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Conventional Cookware Is Dangerous!

CLICK HERE TO ORDER YOUR 22 PIECE SURGICAL STAINLESS GOURMET SET BEFORE OUR 75% OFF DEAL ENDS!! LIMITED INVENTORY

NON-STICK TEFLON COATED

Pots and Pans with non-stick coatings (like Teflon) constituted 90 percent of all aluminium cookware sold, according to industry numbers.

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.

Fluropolymers such as polytetrafluoroetheylene (PTFE) and substances containing polyfluoroalkyl and perfluoroalkyl compounds (PFAs) are commonly used to create conventional non-stick cooking surfaces. These materials are extremely toxic and highly resilient, both in relation to their interaction with the human body and also the wider environment. These compounds contain fluorinated chemicals which give rise to that slippery surface that we all enjoy cooking on. When exposed to heat, most non-stick cookware becomes a source of perfluorooctanoic acid (PFOA), which is a long-chain chemical compound that has been linked to a frightening range of health problems including thyroid disease, infertility in women, organ damage and developmental and reproductive problems.

Interestingly, the US Environmental Protection Agency has also declared per fluoridated compounds (PFCs) to be "likely carcinogens", yet despite the warnings, these chemicals are still used in a wide array of household products. A study conducted by the Centers for Disease Control and Prevention (CDC) discovered that roughly 98% of the population now have traces of PFA’s or PFC's in their bodies.

 

CONVENTIONAL 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. Leaches up to 20% inorganic iron into food per use which can cause kidney or gall stones, hardening of the arteries, toxic to children, causes gastrointestinal problems, can make colitis & Crohn’s disease worse. – Journal of Nutrition University of California

Most articles that promote the use of Cast Iron proclaim this increase in inorganic iron in the food as a benefit, but when inorganic iron is ingested, the best-case scenario is that it will be eliminated in the stool.

Any inorganic iron that is not assimilated or eliminated will remain unused in the body’s tissues. These deposits can lead to diseases, such as kidney or gall stones, arthritis or hardening of the arteries

GLASS / ENAMEL COATED

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

 

ALUMINUM COOKWARE

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 Docket Case No. 540 Washington, D.C.

Aluminium is a neurotoxin metal. Elevated levels of aluminium in the body have been linked to several central nervous system diseases, including Alzheimer's and ALS

COPPER COOKWARE

 Copper cookware, especially when it isn’t coated, can easily send you to the ER with a bad case of metal poisoning. And that’s because it can release copper when you cook acidic foods.

CERAMIC COOKWARE

Ceramic coating isn't durable enough and starts chipping after a few months of daily use. When this happens, lead and cadmium found in the coating will end up in your food and, thus, in your body.

CLICK HERE TO ORDER YOUR 22 PIECE SURGICAL STAINLESS GOURMET SET BEFORE OUR 75% OFF DEAL ENDS!! LIMITED INVENTORY

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