Are you adding toxins to your family dinners?
by: Daniel Barker (naturalnews.com) – One of the main avenues of exposure to toxic contaminants is through the foods we eat. It’s important to carefully choose the ingredients you use to cook with, but even if you’re eating only fresh, organic, natural foods from your own garden or other trusted sources, you may still be inadvertently adding poisonous substances to your meals through using the wrong type of cookware.
The Daily Meal has compiled a list of seven common cookware items found in the average kitchen which are capable of making your food toxic.
Read the following list to find out if your own kitchen cookware falls into one of these categories.
Seven common cookware items that may be making you sick
Aluminum cookware: Pots and pans made of aluminum are inexpensive and therefore found in many kitchens, but there may be a price to be paid for using them. Exposure to aluminum has been linked to Alzheimer’s, autism and other diseases, and aluminum cookware that has not been anodized is capable of leaching the metal into certain types of foods – mainly foods that are either highly acidic (like tomato sauce) or highly basic (like baking soda). Although aluminum cookware is generally considered one of the minor sources of exposure to the metal, it’s still a good idea to avoid using any non-anodized aluminum in the kitchen.
Copper cookware: Popular among chefs for their visual appeal and superior heat-conducting properties, copper pots are also found in many kitchens. However, like aluminum, highly acidic ingredients can cause the leaching of copper into the foods cooked in them. Copper may be an essential mineral, but too much of it can cause health problems.
Plastic cooking utensils: Plastic spoons and spatulas are capable of melting quickly when they come in contact with very hot pots and pans, which can release toxins into the food. You’re better off using wooden spoons and…
Read the complete article here.
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