The materials of the containers you use for cooking may endanger your health. A nutritionist and a chef explain why and make recommendations to take into account.
It is not only by choosing good ingredients that you can create tasty and healthy cooking. There are other choices that condition them. Most people do not even think that the stuff from which the pots, pans, and pans we use on a daily basis is playing an important role here. Read carefully the list of materials you should prefer at the time of cooking:
Aluminum
Some years ago this material involved some controversy since the presence of this element was associated with certain diseases. “Although nothing is proven, it is known that the aluminum atoms of the pots can trigger different metabolic processes associated with diseases of the osteoarticular, neurological and hematological.
It is also known that as the material ages it will become more harmful. In the kitchen, in practice, it is also not the best option as it burns food easily and is a poor conductor of heat.
Copper
Choose containers lined in the interior by polytetrafluoroethylene, titanium or stainless steel, otherwise, the copper passes into the food. As the nutritionist explains, “small amounts of this metal can cause nausea, vomiting, and diarrhea.” And it is proven that, over time, the accumulation of this material in the body can lead to pathological changes in the kidney, osteoarticular and brain lesions.
Do not let the food inside these containers cool as the salts and acids in the food react and lead to the release of toxic substances. According to chef Hugo Campos, “it spreads the heat well on the low and lateral surface”, being suitable, for example, to make syrups of sugar.
Cast iron
‘Its use may be beneficial in the treatment of iron-deficiency anemia since this material is passed onto food. It is, for the same reason, advisable in the cooking of foods by vegetarians, “explains Carla Vasconcelos.
However, avoid rubbing the pan with a steel sponge because, through this process, a type of rust harmful to the body may be transmitted to the food. Of great duration, they have an affordable price but, for Hugo Campos, they have some disadvantages. They are heavy, rusty and food sticks easily.
Enameled cast iron
Thanks to the enamel, its smooth surface prevents the proliferation of bacteria. But for objects made of this material do not pose any health risk, you should keep them properly treated, preventing the enamel from loosening. In the kitchen, it is extremely useful in the confection of stews and stews.
Stainless steel
Also known as stainless steel, it does not imply any detriment to health since the alloy that forms (composed of iron, chromium, and nickel) is quite safe. The polishing of these utensils forms a protective layer of oxide that helps to prevent the migration of metals to food. It is a little more expensive but has no disadvantages, especially if you opt for pots and pans of this material with a heat sink bottom.
Teflon
The nonstick polytetrafluoroethylene coating, when damaged, passes into the food being harmful to health. In environmental terms, it also has drawbacks. “When a pan is forgotten by the fire, the Teflon evaporates causing CFC gases that destroy the ozone layer,” says the nutritionist. It implies the use of less fat in the food confection and requires “wooden or silicone utensils to work the cooking,” warns the chef.
What to use in the microwave
For microwaving to be as beneficial as possible, pay attention to the utensil material you use for heating, thawing, or cooking food. Some heat up too, others reflect heat (metals) and others still do not withstand high temperatures (some plastics) releasing harmful compounds. So, choose cookware that has the symbol that authorizes their use in the microwave. Of the ones you already have at home, prefer the pyrex.
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