Healthy cooking: the connection between healthy food and kitchen utensils

Believe it or not, there is a strong connection between cooking healthy food and the cookware you are using. Depending on the pot, the food cooked in it is depleted, lacking in nutrients and toxic, or nutritionally dense and 100% non-toxic.

Let’s see how the pot makes a difference:

The effect on nutrients

The nutritional value of food is derived from the ingredients you are using, but if you make a mistake by choosing the wrong cookware, you can lose most of your protein, vitamins, minerals, carbohydrates, and other essential nutrients. They are delicate and when they are cooked with the high heat of metal and ceramic pots they are destroyed in this process. This loss of nutrients makes food less flavorful, and while additional seasonings can help improve flavor, what would you do to make up for the loss of nutrients?


Did you know that most conventional kitchen utensils leak when cooking? Don’t believe me, just do a simple baking soda alkali test at home to test your cookware and you won’t need any other tests (look up baking soda alkali test for leaching). It is recommended that we eat at least 80% alkaline food to maintain a healthy body and baking soda has a high alkaline level. So if your pots are filtered with baking soda, they’re bound to do the same for most other foods you cook.

What happens is that, at firing temperature, metal ions from conventional metal and ceramic cookware (ceramic is glazed with chemicals that contain metal oxides) leach into the food (it’s a biochemical entity) and they react to them. They are assimilated with food and accumulate in organs and tissues. When this continues for a long time, these metallic toxins create the basis for various health problems, some of which turn out to be serious illnesses. The body finds it difficult to fight diseases as the immune system is also compromised.

The perfect kitchen utensil

The perfect cookware would be one that not only retains the delicate nutrients in food, but is also 100% inert (non-reactive). Pure clay cookware does justice to these two requirements. Its unique far-infrared heat is food-safe and won’t harm delicate nutrients while cooking and cooking food evenly and thoroughly without compromising its natural flavor.

Pure clay has the innate property of being non-reactive, making it perfect for cooking food. It does not leach anything and is proven to be 100% safe and non-toxic (a baking soda alkali test can also prove this).

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