Elements Leaching From Your Cookware and The Disarray They Cause in The Body
With a safe lifestyle, people are sick and face too many kinds of health issues and the list here is too long to mention! This is a grave issue that people around the world are facing, and what we do wrong needs to be investigated.
Besides the contaminants in the water, the toxins that are leached from cookware also go unnoticed. There is a big trigger for toxin to reach our bodies. All metals react to food nutrients at cooking temperature and are liquid metal ions.
They contaminate the food, and when you constantly consume such food, the toxins begin to build up in your body, causing harmful changes in cells , tissues and body bodies and causing health problems.
What elements leach of various kinds of cooking goods and how they influence our bodies is important to understand:
- Titanium Titans
Titanium, which is a myth, is also seen as non-reactive. Here is a list of some elements to which Titanium (Ti) reacts:
Ti(s) + O2(i) + TiO2(s), TiO2(s)
Nitrogen: 2Ti(s) + N2(g) + TiN(s), Nitrogen:
Water: Ti(s) + 2H2O(g) + 2H2(g) TiO2(s), Water: Ti(s)
It also interacts with nutrients present primarily in packaging food ̄after and also ̄after food ̄acidia, bromine, fluorine and chlorine. This is why this is not the best cookware stuff.
- Steel Stainless
Stainless steel consists of a blend of different metals such as iron, nickel, chromium, molybdenum, carbon etc .. â AND the entire body is poisonous. Nickel alone, for example, can cause renal dysfunction, low blood pressure, muscle tremors, oral cancer, skin conditions etc.
- Cookware Ceramic
Ceramics is the second most common metal cookware used. The plants are produced from a wide range of metals , minerals and chemicals, including barium, feldspar, silicon carbide, magnesium oxide, petalites (the mineral of lithium), chrome, cobalt, lead, lithium, nickel, selenium, vanadium and other materials.
Ceramic cookware is additionally decorated with glazing and enamels, including additional items such as plum and cadmium. These are all mild to highly toxic metals and chemicals and must preferably never be contacted in any food.
- Cookware Pure Clay
Pure clay is primary unglazed clay from land not farmed or industrialised. This naturally occurring substance is without chemicals or metals – happily! The origins of our first ancestors when people only used clay pots to cook food was the raw material of the pure clay. This material was screened for all forms of pollutants and is 100% non-toxic.
How can I say if you use the right cookware?
You can not tell whether a certain pot or pot contaminates your diet when you are cooking by looking at it or by using rub-in-the-surface sheets sold commercially on other surfaces for checking plants, etc. This home test is useful here:
The baker’s alkaline soda test will verify your cookware toxicity. Backing soda simulates cooking food in the pot, as most of them-at least 80 percent of it-are alkaline. All you need is water and soda:
When boiling starts, add 1/2 tsp of bakery soda to boil 1 glass of water in any bath. Boil 5-7 additional minutes. Turn off the stove.
Wait to taste and taste the water before you are cool enough (to sip). That’s what you eat when you taste metals! The chemicals of enamel/glaze are the water that has a rubber/paint flavour.