The age we live in has given us the choice of many materials for our cookware: from stainless steel to terracotta, from teflon to ceramics, etc.
Some cooking materials though, not only affect the taste of our foods but may pose risks to our health.
Modern, qualified, constantly evolving technology offers us alternative products that are safe for our health and more convenient, considering the savings that are achieved through longer product life. Choosing accessories for cooking foods that do not release harmful substances, I believe it is an increasingly conscious need and an ethical duty to our family.
Here are two of the main materials that are normally used in the production of kitchen accessories.
This famous non-stick cookware is dangerous for many reasons. The most important is perfluorooctanoic acid (PFOA), the substance that makes the surface of the pot “slippery”. Unfortunately, this substance releases toxins once heated at about 230 ° C.
In animal studies it has been observed toxicity with PFOA in organs such as the brain, liver, prostate, thymus and kidneys, as well as changes in pituitary reactions in female rats. (Variations in the size of the pituitary gland indicate toxicity.)
This toxic substance has been associated with cancer and in a study conducted by the Centers for Disease Control and Prevention (CDC) it has been shown that 98% of Americans have traces of PFOA in their body.
Aluminum is a soft and highly reactive metal that can penetrate into food, especially when it is cooked with acidic ingredients. The reaction of this metal with food can form aluminum salts that are associated with impaired visual-motor coordination and Alzheimer’s disease.
Aluminum is everywhere: it is the third most abundant element of the earth’s crust and can be found in air, water and soil. Aluminum intake is practically impossible to avoid, but in some cases, such as cosmetics or kitchen utensils, we can limit exposure and make a choice.
For this recipe I will use Wok Joy*
I received this wonderful kitchen appliance from siQuri, of siQuri.com and I was asked to try it out. Not only I’ve prepared this recipe but I also made amazing pancakes, using just 2 ingredients and a delicious curry with it (recipes will come soon).
The Wok Joy cooking system has been designed for healthy cooking, without bacteria and without the release of carcinogenic particles.
Wok Joy does not “pollute” food during cooking nor during storage, and it is therefore ideal for those who want to avoid further exposure to heavy metals and/or want maximum food safety.
Ideal for recipes that require frying. Fried food is often considered unhealthy. I find that unfair. I believe the oil we chose to fry our food in is the main responsible.
Many oils are inflammatory and can release toxic particles when they reach high temperatures.
Coconut oil and extra virgin olive oil are amongst the best ones. Coconut oil it is a saturated fat made up of medium-chain fatty acids making it a more stable fat.
A study shows how this oil does not deteriorate even after 8 hours of continuous deep frying at 180°C.
2 tablespoons oil / coconut butter
1 teaspoon of turmeric
2 teaspoons of paprika (spicy or sweet)
2 teaspoons of cumin powder
2 cans of chick peas
Himalayan pink salt (a pinch)
Drain the chickpeas from their storage liquid or cooking water and pat them dry.
Oil the wok and allow it to warm up for a few seconds
When very hot add coconut oil and turmeric
Add the paprika and the cumin so that they are well mixed with coconut oil
Add the chickpeas and fry for about 5-7 minutes or until golden and crunchy.
Remove them using a slotted spoon and put them on a plate with a kitchen cloth to absorb excess oil.
Sprinkle them with salt and serve them hot.
The other good side of chickpeas
Chickpeas are very healthy legumes.
They help us feel satiated and promote digestion in addition to maintaining stable blood sugar levels. They are also a good source of plant protein.
This food contains a high content of vitamins and minerals such as vitamin K, B6, folate, magnesium, potassium, iron, calcium, zinc, copper, manganese and selenium as well as high fibre content.
High nutrient intake makes this food particularly suitable for vegetarians and vegans.
As mentioned above, chickpeas are an excellent source of zinc, an important mineral for proper immune function in addition to folate, whose deficiency can contribute to various disorders in our body such as anemia, poor immune function and digestive problems.
It is also particularly important for pregnant women, its deficiency can cause neural tube defects, such as spina bifida.
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