Cooking utensils are just as important for health as the food ingredients themselves. The quality of food largely depends on the utensils in which it is cooked or served. The material of the utensils should be such that it does not negatively affect our bodies or, ideally, benefits them. We should choose utensils made of materials that are already present in our bodies. Among the utensils available today, clay is the most beneficial. After clay, brass, bronze, glass, and iron can be considered. Banana leaves are best for serving hot food because they contain potassium, magnesium, calcium, and iron. Clay plates can be considered the second-best option, and bronze the third. Aluminum and steel should not be used at all because most of their basic components are heavy metals. Heavy metals are extremely harmful to health. They have detrimental effects on the nervous system, heart, blood vessels, bladder, and reproductive system. Plastic utensils are equally dangerous; the bisphenol present in them affects hormones, the reproductive system, respiratory system, lungs, brain, immune system, and can contribute to cancer. Therefore, before choosing utensils, one should consider whether they have been used since ancient times. Since the effects of utensils on the body are gradual, careful observation and sufficient time are needed to understand how harmful the effects of modern utensils will be on future generations.
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