One sip from plastic cups – and you know that you are drinking more tea. Although glass seems stable, it is not.
Have you ever noticed that the dried fruit, which remained long in a plastic package, capture the taste of plastic?
This is because the ions and ions of plastic food starting interact.
Avoid adding toxins in your food. These are guidelines to choose – and use – healthy dishes.
Quality cookware helps you stay in good health and enhances the flavor of food.
It is not for nothing that the only glass and ceramic tubes used in chemical laboratories, where the material tubes must not affect the results of the experiment. Glass and ceramics are inert and unreactive.
Next time you are buying utensils for your kitchen, consider the reactivity of dishes and kitchen utensils, and when possible, select inert or non-reactive cookware.
In second place is the glassware and moderately reactive materials. If possible, avoid dishes from highly reactive materials.
Reactivity food
Reactivity is the tendency of the compound to react chemically with other substances or to himself, releasing energy. Food and cooking utensils can interact.
Temperature affects the reactivity. When the food is hot, reacts much more quickly than when it is cold.
In addition, some foods are more reactive than others.
Fatty, acidic and water react with dishes more quickly. For example, ordinary rice is not as reactive, or rice cooked with oil, tomato and vinegar can more quickly take the ions.
Because of this high-quality oil and vinegar are sold exclusively in glass bottles which are non-reactive.
You do not have to completely get rid of plastic. But you will find ways to reduce the use of reactive cookware in your kitchen.
We hope that you find this information useful in the selection of high quality and healthy dishes for your family.
Reactive dishes – not recommended
Non-stick cookware includes plastic polymers (silicone is the only exception). Heating Teflon pans at temperatures 260-350 ° C polymers emit toxic fumes, which are lethal for domestic birds, canaries and parrots, and certainly not healthy for people.
Although usually do not leave empty pot on the fire, it can easily happen – that happened to me a week ago! If that happens, the pot of Teflon, temperature limit will be exceeded. non-stick cookware appeared 1944 years. Before that, in order to avoid adhesion of food chefs have put more water and more fat and cooked at a lower temperature.
It can be applied today. In addition, burnt food can be easily washed.
We recommend that you avoid the pots and kitchen utensils Teflon.
Aluminum
Cookware made of aluminum released to the food aluminum, which is harmful to your health. Cast aluminum is more stable than just a thin aluminum dishes.
Avoid aluminum foil. Instead you bake potatoes in aluminum foil, bake it directly on the grill or in a fireproof pot with a lid.
A new kind of aluminum – anodized aluminum ( alugus ) is non-reactive and quite lengthy.However, if you scratch, aluminum becomes reactive. That’s why I do not recommend dishes from anodized aluminum.
Copper
The advantage of copper cookware is that it conducts heat well. This allows even distribution of heat in the preparation of food.
Dishes of copper rapidly heated and rapidly cooled, enabling perfect control during food preparation. The good thermal conductivity of the dishes is an important part of stewing.
Dishes made of copper has two disadvantages – namely its price and high reactivity. Copper, aluminum and cast iron are reactive – which means to react with foods, especially acidic foods, releasing metal ions in the food.
Such utensils can spoil the flavor and color of your food, not to mention already that you enter into your body too much metal.
Plastic
Reactivity plastics depends on its structure – as soon as it is softer and more flexible plastic, that is its greater reactivity. In this way, the plastic bag reacts much faster than the solid food plastic containers.
Polyvinyl chloride contained in the plastic, the toxin is released deah, which is destructive influences of hormones. Also, the plastic contains phthalates, which accumulate in the tissues and damage of liver and lung. In animal testing, phthalates have harmed the work of the reproductive organs.
The excretion of phthalates from plastics to foods increases the mechanical influence (bending, pressure, chewing), under the influence of solvents (fat, oil, saliva) and high temperature (above 30C).
Moderately reactive dishes – a good choice
Stainless steel (Inox)
Stainless steel is the least reactive metal. For many people, dishes made of stainless steel is a versatile and healthy choices. From the numerous offers dishes made of stainless steel are the best pots with thick bottom dishes or stainless steel.
Recently appeared many kinds of stainless steel pan, including pots, pans and pans.
Immediately after cooking, remove food from the pot to prevent it takes the taste of metal. If the container is made of steel got a scratch (after scrubbing with a wire washer), releasing metal ions is any appreciable.
It is best to not even scrubbing dishes of steel. If the food is burnt, sprinkle it with baking soda or strong cleaning agent and leave the pot for a few hours. Baking soda will “separate” burnt food from the surface of the pot.
Carbon Steel
Carbon steel is quite inexpensive and is an ideal material for a wok and frying pan, because a good heat conductor. That dishes are not getting rusty, make sure to dry it thoroughly and keep in a dry place.
Gus (cast iron)
Cast iron cookware is good for making pancakes and muffins and stewing vegetables. Do not prepare a soup or any current or acidic foods in cast iron cookware because these foods react with ions of iron.
Inert and non-reactive dishes – excellent selection
The enameled dishes
Enamel is actually glass, technological process “adhered” to the metal. There are several brands of high-quality enamel cookware, such as Le Creuset, Chantal etc.
The only drawback is that the quality enamel cookware quite expensive. But if you keep good, high-quality enamel cookware will last for years, while inexpensive enamel cookware that has a very thin layer of enamel quickly crack – and therefore simply not worth your money.
When enamel cracks, be sure to find time in your food, and the metal underneath enamel layer will react with food. Therefore, if you are able, buy a more expensive and higher quality enamel cookware.
Glass
Glassware, as well as flame retardant dishes for baking, it is inert and has an affordable price.
We strongly recommend glassware as a healthy choice for your kitchen.
Bamboo
Spoon and chopsticks made of bamboo or any other non-reactive timber, healthy and have a good price.
Clay and pottery
Clay and ceramic inert. Moreover, it emits far-infrared heat , the best and healthiest heat for cooking, which also gives the food a whole range of fine taste and.
Such dishes are usually used for baking or for a long time preserving food. Clay and pottery is very nice, but it is fragile. You should therefore be handled with him.
Paper
Paper can sometimes be helpful. Aluminum forms for baking or Teflon pans can cover with baking paper and in such a way to neutralize the reactivity.
Paper can also be used for storage of food and food instead of plastic bags.
Silicon
It is believed that the silicone dishes of inert and can be used up to a temperature of 220 C. If the temperature is exceeded, the silicon begins to melt but does not release toxic vapor.
Silicone is the only non-reactive non-stick material. Silicone is a synthetic rubber, from which it is now producing baking pan, shape muffin, blades for cooking, developers and so on.
Silicone cookware is heat resistant (up to 220C), a flexible, easy to clean and can go directly from the oven to the refrigerator or freezer.