The Department of Home Economics, in collaboration with the Continuing Education Unit at the Faculty of Education for Women, organized a lecture entitled “Cooking utensils and their impact on human health” delivered by the lecturer Hala Abdul Moneim via Google Meet service.
The aim of the lecture was to highlight the impact of cooking utensils on human health at a time when many of us do not think that our choice of pot may affect the nutritional value of food, whether by adding nutrients to food, slowing down the natural loss of nutrients during cooking or by increasing the loss of nutrients during the cooking process, as well as the effect of some pots on increasing or decreasing the flavor and natural smell of food, which affects the palatability of food as it is more or less delicious. It is also dangerous to use certain substances that enter the manufacture of certain pots because they affect human health as a result of food contamination with toxic chemicals because they accumulate in the body and therefore difficult to put out of it and their accumulation in tissues affects the harm to human health such as the use of copper pots that contain copper sulphate compound very harmful to the body.
