It is believed that aluminum cookware, which is quite popular due to its low cost, can pose a health risk.
The danger comes from the metal, which can penetrate into the food.
Although under normal conditions we are protected from this negative phenomenon by a layer of oxide film that naturally appears on the walls and bottom of the dishes, under the influence of acids contained in vegetables and fruits, the protection can be destroyed.
What can you cook in aluminum cookware?
The ban does not apply to the following “categories” of breakfasts, lunches and dinners:
- broths based on meat and fish, fish soup;
- eggs;
- porridge cooked in milk;
- pasta, pancakes, vareniki, pelmeni – in general, products made from dough;
- vegetable dishes that do not contain vinegar or other acids – potatoes, zucchini, eggplant, etc.
What you shouldn't cook in aluminum cookware
It is not recommended to cook the following dishes in aluminum cookware:
- borscht (both red and green), sour cabbage soup;
- compotes and jams;
- beans in tomato sauce, stewed and sauerkraut, any marinades and sour sauces;
- fermented milk products such as sour cream, fermented baked milk, cottage cheese, kefir.
All this can lead to metal coming into contact with food and entering the body.
Instead of regular aluminum cookware, you can use multilayer cookware, which, although more expensive, does not pose a health hazard, as it is coated with high-quality stainless steel on the inside.
Earlier, BelNovosti wrote about why you shouldn’t drink from a cup or mug that has a spoon left in it.
