The medical definition of toxicity defines it as the degree to which a substance (a toxin or poison) can harm humans or animals. Chronic toxicity is the ability of a substance or mixture of substances to cause harmful effects over an extended period, usually upon repeated or continuous exposure, sometimes lasting for the entire life of the exposed organism. Does exposure of your food to toxic cookware qualify for chronic toxicity?
The safety of food greatly depends on the cookware. The material of your cooking pot is in direct contact with food while it is going through biochemical reactions during cooking. A reactive material can leach and interfere in these reactions to form toxic compounds that contaminate food. Keep reading to learn about the materials that pose this risk.
The materials used in conventional cookware and their effect on food
Conventional cookware is typically made from metals, their alloys, or ceramics that are laden with chemicals. Metals are innately reactive so they can react to nutrients in food while the cooking heat acts as a catalyst.
Using their alloys as raw materials is no consolation. Studies have proved that material like stainless steel are a significant source of nickel, chromium, and iron. And also, that pots made from iron, aluminum alloy and ceramics can leach lead and cadmium. Results showed that the migration of lead and cadmium was significantly affected by high temperature, and the released amounts of lead and cadmium were increased with the cooking time.
We ingest these toxins with food, and they accumulate in our blood, cells, tissues, and organs. Eventually, they affect the bodily functions, compromise immune systems, and become the foundation for many serious health problems. Prolonged exposure to metal toxins can progressively lead to muscular, physical, and neurological degenerative processes that are similar to diseases such as Parkinson’s disease, multiple sclerosis, muscular dystrophy and Alzheimer’s disease.
Can we keep using the conventional cookware after knowing the potential consequences? And if not, what is the alternative? Keep reading to find out .
How MEC makes a truly non-toxic cookware
As we are aware of the toxic effects of metals, a US based company known as Miriam’s Earthen Cookware (MEC) did the wise thing of figuring out the alternative. They chose a raw material that is naturally free from toxins like metals, their alloys, and any metal compound (like metal oxides). And the result is 100% primary clay.
MEC uses lab tested primary clay to make pots and pans without using additives, chemicals, or glazes. Also, their individually handcrafted cookware pieces are as pure and non-toxic as their raw material. This is because they do not add anything to the clay or try to modify its composition in any way.
Food cooks healthfully in this naturally inert material without interference and maintains its integrity and nutritional composition. MEC’s far infrared heat cooking preserves even the most delicate nutrients like phytonutrients and flavonoids. Therefore, the food does not just cook healthy, it looks and tastes healthy too. Moreover, all the natural colors and flavors of the food stay intact.
Eating this non-toxic and nutrient-rich food regularly boosts your immune system and helps it cleanse out toxins and heal organs in your body. Eventually, you start feeling healthier and more energetic. Intrigued by the benefits of cooking in a truly non-toxic cookware? Head over to MEC store and order a pot today.
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