Wellness TIP: Non-Reactive Cookware

Dried foods or leftovers stored in plastic bags and plastic wares would taste like plastic.  It’s very noticeable - or haven’t you noticed? - unless you like them flavored ‘industrial’.  Same goes for sipping a hot tea in a Styrofoam cup, you are drinking more than tea.  We guess it is “T” for “toxic.”  This is attributed to the simple fact that food ions react with synthetic or metallic ions.   

Of course the makers of elegant cookware and cute lunchboxes are not telling you this.  So WELLNESS PICKS says that rather than wrapping a baked potato in aluminum foil, consider baking it directly on the oven rack or placing it in a covered casserole dish.

We can avoid adding toxins to our foods. You can use one of those inert, non-reactive cookware made from enamel, titanium, silicone or glass materials. Or go environmental with bamboo, earthenware or ceramic products.   

WELLNESS PICKS gives you award-winning author Rebecca Wood for more Guidelines for Choosing and Using Healthy Cookware.  She is quick to tell us that “foods vary in their reactivity” and that “It’s not necessary or expedient to ban all plastic from your kitchen.”  Check out this helpful site for more counsels on "Healing with Food."  Well then Miss Rebecca, gives us the wares.