About that cookware

The big deal:

Cooking on teflon is just sad...

Cooking on teflon is just sad…

Cookware is a MAJOR source of toxic heavy metals!  You would think that stainless steel would be the best cookware but stainless steel is actually porous and allows base metals to leach through into the food. Titanium is not porous and protects food from metal contamination during cooking.

Two huge common denominators found in all cancer cells are aluminum and iron.

Aluminum has absolutely no known, positive function in human biology. Instead, aluminum causes biocompaction in cellular chromatin and because it interferes with normal genetic expression, it is directly related to cell and cancer pathology.

Aluminum has its most insidious effect on humans when they are in an acidic state.

Iron is a mineral that we can’t live with and we can’t live without… In the cancer conspiracy, iron is one of the deadliest and destructive moles in our body’s security defenses. This is because iron is the most widely accepted mineral in the body that easily combines with oxygen in the absence and deficiency of other critical minerals. Iron then disrupts enzymic function and wreaks havoc in natural cellular division – Aluminum + Iron = Cancer Soup!

But here is the nitty-gritty fact that causes a medical diagnosis of “iron deficiency”: Iron deficiency is actually a combination of copper toxicity and bio-unavailable iron. Because our diets are so refined, demineralized, and then “fortified with iron”, iron replaces other missing vital minerals causing enzyme dysfunction. Iron stealthily and easily replaces absent vital minerals like zinc, copper, manganese, and others in thousands of enzyme binding sites.

The biggest single source of excess iron consumption is found in refined wheat flour products.

Teflon is perfluorooctanoic acid (PFOA) and it gets stuck permanently both in the environment and in your body. PFOA is a toxicant and carcinogen that has been detected in the blood of more than 98% of the US population. Exposure to this chemical has been associated with increased cholesterol, uric acid levels, preeclampsia, heart disease, liver damage, thyroid trouble, neurological disorders, chronic kidney disease and kidney cancer.

Cooking your food

Your health is greatly influenced by the food you eat and how you cook it. The nutrient density of food can be easily damaged by overheating foods along with introducing health-damaging chemicals and heavy metals that leach into it from cookware. Heavy metals from cookware alter enzymes and tastes and ultimately end up in your body.

You can buy the very best organic food and damage the nutrients and even inadvertently turn it into poison by cooking it wrong.

http://realhealthtalk.com/regulating_iron.html
http://realhealthtalk.com/Thyroid_Support.html
http://www.naturalnews.com/036029_cookware_non-stick_chemicals.html

http://www.naturalnews.com/036887_Teflon_PFOA_non-stick_cookware.html

About Craig Stellpflug NDC

Craig Stellpflug is a NeuroDevelopment Consultant and a Certified Nutritional Consultant. Craig is a cancer nutritionist and child brain disorder specialist at Healing Pathways Medical Clinic in Scottsdale Arizona.
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