Since the first decades of this century, scientific and public interest has focused on vitamins. In recent years, scientific research has revealed the crucial importance of minerals, trace elements and live enzymes as well. As constituents of various enzyme systems, minerals are vital factors in health and well-being. Different studies from around the world have shown that minerals and trace elements can prevent and treat various disorders, from diabetes to premature aging, and from low sexual potency to heart disease. Deficiencies of trace minerals can result in many and varied ailments, including diabetes (high blood sugar), hypoglycemia (low blood sugar), obesity, anemia and depression.

However, although trace minerals are indispensable to the body, other elements are not. Copper, while beneficial in specific very minute amounts, is hazardous in larger amounts. Some elements, such as lead and cadmium are highly toxic even in minuscule amounts and should be avoided at all costs. Cadmium and nickel can cause mental degeneration and infertility. Nickel and Cadmium can leach from metal recycled pots and pans, inducing high blood pressure and heart attacks. An excess of copper in the body can lead to arthritis, insanity and scrizophrenia. Acid foods cooked in enamelware can absorb sufficient antimony to cause vomiting and nausea. Aluminum salts from foods cooked in aluminum cookware is implicated in loss of memory and presenile dementia. Other sources of aluminum in daily life are processed cheese, table salt and antiperspirants, all of which should be used minimally.

There is no longer any doubt whatsoever that such contaminants gradually accumulate in the body and produce mild to severe cases of poisoning - from headaches, nervousness, and exhaustion to brain damage, cancer and heart attacks.

Intelligent nutrition and intelligent food preparation and cooking methods are two ways to minimize the insidious and harmful effects of such toxic pollutants. Up to now, some sixteen toxic elements in our environement have been identified, of which lead, cadmium, nickel, mercury and aluminum are the most prevalent. These are cumulative and contribute in a major way to disorders often attributed to age rather than slow poisoning, that is to high blood pressure, arteriosclerosis and senility.

In conclusion, do not use aluminum cookware or cookware with porous surfaces made of recycled metals. Aluminum and cadmium salts are soluble in water and are also easily assimilated into the body. Foods cooked in aluminum for example, produce a chloride poison, neutralize the digestive juices, and produce Acidosis and ulcers. The unwanted aluminum is deposited in the brain and nervous system tissues, and will continue to accumulate there. Excessive amounts of aluminum have been implicated in Alzheimer's disease. Use only high quality non-porous stainless steel for maximum safety and flavour. Avoid coated cookware as these chemicals and metals can also deposit in the food.