 |
Take Your Life Back and Stop Hypothyroidism Naturally at the Source |
When
it comes to your health, and the health of your thyroid, it’s the foods that
you put into your body that provide the foundation for regulating your
hormones, provide the necessary nutrients to help your cells produce adequate
energy, and fuel every single process within your body.
But,
many people are ingesting more than just the foods they think they are eating.
Many people are unknowingly ingesting toxins in their foods directly from their
cookware. And research continues to show that these toxins are contributing to
a number of very common and serious health problems today.
Does
this mean that you need to go out and spend lots of money buying all new
cookware?
Of
course not!
But,
sometimes the better cookware for your health is also better for your wallet.
Most
of us primarily use one or two pots or pans regularly, so simply getting one or
two inexpensive non-toxic ones can go a long way in protecting yourself and
your family from chronic exposure to these common toxins.
Below,
we’ll take a look at the common types of cookware you want to avoid, if
possible, and why they are toxic to your health, followed by two safe types of
cookware and how to test them to ensure that they are non-toxic and safe.
4 Types of Toxic
Cookware to Avoid & Why
There
are various types of cookware being sold today, mostly for their ability to
resist corrosion and conduct heat. But far less attention has been given to the
toxic effects that they can have on the human body.
Most
of the different metals being used in cookware today are we’ll know toxins that
have been linked to a number of diseases from Alzheimer’s to even heart disease
and cancer.
Toxic Cookware #1 –
Aluminium Cookware
Aluminium
is one source of cookware that is used because it is inexpensive and is a great
heat conductor. But, aluminium is a very well recognized neurotoxin that is
known to inhibit more than 200 biological processes within the human body.
Cooking
acidic foods or using salt in your cooking can leach aluminium out of your
cookware and into your food, where it can easily make its way into your body.
Toxic Cookware #2 –
Cast Iron
Most
people don’t realize it, but cast iron is another very potentially toxic type
of cookware. For starters, most cast iron cookware on the market is treated
with soy oil which is very thyroid suppressive to begin with.
But
few people realize the potential dangers of iron to their health. Studies have
shown that stored iron in your body is the strongest indicator of heart
disease, more so then cholesterol.
Body iron stores and presence
of carotid atherosclerosis. Results from the Bruneck Study.
In a logistic
regression analysis adjusting for age, sex, and all major vascular risk
markers, ferritin emerged as one of the strongest indicators of carotid artery
disease in both sexes (40 to 59 years; odds ratio, 1.54 per 100 micrograms/L; P
< .001).
Iron
is known to promote lipid peroxidation, destroy vitamin E in your body, and
feed estrogen, all which suppress your thyroid. Iron will also destroy vitamins
directly in your food.
There
is also quite a lot of research demonstrating iron’s role in both heart disease
and cancer. Below is just one of many studies demonstrating this.
Putative role of dietary
trace elements in coronary heart disease and cancer.
Epidemiological
evidence linking measures of high iron nutritional status with both coronary
heart disease (CHD) and cancer is accumulating…
Toxic Cookware #3 – Austenitic Stainless Steel
Stainless
steel is another commonly used type of cookware that is generally thought to be
safe. About 70% of stainless steel is austenitic, where nickel is added to
prevent corrosion and pitting of the metal itself. While the nickel does help
it to last longer, it also makes it more expensive and introduces a number of
health risks.
Austenitic
stainless steel is typically labelled with either the old 18/8 or 18/10
designation or with the newer 300 Series designations based on the amount of
chromium and nickel added: i.e. 301, 302, 304, etc.
However,
nickel is more toxic than both iron and aluminium. It’s a very common allergen
which is most evident by its use in jewellery, which commonly causes
inflammation or a rash to form where the metal contacts the skin.
Nickel
has also been linked directly to cancer.
Toxic Cookware #4 –
Non-Stick (Teflon Coated)
Cookware
Teflon
is the chemical non-stick coating that is commonly used with cookware today.
Initial research was thought to have shown that Teflon was safe when heated to
low temperatures; however more recent research has demonstrated otherwise.
There
is also a lot of controversy surrounding other non-stick variations, which are
quite toxic and never approved for use in cookware, yet they have been found in
cookware in detectable levels. These non-stick variations have been shown to
cause cancer, disrupt the hormonal system, and be toxic to the liver and immune
system.
As
non-stick cookware ages and becomes worn from use, the risk of ingesting Teflon
or its toxic by-products increases drastically.
2 Types of
Non-Toxic Cookware
When
it comes to non-toxic cookware, there are a couple of great choices that you
can’t go wrong with.
Pyrex
Glass
Pyrex
glass in general is always a great choice for baking as it’s durable,
inexpensive, and non-toxic. However, it can’t be used stovetop.
Nickel-Free
Stainless Steel
For
cooking stovetop, there are certain kinds of stainless steel that are safe. One
of the best non-toxic options is to use nickel-free stainless steel, which does
not contain the toxic nickel component that most stainless steel contains.
The
upside to this type of stainless steel is that it’s cheaper because nickel is
expensive and increases the cost of the cookware.
The
downside is that the nickel helps make the cookware more resistant to
corrosion, so nickel-free stainless steel cookware will be less corrosive
resistant and therefore not last quite as long.
How to Choose the
Right Stainless Steel
There’s
a very simple way to determine if stainless steel cookware contains nickel or
not. Stainless steel itself is magnetic, however, when nickel is added, it
loses its magnetic properties.
Simply
testing cookware with a magnetic will tell you whether or not it’s safe. If the
metal is magnetic and the magnet sticks firmly to it then it’s nickel-free and
safe. If the metal is non-magnetic and the magnet does not stick to it, then
this means that it contains nickel and should be avoided.
Watch
these 2 videos below – The
Best Non Toxic Cookware for Your Kitchen plus Healthy Pots & Pans? The Best Non Toxic
Cookware
Read
the following related topics:
Author Bio:
Tom Brimeyer – The
author of Hypothyroidism Revolution – is a practitioner of functional medicine,
health researcher and author on nutrition, hormones and hypothyroidism.
His personal
mission is to inspire and educate people to take control and achieve true
health by correcting their hypothyroidism and underlying causes of their health
problems instead of being stuck relying on doctors and drugs that merely cover
up their symptoms while their health continues to suffer.
No comments:
Post a Comment