Nutritionist, Herbalist, Ayurvedic practitioner, Closed Colonic Hydrotherapist, Lecturer, Speaker, Author, Registered Nurse - helping the community for over 30 years.

It is important for your digestive system not to have to deal with added toxins. Your body has to deal with enough from daily toxins in the modern world. For example car fumes, industry fumes, off gassing from carpets, furniture and building materials, toxic foods and drinks.
So have a look around your kitchen at the cookware you have and the plates and utensils you use and ask yourself is it safe? Am I treating myself like a precious object?
Creative and constructive cooking requires good basic tools. There are different types of cookware that have advantages and disadvantages. Some of them you need to get rid of as they are not good for you and put a strain on your digestion as you consume the leaching toxins. Your liver does a great job of detoxifying every day but can only cope with so much. A sluggish liver leads to sluggish digestion, bloating, constipation and even nausea.
Cooking Vessels

Aluminium-These pans were used before stainless steel for many years. Acidic foods like oranges, tomatoes and vinegars cause leaching of heavy metals like aluminium. Throw away anything that you eat off that is made with aluminium as it can leach into your food. Aluminium pans get thinner over time and where does it go? Into you! Some of you may be cooking roast dinners and baked potatoes or fish in the oven wrapped in Aluminium foil. Stop! It’s harmful for you and your family. Instead buy healthy baking paper from a health food shop or put your food in a glass casserole dish. According to researchers heavy metals can contribute to the chronic inflammation in digestive disease and Alzheimer’s. Aluminium can build up in the system from various sources such as baking powder, salt, deodorant and antacids. Some people are more sensitive to aluminium than others especially if their digestive organs are not detoxing it out of the body effectively. It will then build up in the fat cells and tissues of the body.

Cast Iron-This is considered good as these pans are heavy and thick and the heat distribution is more even, maintaining the cooking temperature uniformly. This prevents one part of the food from scorching or burning whilst another part is under heated. The best types are lined with enamel and care is needed when cleaning not to abrade the enamel surface. If this happens small amounts of cast iron can leach into the food.

Ceramic-Clay pots made from unglazed clay are great. The clay pot is usually soaked in water before cooking and during cooking. The pots help increase the tenderness and natural flavours of a dish. Pottery cookware has been used longer than cast iron. Originally cooking in India was done in ceramic pots over a bare flame. We don’t have strict laws in Australia regarding coating on ceramic plates and bowls; especially those that come from China. Any pot or plate or bowl that is orange, yellow or red is likely to have cadmium or lead (heavy metals) in it. It is best to stick to white. If a ceramic dish or pot has a chalky or dusty residue after washing, discard it.

Pressure cooking-Using water and steam inside a sealed pressurized vessel, this reduces cooking time dramatically. It is excellent for legumes and softens and tenderizes fibres. Studies have been done that show pressure cooking has the least negative effects as far as loosing nutrients in cooking compared to boiling. Less water soluble nutrients are lost than boiling.

Stainless steel-This is safe and durable. Choose pots with heavy bases; preferably cooper bases as these distribute the heat evenly and steel is inert.

Teflon coated vessels-I wouldn’t recommend these as over time the Teflon gets scratched off into the food and they have fluoropolymer coatings to prevent sticking. The fumes can be toxic when cooking in these pans at high temperatures. These fumes have poisoned and killed caged pet birds kept in kitchens. There is still research being done on its potential harmful effects. They are unfortunately very popular as they prevent food sticking. Never leave the stove unattended as it becomes worse with overcooked or overheated food. There are some non-stick pans that have the coating baked on and these are a lot safer like www.anolon.com. and www.gastrolux which has a natural mineral base.

Wok-These are good for stir fry’s. Woks leave the factory coated with oil so it is important to wash them before use. Heat your wok with a thin coating of coconut oil or rice bran oil applied with a paper towel and let this heat for ten minutes allowing it to smoke. Repeat this once more as it prevents sticking. Slower cooking times with a wok may mean less nutrient damage. It is designed to cook food quickly it is best to constantly stir it and avoid overheating the wok.

Clinic Testing: we can test for a variety of toxic substances and eliminate them from your body including: aluminium, mercury, lead, phalates, pesticides, parasites and much more. Some people have walked around for years not feeling quiet right and it has been a toxic substance that is causing their symptoms. Toxins can lead to inflammation which cascades into other problems. Once they are eliminated you’ll feel 10 years younger and have a spring in your step.

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