Why does your frying pan turn food into poison? you cook on it every day
It glides perfectly, nothing sticks, and the eggs look just like the advert.
But your non-stick pan is a silent killer that's ruining your health with every bite you eat.
When heated, the Teflon coating releases microparticles that enter the food and accumulate in the body.
Research shows that people who fry on such cookware more than 4 times a week have blood toxin levels that are 3 times higher than normal.
Symptoms of poisoning do not appear immediately: headaches, chronic fatigue, and after years - problems with the thyroid gland. How to understand that the frying pan is dangerous?
If you feel a metallic taste in your mouth after frying or notice that the oil is darkening faster than usual, this is a signal. What to do? Switch to cast iron. Yes, it is heavy, requires care, and everything burns at first.
But after a month, you will learn how to use it: heat the pan for 10 minutes on low heat, grease it with a thin layer of oil after each use - and the food will acquire a unique aroma.
Cast iron also enriches food with iron, which every third person lacks. Forget about quick breakfasts - learn to feel the temperature of the stove, and your dishes will become tastier and your health will be stronger.
