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Use of the type of material in your eating and cooking

Whatever material we use to hold or cook our drink or food there has to be a awareness of a chemical crossover into our food.


Aluminum is a very soft metal and its supply is plentiful throughout the world however in my opinion should never be used in cooking because even slightly acidic items can absorb the aluminium and release it into your alimentary system.
It is commonly known that aluminium is a neurotoxic and should be avoided. It has been discovered that aluminium harms the blood-brain barrier in addition to the brain. When injured, the blood-brain barrier, which typically prevents other chemicals from entering the brain and causing harm, might become leaky and vulnerable to injury from other chemicals. The blood-brain barrier shields the brain from potentially hazardous substances (chemicals, viruses/bacteria, etc.). Learning difficulties, Alzheimer’s disease, and the onset of autoimmune conditions have all been linked to aluminium exposure.
Sometimes you may watch cooking shows and the chefs are using alumimium pans and you might think this is ok but think again.


Copper is another soft metal and like aluminium heats up fast and the the hotter they get the more dangerous they are to your health.
Even though copper cookware has a classic appearance, it will leach into your meals. Although some copper is necessary for your body processes, to absorb copper directly as a metal is toxic to your body, your body needs trace elements of copper in the plant form, as in a metal form it cannot be broken down and is hazardous to your health. Cookware with a copper exterior is an option. Compared to stainless steel, copper-bottomed pots and pans will heat more quickly and uniformly. Ensure that the cooking surface is made of stainless steel only.



As they say fantastic plastics, but as mentioned soft materials and food do not go, especially when heat is applied. When i see people at work reheating their takeaway meals in the plastic containers, i think maybe they don’t know the dangers of the plastic.
Even sea salt has micro-plastics in it. There are many reasons not to use disposable plastics if not for the enviromental considerations.
If you leave your plastic water bottles in the sun, the taste of that water is awful as some of the plastic has leached into the water.
Every day, we consume, drink  and breathe microplastics. Once they have entered our bodies, these tiny plastic particles could be harmful to our health.
Chemical additives are present in plastic products. Several of these substances have been linked to grave health issues like tumours, linked to hormone imbalances, infertility, and neurodevelopmental disorders like ADHD and autism.
Plastics and microplastics that are released into the environment draw microbes like dangerous bacteria (pathogens). Microplastics that contain these microorganisms could raise the risk of illness if they get inside of us.
Plastics are bad for males as they imitate an estrogen like hormone and raise these levels with a decrease in sex drive and increase in female hormone. Plastics are given specific properties by adding chemicals, such as plasticity, colour, malleability, durability, or the hardness required by some items. Some of these chemical groups, however, have been recognised as potentially harmful to human health because, for instance, they may interfere with our hormonal system. Bisphenol A (BPA), a well-known endocrine disrupting chemical (EDC), is found in plastic containers, can food liners, polycarbonate bottles, and more. Since hormones are crucial to the development of both foetuses and children, these groups are thought to be particularly vulnerable.
The only use i can see for plastics are for the use as storage containers stored in a cool environment.

Silicon lined pans

The chemical Thermalon, which is mostly silicon dioxide, is largely used to cover the green pans. In theory, silicone is a safe material to use while cooking (and makes a fantastic choice for kitchen tools), but it is unclear what the other materials in these pans are. There are still better solutions if you must use a non-stick pan, but it is unquestionably a safer one.


The glaze determines how safe ceramic cookware is. Because lead is a dangerous heavy metal, ceramic clay frequently contains lead. If the ceramic object has been properly glazed and tested, it ought to be secure. These swabs make it simple to test your ceramic if you’re not sure if it’s lead-free.

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