The Healthy Home - The Kitchen

What is lurking in the kitchen that is doing more harm than good?

Are all cooking methods the same to save vital nutrients? 

The Kitchen - Heart of the home

The kitchen is a gathering place for family and friends - a place to create wonderful memories. Healthy memories.

The different types of foods we eat, referenced to the glycemic index, directly affects our blood sugar levels. Eating foods high on the index contributes to obesity, diabetes and other inflammatory diseases. Avoiding refined sugars, starches and processed foods while consuming a diet rich in deep-coloured fresh fruits and vegetables is a good alternative.
Another important consideration is the acid-alkaline balance. Consuming too many acid-producing foods increases the risk of osteoporosis and cancer. The body sacrifices bone tissue enlisting the minerals as a buffer against the corrosive effects of excess acidity. Thus, consume more whole foods and less processed foods reduced acid load.

Potassium helps maintain healthy blood pressure, rate of metabolism and muscle strength. Foods rich in potassium include apricots, avocados, bananas, carrots and raisins. Conversely, sodium causes anxiety, heart and kidney disorders and even stroke. Sodium is deceiving as some foods may not taste salty but can contain an entire day’s worth of recommended sodium. Read those labels!

For many years we’ve been told to cut out all fats. Recent new studies show we need beneficial fats for our bodies to function optimally. Essential fatty acids (EFAs) help keep HDL levels high. These good fats include Omega 3s and 6s to help keep cell membranes flexible - important for transporting nutrients and oxygen into cells while removing waste products. Low levels of EFAs are related to cardiovascular disease and autoimmune diseases. Trans-fats found in hydrogenated oils raise the harmful LDL levels that cause inflammation to the body leading to many diseases.

Cooking and preparation methods vastly affect nutrient content. Overcooking, boiling, charring or frying strips away many of the vitamins. Deep frying exposes us to carcinogens, boiling leeches nutrients in meat and vegetables, grilling at high temperatures creates carcinogens linked to various cancers. The less slicing, blending, boiling and peeling the better. Steaming, stir-frying, poaching or broiling are better options.
What you are cooking with is just as important as how you are cooking it. Avoid non-stick cookware coated with polytetrafluoroethylene (PTFE). High temperatures cause toxic particles to be emitted and ingested.
Plastics have made life easier. There is a lot of plastic in the kitchen and considerable concern about the safety of it. Some reusable containers and packaging contain bisphenol shown to increase insulin resistance, chronic inflammation, heart disease and disrupting cell function.

Water. We need it to survive. However, in many areas pesticides, solvents, lead, chlorine and heavy metals have leached into waterways leading to detrimental short and long-term health effects. Fluoride may also be present that some studies linked it to cancer. Using a home water filtration system will help remove toxins ensuring the purest water possible for yourself and your loved ones.

A few simple changes in the kitchen can reduce our exposure to harmful materials while promoting good nutrition and well-being.

What are some ways to incorporate healthy fats into our diet?

Where can you see areas to reduce processed foods and add more whole foods into your day?

Source: The Healthy Home – Dr. Myron Wentz and Dave Wentz

If you have missed any of the articles in our series or our videos not to worry click below:

The Bedroom:    Blog   Video
The Bathroom:   Blog   Video
The Kitchen:                  Video
Living Areas:      Blog   Video
Garage & Yard:  Blog   Video

The Healthy Way Vibes – Health Warriors

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