We take the time to cook organic foods that are free from chemicals and additives. We try to avoid all toxins and environmental pollutants. Yet, cookware can also add to our toxic states. This is why it is important to seek out the healthiest cookware to preserve the toxin-free and chemical-free states of our foods. While the safety of cookware types remains controversial, there are some ways to help ensure you’re properly using the safest cookware out there.
As a rule of thumb, purchase quality products from reputable companies usually within the USA, Canada or a few other select countries. Choose wisely for your health. Purchasing cookware from foreign countries is not recommended as they may not adhere to strict regulations and their products can contain high levels of toxic chemicals and metals.
Below is a list of the top six safest types of cookware. Purchase and utilize these types to eliminate contact with harmful or synthetic chemicals that could pollute your food or the air.
Brands like: X-trema Cookware (Xtrema originates from a maker who used to work for Corningware. Dr. Mercola and the Wellness Mama is a proponent of this cookware line as they regularly test for metals and toxicity). Xtrema cookware is earth-friendly and made with environmentally safe materials. www.xtrema.com
Brands like: Le Creuset stoneware or on Amazon try: https://amzn.to/318FbWM
Brands like: Le Creuset has enameled cast iron pans or on Amazon you can find Lodge Cast Iron cookware products: https://amzn.to/2MEOHeV
Brands like: Visions glass cookware (Glassware tempered with ceramic ware to make durable. Made in France. From the makers of Corningware. ) https://amzn.to/2OOuBSa
Brands like: Corningware. This is a unique combination Pyroceram cookware consists of glass and ceramic that is resistant to temperature extremes.
Brands like: Salad Master. This is the best type of stainless steel cookware to utilize. It is highly regulated and they use only the safest manufacturing methods to ensure a high quality product. It is 316 stainless steel grade meaning its one of the safest types (see below in the “cons” section for series information). It is also the most resistant to acids, bases, salts and enzymes to help make the food safer and more nutritious. https://saladmaster.com/Our-Products/Features-and-Benefits#details
Also, Calphalon and Cuisinart aim to produce safe cookware work and ensure there is no unnecessary leakage of metals based on their “tri-ply” formulations. Tri-ply stainless steel means that the inner aluminum core is encapsulated between two levels of stainless steel to preserve it safely and to aid in heat distribution during cooking. See Amazon for various products and pricing: https://amzn.to/2BafZ7F
–Aluminum products: Aluminum is a toxic metal linked to numerous health disorders including, most notably, Alzheimer’s disease and dementia, in which elevated levels of this metal are clinically exhibited2. This metal leaches easily and in great amounts when exposed to acidic foods.
-Anodized aluminum cookware: This cookware is formed by a process that exposes aluminum cookware to acid and electricity to form a tough, non-stick coating made of aluminum oxide that forms on top of the aluminum. Avoid it.
–Copper cookware: High levels of copper and exposure to copper over a continual period of time have been shown to be detrimental to health. There is a vast amount of research linking copper toxicity to neurodegenerative orders3 and its involvement with negative health outcomes like cancer4.
-Teflon or chemical coated non-stick products: These products equate to high levels of chemicals so be sure to avoid at all costs. Non-stick pans typically have a PTFE (polytetrafluoroethylene) surface that is a source of perfluorooctanoic acid
(PFOA), which is dangerous to health. Humans do not metabolize PFOA so toxicity is a major concern5. Additionally, when this type of cookware is overheated it also releases toxic fumes and pollutants. This detrimental type of cookware can get scratched easily and release these chemical coating particles into cooked food. Any non-stick chemical cookware should be eliminated because it is harmful to human health and the environment.
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