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Cut all the vegetables small, and add sliced ​​cabbage In this article we want to become more aware of the importance of a healthy diet and how they influence her cooking utensils we use. To do this we offer all the information we develop and we offer you the best products on European market: pans, pots, pans, woks, grills … without Teflon (nonstick titanium with carbon), bakeries without Teflon (nonstick titanium ), silicone utensils, sprouters, dehydrators, juice extractors … respecting the criteria that the materials they are made not to release heavy metals and toxic chemicals of any kind. Usually we are unaware of the influence of cooking utensils on cooked foods. Without realizing it, we pollute our own food in the kitchen with known toxic heavy metals or synthetics. This is an even more paradoxical when consuming organic products. They buy these foods because we certify that toxic products were not involved in any of their processes of cultivation, breeding or production and then, at home, go straight to a nonstick skillet, a pot or a pan aluminum that may release lead . The heavy metal poisoning happens because our body does not have systems to remove them. Their accumulation causes toxicity slow, insidious and inevitable. To become more aware of the scope of this issue, here is a list of materials that are part of our common household items. The use of aluminum cookware or cooking with aluminum foil are factors related to poisoning by this metal (beware of the papillote and aluminum containers of industrial food!). Aluminum is deposited in the brain and is recognized as one of the causes of mental disorders such as Alzheimer's and cancer, among other health problems. It is a prohibited material for cooking in many countries and even in Spain no longer can buy aluminum pots, however it is common in restaurant kitchens and schools. Only anodized aluminum has been specially treated to protect it from corrosion and seals (this material is a different color interior and exterior) with what is not incorporated aluminum-containing foods. Iron is not a good conductor of heat (cooking utensils that iron requires more energy than the other materials), weighs a lot and has the added problem of the care needed to prevent oxidation. As for the possible incorporation of iron in the diet, it is controversial and no consensus about the absorption of the iron and the iron can be absorbed is really physiological. But more important if you decide to buy cast iron cookware is that the manufacturer can certify that they contain lead. They may also contain lead or other heavy metals enamels and varnishes metal or clay pots. Also, if the enamel is worn away or deteriorated by one stroke, the food is exposed to the material at the base. Is important that you inform us that do not contain lead. Lead poisoning is usually slow and chronic, resulting in gastrointestinal problems, fatigue, anxiety, insomnia, sleep problems and many more. Children are more sensitive and can produce them, among other symptoms declines in IQ and attention disorders. Also be aware of canned goods and old water pipes with lead pipes. Stainless steel is an alloy of iron with carbon, to which heavy metals are added in different proportions to obtain different characteristics. The well-known 18/10 stainless cookware to cutlery or it means that your composition contains 18 parts of nickel and chromium 10. Stainless steel is quite stable in contact with food, but it releases small amounts of these heavy metals into the food, so that should not be used for example people who are allergic to any of these metals. The best advice is surgical steel (T-304) as it is not porous, but always be careful with scratches and surface damage. The Japanese steel knives used for example, is an alloy of extraordinary quality, lighter and harder and, moreover, does not contain chromium or nickel. The "copper pots" are ideal for decoration, but never to cook in them. For this application we can find copper utensils coated stainless steel. Copper metal is the best conductor of heat, followed by aluminum, and are often part of the funds diffusers pots and pans, but should not be in contact with food. In the case of using utensils of iron, aluminum or copper at least we must bear in mind that not come into contact with acidic substances (vinegar, lemon, fruit, tomatoes …) and the chemical reaction that occurs is greatly increased levels of poisoning by these metals. It is a synthetic material called PTFE (polifluorotetraetileno), invented by the multinational DuPont in 1938. While most of us know as nonstick cookware, has multiple applications: cable sheathing, planes, forming part of spacecraft components, medical prostheses, engine components, space suits, contact lenses, hoses, paints, varnishes, carpets, waterproof membranes clothes and shoes, etc. The danger of Teflon is due to PFOA (perfluoro octanoic acid, also known as C-8), and cumulative virtually indestructible substance. It is known that in 1961 Dupont knew that PFOA accumulates in the body, does not decompose in the environment and cause diseases in animals (endocrine and blood cancer, infertility, hypothyroidism, liver problems, malformations in fetuses) . Nevertheless, continued discharges to waters and the atmosphere, so that PFOA has been found in rivers, seas, plants, animals (including polar bears, whales …), in food and the blood of 95% of Americans and people around the world. The PFOA or C-8 is a material necessary for the accession of non-stick base. The reason why the use of this substance is dangerous because Teflon is Teflon surface deteriorates rapidly, it is not stable and Teflon particles do not have the toughness required to keep the C-8 to volatilize. While non-stick qualities are good, not what is their durability. For this reason, there have been alternatives to Teflon: more resistant nonstick or applied at very high temperatures, keeping the surface perfectly sealed. We speak of the emanation of toxic chemicals when heated Teflon above 160 degrees, which can kill a bird that is near. The PFOA is also found in boxes of potato chips, popcorn, burgers, etc.. A Exquim DuPont has said that the food in these containers can absorb toxic substances. There are no human studies with evidence, although in rats. DuPont has only admitted the relationship with high rates of cholesterol and triglycerides. However, the Environmental Protection Agency U.S. DuPont has accused of hiding information so that you have paid heavy fines and compensation and the companies that are required to produce 95% reduction in emissions of PFOA by the year 2010, and eradicating all traces of PFOA utensils and kitchen items that contain it and are related to food. If you decide to use cookware coated with Teflon must be careful not to subject them to high temperatures (eg fried, as wok utensil set the temperature at the time of adding food into the oil exceeds 225 ° C, or sauteed, baked goods) and discard as the surface suffers any damage (scratches, abrasion, erosion …). The plastics that we find in so many everyday applications are all highly polluting in its production, only a fraction are biodegradable and recyclable few. Contain substances that act on our body as hormone disrupters, meaning that interfere with the functions of our hormonal system, causing alterations shown (which are more sensitive fetuses and children), especially phthalates, styrene and bisphenol A. They are found in the lining of cans, food containers, bottles, bottles, cans