Dangerous and safe tableware
Healthy Eating And Diet / / August 12, 2017
Cooking utensils can have a significant impact on human nutrition and health.China, which is used for cooking, is often more important than what just kept eating.Molecules of different substances can enter from the dishes in processed foods and cooked foods influence.
main materials used in the manufacture of household appliances and utensils: aluminum, copper, iron, stainless steel, Teflon ™ (politetrafluoroetlien).Lead and copper are associated with serious diseases.
Let's consider the basic material of which is made dishes:
- Aluminium. Aluminum cookware is very popular.Non-stick, scratch resistant anodized aluminum cookware - good choice.Its hard surface is easy to clean.Aluminium can not usually get into the food.The doctors there were fears that aluminum cookware increases the risk of developing Alzheimer's disease.Nonetheless, it is proven that it is not a major risk for this disease.The greater risk to health - not coated with aluminum cookware.This type of cookware can easily melt and inc
- Pottery and lead. Children should be protected from ceramic cookware containing lead.Acidic foods - such as oranges, lemons, tomatoes, sour milk or yogurt or products containing vinegar longer leached from ceramic cookware than non-acid foods - such as milk.More lead can fall through the hot liquid - coffee, tea, soups, than a cold drink.Do not use the dishes, which is dusty or chalky gray film on the coating after it has been washed.Any untested and of dubious quality ceramic tableware - handicrafts, antique and collectible glassware - can not meet the health standards and should not be used for food.The tests can detect high levels of lead in ceramic ware, but can not detect a low level of its content, which may also be dangerous.
- Iron. There are real evidence that cooking in cast iron pots increases the amount of iron in the diet.But as a rule, it is a very small source of dietary iron.
- Teflon. Teflon ™ is a trademark of the non-stick coating of some pots and pans.It contains a substance called "politetrafluoroeflien".Types of non-stick pans should be used only at low or medium heat.They should never be left unattended at high temperatures.high temperature Teflon ™ produces fumes that can irritate people and pets.Blank Teflon ™ utensil when it is left unattended on the plate can be heated to 800 degrees for 5 minutes.
There are concerns about a possible link between Teflon ™ and perfluorooctanoic acid (perfluorooctane - man-made chemicals).Teflon ™ normally does not contain perfluorooctane, and therefore, such dishes are not too hot, not dangerous to human health.
- Copper. Copper pans are popular because of the possibility of their uniform heating.But a large number of copper cookware can cause nausea, vomiting and diarrhea.Therefore, some of the copper and brass pots covered with another metal, to prevent contact of food with copper.Over time, these coatings may collapse, and then copper may dissolve in the food.Old copper utensils may have a coating of tin or nickel and should not be used for cooking.
- Stainless steel. stainless steel cookware is generally inexpensive and can be used with high temperature, well-heated.The surface of the dishes - strong, scratch-resistant, and erosion of chemical detergents.In most cases, this cookware has a copper or aluminum base for even heating.Health problems rarely occur due to the stainless steel cookware.
- Metal utensils and baking products to be developed by manufacturers so that they can be easily cleaned from the remnants of food.Inside the dishes should be no cracks or rough edges, which may persist remnants of food or harmful bacteria.
- Avoid the use of metal or rigid plastic utensils.This cookware can be scratched from the surface or melt, which will reduce its service life.Use wood, bamboo or silicone.Do not use utensils when her cover is erased or poorly cleaned.
- Select wood or board with surfaces such as plastic, marble, glass, pirokeramika, which is easier to clean than wood.
- Avoid contamination of utensils.Consider using one cutting board for fresh produce and bread, and a separate board - for raw meat, poultry and seafood.This will prevent bacteria on a cutting board that is used for cutting raw meat, poultry or seafood, and contamination by these bacteria to other foods that are not subject to thermal treatment (they are eaten in raw form).
- Clean cutting board.To save all cutting boards clean after each use, wash them with hot water and soap.Then washed with pure water and dried in air or using clean paper towels.Acrylic, plastic, glass, massive wood boards can be washed in the dishwasher (laminated boards may crack and split).
- and wood and plastic cutting boards can be sanitized with a solution of 1 tablespoon per liter of liquid chlorine bleach odorless.Then you need to rinse the board with clean water and dry it in the air or a clean paper towel.
- Replace worn cutting boards: All plastic and wooden cutting boards with wear over time.Once cutting boards become excessively worn or have obvious surface damage (cuts, cracks, etc.), they should be thrown out.
- Useful and harmful products for liver
- iron deficiency in the diet
- Learning to understand the labeling of food
- products, read the labels on the products, or how to identify harmful food additives
- Simple and complex carbohydrates: do we need them
in kitchen sponges and can grow harmful bacteria, yeasts and molds that can make a person sick.
best ways to kill germs on kitchen sponges:
- put the sponge in the microwave on high heat for one minute - oven kills 99% of bacteria;
- purify it in a dishwasher, using a washing and drying cycle and water temperature approximately 60 degrees Celsius or higher;
- soap and water or bleach and water do not work to kill germs on the sponge.Another option - to take and use a new sponge every week.