Hidden Dangers Of Toxic Cookware In Your Home... Do you know this???


Here is why I am a distributor of Saladmaster and why this is the only cookware I will ever use.


You can go to great lengths to buy organic and cook with the purest ingredients but if you cook your food in toxic cookware and/or use high heat cooking you destroy all the good benefits!!!



What Is Solutions Ti (316L Titanium Surgical Stainless Steel)?

 A message from Saladmaster President Keith Peterson about how Titanium construction keeps Saladmaster at the top of the industry.


 Saladmaster Solutions Ti is another step forward in positioning Saladmaster as the “Integrity” leader in our industry. Saladmaster continues to invest in technology that truly enhances performance, value, and benefits for your family.

 The 436 stainless steel exterior provides the ultimate for induction and all other heat producing technologies.


 The multi-layered Thermal Core center of heat conducting aluminum provides the maximum heating transfer possible to ensure the highest standard for even heating performance up the sides and across the bottom is met.


 The most important layer on Saladmaster is the layer that touches your food. Saladmaster uses 316Ti technology that combines 316 Stainless Steel with Titanium. We are the only cooking system to use 316Ti steel made from steel mills in the US and Switzerland.


 The 316Ti Titanium Stainless Steel interior and cooking methods used in Saladmaster helps to protect the natural texture, flavor, color and taste of foods when cooked. This advancement provides you with the peace of mind that when preparing meals for your family, and while using a cooking system that is designed with interior steel that is least reactive with salts, alkalis, and acids in foods, that you and your family are enjoying the natural goodness and taste of the foods being prepared. 


Both 316 stainless steel and titanium are used in the food processing and storage equipment industry and in the medical industry for surgical instruments and replacement implants.


HEAVY METAL TOXICITY:


Most people are aware of air pollution, water pollution and the dangers of household chemicals.  Studies are now showing that certain cookware can also be polluting our bodies.  Below are just some examples of how “traditional” cookware can be hazardous to you and you and your family’s health. 


STAINLESS STEEL  

There are many grades of stainless steel. Regular stainless steel cookware is made from different alloys including scrap metal.  “Most stainless steel sold in stores is of such a nature to allow chrome and nickel to bleed into the foods as the salts and acids of the food react with the pot.”  Dr. Shelton  For cleanliness and safety reasons, your food should be cooked on only high grade surgical stainless steel


KEY COMPONENTS:


Chromium (Cr) is an essential base ingredient in forming corrosion resistance. A chromium content of 17-20% is ideal. Higher chromium content can adversely affect mechanical properties required for food service cooking operations.

Nickel (Ni) increases the yield strength, toughness, and resistance to acids and corrosion (rust).


Molybdenum (Mo) is especially effective in increasing resistance to the initiation of pitting and crevice corrosion. In combination with chromium (Cr) it is very effective in stabilizing the steel against chlorides. Stress corrosion occurs if the carbon migrates to the grain boundary and is attacked by chlorides.


Carbon (C) is detrimental if it is present in a higher concentration and migrates to the grain boundaries. Stress corrosion primarily occurs at the grain boundaries and is accelerated by the presence of chlorides.


NON-STICK COATED

Can scratch, chip and flake.  “Exposure to Teflon resins at temperatures above 393ºF may produce a condition termed polymer fume fever characterized by flu-like symptoms such as chills, fever, body aches, nausea and occasional vomiting.”  Federal Aviation Agency Occupational Health & Safety Bulletin.   A chemical, PFOA, used to make non-stick coated pans has deemed by the EPA as a human carcinogen.


ALUMINUM / ANODIZED ALUMINUM

VERY SOFT METAL. EXTREME CHEMICAL REACTION BETWEEN FOOD AND PAN.


“All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis.”  Dr. A. McGuigan’s Report on Findings for the Federal Trade Comm. In Docet Case No. 540 Washington, D.C.

The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil.


GLASS / ENAMEL COATED

Poor heat distribution. Foods stick and burn. Contains Lead & Cadmium.  “Lead can cause reproductive harm and neurological harm.”  Pro