Hidden Dangers of Cookware and Cooked Food

Most people are aware of air pollution, water pollution
and the dangers of household chemicals. Studies are now
showing that certain cookware can also be
polluting/acidifying our bodies. Below are just some
examples of how 'traditional' cookware can be hazardous
to you and you and your family's health.

STAINLESS STEEL

There are many grades of stainless steel. Regular
stainless steel cookware is made from different
alloys including scrap metal. 'Most stainless steel
sold in stores is of such a nature to allow chrome
and nickel to bleed into the foods as the salts and
acids of the food react with the pot.' Dr. Shelton
For cleanliness and safety reasons, you food should
be cooked on only high grade surgical stainless steel.

CAST IRON

Most porous of all metals. Grease can turn rancid
in pores. Some people believe that they can get
iron from a cast iron pot. The reality is that
iron comes in a ferrous and a ferric form. Your
body cannot assimilate the iron (ferric) from a
cast iron pan.

GLASS / ENAMEL COATED

Poor heat distribution. Foods stick and burn.
Contains lead. Lead can cause reproductive harm
and learning disabilities. Prop. 65 If gas is
unleaded, shouldn't our cookware also be free
of lead?

NON-STICK COATED

Can scratch, chip and flake. 'Exposure to Teflon
resins at temperatures above 393ºF may produce a
condition termed polymer fume fever characterized
by flu-like symptoms such as chills, fever, body
aches, nausea and occasional vomiting.' Federal
Aviation Agency Occupational Health & Safety
Bulletin.

A chemical, C-8, used to make non-stick coated
pans has been linked to birth defects in humans
to cancer in laboratory animals. The chemical
is also present in the blood for up to 4 years
and can show up in breast milk.

ALUMINUM

Very soft metal. Extreme chemical reaction between
food and pan.'All Vegetables cooked in Aluminum
produce hydroxide poison which neutralizes digestive
juices, producing stomach and gastrointestinal
trouble, such as stomach ulcers and colitis.'
Dr. A. McGuigan's Report on Findings for the
Federal Trade Comm. In Docet Case No. 540
Washington, D.C.

If you'd like to test the level of chemicals or
metals leaching from your cookware you can do
a simple pollution/acidic test as follows:

* Take a sample of each of the different
types of cookware you are using and add
1 cup of water

* Adjust the water with 1 tbsp of baking
soda (sodium bicarbonate is used to simulate a
similar pH level often realized in cooking conditions).

* Bring water to a boil for 5-10 min
(your food is usually exposed to the pan
for at least 10 min.)

* Add 1 tbsp sodium bicarbonate to a
glass of warm water & taste (your control
should taste salty)

* Taste water in each of the other
pans (taste will range from very bitter
to metallic to... #@!#$?

If you are concerned about your health and would
like to know more information about the solutions
available, contact the pH Miracle Center at:

http://www.phmiracleliving.com/saladmaster.htm
www.phmiracleliving.com or 760 751 8321

Check out this YouTube video presentation of
Dr. Robert and Shelley Young on preserving
the electrical potential of your food:

http://apps.facebook.com/superwall/view.php?newsfeed=1&id=2123177299&owner_id=637377059

When you schedule your pH Miracle Alkalarian
Cooking Presentation, you will learn of the
many benefits of preparing your food on 316L
Surgical Stainless Steel.

Happy, Healthy, Alkalarian pH Miracle Living!