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


I wanted to ask if it was somehow essential 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:

      1. No, it's not very important for ginseng ,
      2. No, containers made from common domestic metals can not reduce the effects of ginseng and
      3. Taiwanese cooks ginseng in stainless steel and even in aluminum.

I hope I did not disappoint you with this summary. Against the metal dishes for the alarm, I will not be hitting for the moment, because I have been working hard on caffeine , sleeping pills and pain-pills to destroy 30% of the population of (over) civilized lands. The poisoning of metals is a theme of my heart since my early childhood, so I write something 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 ahead of uranium, in the Fukushima area in addition to the plutonium and the KGB services also before the polonium. (Baryu, bismuth, osmium, and others apologize, but not for everyone.) We ought to pay real attention to these metals in food, mushrooms and snacks. (In mushrooms because they are their natural bio-accumulators.) Fortunately, however, kitchen utensils do not produce heavy metal, except for the lead used by the ancient 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 eaters in quarter-gram doses (about three times the normal fatal dose) - they say they are "better breathing" at mountain exits ( Przygoda2001aes ) .

And we're used to some metals almost completely

As for chromium and nickel, the main legs of corrosion-resistant steels, along with copper, iron, zinc, etc., are among the biogenic elements for living organisms. In normal cooking (ie, if lukewarm or carbohydrate powder of grain size 400), the amount of chromium, nickel and iron ions 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 doped 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 once again considered completely harmless. Finally, when there was news that iron was to be neurotoxic, I had refused to pay attention to it, and the iron was still harmless.


That iron ions are destroying vitamin C is true, but not such a problem. If you have spattered enamel dishes in your kitchen, try to throw it away. If you have a black plate 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 juice, sap, tea, celaskon ...) and not at all if the container is rusty from the inside after previous use. The same applies to mixing such solutions and teas with black nails, screws, rods, and the like. Avoid cast iron pots. The stainless steel utensils that your question seems to be going to do is completely without problems, of course, assuming it is genuine, stainless, and not some low-alloy polished steel that finally cuts. (Unfortunately, the scratches on the fabric never go out of fashion.) Aluminum, best anodized, silverware, gold or gold and titanium, are also without problems. Zinc or zinc not, bronze and copper prefer not to, 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.


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