HOW SAFE YOUR COOKWARE


     HOW SAFE YOUR
          COOKWARE
               **"***
Any utensil used for cooking is very hot. Due to being hot, the chemicals present in it get mixed in the food.
As soon as you eat it, that metal goes into your body which damages the liver and kidney function.
Anemia issues .
Neurological issues.
 Alzheimer's disease.
Brain disorder.
Bauxite is used as the main raw material in the manufacture of aluminium.
Aluminium is primarily excreted by the kidney, its accumulation is an important concern in patients with impaired renal functions. It can get accumulated in organs such as bones, brain and other tissues and is associated with toxic sequelae.
Science has proved that all these diseases occur due to excess amount of aluminium in the body.
  COOKWARE COMPOSITION *""""""*"""""
Stainless steel:-
18% Chromium
10%Nickle
72% Iron& Carbon
What is the best stainless steel compositions
       ****""
Triply stainless steel is a type of cookware that's made up of three layers of metal: stainless steel, aluminum, and stainless steel. The combination of these layers provides the benefits of both materials:
• Stainless steel: Durable and non-reactive
• Aluminum: A good heat conductor that distributes heat evenly
Triply stainless steel cookware has many benefits, including:
• Even heat distribution: The layers work together to distribute heat evenly across the cooking surface
• Improved heat retention: The layers retain heat for longer
• Faster cooking times: Triply cookware cooks food faster
• Easy to clean: Burns less and stains come off easily
• Compatible with induction stoves: Triply cookware can be used on all types of stovetops, including induction
Triply stainless steel cookware is a popular choice for both professional chefs and home cooks. . Stainless steel is universally recognized as a safe material for cookware.

FOOD GRADE STAINLESS STEEL.......

304 and 316. 304 is usually used for kitchen appliances and equipment and the most highly used stainless steel. 316 is considered to be more surgical grade and used for cutlery with a smoother finish and prevents certain types of corrosion.

BRASS COOKWARE
          ****"*
Brass is an alloy of copper and zinc, in proportions which can be varied to achieve different colours and mechanical, electrical, acoustic and chemical properties, but copper typically has the larger proportion, generally 66% copper and 34% zinc.
Brass is an alloy of zinc and copper, resulting in a metal that is malleable, durable, and enables the prevention of corrosion. A great property of Brass is its thermal conductivity, resulting in an even distribution of heat while cooking, making the process much faster and more efficient.
Cooking in brass utensils doesn't change the nutritional value of food per 100g, but it can add trace amounts of minerals like copper and zinc to food. These minerals can be beneficial for the body, as they support immune function, enzyme activity, and more.
Benefits of cooking in brass utensils.
Brass utensils retain more than 90% of nutrients in food.
Brass is an alloy of copper and zinc, which can be introduced into food while cooking.
Brass utensils are alkaline, which may help neutralize stomach acid and balance the body's pH levels.
Zinc in brass utensils can help develop immunity.
Brass has natural antibacterial properties, which can help prevent infections.
Copper in brass utensils can help regulate blood flow and give skin a natural glow. Zinc can help prevent hair and skin problems.
can contribute to trace amounts of copper to your diet, contributing to essential bodily functions such as red blood cell formation and immune system health.
Eating food on a brass plate can help you avoid stomach infections.

NUTRITIONAL VALUE

           ***"""""
Brass cookware retains more than 90% of nutrients in food.
Triply stainless steel cookware can help retain up to 85% of nutrients in food.

       Aluminium
             **"""
The oral bioavailability of Al, which is the amount that can be absorbed, in drinking water is around 0.3%, while this is approximately 0.1% in food and drinks . Al absorption increases as the pH level decreases. Aluminium is a toxic metal that does not have a function in the human and animal organism.
Cooking food in aluminium kills 93% of its nutrition.



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