Wednesday, July 13, 2011

Does pots and pans really affect how Good Your Food Is?

You can now think of my pan and pot are the same as everyone else in the country, right? I'm afraid not, what you choose to cook your food with a great influence on the value of nutrients in your food. They can either slow down the natural loss of nutrients during cooking or greatly increase the loss of nutrients during cooking your food. 

There are many different materials used to cook this time some have existed for hundreds of years, while some are relative newcomers. Let us look at three of the best to keep them all essential nutrients, where they should be. 

Non-Stick - 

For me this is my favorite, and the newcomer to the surface consists of a material called PTFE (polytetrafluoroethylene), in other words, consists of a plastic surface with chemical hardeners. As long as non-stick surface is not scratched or damaged, will not react with your food in one way or another with all your nutrients intact. They are ideal for healthy eaters, if you do not need to add fat to the cooking of food, so this is a much more effective to say that a stainless steel saucepan over a non-stick alternative to cooking bacon for example. The disadvantage is that they tend to scratch the surface, so best to use plastic or wooden utensils when cooking. 

Glass - 

Now this is a completely neutral alternative if the weather does not react with food, so it keeps all your important nutrients intact. I'm sure we are aware of Pyrex dishes and bowls are a household favorite and with good reason. The downside is of course the glass may break, which is not ideal. Glass bowls are usually broken in the kitchen by putting them in the microwave oven than when they come back they are obviously very hot, which may mean that it is easy to fall. 

Silicon - 

Now the new kid on the block, but very effective. So I use a silicon corresponds to a bread tin, they can withstand heat very well to over 300 degrees. They can not be broken and its light as a feather. What I think it will return nutrients to your diet like the two above, as it reacts to food anyway. But when silicon cookware is used for a certain period of time may tend to warp in shape and also tear, and for example, not all situations you never boil a large pot Created by silicon as the material is not strong enough to care. Silicon cookware is usually cake tins, bread tins cans, etc. 

They are the three best in my opinion, to use all the essential nutrients to keep, so that to avoid? Be careful with aluminum, as this aroma chemicals rise so if you cook fish or bean sprouts to realize that cooking these foods will heavily in the burning of nutrients, while exfoliated particles of aluminum in your food, which is not harmful to you only makes you eat less nutritious. Iron cookware is good that it will always be trouble again, because aluminum can iron particles are released into your food that your body can not absorb and can cause excess iron storage in the body over time, your internal organs, known as hemochromatosis. Finally, an all too conscious and always check the label on plastic dishes or containers. For me it is not good as the plastic melts, so you can not use them in an oven with an open flame just for microwave use, but they are well known to emit substances into your food and absorb the nutrients from your food. Always follow the directions on the packaging of these plastic containers if it is not suitable for use in microwave ovens, it is not, and never the temptation to recycle bin for a microwave meal, they can only use it once so they must discarded. Too often I have seen friends of the reuse of these hills, and if you do want the chemicals being released into your food when trays are not designed to be exposed to extreme heat, more than ever, which will result in destroying your food and maybe even your health.

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