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Fast cooking food is very easy with quality cookware, but there exist undeniable factor that can never be neglected while cooking. This factor is known as overheating or overcooking as this phenomenon severely destroys vitamins and minerals contained in raw food. Cookware utilized during cooking process also play an important role as it is responsible for proper heat exposure to food. Overcooking food with cookware extinguishes vitamins A,C, E and Fatty acids along with proteins from food. These vitamins are not only destroyed with overheating or overcooking but also disturbed due to exposure to heat and air. Re-heating or re-cooking proteins makes incompatible with stomach and makes it indigestible. Minerals are also destroyed to some extent due to overheating. When the water is mixed, minerals are dissolved in it and they get destroyed and get evaporated due to overheating. Fatty acids are also sensitive to over heating and they are healthy until they get evaporated. They are also called Vitamin F and they produce smokes that further cause cancer. The usage of quality cookware is essential as they ensure the proper heat management along with tasteful and hygienic food. Low quality cookware overheats the food during cooking process and destroys vitamins contained.

To fulfill eating desire, not only tasty food is required but hygienic and nutritious food is also mandatory. For this purpose, various reasons are neglected while cooking with low quality cookware. Cooking is carried by utilizing pots, pans including electric cookware such as microwave oven and pressure cooker. But the most important thing which is neglected by most of cooks during the process of cooking is amount of heat required to produce quality taste and nutritious food without loss of vitamins and minerals. High quality cookware is utilized to ensure the application of proper heat to food while cooking but still re-heating, re-frying dangerously disturbs the amount of vitamins and minerals contained in food.
According to researchers and expert cooks, the very reason for production of unhealthy food is overheating and cookware used for cooking is also responsible for this loss to some extent. Now a day, the taste in food is at priority, nutrition factor is neglected by most of people. According to experts, the emergence of defective nutrition diet takes place in 6 months. You can discover that there exist various vegetables that consist of unstable vitamins; they abruptly indulge in deteriorating process after getting picked. According to scientists, Vitamin B and Vitamin C are sensitive to light and they get destroyed when exposed to light, heat and air.
To cook few days old vegetables, you have to chop, peel and expose in light and after that you dip them in water which undoubtedly flushes away all required vitamins from food. If accidentally, any vitamins are survived form these processes, they are ruined due to overcooking and overheating. Most of people do incorporate baking soda while cooking which further eliminates the presence of vitamin B1, B2 and B5. Along with Vitamins B and C, Vitamin A and E along with Beta-Carotene is also flushed away due to overheating. Over temperature caused due to deep frying process annihilate Vitamin A. On the other hand, Vitamin E is also sensitive to heat and also destroyed due to deep freezing process. The presence of Vitamin E is strongly required as it is found in meager amount in foods.
Minerals are also destroyed due to overheat; not complete but still effective amount is evaporated. Minerals are dissolved in water very easily and get flushed away from the food as overheating with cookware vaporizes water. This is why, washing before or after cooking also flushes away the vitamins from food. Proteins bear resistance against heat as compared to minerals and they don’t get destroyed easily except overheating. Protein is not vaporized with overheating cookware, but it produces digesting complications. It becomes indigestible if overheated or overcooked. The quality cookware ensures the proper ratio of heat to protein which further makes it convenient for digestion.
Vitamins F, called fatty acids, are also sensitive to heat. They are strongly damaged due to overcooking with non standard cookware and also flushed away due to exposure to air and light. The most dangerous phenomenon is evaporation of oil at very high temperature as when the oil begins to evaporate, it produces agents that further cause cancer in humans. According to experts, the oil should never reach to smoking level as it can be converted to dangerous fumes. After utilizing oil once with cookware, make sure that it should not heated unnecessarily. So it is mandatory to cool it before reusing it again with quality cookware. The cooling purpose can also be fulfilled with the help of refrigerator.