Pots and pans that do not leach toxins in food?
 

I saw a demonstration by saladmaster pots and pans that said all others except surgical grade titanium leach toxins into the food.
Are saladmaster pots and pans that much healthier. He was saying how many vitamins and minerals are really destroyed by cooking and microwaving and that normally 80% are destroyed. I know that some nutrients are destroyed by heating, but Im not sure I believe this because he is a salesman.
Just wondering if anyone knew anything about healthier cookware because the only recourse I can find at the moment is on <style type="text/css"><!--td {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}--></style>healthy pots and pans

A lot of vitamins and minerals are lost in cooking because of the method of cooking, not sure about the pots. I steam my veg, which is better for keeping the vitamins and minerals in. The healthiest way is to eat them raw.

My mum and sisters cooked for 100 years in aluminium and baked enamel pots and pans, and everyone remained as healthy as a mallee bull till old age. It's depressing how far companies are going to wring every dollar/pound they can from us. Same can be said about what we should eat. Fresh is best (grow your own) & cook with steam.

What kind of toxins have we all been dying from now? I must have a cast iron stomach because I have not felt it yet

It's all a sales pitch.

Some pans it may be GOOD that they leach...like a cast iron pan. Besides, the amounts are so tiny as to make no difference anyway.
Watson

It is hard to believe everything he says is the truth. Veggies are better eaten raw.

"Toxin" is the new buzz word to scare us all into buying (fill-in-the-blank). You heard a major sales pitch, is all.

The company you noted is 'selling', like all ads on tv they make everything else look/sound bad.

I did a Google search and found this site with an honest opinion on what she likes.
http://wellnessmama.com/5148/safest-cookware-options/
I use stainless steel and cast iron on cook top.
I have glass/corning ware/Corelle/stainless steel for baking.
Jan

I would ignore them. We have some Saladmaster pots from my MIL, I highly doubt the difference in mineral loss and leaching. Sounds like an unprovable claim to me.