Hidden Dangers of Cookware and Cooked Food

Most people are aware of air pollution, water pollution and the dangers of household chemicals. Studies are now showing that certain cookware can also be polluting/acidifying our bodies. Below are just some examples of how 'traditional' cookware can be hazardous to you and you and your family's health.



STAINLESS STEEL



There are many grades of stainless steel. Regular stainless steel cookware is made from different alloys including scrap metal. 'Most stainless steel sold in stores is of such a nature to allow chrome and nickel to bleed into the foods as the salts and acids of the food react with the pot.' Dr. Shelton For cleanliness and safety reasons, you food should be cooked on only high grade surgical stainless steel.



CAST IRON



Most porous of all metals. Grease can turn rancid in pores. Some people believe that they can get iron from a cast iron pot. The reality is that iron comes in a ferrous and a ferric form. Your body cannot assimilate the iron (ferric) from a

cast iron pan.



GLASS / ENAMEL COATED



Poor heat distribution. Foods stick and burn. Contains lead. Lead can cause reproductive harm and learning disabilities. Prop. 65 If gas is unleaded, shouldn't our cookware also be free of lead?



NON-STICK COATED



Can scratch, chip and flake. 'Exposure to Teflon resins at temperatures above 393ºF may produce a condition termed polymer fume fever characterized by flu-like symptoms such as chills, fever, body aches, nausea and occasional vomiting.' Federal Aviation Agency Occupational Health & Safety Bulletin.



A chemical, C-8, used to make non-stick coated pans has been linked to birth defects in humans to cancer in laboratory animals. The chemical is also present in the blood for up to 4 years and can show up in breast milk.



ALUMINUM



Very soft metal. Extreme chemical reaction between food and pan.'All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis.' Dr. A. McGuigan's Report on Findings for the Federal Trade Comm. In Docet Case No. 540 Washington, D.C.



If you'd like to test the level of chemicals or metals leaching from your cookware you can do a simple pollution/acidic test as follows:



* Take a sample of each of the different

types of cookware you are using and add

1 cup of water



* Adjust the water with 1 tbsp of baking

soda (sodium bicarbonate is used to simulate a

similar pH level often realized in cooking conditions).



* Bring water to a boil for 5-10 min

(your food is usually exposed to the pan

for at least 10 min.)



* Add 1 tbsp sodium bicarbonate to a

glass of warm water & taste (your control

should taste salty)



* Taste water in each of the other

pans (taste will range from very bitter

to metallic to... #@!#$?



If you are concerned about your health and would like to know more information about the solutions available, contact the pH Miracle Center at:



http://www.phmiracleliving.com/saladmaster.htm

www.phmiracleliving.com or 760 751 8321



Check out this YouTube video presentation of Dr. Robert and Shelley Young on preserving the electrical potential of your food:



http://apps.facebook.com/superwall/view.php?newsfeed=1&id=21231...



When you schedule your pH Miracle Alkalarian Cooking Presentation, you will learn of the many benefits of preparing your food on 316L Surgical Stainless Steel.



Happy, Healthy, Alkalarian pH Miracle Living!





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