Dangerous cookware to avoid, is your cookware killing you

Our health is greatly influenced by the food we eat and

how we cook it.
Health conscious people often go to great lengths to eat
only organic foods with no preservatives
But the cookware that used to cook is also very
important.
because the cookware can leach dangerous chemicals
and heavy metals into your food over time,
some of which are more dangerous than most man-made
preservatives and artificial substances.
So try to avoid or minimize the use of dangerous
cookware & use the safest cookware that’s available.
So what cookware is dangerous ?
Here is the list:
Teflon cookware contains perfluorooctanoic acid (PFOA)
is now found in the bloodstreams of virtually every U.S.
citizen. Some studies suggest that high PFOA blood levels
may increase risk of cancer in humans, as well as other
significant health conditions. The problem with this
cookware is that the Teflon surface breaks down allowing
the PFOA to enter your food.

Aluminum cookware is known to release some aluminum

into the food we consume. Some evidence shows that
high levels of aluminum may promote estrogen-related
cancers (breast, uterine, possibly ovarian), and
Alzheimer’s disease. Certainly none of us need more
aluminum in our body. We are already exposed to quite a
bit of it (many deodorants, aluminum foil etc).

Copper cookware is known to release copper into the

food we eat, and often has nickel in the coating as well.
Both nickel and copper in excess in the body is highly
undesirable from a standpoint of cancer risk.

Cast iron cookware is very durable but some iron still

leaches into the food cooked in this form of cookware.
Too much iron in the body increases free radical damage
to many tissues, which is linked to cancer risk and other
serious health problems.
Ceramic, enamel, and glass cookware contain lead – not
a widely appreciated fact. Most of us already have too
much lead in our body thanks to our exposure to leaded
gasoline, paints and other lead-containing man-made
products of the past and present. Lead toxicity can
damage the nervous system and produce a host of other
maladies. No one needs more lead exposure in this day
and age, so if you use this form of cookware make sure it
doesn’t contain lead (although its unlikely to be the case)

Stainless steel cookware contains a metal alloy consisting

of mostly iron and chromium, along with some
molybdenum, nickel, titanium, copper and vanadium.
Stainless steel allows metals to leach into foods,
primarily iron, chromium and nickel.

Titanium cookware is the best choice, as it doesn’t react

with food while cooking. seems to pose the least health
risks and doesn't react with food while cooking. Part of a
good cancer prevention plan is to ditch all others and buy
high quality titanium cookware. Premium titanium
cookware is more expensive but inferior cookware will
actually cost more over time.