Toxic cookware? This is just another thing to worry about but here are some healthful information you can use to cook wisely.
Fluoride, aluminum, tin and nickel are the most common metals that are poisonous to us and can be absorbed into the food we cook and then into our bodies. Nontoxic metals such copper and chromium are also commonly leeched into our foods as well.
The trend toward healthy eating is growing, as more of us buy organically grown foods as seen in our grocery shelves. Food must also be prepared in a healthy way as well and cookware can make the difference in how healthy our food actually is.
The medical profession is well aware of the symptoms of metal toxicity, however, chronic low level toxicity from pots, pans and even plastics that are commonly used to cook with or drink from can result in long term health problems that are avoidable. High toxic levels lead to Alzheimer’s disease, Parkinson’s disease, and other brain and neurologic disorders.
What types of pots should you stay away from?
Copper cookware is toxic. When you heat uncoated copper – it leaches! Even copper cookware that is coated can contain and leach nickel. Avoid copper cookware. Long term, copper will reduce your body’s levels of Zinc which will affect the adrenals and your thyroid gland. This may be why so many people are now having problems with their thyroid gland as they age.
What types of cookware are best?
- 100% ceramic cookware is very safe. Just be aware that it can chip.
- Enameled coated, cast iron cookware is virtually heavy metal free on the cooking surface with superior performance and durability. This type of cookware is expensive and heavy to hold. Le Creuset brand cookware is an example of this.
- Cast Iron cookware is another option that minimally leeches Iron. Since we need iron in our bodies, the small amount it leeches is likely to be more helpful than harmful.
- Stainless Steel pots and pans may be a good option as well, however, they may leech Nickel depending on the grade of the steel. The optimal nickel-chromium ratio for the least amount of leaching for stainless steel is 18-10 and the 316 grade.
- The best pans are Carbon Stainless Steel (CSS). These fry pans are made of a strong, durable, 12-gauge carbon steel. The leaching/oxidation factor is far less than stainless. Brands you may wish to consider include Matter Bourgeat and Lodge. Both brands are available through major retailers.
References: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/bin/nihms525981f2. Jensen CS, Menné T, Lisby S, Kristiansen J, Veien NK. Experimental systemic contact dermatitis from nickel: a dose–response study. Contact Dermatitis. 2003;49:124–132. [PubMed] A-J Manufacturing. “304 vs. 316 Stainless”. http://www.consumeraffairs.com/news04/2006/02/teflon_umbilical.html https://www.sciencedirect.com/topics/chemistry/carbon-steel