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COOKING WARES AND OUR HEALTH

Updated on April 24, 2013

HISTORY OF COOKWARE- ADVANTAGES AND RISKS

By Edwin C. Mercurio

There are many types of cookware in the market sold by stores and specialty outlets. Let’s take a look at the various types of cookware and discover ways to protect ourselves and our loved ones from toxins and health hazards.

CAST IRON - Cast Iron expands when heated and its pores open at high temperatures when we cook our food using this type of cookware. When the cookware cools down moisture and food residue are trapped. The next time you cook again the trapped moisture is integrated into the new ingredients and rust (kalawang) mixes with our food. You may wonder why we could taste and smell the residue of our previous day's cooking. Well, this is due to this constant expanding and cooling process. Rust develops and are visible around the cast iron cook ware and may cause long term health problems.

CERAMICS - This enamel-coated cookware came out in the 1980s. Outwardly this cookware looks smooth and beautiful with their various designs and colours. But when you accidently drop it or bang this on hard surfaces it will be dented and the coating chips off. Ceramics (similar to urinals “Arinola”) if cleaned with steel wool, the chipped off parts can be dangerous and could pose a potential health hazard. A newspaper article recounted the story of a healthy 17-year boy who died of colon cancer. Doctors found out after autopsy requested by parents that ceramics (enamel chips) invaded and lodged in his intestinal linings.

ALUMINUM COOKWARE - Aluminum is considered the worst cookware. Surgeons do not use this because if they do use aluminum instruments during surgery patients will die within 24 hours.

Alum is poison. Alum is a creamy substance you may find when you cook food especially with vinegar. The resulting creamy greyish substance mixes with food.

Dr. McGuigan’s report and findings for the Federal Trade Commission in the docket case number 540, Washington D.C. revealed that: A. Boiling water in aluminum cookware produces hydro-oxide poison. B. Boiling an egg in aluminum cookware produces phosphate poison. C. Boiling meat in aluminum cookware produces chloride poison. D. Frying bacon in aluminum produces a powerful narcotic acid, which in large doses produces coma and in excessive doses fatally causes death. E. All vegetables cooked in aluminum produce hydro-oxide poison, which neutralizes the digestive juices, robbing them of their value to digest food, producing stomach and gastro-intestinal trouble. In extreme cases it causes stomach ulcer and colitis. F.ALUMINUM poisoning causes acidosis, which destroys the red blood cells, producing a condition similar to anemia.

The sale of Aluminum cookware is prohibited in Germany, France, Belgium, Great Britain, Switzerland and Brazil. But, why is it still allowed in the US and other countries? You guess it right. It is big business.

“Yes ! It is cheap, cooks fasts but it also sends you faster six feet below the ground." (Mura, madali lutuan pero madali din ang buhay mo mahulog sa hukay). The aluminum industry is big business. Ignorance vs knowledge. Medical research and studies point to the connection between Aluminum accumulation in the frontal lobe of the brain and Alzheimer's disease.

Get rid of aluminum in your kitchen, as quickly as you can.

In various gasoline stations, grocery stores and even pharmacy stores today, soft drinks in aluminum cans are mostly sold at discounted prices.

As early as 1977, there was an article in the Philippines Daily Express newspaper where it urged its readers not use aluminum cookware.

Symptoms and diseases caused by aluminum poisoning are anemia, problems in kidney and liver functions. Alzheimer's disease has been traced to aluminum accumulation in the brain.

Clay pot “Palayok ” cooking common in third world countries is less costly, environmentally safe and healthier.

Most rice cookers are coated with non-stick light or dark grey coating. Cooked rice when left uncleaned inside the unit sticks like glue. Some of us use abrasive cleaners or use objects to scrape the dried up rice instead of soaking it first with warm water. This process leads to the non-stick coating being damaged and exposes the aluminum layer of the rice cooker.

How aluminum destroy your health. There are 33 sickness attributed to aluminum poisoning. (See list in later posting). Aluminum is better used for stocking.

HEAT RESISTANT GLASS COOKWARE. Most coffee makers are made of glass. Did you ever wonder why it is heat resistant? Heat resistant glass cookware contains chemical for embalming. Formaldehyde, gives this type of cookware the ability to withstand heat. However, there are consumers who related their stories of exploding heat resistant glass cookware. This could cause multiple injuries to the body when broken pieces of glass fly in all directions. There is also a high risk of third degree burns from the hot liquid inside the cookware.

Toxic from A to Z, Formaldehyde is a common preservative for fish, fruits and other veggies.

NON-STICK COOKING PANS

Non-Stick pans are frequently advertised in television and print ads. Wrapped in plastic with printed instructions for users to “just use wooden and plastic ladle”(sandok). Metal or hard plastic spoons can cause scratches on the coated surface of these pans. A hairline scratch of the coating gets you in contact with aluminum, its second layer.

Non-stick cookware emits toxic fumes that could kill small caged birds. I have many friends who wonder why their love birds die suddenly without any warning or disease. They ultimately admitted to using non-stick pots and pans in their centraliy air-conditioned and heated homes.

We can’t get rid of aluminum in cookwares because it conducts heat well. But be careful with non-stick. Do not use steel wool or stainless steel that will scratch it. Rice cookers whose non-stick coatings show hairline scratches, scaled up or exposed aluminum layers must be promptly discarded.

“STAINLESS STEEL” COOKWARE SOLD IN STORES. Stainless steel sold in department stores are mostly made of 1810 gauge steel. This kind of stainless steel cookware does not evenly cook food. Half is cooked because of the uneven distribution of heat and the inferior quality and construction of the cookware.

Why is it important to use proper cooking utensils? 1.Lifetime savings 2.Your health 3. Time 4. Durability.

With products such as Townecraft surgical stainless steel cook wares you save money, time, your health and that of your loved ones. These durable and quality cookware can be passed on to your heirs. There are many new products out there but choose wisely.

Cooking should be sealed. Ordinary stainless steel has holes for oxidation which lose most of the food's nutrients. When they are damaged or destroyed there is no warranty. Just to catch the eyes of the buyer, they use gold, silver or copper. With Townecraft’s surgical stainless steel the food can be easily cooked in a healthier way. Plus you save time and money on gas and electricity. Townecraft cookware is also easy to clean and can be passed on to your children and grandchildren .

There are many affordable, safe and dependable cookware products made by various companies in the marketplace. However, we have to choose what is best for our health and budget. As the saying goes, "better to be on the safe side, than be sorry."

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