What if the foods you eat are the healthiest but still your Central Nervous System starts dis-functioning or gets affected? Then, you don’t need to change your diet rather have a look at your utensils in what they are cooked. Yes! That’s true, the slogan “healthy food healthy life” needs some improvisation as the healthy diet does not depend only on the foods but also it depends upon the utensils that are used to cook it.

You might have heard that in ancient times royal families used to eat in Silver plates or the famous gag phrase “ Chandu ke chacha ne Chandu ki chichi ko Chandani Chowk me Chandi ki chammach se chatni chatai”, so, from all this we can conclude that Silvers are not only good for jewellery but rather it’s utensils are good for health too.

According to a study, metals used for making the utensils have a passive involvement in the ingredients nutrients and directly affect our health by increasing the content of the particular element in the food which then consumed, affect our body accordingly. Let’s have a look at the utensils and its benefits of uses.

Utensils should not be used for cooking

Our body is made of many nutrients and elements but consumption of every is not necessary on a regular basis by our body. Some elements are important and must be intake through foods or by any other means but there are some elements too which are deadliest or might affect our body if taken over its need in the body.

Aluminum cookware

Food cooked in Aluminium utensils has a higher content of aluminum which affects the central nervous system as well as hematopoietic system, skeletal system, and respiratory system due to its heavy consumption. The metal has been placed in the top 200 health-jeopardizing toxins by the ATSDR(Agency for Toxic Substances and Disease Registry).

Non-stick Cookware

The non-stick coated utensils are too in this list as they are made through by mixing several substances such as Silverstone, Tefal, Anolon, Circulon, Caphlon, and others. Substances like Caphlon combine aluminum with the non-stick materials by subjecting anodized aluminum to a polymer infusion process.

Copper cookware

Although ATSDR has put this too into the priority toxin list just like aluminum, it is an essential nutrient that makes it differ from the aluminum and due to this reason people accept it as a cookware material. According to the Dietary Reference Intakes(DRIs) established by the National Academy of Sciences, adults need approximately 900 micrograms of copper every day and the Tolerable Upper Limit of it is 10,000 micrograms which can’t be delivered by cooking the food in copper utensils.

Utensils should be used

Stainless steel cookware

Stainless steel gets a cooking surface with some less risky as compared to the aluminum and 100% copper surface. Stainless steel utensils are made up of iron, chromium, and manganese. It is more stable and less leaching prone substance and that made it somewhat good for cooking. Stainless steels pots or pans have a copper or aluminum coating as they are the best conductor of heat but since they are sandwiched between the layers of the steel, they don’t come in contact with the food and hence, it is safe to use.

Cast Iron cookware

It is the best element for cooking as it provides the best surface for the cooking. It is a good conductor of heat and at the same when the material does leach it provide the best and most needed nutrient that is iron to the body through food. The daily dietary intake of iron could vary from 11to 6 mg of iron.