Dangerous Cookware to Avoid: Titanium is best 06/11/12

Health conscious people often go to great lengths to eat only organic foods with no preservatives etc. One final thing to consider, in an attempt to avoid the ingestion of dangerous chemicals, is the cookware in which you cook your food. This is because the cookware you choose can actually leach dangerous chemicals and heavy metals into your food over time, some of which are more dangerous than most man-made preservatives and artificial substances. So, avoiding dangerous cookware and using safe cookware is a factor we should all pay attention to, according to documented research. Here is a breakdown of the dangerous and safe cookware you should know about:

Teflon cookware contains perfluorooctanoic acid (PFOA) is now found in the bloodstreams of virtually every U.S. citizen. Some studies suggest that high PFOA blood levels may increase risk of cancer in humans, as well as other significant health conditions. The problem with this cookware is that the Teflon surface breaks down allowing the PFOA to enter your food.

Aluminum cookware is known to release some aluminum into the food we consume. Some evidence shows that high levels of aluminum may promote estrogen-related cancers (breast, uterine, possibly ovarian), and Alzheimer’s disease. Certainly none of us need more aluminum in our body. We are already exposed to quite a bit of it (many deodorants, aluminum foil etc).

Copper cookware is known to release copper into the food we eat, and often has nickel in the coating as well.  Both nickel and copper in excess in the body is highly undesirable from a standpoint of cancer risk.

Cast iron cookware is very durable but some iron still leaches into the food cooked in this form of cookware. Too much iron in the body increases free radical damage to many tissues, which is linked to cancer risk and other serious health problems.

Ceramic, enamel, and glass cookware contain lead – not a widely appreciated fact. Most of us already have too much lead in our body thanks to our exposure to leaded gasoline, paints and other lead-containing man-made products of the past and present. Lead toxicity can damage the nervous system and produce a host of other maladies. No one needs more lead exposure in this day and age, so if you use this form of cookware make sure it doesn’t contain lead (although its unlikely to be the case)

Stainless steel cookware contains a metal alloy consisting of mostly iron and chromium, along with  some molybdenum, nickel, titanium, copper and vanadium. Stainless steel allows metals to leach into foods, primarily iron, chromium and nickel.

Titanium cookware is the best choice, as it doesn’t react with food while cooking.

Experts now tell us that part of a prudent cancer prevention program is the use of high quality titanium cookware. Premium titanium cookware costs a bit more than other forms of cookware, but it appears to be a worthwhile investment from a health standpoint.

Reference:

http://www.naturalnews.com/036029_cookware_non-stick_chemicals.html#ixzz1xV3kRKEw

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