Color matters: which cookware to choose for healthy eating?
From a large white plate, you can eat much more than you actually want.
In addition to what exactly one eats, health is also influenced by what one eats from. The coating of the utensils in which we cook and serve food affects the properties of the food. In addition, its appearance can increase or decrease appetite. Let’s find out what kind of cookware to choose so that no harmful substances (carcinogens, heavy metals, salts) enter your body and your portions don’t turn into giant portions.
Coating
Stainless steel for cooking
The safest cookware is considered to be stainless steel. This is a stable metal that does not enter into chemical reactions with acids, fats, sugars and alkalis. In such dishes, products are heated evenly, thereby preserving the maximum vitamins and trace elements.
Also “stainless steel” is wear-resistant, scratches on it practically do not appear, respectively, extraneous impurities and undesirable substances do not penetrate into the food. Stainless cookware is suitable for boiling, frying and stewing. A big plus – food practically does not burn in it.
Clay and wood for serving
Serve food on clay or wooden dishes, as they have a lot of advantages. Materials do not emit toxic compounds, hold heat well, do not oxidize food and preserve the useful properties of food.
Color
The color of cookware affects how much we eat. Some shades can awaken the appetite, while others can suppress it. Food served on white, red or yellow plates will stimulate more appetite, while black and dark plates will reduce it (the dish will look less appealing).
There are also neutral colors, such as blue or lettuce – they will not increase, but also do not reduce the feeling of hunger.
Shape and size
If you buy dishes and want to lose weight, you should give preference to small sizes. In such a plate, even a small amount of food will seem sufficient. And in a large and voluminous portion will seem small.