Cooking with Conventional Cookware Produce Harmful Free Radicals

Antioxidants are natural donors of electrons that consist of un-paired electrons.  Beta Carotene, Selenium and Vitamin A, C and E are examples of natural antioxidants.  When available, antioxidants donate electrons to free radicals without becoming unstable themselves.  Once an electron is donated to the free radical, it then becomes stable again.  When we ingest food that contains free radicals, those unstable molecules will immediately begin stealing electrons from healthy cells.  This process causes chain reactions of cell damage to begin within the body. 

Traditional methods of cooking food at elevated temperatures result in:

• Creation of harmful free radicals
• Degradation of vitamins and minerals
• Formation of carcinogens
• Enzyme damage
• Creation of cardiovascular disease promoters
• Conversion of unsaturated fats (good fats) to saturated fats (bad fats)

Vacumatic Cookware Reduces the Formation of Free Radicals in Cooked Food

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