2024-01-29 22:02:05
Buying a set of pans is no easy task. Kitchen utensils stores have the most varied types, with options made of aluminum, non-stick material, stainless steel, glass, copper, ceramic or clay.
According to nutritionist Omar de Faria Neto, who works in Brasília, this choice is important: guaranteeing the quality of the meals also involves the material of the pan, the way we use or preserve them (cleaning, for example). This combination can affect our body.
“There is no point in choosing different healthy foods if they are cooked in a pan that releases residue”, explains Faria Neto. The nutritionist comments on the benefits and disadvantages of each of them. He checks out:
Read also Health Lifestyle is worth more than anti-aging drugs, says Nobel Prize in Chemistry Health Is it possible to reverse a diagnosis of type 2 diabetes with nutrition? Health Scratching a pan releases millions of toxic particles, says study Health The 10 healthiest foods in the world, according to Mayo Clinic Aluminum pan
Despite its low cost, aluminum pans can change the color and flavor of food. According to Faria Neto, there is a lot of discussion around the model because some studies show that food cooked in these pans can absorb greater amounts of toxic metals, which can cause lung disorders and inflammatory processes.
To minimize the negative effect, it is important not to clean it with steel wool and avoid scraping utensils that scratch the bottom. Despite the reservations, the World Health Organization (WHO) considers aluminum pans to be safe for use.
stainless steel pan
The advantage of the stainless steel pan is that it does not oxidize easily. The heat is distributed evenly over the surface, and it is resistant to sudden changes in temperature.
However, the bottom can release nickel into food when the pan is worn. The metal is toxic, can cause allergies and even increase a person’s risk of developing cancer in the future. “To avoid releasing nickel, wash with a soft sponge, do not use steel wool”, he advises.
Choosing the pan is important to ensure the health of the family Non-stick pan
It is the most controversial model. Although it has the advantage of requiring less oil to cook food, the perfluorooctanoic acid and polytetrafluoroethylene present in the composition of these pans are highly toxic.
According to the nutritionist, their use can lead to thyroid disorders, liver and kidney cancer, heart problems and even contribute to obesity.
“Cook over low heat, as toxic materials are released at high temperatures for a prolonged period of time. As this material scratches easily, you should not use rigid utensils or wash with steel wool. If there are scratches on the pan or the non-stick material is coming off, discard the product immediately”, advises the nutritionist.
Copper pans
They are good heat conductors and retain heat for longer. However, they are not recommended for cooking all types of food, as in contact with acids, for example, they release copper, which is toxic and can cause gastrointestinal disorders, abdominal pain and nausea. In the long term, the material can cause liver and kidney problems.
Iron pans
Studies show that the iron contained in these pans can help treat anemia. But excess intake of this mineral is toxic and can cause digestive problems. Therefore, it is not recommended to leave food stored in these pans.
“The big problem is that it rusts easily, and rust is highly harmful to health. To do this, we recommend cleaning them with soap and water, drying them over a fire and finishing with a film of cooking oil”, says the nutritionist.
Ceramic cookware
It is an excellent option for preserving heat, as well as being an easy-to-clean and non-stick material. Pans that are not certified by competent bodies may contain cadmium and lead, two toxic metals that cause various health problems.
Clay pots
Although it takes time to heat up, the model retains heat well. Faria Neto considers that, because it is porous, the pan leads to the accumulation of food residue, favoring the development of microorganisms.
“Care in hygiene is essential. Using a sponge, soap and water, scrub the pan carefully and dry over heat to prevent the growth of bacteria,” he explains.
Soapstone Cookware
Just like clay ones, they are porous. Some studies indicate the presence of nickel in these pans. Ideal for stews, they are not recommended for frying.
window._taboola = window._taboola || [];
_taboola.push({
mode: “rec-reel-2n5-a”,
container: “taboola-mid-article-reco-reel”,
placement: “Mid Article Reco Reel”,
target_type: “mix”
});
Panelas de vidro
It is the most recommended in terms of health safety, as it does not release residues into food. They are easy to clean, but they are heavy and fragile. The model is more expensive compared to others and requires caution, as it heats up easily and can burn the food.
Enamel pans
Coated with a layer of special enameled substance, this pan may contain lead, cadmium and other toxic elements that cause poisoning, affecting the respiratory, digestive, nervous and circulatory systems.
They are recommended for cooking liquid foods and contraindicated for frying, as high temperatures favor the release of toxic substances. According to Faria Neto, you should avoid using models manufactured before 1980 due to the high amounts of lead present in them.
Follow the Health editor on Instagram and stay up to date with everything on the subject!
1706573585
#pan #Nutri #explains #choice #affect #health
