Why 100% Non-Toxic Cookware Make The Best Pots And Pans?
Are you using a 100% non-toxic cookware? The answer to this greatly depends on the material(s) used in making your cookware. Metals, chemicals, glazes, enamels, and alloys are known to leach metal ions while cooking. These ions combine with food’s nutrients and form toxic compounds. They affect the health of your food by contaminating it and reducing its nutritional value. This is why the best pots and pans have to be 100% non-toxic to cook healthy food.
100% Non-toxic Cookware – What Does It Take?
The problem is – most cookware are conventionally made from metals or ceramics and further glazed with chemicals and enamels. All metals are reactive (including popular ones like cast iron, titanium, aluminum etc.) and they leach ions when you cook food in them. This is the reason our ancestors never used metals or alloys to make cookware. Even though they used them to make tools and weapons.
To make the best pots and pans, the material they are made from must be completely inert and 100% non-toxic. Unglazed primary clay is an all-natural material that has these qualities. This is the very material that has been used by one civilization after another for ages. And this is the reason our past generations lived longer and healthier than we do today (i.e. before the wars and before colonization)– they understood the importance and method of cooking healthy and nutritious food better than us!
How Is Pure Clay Better Than Conventional Materials?
Unlike other conventional materials, pure clay is naturally inert and doesn’t contain any toxins (see test results). Also, it preserves the nutrients in food by cooking it with gentle, far-infrared heat. And because of the excellent steam management by pure clay pots, the water-soluble nutrients that are typically lost as steam are locked inside instead with these pots!
As no glazes or enamels are used, the walls of the pots are semi-porous. It allows food to cook with sufficient oxygen – another reason food turns out to be so well-cooked. Ever tasted or smelled the aroma of food cooked in a clay pot? It’s far better than food cooked in metals or ceramics – all thanks to the way food is cooked that keeps nutrients, natural color (flavonoids), taste and aroma of the ingredients intact.
When the body is regularly fed such healthy and nutritious food, not only do the toxins accumulated in the tissues, organs, and blood cleanse out but you will also experience an increased stamina, less frequent hunger pangs and lack of sickness like headaches or common cold. With so many health benefits, who wouldn’t agree that pure clay makes the best pots and pans?