- 09 Apr 2009
All these factors are important enough to make us look at our pots and pans and check whether some should be discarded in the interest of good health. Certainly all copper pans should be removed from your kitchen and no longer used for cooking. Homoeopathy prescribes Cuprum (copper) in potencies of up to 20x. So, if such high dilutions produce a medicinal effect, surely it is most appropriate to consider the potential danger of your cookware.
Copper has an interesting effect on microscopic organisms. Put some copper shavings in a cloth bag, place this in some water and watch what happens to the microscopic protozoans, algae, fungi and bacteria living in it. They all die. Without losing much of its weight, copper can produce such a powerful catalytic effect that it kills these microscopic organisms.
All these considerations should make us want to keep away from copper. If you wish to cook and live in a way that is conducive to good health, you must take care to choose safe cookware. Why add to the already existing detrimental influences in our modern life? As it is, our food loses much of its natural value because of chemical additives, preservatives and the refining processes, apart from other influences such as chemical sprays and fertilisers used in its production. You are merely following a course of wisdom if, in your kitchen, you take care not to add to all this pollution but keep the standard as high as possible so that your health will benefit.
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