Cooking in a healthy way is an art that involves carefully selecting the ingredients and then cooking them “gently” while preserving the nutrients.
Nutritional information of several ingredients is not a mystery these days, because we have labels and the Internet to help us with this knowledge.
On the contrary, keeping our food nutritious even after cooking is a little complex and confusing, not because it’s difficult, but because of the lack of correct information about the choice of the right kitchen utensils.
So how do you keep nutritious foods even after cooking? Let’s find out:
A clear and reliable answer to this question is rare nowadays because there is a lot of misleading information on the Internet about different cooking methods.
For example, you can find blog posts that recommend cooking with the slow cooker to keep nutrients intact by slowly cooking over low heat.
But you can also find articles that claim the opposite. There are many references to inconclusive and sometimes obsolete investigations, for or against certain kitchen utensils, that make choosing the good a big challenge.
However, at the end of this publication, you will have a good idea of the healthiest cooking utensils and the preservation of the nutritional value of foods after cooking: information verified by verifiable and traditional information.
The secret: use a saucepan made of the right material!
It is known that traditional cooking utensils (metals, ceramics, porcelain, enamel, etc.) filter toxins into foods during cooking because they contain certain metals, oxides, chemicals, etc. in varying quantities.
All metals are highly reactive to foods, which are a biochemical entity. They combine with nutrients in foods to form compounds harmful to the body and causing health problems.
In addition, the heat of these pans ruthlessly destroys the delicate nutritional cells during cooking.
To cook nutritious food, the kitchen utensils must be completely inert so that nothing leaks in their food and must be cooked gently without destroying the nutrients.
The only material known to have such capabilities is pure clay or unglazed primary clay. Cooking in clay pots is the only method of cooking between civilizations established since unknown times.
There is no alternative to natural clay that can give you the same characteristics.
Unfortunately, many of the clay pots we see on the market today are coated with chemicals.
We do not realize that the chemicals used in enamels contaminate our food and that the semi-porous nature of pure clay is what makes it perfect for healthy cooking (it can “breathe” oxygen during cooking, removing toxins from food, etc.)
The soft heat and far infrared, exclusive to these pots, cook while preserving nutrients.
Those who switched to pure clay reported significant improvements in their health through regular use and tastier tastes.
If you have not tried cooking with pure clay yet, you are missing nutritious and healthy meals every day. It’s time for you to get a bowl of pure clay for your kitchen today!