No healthy cooking utensils without healthy cooking - why?

I just like healthy cooking - not just to get a variety of nutritious recipes, but also because of the satisfaction I get from making food - I am providing healthy food for my family. When cooking healthy foods, it is important to choose ingredients. I have to take care of any nutritional value I am cooking and the benefits of these nutrients in the body. A balanced diet is key to our busy lives. In order to make this challenge difficult, the environment is polluted, and natural resources are increasingly making it possible for toxins to enter our bodies and make them function properly.

It is very important that we pay special attention to the fact that these toxins do not accumulate in our organs, otherwise they will damage the immune system and make it difficult for the body to fight the disease effectively. The easiest way to get these toxins into is food. So the question is how do these toxins mix with food?

I did some research and found that the cookware we used was very helpful in making our food toxic. Conventional cooking pots are known to leach metal ions when reacting with food during cooking. The nutrients in food are oxygen, hydrogen halogens, acids and bases that react to all metals.

These metal toxins are then digested by food and begin to accumulate in tissues and organs, and if allowed to last for a long time, form the basis of various diseases. [Is there any obvious cause of sudden serious health problems? - These toxins may be the real culprit!]

It is important to fully test the cookware before cooking it, which is a chemical conversion process [just like we tested the equipment in the lab before the chemical reaction]. There is a simple test where you can test your cookware at home:

Alkaline baking soda test for checking the toxicity of cooking utensils

1. Boil 2-3 glasses of water in any pot and add 2 teaspoons of baking soda when it starts to boil and boil for 5 minutes. Turn off the stove.
2. Wait until it tastes cool and then taste the water [a drink]. If you taste metal, this is what you are eating! If the water has a rubber/paint taste, it is a chemical from the enamel/glaze.

As a control, stir 2 teaspoons of baking soda into 1 cup of water and drink a bite - you will taste baking soda. Genuine non-toxic cookware will not be immersed in food.

If your cookware does not pass this test, you can't cook it with health - you have to switch to a healthy alternative.

a truly healthy choice

There are no healthy and healthy cooking utensils like pure clay. All others have metals or chemicals [whether materials or glazes and enamels used for coating], making them unsuitable for healthy cooking. To make sure I did a baking soda test on pure pipa, I was told that I made the right choice! I haven't looked back since then, and my family only likes the taste and aroma of the dishes I cook in these awesome pure pottery jars. I am fortunate to know that no matter what I feed them, they are healthy and have no toxins.

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