Everyone who enters the planet likes to eat is a pleasure and pleasure. People of different cultures, regions, and races have enjoyed cooking and eating since ancient times. What's interesting is that the meaning of food doesn't stop there... This is the only factor that strengthens and sustains our inner life. It is also one of the most important factors in determining our health. Among the different pots and pans available today, the best thing to cater to all three of these foods is the clay cooking pot - they retain the taste, nutritional value and health of the food. To understand these benefits, we need to compare them to what is currently used, and in each case the difference in clay cooking pots can be:
Conventional cookware, why is it toxic and unhealthy?
Today, most traditional cookware are made of metal or chemically loaded mud called ceramics. All metals are reacting, including cast iron, steel, aluminum, titanium, which leaching metal ions at cooking temperatures and reacting with the nutrients of the food to form toxic compounds - they have no nutritional value in the body, accumulate in the blood, tissues and organs To lay the foundation for a morbid body and a weak immune system. Ceramic jars are filled with chemicals containing metal compounds that can leach metal ions like metals. In contrast, the right ridge is 100% non-toxic because the material is naturally inert and does not leach. It will maintain the nutrients in the food.
How do they interact with nutrients in food?
Irritating heat from metal and ceramic walls destroys essential micronutrients such as complex carbohydrates, phytonutrients and vitamins. The water-soluble nutrients present as steam continuously leave the pot. This will make your food less nutritious than just one way.
What is the difference between clay cooking pots?
However, with clay cookware, the mild calories can be used to cook the food as needed - no nutrients are lost, the food's natural taste and aroma remain intact. Most importantly, steam can be well managed in ergonomically designed pots - all thanks to the unique far-infrared heat that keeps the lid cooler than the rest of the pot. The steam therefore condenses on the inner surface of the lid and continually falls back into the food during cooking. This not only improves the nutritional value of the food, but also makes it taste better!
How to choose the right clay cooking pot for you?
Food cooked in clay pots is healthier than in metal or ceramic pots - absolutely no toxins and improved nutritional value. But choosing the right clay pot is very important because the market is filled with pottery jars that are manufactured without full health value. Toxic additives are mixed with the clay as demand grows and the need to keep it low. This is done to speed up drying or to make a slippery mold - a faster way to make it. The glazed color of the product is now the same as the glazed color of the fired product. This is done to save the completion time, but use the same color so that the consumer can think it is not glazed. A completely unglazed piece takes longer to complete and requires more skill to complete, but it can bring great benefits to cooking.
The best choice for cooking in a healthy clay pot is to use a pot made of unglazed raw clay or pure clay. They are very healthy because they don't use any chemicals or glazes and are 100% green, unlike any other cookware. They are fully biodegradable and are equally beneficial to the environment and health.
Orignal From: These clay cooking pots are cooking non-toxic, nutritious food and 100% green
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