Hidden Danger in Cookware
Does it matter what you cook in? It sure does.
We live in a world where most people are aware of dangerous household chemicals lurking beneath our sinks and in our pantries but, do we realize the dangers and warnings on the cookware we are using. Studies are showing now that certain cookwares can be polluting our bodies with chemicals, metals and toxins causing us possible health issues. Below are just a few examples of how our “traditional” cookware could be hazardous to you, your family and friend’s health.
Using healthy cookware is almost as important as the quality of the food you put in it.
We as consumers go to great lengths to eat healthy foods with no added preservatives. Why are we spending money on high-quality produce and other foods if our pots and pans are leaching dangerous chemicals and metals into our foods?
We will look at several different styles of cookware showing you what dangers might be lurking in the metals and pans themselves.
Stainless Steel Cookware
There are many different grades of stainless steel cookware consisting of different metal alloys which have been melted down into sheets and then made into cookware. So buying a set of stainless cookware you Most stainless steel cookware sold in stores allow some metals to bleed into your food during the cooking process as the salts and acids from the food reacts with the cookware. Some so called “Green” cookware products can be made from “recycled” stainless steels and can be radio-active and go into common household products undetected to the consuming public.
Some kinds of scrap steel used in most stainless cookware has been discovered not to be the best metal in which to prepare our meals. Basic stainless steel is rated 18/8 or 18/10, meaning the percent of chrome and nickel added to the alloy. The percent of chrome and nickel is what makes it common stainless steel pots and pans or other stainless steel utensils in the kitchen. Most Stainless steel cookware requires the user to use oils to make the pans work and to prevent food from sticking. This is called seasoning. Their instructions also say not to clean the pans once it has been seasoned, thus preserving the oil and if you do clean it, you have to re-season the pans again.
Did you know that a large percentage of the American population has Teflon or non-stick chemicals in their bodies. The non-stick coating can scratch, chip and flake off during normal everyday use. The instructions that come with these pans tell us if the pans are scratched or the non-stick coating starts to come off, we are to toss the pan in the garbage? . Overheating Teflon pans to temperatures above 390+ºF may produce a condition termed Teflon Flu, a flu-like symptoms such as chills, fever, body aches, nausea and occasional vomiting.” Federal Aviation Agency Occupational Health & Safety Bulletin. A chemical, C-8, used to make non-stick coated pans has been linked to birth defects in humans to cancer in laboratory animals. The chemical is also present in the blood up to 4 years and can also show up in mother’s breast milk.
Aluminum is a very soft metal. Extreme chemical reaction can result between various food ands pan. ‘All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis.’ Dr. A. McGuigan’s Report on Findings for the Federal Trade Comm. In Docket Case No. 540 Washington, D.C. This is interesting, the sale of aluminum cookware is prohibited in the following countries: Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil, but yet, with all the known health issues caused by aluminum, it can still be purchased in the U.S.
Most porous of all metals. When the pans are heated and the pores expand, they get caught in the pores along with the grease and can turn rancid in pores after cooling down. “Some people believe that they can get iron from a cast iron pot. The reality is that iron comes in a ferrous and a ferric form. Your body cannot assimilate the iron (ferric) from a cast iron pan. Better to get it out of foods.” Dr. Robert Young.
Cast Iron has been around for hundreds of years and people swear that the cast iron adds flavor to their foods. It’s all the old food trapped in the pores of the pans.
Our Professional Platinum is made of T304S Surgical Grade Stainless Steel with Titanium. It is a non- porous metal that does not leach anything into your food. It’s a clean, it’s safe, and it’s guaranteed for the life of the pan.