by Wayne Gendel
It is well known that some of the ions, released from all types of metals are able to destroy or damage enzymes, proteins, vitamins, minerals… in addition to being a possible cause for allergic reactions. There are quantitative elements involved from nickel ions that are released during the cooking process with stainless steel cookware.
Even using stainless steel thermos is not recommended for any foods or liquids. Just try putting in purified water and see the difference in the taste after only a short time. It is very metallic tasting!
Clearly this is better than aluminum, which should be definitely avoided. The best cookware would be ceramic-coated metal as the ceramic is virtually inert and will not transfer any metal ions to the food you cook. Glass is also fine. (But I am doing more research as I have heard that some glass is not necessarily ideal).
If you use Teflon coated cookware, you should be aware that there is some evidence of fluoride being released. You can plan on discarding most Teflon coated cookware after about one year of regular use, but I do not recommend using teflon ever. As soon as a scratch develops on the surface this cookware will start to leach aluminum as that is the typical metal used beneath most Teflon coated cookware.
Stainless steel alloys contain nickel, chromium, molybdenum, iron, carbon, and various other metals. In addition, higher temperatures will always increase the rate of leaching. Contact time also needs to be considered.
According to Dr. Ray Peat there are two kinds of stainless steel — one kind is attracted to magnets, the other kind is not. You want to buy only the magnetically-attractive type of stainless steel, which apparently has a very low nickel content and does not leach nickel into food.
Here is some additional evidence of the fact that magnetized steel is safer. The following link http://www.chenbros.com.tw/page14.htm is from a company that produces stainless steel cookware and clearly demonstrates that magnetized version has no nickel. Nickel is likely more toxic than mercury and is the main reason for concern with stainless steel cookware. The pH of the food will also be a factor as a more acidic food will likely leach more from the cookware.
For cutlery I recommend plastic or natural wooden chopsticks, your hands and/or quality stainless steel. A study done on cutting boards revealed that natural wood dissipates bacteria better than the plastic cutting boards. Glass cutting boards were also acceptable. Even cutting lettuces and certain vegetables with stainless steell will deplete some vitamins and minerals. Most kitchen stores have inexpensive plastic lettuce and vegetable cutters. I recommend just tearing lettuces apart.
Although this might seem somewhat extreme, I believe we all need to get the maximum nutrition from our foods. In the least it is fascinating to know the extent to which we can go to maximize our nutrition and boost our immune systems.
For those who have compromised immune systems, heavy metal toxicity, allergies, Alzheimers and chronic digestive problems, these recommendations could be important for optimal and speedy recovery.