Metals & Chemicals That Leach From Conventional Cookware And Their Effects on The Body - Archived


The Need for Healthy and Non-Toxic Cookware

All metals and cookware made from chemicals and inorganic oxides (ceramic/glazed, enameled ware) are reactive and food is a living bio-chemical entity with energy stored in its molecules. While cooking with heat, which is a catalyst, this energy that is in the form of vitamins, mineral, protein and nutrients are broken down for easy digestion in the body.  It is during this process that volatile metals/chemicals from the pot leach into the food and contaminate it.

Studies have shown that iron, nickel, chromium, molybdenum, carbon etc from stainless steel[1], extensive amounts of iron from cast iron and Aluminum from aluminum pots and pans[2,3] leach into food.  Toxins like Perfluorooctanic Acid, Lead, Cadmium, Arsenic, Feldspar, Petalite (an ore of lithium) from non-stick coating, ceramics, glazes and enamel finishes also leach in.  See the list of chemicals & oxides used in ceramics, stoneware, glazed & enameled cookware.

These metal ions/chemicals cause damage in the body in 2 different ways:

  1. They get bound to the food and enter into our digestive systems, from there they are broken down and along with the food are supplied to different parts of the body for nourishment.  For example, when a cell is in need of calcium in an enzymatic reactions, a chromium molecule is supplied to it and this cell now becomes dysfunctional. Today it is a known fact that when these dysfunctional cells react with oxygen in the body they become what are know as free-radicals.  Free radical cause an array of illnesses, one being cancer.
  2. The other thing that happens in the body is that when foreign elements enter the body, the immune system is immediately put to work to fight & eliminate them. But for the immune system to have to be put to work with every meal 3-4 times a day, every day, is a complete abuse of this magnificent system and eventually weakens it making it less capable of effectively fighting the more important attacks of disease and sickness.

The accumulation of dysfunctional cells leads to dysfunctional organs and many forms of illnesses in the body, click on the link to read more on this.

While some people think titanium is not-reactive, the truth is Titanium is a chemical element with the symbol Ti (atomic number 22).  Since it is a chemical it needs to be combined with metals to to made into cookware.  Both titanium and the metal used are reactive.

Here is a list of some elements that Titanium is reactive to:

Oxygen: (Ti(s) + O2(g) → TiO2(s),

 Nitrogen 2Ti(s) + N2(g) → TiN(s)),

In water (Ti(s) + 2H2O(g) → TiO2(s) + 2H2(g)),

With halogyns like iodine, bromine, fluorine and chlorine found mostly in packaged food.  And also with acidic food.  So it is not true that it does not react to food.

While it is the preferred alloy for surgical inserts or bone and/or cartilage replacements, it is still reactive.  But it is more dangerous when its ions are broken down during cooking, combine with food and in the gut system from where they can get into the core of the body, as opposed to just being there as a replacement for a bone.

A simple baking soda test that can be done at home can detect leaching in cookware, follow the link to get more information on this.