Cooking with nonstick cookware
Nonstick cookware contains dangerous chemicals, including perfluorocarbons (PFCs), which studies have linked to cancer, liver damage, developmental problems, and even early menopause. When heated to high temperatures, PFCs are released into the air and we ingest the fumes. We also ingest PFCs through our food if the nonstick coating is scratched. Typically, nonstick cookware is made from aluminum that is coated with a “non-stick” fluoropolymer-based substance.
Hazards of cooking with aluminum
Scientific studies have shown that people who cook with aluminum saucepans and utensils have higher chance of developing Alzheimer’s because the aluminum (not only in the food, but also as a vapour coming off a hot saucepan) enters the bloodstream and eventually makes its way into the blood supply of the brain. There, it is absorbed into the cerebrospinal fluid and causes amyloidal plaques (deposits of aluminum silicate) within the brain tissue that dramatically inhibit certain cells critical to memory and learning. These plaques can eventually lead to Alzheimer’s and other conditions causing mental impairment.
– Dr. Joshi’s Holistic Detox
Here’s the great news……
As I child, I hated both meat and fish. It was the texture, bones, veins, the fat, and the skin. I was disgusted and therefore completely unconvinced I needed it.
The type of juicer you will purchase will depend entirely on your needs and wants. Do you want to juice more fruits or leafy greens? Do you want to juice as quickly as possible, or is nutritional content most important? Whatever your priorities, there is the right juicer out there….
There’s a right way to juice…and most definitely a wrong way. And the latter can result in adverse health effects and wasted time…so here’s your official intro to juicing the right way….