Health problems can arise from a number of unknown sources. One surprising source that most people don’t think of is cookware. In addition to pollutants from the environment, toxins from cookware often enter the body unnoticed.
Metals used in pots and pans are reactive and alter food’s nutrients at cooking temperature. Metal ions contaminate the food you eat on a daily basis. These toxins accumulate in your body and cause damage to cells, tissues, and organs.
In order to limit this damage, it’s important to understand how different types of cookware affect our body:
1. Aluminum
Studies have shown a strong connection between Aluminum and Alzheimer’s disease. According to one study, chronic aluminum exposure has contributed directly to hepatic failure, renal failure, and dementia (Arieff et al., 1979). Esophagitis, gastroenteritis, kidney damage, liver disease, convulsions, muscle pain, weakness, fatigue, and psychosis have also been linked to high concentrations of aluminum in the body (ATSDR 1990).
2. Titanium
A misconception is that Titanium is non-reactive. In fact, Titanium is reactive to:
Oxygen: Ti(s) + O2(g) → TiO2(s)
Nitrogen: 2Ti(s) + N2(g) → TiN(s)
Water: Ti(s) + 2H2O(g) → TiO2(s) + 2H2(g)
Titanium also reacts with halogen nutrients such as bromine, iodine, fluorine, and chlorine. These nutrients are commonly found in packaged food. Due to these reactions, Titanium is not the ideal material for cookware
3. Stainless Steel
Stainless steel is made up of potentially toxic metals like nickel, iron, chromium, and carbon. These common elements seem fairly harmless, but they can cause damage. Metals like nickel can cause skin problems, kidney dysfunction, oral cancer, and more.
4. Ceramic Cookware
Ceramic cookware is second in popularity to metal cookware. It is commonly manufactured from a combination of metals, minerals, and chemicals. These include barium, cadmium, chrome, cobalt, feldspar, lead, lithium, magnesium oxide, nickel, petalite, silicon carbide, and silicon dioxide. Ceramic cookware is also coated with glazes and enamels containing chemicals. These chemicals are mildly to highly toxic in situations involving food.
5. Non-Stick Cookware
A synthetic chemical called perfluorooctanoic acid (PFOA) is commonly used in non-stick coatings on pots and pans. When heated, PFOA releases toxic fumes that can damage your liver, prostate, brain, pituitary glands, and kidneys. Non-stick cookware is great from a practical standpoint, but not if they are made from dangerous chemicals such as PFOA.
6. Pure Clay Cookware
Pure Clay is unglazed primary clay harvested from unfarmed and non-industrialized lands. This material is all-natural and free from common toxins. Pure clay has been used historically as the primary tool for cooking food. It’s 100% non-toxic and ideal for healthy cooking.
How Do I Know If I’m Using Safe Cookware?
Normally, it’s impossible to know if a pot or pan is toxic just by looking at it. You likely aren’t given its material makeup either. Here is a useful test you can do at home:
Alkaline Baking Soda Test
Since the majority of foods are alkaline, using baking soda can simulate cooking food in a pot or pan. Water and baking soda are the only ingredients needed for this test.
- Boil one glass of water in a pot. At boiling point, add ½ tsp of baking soda. Boil for another 5-7 minutes and turn the stove off.
- Once the water has cooled down, taste the water. A metallic taste indicates the presence of metals in your cookware. The taste of rubber or paint indicates chemicals from enamel/glaze.
- As a baseline, mix ½ tsp of baking soda to one glass of water and take a sip. You should taste the baking soda only.
In summary, it’s important to be aware of the negative effects cookware can have on your body. To be 100% safe, it’s recommended to use pure clay cookware that is non-toxic and non-reactive.
