michael
Picture this, you make a deliberate effort to keep you kitchen clean every day. So you ensure that your counter tops are thoroughly cleaned, crumbs are swiftly removed from the tables and you make a commitment to ensure that the dishes don’t pile up after use at any given time of the day.
You do this not just to improve the appearance of your kitchen but to ensure that your food does not come into contact with any harmful bacteria that can cause you and your household harm.
But have you ever paused and realized that no matter how much effort you put into keeping your kitchen clean, you can still be exposed to harmful toxins that have the potential to damage your bones?Actually, these bone damaging toxins are contained in popular kitchenware and their continuous use is exposing you to bone-damaging toxins.
The Beginning of The Reign of Non-stick Cookware.
The 1960’s marked a major turning point for the non-stick cooking ware as its use was widely accepted. It was branded the best thing to ever happen to home cooks and it quickly became a favorite in many households. The manufacturing method used in its production was simple as it involved bonding together polytetrafluoroethylene with aluminum to achieve a cooking surface that was slick in appearance and you can also add moroccan tile backsplash in your kitchen.
In 1945, polytetrafluoroethylene otherwise abbreviated as PTFE was registered as a trademark under the name ‘Teflon’.As it grew in popularity its use was widened. For instance, the French used it to manufacture a product called Tefal also known as T-fal in the United States. But it was not until 1960 that it was formally accepted for use in kitchenware in the United states with an official approval from the FDA.
Over time, it became the common material in standard Kitchen equipment and today it is hard to find pots and pans that do not have non-stick attributes. Interestingly, due to its use of very little oil/fat during cooking, it has become very popular with health conscious people. But the sad reality is that such kitchenware is far much unhealthy and can damage bones due to the toxins contained in the non-stick coating it comes with.
How Fluoride Has Found Its Way Into Your Kitchen.
A closer look at the chemical structure of most non-stick kitchenware shows that it has fluoride embedded in the formula of Polytetrafluoroethylene (C2F4 or F2CCF2). Researchers in the early 80’s and 9O’s proved that fluoride has the capability of accumulating in the bones to dangerous levels. And savers are quite aware of the fact that fluoride is highly concentrated in pesticides and fertilizers.
In 1993 when the researchers from the Centre for Disease Control and Prevention analyzed these studies they found out that continuous ingestion of fluoride has the potential of causing the hip to fracture.
Through the detailed report dubbed ”The Missing Link” which is contained in the Save Your Bones program you can be able to learn extensively about fluoride and its harmful effects on bones. All in all, as observed, fluoride is poisonous.
Poisonous Effects of Teflon Stretch To Your Pet Birds.
Anyone who keeps birds as pets can confirm that when the Teflon coating on nonstick pans is heated it emits poisonous gasses like perfluorobutane which is featured heavily in chemical warfare. This affects your pet birds by a great margin. And further studies have shown that the Teflon coating on nonstick pans only needs to be heated up to 400 degrees F for it to begin degrading into toxic gasses.
As a way of testing air quality in coal mines in the past, a bird known as canary was used. This was to test the suitability of the air quality for the birds and if it was unsafe for them then it was assumed to be unsafe for humans too. Perhaps such wisdom can be vital if used in our kitchens today!
Is It Just Teflon That is Harmful?
A closer look at other kitchenware shows that the danger is not just in Teflon coated non-stick pans. The Connection Between Ceramic Cookware and Toxic Lead Poisoning.
A study was done by researchers from Thomas Jefferson University and through it, they discovered that ceramic cookware shipped from China and some from Mexico contain harmful levels of lead. They observed that when food is cooked in these pots, astonishing levels of lead flow into the food. Interestingly, they didn’t even need to take a sample of the food as just a simple swab of a lead-detecting solution on the glaze was positive of high levels of lead.
Is Copper Still the ‘Cadillac’ of Kitchenware?
In addition to this, copper, which has been used to make high-end cookware is proving to be the ideal material for use in making cookware.Despite the fact that many Professional Chefs have for a long time endorsed copper cookware for cooking because of its attribute of conducting heat evenly, it still poses a grave health risk.The metal has the ability to drain into the food in high amounts eventually causing a major digestive upset amongst other health problems.
Aluminium and The Weakening of Bones
Aluminum cookware is not spared too. It has the ability to contaminate food when used for cooking and it seems to mix into cooking food at higher temperatures whereby its levels increase significantly. This is especially observed when cooking food with high acidic concentrations like tomatoes.
It is a known fact that aluminum plays a key role in the weakening of bones and its accumulation in the body distorts the building and remodeling of bones. It does this by preventing efficient absorption of calcium by the bones in the process increasing calcium levels in the bloodstream.
So What Are The Safer Options?
When it comes to the question of which cookware is safe to use, you can use pots and pans that are made of stainless steel or cast iron such as french ovens. This can be attributed to several reasons.
Stainless steel cannot leach metals into your food due to its non-porous nature. Enamel coating on the cast iron is relatively non-stick while still being tough enough to handle high heat without any danger to your health.
Things to look For When Shopping For Stainless Steel Cookware.
Even though it comes highly recommended it is important to note that stainless steel cookware comes in different varieties. Always go for cookware that is made of stainless steel coating on the outside with aluminum or copper at the cores or just a copper lining on the outside.
Both these varieties ensure that your food does not come into contact with either copper or aluminum. Therefore you get to enjoy the attribute of copper evenly distributing heat around the pot without posing a health risk to you. In addition to that, another critical tip is that always ensure that the handle is both solid and heatproof.
In conclusion, it is clear that pots and pans made of stainless steel are ideal for ensuring that you do not put both your bones and overall health at risk during cooking. And you’d be shocked to realize that it so easy to prepare simple meals at home that are rich in vital Foundation foods critical for bone building.
