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Everyone has these at their kitchen: microwave, pots and pans with non-stick surface, aluminum cookware. This is what you should know.

Microwave ovens are convenient, but it has been proven that they alter food chemistry in a way that it has an adverse impact on your blood, cholesterol balance and immune system. In addition, microwaving destroys nutritional content. Consider an advantage of “Slow Cookers” at lower temperatures for longer periods of time.

Media convinced most of us that it is safe to use aluminum and non-stick surface pots and pans. This is far from the truth. When heated, aluminum particles separate from the surface and mix with the food. Same is applied for aluminum foil. Aluminum has no place in your body in any amount and under any circumstance. Aluminum is been proven to negatively affect your brain, kidneys, lungs, liver and thyroid gland. Research proved that non-stick coating under high temperatures release toxic fumes that are considered carcinogenic. Use materials that are stable when heated. Consider glass, ceramic, porcelain and high quality stainless steel cooking utensils.

Article by Aleksander Kanevsky, DC, CFMP

At New York City Chiropractic and Functional Medicine Center, Dr. Aleksander Kanevsky provides Chiropractic Care, Bioenergetic Medicine, Functional Medicine and Nutrition. Dr. Kanevsky demonstrates why this type of integrative care is an essential addition to a health care practice. He helps people to achieve quality of life and highest expression of health.

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