{"id":3660,"date":"2015-12-10T16:25:59","date_gmt":"2015-12-10T16:25:59","guid":{"rendered":"https:\/\/food4healthybones.com\/?page_id=3660"},"modified":"2015-12-10T23:09:25","modified_gmt":"2015-12-10T23:09:25","slug":"the-best-pots-for-bone-healthy-cooking","status":"publish","type":"page","link":"https:\/\/food4healthybones.com\/the-best-pots-for-bone-healthy-cooking\/","title":{"rendered":"The Best Pots for Bone-Healthy Cooking"},"content":{"rendered":"

I spend a lot of time shopping and selecting the best organic ingredients I can find. Skelly appreciates my efforts to keep her strong and healthy.<\/p>\n

So the last thing I\u2019m going to do is ruin those foods by cooking them in the wrong pots and pans. And by wrong, I mean Teflon and other non-stick pans.<\/p>\n

Yeah, it\u2019s nice to have an easy clean-up but not at the price of your health.<\/p>\n

Teflon and similar non-stick cookware is made with fluoride compounds known collectively as perfluorinated chemicals or PFCs. They produce a toxic gas when heated to over 500 degrees Fahrenheit.<\/p>\n

If you cook bacon in one of these pans, they give off fumes that can cause an illness called the \u201cTeflon flu.\u201d And if the pan is scratched or nicked, you\u2019ll be eating these chemicals.<\/p>\n

One PFC known as PFOA (perfluorooctanoic acid) is linked to tumors, cancer, birth defects, liver damage, hormone imbalance, reproductive issues, and other health issues. And it\u2019s everywhere these days. One study from the CDC found it in the blood of 98% of Americans tested.<\/p>\n

PFOA is due to be phased out of products by the end of 2015. But other PFCs will continue to be used. We don\u2019t know how safe or dangerous any of these chemicals are.<\/p>\n

That\u2019s why I\u2019ve gotten rid of all my old non-stick pots and pans.<\/p>\n

I\u2019ve also gotten rid of aluminum cookware.<\/p>\n

When salty or acidic foods like tomatoes are cooked in aluminum the food picks up a metallic taste. Even worse, you may be ingesting some of that aluminum which leaches out when the pan is heated. That can lead to heavy metal poisoning or brain conditions like dementia.<\/p>\n

What kind of cookware is best?<\/p>\n

Good quality cookware is going to be more expensive. But it\u2019s a very wise investment.<\/p>\n

 <\/p>\n

I recommend stainless steel for most of your cooking. All-Clad makes a great line of stove-top pots and pans. But don\u2019t bother with the \u201canodized\u201d or non-stick versions. They can scratch and leach with age.
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