Nano technology in cookware manufacturing
QUESTION:
Whenever I suggest Xtrema or Cuisinart Green Gourmet cookware on the Discussing NT Yahoo Group (about eating the Weston A. Price way, as described in Nourishing Traditions cookbook), the other members respond that they won't buy this cookware because it uses nano technology in the manufacturing, therefore they don't feel it's safe. I know these are the 2 cookwares you recommend so how do you feel about the nano technology used in their manufacture?
POSTED BY MARGARET AULD-LOUIE :: OPTIMUM CHOICES :: WWW.OPTIMUMCHOICES.COM :: COLORADO USA :: 04/27/2009 3:18 PM
DEBRA'S ANSWER:
This is what happens when people do not understand the technology of how things are made.
The problem with nanotechnology is the particle size. If you have a nano powder, such as in sunscreen, those particles can get into your body through your skin.
In cookware, the nano ceramic particles are bonded together to form one solid mass when they are heated to over 2500 F. It's just like glass. There are no particles in the finished cookware that can be released into the food. It is 100% nontoxic.
These two cookwares are the healthiest I've found and I see no danger from using them of any kind.
Debra :-)
