There Is No Healthy Cooking Without Healthy Cookware – Why?

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I just love healthy cooking – not just for a variety of nutrition-rich recipes but also for the satisfaction that I get from making them – that I am feeding healthy food to my family. The choice of ingredients is very important when it comes to cooking a healthy food. I have to take care of the nutritional value of whatever I am cooking and the benefits of those nutrients in the body. Considering our hectic lives, a balanced diet is the key. To make this challenge difficult, the environment is polluted and so are the natural resources that make it easy for toxins to enter our body and mess with its proper functioning.

It is very important that we take extreme care that these toxins are not accumulating in our organs, or else they compromise the immune system and make it difficult for the body to fight diseases effectively. The easiest way for these toxins to enter is with food. So, the question is how these toxins can mix with food?

I did a little research and found that the cookware we use is greatly responsible for making our food toxic. Conventional cooking pots are known to leach metal ions while cooking that react with food. The nutrients in food are in the form of oxygen, hydrogen halogens, acids and bases that are reactive to all metals.

These metal toxins are then digested with food and start accumulating in tissues and organs, forming the foundation for various diseases, if allowed to continue for a long time. (Ever heard of a serious health problem that suddenly popped up without any apparent cause? — these toxins may be the real culprits!)

It’s very important that your cookware is well tested before we use it for cooking which is a chemically transformational process (like we test the apparatus in a lab before carrying out chemical reactions). There is a simple test that you can do at home to test your cookware:

Alkaline Baking Soda Test for Checking Cookware for Toxicity

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more mins. Turn stove off.
  2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip – you will taste just the baking soda. Truly non-toxic cookware would leach nothing into food.

If your cookware fails this test, there is no way you can cook healthy with it – you have to switch to a healthy alternative.

A Truly Healthy Alternative

There is nothing as pure and healthy as pure clay for making healthy cookware. All others either have metals or chemicals (either in material or in glazes and enamels used for coating) that make them unfit for healthy cooking. I did the baking soda test on a pure clay pot just to make sure and I was delighted to know that I had made the right choice! I didn’t look back since and my family just loves the taste and aroma of dishes that I cook in these awesome pure clay pots. I feel blessed to know that whatever I am feeding them is healthy and free from toxins.


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