Healthy dishes

One sip from plastic cups - and you know that drinking more than tea. Although glass looks stable, it is not.

Have you ever noticed that the dried fruit, which remained long in a plastic container, plastic take on the taste? This is because the ions and ions of plastic food begin to react with each other.

Avoid adding toxins to your food. These are guidelines to choose - and use - a healthy dishes. Quality cookware helps you stay in good health and improves the taste of food.

Not without a connection that only glass and ceramic tubes used in chemical laboratories, where the material specimen should not affect the results of the experiment. Glass and ceramics are inert and non-reactive.

Next time, when buying cookware for your kitchen, consider the reactivity of the dishes and utensils, and when possible, choose inert or non-reactive cookware. In the second place the dishes and utensils from moderately reactive materials. If possible, avoid dishes made of highly reactive materials.

Reactivity of food

Reactivity is the tendency of a chemical compound that reacts with other substances or with himself, releasing energy. Food and utensils can react with each other.

Temperature affects the reactivity. When the food is hot, reacts much faster than when cold. In this way, cooling of food slows the exchange of ions. In addition, some foods are more reactive than others.

Fatty, acidic and water react much faster with the dishes. For example, ordinary rice is not as reactive, but rice cooked with oil, tomatoes and vinegar can more quickly take on the ions.

Because of this high quality oil and vinegar are only sold in glass bottles, which are non-reactive. You do not have to completely get rid of plastic. But you will surely find ways to reduce the use of reactive cookware in your kitchen. We hope you find this information useful in choosing a quality and healthy dishes for your family.

Reactive cookware - not recommended

Non-stick cookware contains plastic polymers (silicon is the only exception). Teflon pans by heating at temperatures from 260 to 350 ° C polymers give off fumes that are deadly to domestic birds, canaries and parrots, and certainly not good for people. Although not usually leave an empty pot on the fire, it can easily happen - that happened to me a week ago! If this happens with Teflon pots, temperature limit will be exceeded. Non-stick cookware appeared in 1944. Prior to that, to avoid adhesion of the food cooks put more water and more fat and cooked at lower temperatures. It can be applied today. In addition, the burnt food can be easily washed. We recommend that you avoid pots and kitchen utensils from Teflon.

First Aluminium

Dishes made of aluminum released into the food aluminum, which is dangerous for health. Cast aluminum is more stable than a thin aluminum cookware. Avoid aluminum foil. Instead you bake potatoes in aluminum foil, bake it directly on the grill or in a fireproof pot with a lid. A new type of aluminum - anodized aluminum (alugus) is a non-reactive and quite durable. However, if you scratch, aluminum becomes reactive. Because I do not recommend an anodized aluminum cookware.

Second Copper

The advantage of copper cookware is that, good heat conductor. This allows an even distribution of heat in cooking. Copper cookware heats quickly and cools quickly, which enables perfect control during food preparation. The good thermal conductivity of the dish is very important for stewing.Copper cookware has two drawbacks - such as its price and high reactivity. Copper, aluminum and cast iron are reactive - that is to quickly react with foods, especially acidic foods, releasing metal ions into the food. Such items may spoil the flavor and color of your food, not to speak about it already, you can enter your body in an undesirable amount of metal.

Third Plastic

Reactivity of plastics depends on its structure - as soon as it is softer and more flexible plastic, that is its greater reactivity. In this way, a plastic bag with a lot sooner than solid food plastic containers. Do not put food in plastic containers, which were previously contained chemicals. Also, it is not advisable to use plastic in the microwave. Polyvinyl chloride, contained in plastic, DEAH releases a toxin that affects the operation of destructive hormones. Also, the plastic contains phthalates, which accumulate in tissues and damage the liver and lungs work. In animal tests, phthalates are damaging the work of the reproductive organs. The excretion of phthalates from plastics into food increases under the influence of mechanical (bending, pressure, chewing), under the influence of solvents (fat, oil, and saliva) and high temperature (above 30C).

Moderately reactive cookware - a good choice

First Stainless Steel (Inox)

Stainless steel is the least reactive metal. For many people, cookware stainless steel is a versatile and healthy choices. From the numerous offers dishes from the stainless steel pots are best with a thick-bottomed cookware or surgical steel. Recently appeared many kinds of stainless steel cookware, including pots, pans and pans. Immediately after cooking to remove the food from the pot to prevent that it takes the taste of metal. If the container is made of steel got a scratch (after scrubbing with a wire for the dish), release of metal ions is all appreciable.

It is best not to do shredding of steel kitchen utensils. If the food is burnt, sprinkle it with baking soda or a strong detergent and leave the pot for several hours. Baking soda will "separate" zagorjelu food from the surface of the pot.

Second Carbon steel

Carbon steel is quite inexpensive and is an ideal material for a wok for frying pan, because it conducts heat well. Do not zahrđa dishes, make sure you dry it well and keep in a dry place.

Third Gus (cast iron)

Cast iron cookware is good for making cakes and breads and stewing vegetables. Do not prepare the soup, or any current or acidic foods in cast iron cookware, such foods as it reacts with iron ions.

Inert and non-reactive cookware - a great choice

First Enameled ware

Enamel is actually glass, technological process "glued" to the metal. There are several brands of quality enameled cookware such as Le Creuset, Chantal, etc.. The only drawback is that the quality enameled ware quite expensive. But if you keep good, quality enameled cookware will last for years, while a cheap enameled ware, which has a very thin layer of enamel soon burst - and therefore simply not worth your money. When the enamel cracked, be sure to find a way into your food, a metal layer beneath the enamel will react with food. Therefore, if you are able, buy a more expensive and higher quality enameled ware.

Second Titan

Titanium cookware is non-reactive and not too difficult, but poor heat conductor. Therefore, usually pottery, which is sold under the label "titan", is made entirely of titanium, but the aluminum cookware, which is covered by a ceramic-titanium non-stick coating. Such dishes are expensive, but long-lived and healthy.

Third Glass

Glassware, such as a flame retardant oven walls, is inert and has an affordable price.

We recommend that the storage of foods and dishes use a glass bowl.

4th Bamboo

Spoons and chopsticks made of bamboo or any other wood are non-reactive, healthy and have a good price.

5th Clay and pottery

Clay and pottery is inert. In addition, it emits far-infrared heat, heat the best and healthiest food preparation, which also gives dishes a whole range of fine taste. Such vessels are normally used for baking or long ukuhavanje food. Clay and pottery is very beautiful, but fragile, and therefore should be carefully handled to him.

6th Paper

Paper can sometimes be useful. Aluminum forms or Teflon baking pan you can cover with baking paper and thus to neutralize the reactivity. Paper can also be used for storage of foods and food instead of plastic bags.

7th Silicone

Dishes made of silicone is inert and approved by the FDA, and can be used to the temperature 220 C. If the temperature is exceeded, the silicone begins to melt, but does not release toxic vapor. Silicone is the only non-reactive non-stick material. Silicone is a synthetic rubber, from which it is now producing the baking pans, muffin form, the blades of cooking, developers, and so on. Silicone cookware is heat resistant (up to 220C), flexible, easy to clean and can go directly from oven to refrigerator or freezer.