Health Benefits Of Traditional Vessels in Cooking and Water Storage: An Ayurvedic Perspective
DOI:
https://doi.org/10.63247/3048-7390.vol.2.issue2.6Keywords:
Utensils, Water storage, Food safety, Traditional practices, Health benefitsAbstract
Introduction: Food plays a central role in human survival and health, with its nutritional quality shaped not only by ingredients but also by the utensils used for cooking and storage. Traditional systems, particularly Ayurveda, emphasized the use of metals and natural materials such as gold, silver, copper, iron, brass, and clay for their therapeutic properties. Classical texts like Suśrutasaṃhitā describe how these utensils influence digestion, immunity, and water purification.
Methods: This review draws upon Ayurvedic literature and modern scientific studies to assess the impact of different cooking and storage vessels. Traditional materials were evaluated against commonly used modern alternatives, including aluminum, stainless steel, plastics, and synthetic alloys.
Results: Findings indicate that traditional utensils provide measurable health benefits. Gold vessels were associated with improved immunity, silver with antimicrobial effects, copper with collagen production and water purification, and iron with enhanced iron intake. Clay utensils preserved natural flavors and nutrients during cooking. Modern utensils, while convenient, often leach harmful substances; plastics in particular release endocrine-disrupting and potentially carcinogenic compounds. Evidence suggests that nutrient enrichment and detoxifying effects observed with traditional vessels are validated by recent scientific research.
Discussion/Conclusion: The evidence highlights the need to revive traditional practices of using natural and metallic utensils for cooking, storing, and serving food and water. This approach aligns with Ayurvedic principles and offers a sustainable, health-promoting alternative to synthetic materials, contributing to disease prevention and long-term wellness.
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Copyright (c) 2025 Dr. Anjali Karke (Author); Dr Sasmita Tripathy, Dr. Vibha Pali (Translator)
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