity) and react with it. They are assimilated with food and accumulate in organs and tissues. When this goes on for too long, these metal toxins create the foundation for various health problems. The body finds it hard to fight diseases as the immune system is also compromised.
The Healthiest Cookware Material
The healthiest cookware material would be the one that would not only save the delicate nutrients in food but would also be inert. Pure clay cookware does justice to both these requirements. It has unique far-infrared heat that is food-friendly – doesn’t damage the delicate nutrients. Also, it cooks food uniformly and thoroughly without compromising on taste.
Pure clay has an innate property of being non-reactive, which makes it perfect for cooking food. It doesn’t leach anything and is tested to be 100% safe and non-toxic (an alkaline baking soda test can prove this as well).
Miriam’s Earthen Cookware uses this healthiest cookware material, pure clay in the US. We make unglazed and non-toxic cookware from pure clay. We do not use any chemicals in the manufacturing process and all our pots are handmade. A mechanized process of making them would need chemicals. Head over to our products page and take a look at the healthy pots and pans to find the set that is just right for you.
Got your healthy cookware ready? Try these healthy recipes.