What ware we eat? Generally - harmful!
the Question of influence of ware in which we prepare, from which we eat, on our health arose at me while on my eyes the piece of a teflon covering was pasted to the bread baked in a mold.
In those far times when the mankind did not know aluminum and a stainless steel, in the course there were clay pots, wooden bowls and spoons, and then copper and silver ware (as an example - Tazy for jam making, teapots) and glass (bottles, glasses, cups, decanters, vases, banks and other), further - tin tinned.
In a century before last the alloy which received the name " was invented; German silver “ or “ " cupronickel; (copper - nickel - zinc). It was used for a covering of tableware and was very popular.
Very few people know that there was also a tin ware (I remember how I in kindergarten ate from tin saucers). There were galvanized objects of kitchen use later. The stainless steel became usual relatively recently: can be, years fifty. At last, the ware of " firm appeared; Tefal “ (which always thinks of us), with teflon and other similar types of protivoprigarny coverings.
And all this ware we gradually eat.
The one who used melkhiorovy devices long time could notice how on tips of spoons and forks multi-colored layers come to light. It means that the covering in this place already smoothly passed into your organism. Practically all types of materials of which the ware is made are subject to the same type of wear, they slowly but surely move to us. Most quicker we eat soft materials: silver, copper, aluminum.
Except ware, in kitchen use there is an aluminum foil. It is very good for production of a large number of dishes, but is not harmless. It under the influence of high temperature is dissolved at contact with fat fish, metal in the form of some salts gets to us!
So a question in that, it is how possible to reduce harm from eating of ware?
From my point of view, the most harmless: to use silver, porcelain and faience, stainless steel. Silver - antiseptics. Faience, porcelain and stainless steel - considerably are not used up and not dissolved in the liquids which are formed when cooking.
And here that more usefully? I emphasize, stated below - even not a hypothesis.
In those places where there is no extraction of heavy metals (copper, zinc, lead, tin, chrome, nickel), it is useful to use melkhiorovy tableware. Absence in the soil of minerals can lead (according to scientific data) to any deviations in a state of health. The elements eaten in microquantities will prolong to you healthy life.
In mining areas it is the best of all (for the same reasons) - stainless steel.
If you want to live long - use silver dining facilities (it already from family experience).
And here for genius …
Emil Verkharn is the Belgian poet, the author of the play “ Dawns “ and the founder of symbolism, in the poem “ Old masters “ gives a sketch of a junket of artists:
“ And women, blossoming a flush on cheeks, Tunes ringing alternating
Danced without restraint, - glass shivered in grooves, -
heavy were knocked down by Bodies, a kiss
Gave damp heat as a predveshchanye of caress,
I fell in sweat, exhaustion is full.
From tin dishes that published a clang, When them put
, evaporations curled;
the Sauce fat smoked, and in
juice Pieces slightly pink fat floated, Awaking with
in gorged on hungry melancholy. “
All artists listed in this poem: Dyussar, Brakenburg, Tenirs, Krassbek, Walls became classics. So, maybe, and present to try to eat from tin ware?]