TYPES OF COOKWARE AND THE PROBLEMS FACED BY COOKING FOOD WITH THEM

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NON-STICK ON ALUMINIUM – NON STICK VIZ TEFLON IS A POLYMER : PTFE {POLY- TETRA-FLUORO-ETHYLENE ) AND PFOA ( POLY-FLUORO-OCTENOIC –ACID ) . As we cook food the spices and acids from the food react with these chemicals and they are leached into food . Lots of health problems are associated with this contamination viz . Alzeimers ,Parkinsons, kidney, liver and other nervine diseases .

STAINLESS STEEL : This metal consists of elements like Nickel ,Chromium , Molybdenum . The quantity of these elements increases in case of reprocessed and second quality steel which makes it even more bad for cooking .quality standards are often not followed during manufacture leading to health issues related to these elements .

ALUMINIUM : This is a very reactive metal and contaminates the food by leaching in it . It reacts easily with the spices and acids .It can be seen in any used Aluminium pot lots of tiny pits . These pits have landed into your body and settled in the vital organs vizliver ,kidney ,spleen and intestines . This has been a major cause of nervine and organ related problems .

CERAMIC COATING ON ALUMINIUM : This coating is not properly sintered to aluminum as in the case of “ceramic clay-ware “. thus the coating is not permanent and will wear off ,leading to exposed aluminum .

CAST IRON :its been studied that our body cannot assimilate more amount of iron than required . the manufacturing process unless properly controls with high Quality Control will lead to toxic contamination ,which is highly possible in many industries which don’t follow standards .

TERRACOTTA (traditional cookware in clay with non-stick coating ) :such cookware with instructions to cook on low and medium fire is sometimes available with Teflon coating . this has the same hazards as non-stick cookware .

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