Things you should know about cookware

StainlessSteelCookware

Some cookware is better than others and some is just plain toxic

Teflon cookware is probably the all-time worst of all cookware. Johns Hopkins Medical Center says the chemical PFOA, used in manufacturing Teflon, is now found in the bloodstreams of nearly everyone in the U.S. Early studies suggest that high PFOA blood levels in humans are linked with cancer, high cholesterol levels, thyroid disease and reduced fertility. Teflon surfaces break down and end up in your food and when heated to high temperatures, emit fumes which cause flu-like symptoms in humans (AKA: polymer fume fever) and can be fatal to birds. Manufacturers have to eliminate PFOA from all cooking products by the year 2015.

Learn more: http://www.naturalnews.com/036029_cookware_non-stick_chemicals.html#ixzz41twMqbtn

Stainless steel cookware is made from a metal alloy consisting of mostly iron and chromium along with differing percentages of molybdenum, nickel, titanium, copper and vanadium. But even stainless steel allows other metals to leach into the foods. The principal elements in stainless that have negative effects on our health are iron, chromium and nickel. If you’re searching for the best stainless steel cookware, find the good options here.

Titanium cookware seems to pose the least health risks and doesn’t react with food while cooking. Part of a good cancer prevention plan is to ditch all others and buy high quality titanium cookware. Premium titanium cookware is more expensive but inferior cookware will actually cost more over time.

It’s not all about the cookware

One thing we should all avoid is cooking at higher temperatures. The higher the temperatures, the more we devastate the nutrients in the food and compromise the integrity and safety of the cookware. Heterocyclic amines (HCAs), are compounds created in meats and other foods cooked at high temperatures that can boost the risk of pancreatic cancer by 60 percent and increase the risk of stomach, colon and breast cancers.

Conversely, some antioxidants are activated by cooking. This includes lycopene in tomatoes and beta-carotene in carrots and sweet potatoes. Researchers found that you actually multiply the antioxidant power of your carrots three times by cooking them – peels and all, and then pureeing them which releases cancer-fighting compounds from the carrots.

For healthy eating, find some quality titanium cookware and learn to cook foods below 200 degrees to preserve the nutrients and receive the best value out of your food.

Sources for this article:
http://www.consumeraffairs.com/news04/2006/02/teflon_umbilical.html
http://www.cancer.org
http://cookwithtina.com

Learn more: http://www.naturalnews.com/036029_cookware_non-stick_chemicals.html#ixzz41twT2wY5

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