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We often choose nutritious food, green vegetables and fruits to keep our health healthy. But do you know that the vessel in which your food is being cooked or stored also plays an equally important role in determining your health? Both Ayurveda and modern medical science confirm that using utensils made of wrong metals or materials not only destroys the nutrients in the food, but also leaches harmful chemicals into them. These chemicals gradually accumulate in the body and cause serious diseases.

1. Aluminum utensils: Act like slow poison

The use of aluminum utensils from pressure cooker to pan is very common in Indian kitchens. However, according to health experts, cooking or storing food in aluminum for a long time is extremely harmful. When sour or acidic things (like tomato, curd, lemon or vinegar) are cooked in aluminium, this metal reacts with the food and starts dissolving in it. Using aluminum utensils for a long time can cause problems like stomach diseases, ulcers, liver disorders, weakening of bones and Alzheimer’s (weak memory).

2. Damaged or chipped non-stick cookware: a serious Teflon hazard

Nowadays, the trend of using non-stick utensils for cooking with less oil has increased a lot. But when the ‘Teflon’ (PFOA) coating on these utensils becomes old or gets scratched, it becomes extremely toxic. By heating food on very high flame or cooking food in peeled non-stick utensils, poisonous gases and chemical particles get mixed into the food. It can enter the body and cause fatal diseases like thyroid, hormonal imbalance and even cancer.

3. Plastic containers and utensils: Microplastics and chemicals

Hot food should never be kept in plastic utensils or polythene. Plastic contains dangerous chemicals like ‘Bisphenol A’ (BPA) and ‘Phthalates’. When hot food or tea comes in contact with plastic, these chemicals melt and dissolve into the food. Regularly eating food in plastic utensils adversely affects the fertility of men and women, weakens immunity and hinders the mental development of children.

4. Copper and brass utensils: dangerous for acidic food

Copper and brass utensils are considered very beneficial for health, but their misuse can be detrimental to health. Drinking water in a copper vessel is beneficial, but sour food, curd, buttermilk, pickle or lemon juice should never be kept in copper or brass utensils without tin coating. When copper comes in contact with sour substances, it gets converted into copper sulphate, which can cause food poisoning, nausea, vomiting and severe stomach pain.

Then which vessel is the safest to cook and store food in?

According to health experts and Ayurveda, how to prepare and store food Clay utensils, Stainless Steel (18/10 Grade), Cast Iron And Bronze The safest and healthiest option. Cooking food in earthen utensils preserves 100% of its nutrients, whereas cooking in iron utensils provides iron to the body naturally.