This article was very educational for me. Certain types of cookware are known to be unwise choices for cooking because of heavy metal leeching. I know few people who would use aluminum because of the link between aluminum and Alzheimer's. Stainless steel is an example of a benign tool, but still has it's risks. Glass and even stoneware have some risks. Titanium, according to this article, also has risks and yet it happens to be the safest cookware material on the market.
I also learned that it's not just the type of cookware that you use. Mike Adams encourages all to keep applied heat below 200 degrees Fahrenheit. This will keep leaching to a minimum. It is a prudent practice in any case, however, because low heat will also keep the destruction of nutrients low. The more heat that is applied the more nutrients are destroyed and the more heavy metal leeching will happen.
Below is a link to Mike Adam's article for more info.
Is your cookware killing you?
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