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Poisonous metals in the kitchen - Do kitchen kitchens reduce the effectiveness of ginseng?

Hello,

I wanted to ask if it was any important in which ginseng pot is cooked. Can cooking in metal pots somehow reduce the effectiveness of ginseng stuff? What is the ginseng cooking for the Taiwanese himself?

Thank you. Lukáš M.

Hello, Luke!

The quick answer to your question is:

I hope that I did not disappoint you with this summary. Against the metal utensils for the alarm, I will not be hitting for the moment, because I was already working hard on caffeine , sleeping pills and pain-pills, which destroys the lives of 30% of the (over) civilized countries. But metallic poisoning is the theme of my heart since my early childhood, and I'm writing more about it.

Really dangerous metals are those we are not used to

It is necessary to realize that different metals are differently dangerous. Great respect must be given to mercury, lead, cadmium, thallium, beryllium, in Iraq, Afghanistan and Kiev further ahead of uranium, in the Fukushima area in addition to the plutonium and the KGB services also before polonium. (Baryu, bismuth, osmium, and others apologize, but not for everyone.) We should take care of these metals in food, mushrooms and delicacies. (In mushrooms because they are their natural bio-accumulators.) Fortunately, however, kitchenware does not produce heavy metal, except for the lead used by the old Romans not only for water pipes but also for pots to thicken grape juice.

Some (semi) metals are used to a little more

The arsenic is a poisonous arsenic - a 19th-century aspirin that has been regularly consumed by the Styrian arsenic in quarter-gram doses (about three times the normal fatal dose) - it is said to have "better breathe" at mountain exits ( Przygoda2001aes ) .

And we're used to some metals almost completely

As for chromium and nickel, the main legs of stainless steel, together with copper, iron, zinc, etc., are among the elements biogenic, necessary for living organisms. In normal cooking (ie, if lukewarm or carbohydrate powder of grain size 400), the amount of chromium, nickel, and iron released from stainless steel dishes in the food will be small compared to the normal content of these metals in the meal ( Accominotti1998ccn ). In terms of chromium and iron content, food grade stainless steel could therefore even be beneficial to health ( Kuligowski1992ssc ). On the other hand, nickel, although important for plants, does not need to be healthy, and in stainless steel food we would like to enjoy it ( Kuligowski1992ssc ).

Case of aluminum and iron

The last two metals on the dishes I would like to devote to this answer are iron and aluminum. Both of these metals were in the form of free ions scarred from toxicity and even from CNS damage. Aluminum has already started an affair about the possibility that it could cause Alzheimer's disease many years ago. Iron has begun by degrading vitamin C in iron cans, and in addition, vitamin C reduces ferric ions (rust) to iron and increases iron absorption. Today, aluminum dishes are again considered completely harmless. When there were reports that iron was to be neurotoxic, I had refused to pay attention to it, and the iron was still harmless.

Absolution

That iron ions are destroying vitamin C is true, but not such a problem. If you have splintered enamel dishes in your kitchen, you are going to throw it out. If you have a tinplate in the workshop, think about it before you start cooking (frying in the oil would still go, not galvanize). Do not add acidic solutions , especially those with a high content of vitamin C for drinking (fruit juices, tea, salsa , celaskon ...) and not at all if the container is rusty from the inside after the previous use. The same applies to the mixing of such solutions and teas with black nails, screws, rods, and the like. Avoid cast iron containers as well. The stainless steel utensils that your question seems to be going to do is without any problems, of course, assuming it is really stainless, stainless, and not some low-alloy polished steel that ultimately cuts. (Unfortunately, the scratch on the fabric never goes out of fashion.) Aluminum, best anodized, silverware, gold or gold and titanium, are the same. Zinc or zinc not, bronze and copper likewise not, tin and alpaca yes, but they can not be alloyed with lead or other heavy metals. Other metals are not used to make ordinary dishes.

-boris-

| 18.3.2011

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