The safest cookware for anyone is the one that cooks without contaminating food and damaging nutrients. If a cookware cannot do both things with 100% reliability, you are making a huge compromise on your health. And why compromise when you can get safe cookware that fulfills both these requirements? Which cookware is it and what compromises can you forego? – Get your answers in this article.
The compromises you make with the conventional cookware
Toxicity due to metal ions
Most conventional cookware is made from metals or metal alloys. Because metals are innately reactive, they leach toxins into your food while cooking. These toxins contaminate food as they chemically bind to the nutrients, enter the body and are assimilated with the food and distributed to cells in the organs and tissues. Over time, these pseudo-nutrients can cause organ damage and illness. Consequently, you compromise on your health by regularly eating food made in such cookware.
Hazards created during unhealthy cooking process
When you cook in unhealthy materials, you must resort to using oils as ’separators’. They prevent base ingredients like onions, spices etc. from sticking and burning in the pot. These break down into trans-fat, considered the worst of all fats. Trans-fat increases your risk of heart and blood vessel disease, making your whole dish unhealthy. Another option is using a non-stick cookware coated with toxic chemicals. In fact, according to CDC, “CDC scientists found PFOA in the serum of nearly all the people tested, indicating that PFOA exposure is widespread in the U.S. population”. This is even worse because your food becomes toxic as it cooks in these pots and pans. And don’t be fooled, every new variation advertised as healthier and safer is a derivative and modification of the same chemicals.
Eating food with many Nutrients destroyed
An aware healthy cook chooses ingredients wisely – getting locally grown, organic and non-GMO foods. They are healthy and rich in nutrients. But did you know that cooking the most nutritious foods in the wrong cookware can take away a lot of its nutritional value? This is exactly what happens when you cook your recipes in metal (or ceramic cookware containing inferior quality clay and chemicals). These materials radiate harsh near infrared heat that literally burns plant tissues. As a result, almost all the nutrients are gone.
So, what is the alternative? Meet Miriams Earthen Cookware (MEC) – the safest cookware with no compromise!
MEC is an all-American cookware brand known for making cookware made from an all-natural material. Unglazed primary clay is the purest and best quality clay that is naturally inert so no risk of leaching. The makers do not use additives, glazes, or enamels. The raw material is tested in a reputable state lab and is certified free from contaminants.
MEC pots cook with gentle far infrared heat. This unique heat penetrates deep into food and cooks evenly and thoroughly at low heat and in less time. And most importantly, all the nutrients stay intact.
Another great feature of MEC pots is – they become fully non-stick after first 4-5 uses (know how to fully season MEC). When you cook your recipes in pure clay, you do not need to add any oils. Just start with adding some water and then add all the ingredients at once. Cover and cook till fully done. This is pretty much how all recipes cook in pure clay. Optionally, you may add healthy pure oil (like coconut oil, olive oil etc.) on top when the food is just about done.