Conscientious “green” cooking? I’ve handled all the issues when it comes to food prep. I eat from the garden, cook fresh, local and non-processed foods. I use heat instead of microwaves and stay current about how my food is grown. But here’s something I didn’t know.
Even the finest cookware…
I woke up to this fact: even the best pots and pans (and often most expensive) leach toxins into my food. As a persnickety cook, I want my food to hit the table untainted. In short, I want healthy cookware. What I’ve learned is that most cookware emits some level of contaminants when it’s heated, regardless of all the qualities they sold you on when you ordered from the shopping channel or your posh local kitchen store. It’s one of those things that hit you by surprise. Your cookware is probably poisonous. But let’s talk about that a bit later.
Enter Mother Earth’s Kitchen
There’s a bright woman named Miriam who literally searched the planet to find a source of naturally clean clay for making healthy cookware. It would have to be totally free of toxins. No lead, no impurities – just nutrient-rich, perfect clay from the depths of Mother Earth – the kind of clay used by our earliest pot-making ancestors over the campfire. Miriam found what she was looking for. Her company, Miriam’s Earthen Cookware, creates a line of clay cooking vessels that may be the most pristine pots obtainable, anywhere. Anyone who takes special care with food prep should know there’s a way to cook that sustains the same level of wholesomeness you insist on when shopping, growing and sourcing your fresh food.
Miriam’s Earthen Cookware is hand-crafted in the U.S. from non-toxic, unglazed, 100% pure clay. This clay is the only material that is 100% inert and non-reactive, and is rigorously tested for contaminants or impurities. Nothing harmful is leached into your food. It cooks with gentle heat so your food remains perfect and rich in nutritional value. Unlike metal and even some ceramic cookware, pure clay pots allow absolutely no radiation of toxins into your food. So now, let’s take a moment to evaluate our traditional cookware.
I’ll make this brief. Certainly not all of these chemical contaminants exist in every pot and pan, but most of them have one or more:
- Aluminum is a known neurotoxin that affects more than 200 biologically important functions in the body.
- Overconsumption of copper has been linked to the development of ulcers and liver damage.
- Cadmium is carcinogenic and lodges in the kidneys and liver.
- Some ceramic, enamel and glass cookware contain lead, and I think we all know about that poison.
- Often used in glazes and linings of pots and pans, including some stainless steel, excessive exposure to nickel is linked to dermatitis, lung and nasal cancers, as well as nausea and neurological problems.
Hopefully, no one uses Teflon pans any longer, but even the newer non-stick cookware can be risky if you’re using high heat. Miram’s “primary” clay, harvested from 20-25 feet below the surface of the earth contains absolutely zero toxins.
Here and Now
Miriam’s clay cookware, although an ancient idea, is thoughtfully designed for modern versatility. As a conscientious cook, you want to preserve your food’s vitamins and minerals, retain its nutritional value, flavor and moisture. This non-toxic cookware works on the stovetop or oven and uses less heat than your traditional pots and pans. Food flavors come out fresh and potent since no properties are lost in the cooking process.
Take your culinary competence to the next level using Miriam’s Clay Cookware – your choice for healthy cooking. It’s our next step in the green cookware revolution, and will open a new chapter of food experiences for your family.
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