CAN YOUR COOKWARE MAKE YOU ILL?

Most of the affordable cookware we use are made from reactive metals such as: Aluminium, Copper, Cast iron and Stainless steel.  These metals readily react to any element they come In contact with especially water.

Amongst these metals some are more reactive than others, the most reactive being aluminium. Nevertheless, the bottom-line is consistent: they all react and leach in to foods cooked in them. Unfortunately, nothing can be done to eliminate this leaching factor because that is the nature of these metals. Having said that, we can at least try to minimize the levels of the leaching by maintaining and using the cookware properly.

A few Tips to limit leaching:

  •  Discard worn-out cookware: worn-out cookware are cooking tools such pots, pans, kettles, that have been used for a long period of time. Remember, the older the cookware the more the leaching takes place. This is why you have to discard old cookware and replace with new ones, which is the only sure way to keep them fairly new and free from massively leaching into the foods you cook in them!
  •  Avoid scraping the inner of your pot: scraping the inner of your pot causes the metal to open up, which encourages more leaching into the food. Rather use subtle ways to get rid of burnt foods or soot. For example, you can use 2 tablespoons of baking soda, water, and dishwashing liquid mix. Pour the mixture into the pot, place pot on heat and allow to simmer for 5 minutes. Take off the boil and allow to cool off completely then wash the pot with a normal sponge, not a metal or coarse sponge. If the soot does not come off repeat the process because it usually does work.
  • Avoid using a metal spoon while frying stew: using a metal spoon generates the same friction if not worse damage to the pot as scraping the pot while washing it. The friction while stirring the stew is as same as scraping the inner of your pot. Use a wooden spoon instead. A wooden spoon is a much better option because the friction between wood and metal is less coercive than metal to metal. Invest In wooden spoons made from culinary safe wood such as acacia, bamboo, etc.
  • Avoid leaving food in the pot for long period of time: whenever you are done with cooking and serving, ensure the food cools off, and then package and keep refrigerated. Leaving food in the pot is also encouraging the metal to leach in to the food. If you don’t have a refrigerator, endeavor to cook only what you can consume at a go.
  • Incorporate more raw foods recipes in your diet routine: The more the raw foods recipes the less the foods come in contact with these reactive metals.

We all have a responsibility to make wise and informed choices regarding our health. These tips are your ally to a healthy lifestyle so generously incorporate them into your daily routine!

For questions on culinary/ grocery tips, diet-plans:

Email:sussannajacob@gmail.com, or newleeznlife@yahoo.ca

Facebook: Sussanna Ngodoo .E. Jacob

Instergram:ngodoo.s.jacob

Whatsapp: 07035990863

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