How healthy is home cooked food, really? We choose to cook most of our food at home thinking its the better and healthy option. But lets take a look at the various aspects that determine the true health of food and how this decision adds up to it.
It’s generally believed that home cooked food is healthier than store-bought, and this is true to some extent. But even if you are being cautious while cooking at home, there may be a few things you’re missing out on:
For instance, you may be using all the healthy ingredients but not the right cookware! Did you know your cookware plays an equally important role, equal to that of the choice of ingredients? Conventional cookware is usually made of different metals and ceramics that are not appropriate for cooking, albeit being used widely. Not too long ago however people only used one material — All-Natural clay to make their pots and pans. But what is wrong with these other materials, lets find out:
Food is a biochemical entity. All metals are reactive to the nutrients in the food that are in the form of Oxygen, Hydrogen halogens, acids, and bases. At cooking temperature, metals leach ions and react with food which then assimilate with food and accumulate in tissues and organs. Over the course of time these metal ions that have accumulated in the organs and tissue become the foundational cause for various illnesses and a compromised immune system,
The second big problem is metals damage the delicate nutrients in food; try touching a metal pan five minutes into heating, it burns skin tissue and leaves a scar. Same thing happens to the nutrients in food – the harsh heat destroys the nutrients. To make matters worse, water-soluble vitamins and minerals evaporate as steam, further depleting the nutritional value of food. What’s left is food with toxins lacking in nutritive value.
Same is the case with ceramic cookware. that’s made with over 200 different chemicals.
Choosing the right cookware is mandatory for healthy cooking. A material that is 100% non-toxic and also keeps the nutrients intact is perfect for making healthy cookware. Pure clay is one such material. The idea of using pure-clay probably comes from the roots of our civilization — people have always cooked in clay all the way upto about 200 years ago. Pure clay is the only material known to be naturally inert and scientifically proven safe for making healthy cookware. It doesn’t leach anything into food while cooking!
Besides being completly non-reactive pots and pans, the pure clay pots preserve nutrients cooking with far-infrared heat, a life-supporting form of heat only generated by “earth”.
These are just some of the great benefits of cooking in the safest medium.
So, the true health of home cooked food depends on the choice of cooking pots and pans. As shown here, it actually happens to be the make or break of the deal. So next time you’re working to prepare the healthiest meal for your family, take a long and hard look at the cookware!
Source by Sharon Ray
