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Los utensilios de cocina pueden tener un efecto en la nutrición.
Los utensilios usados para cocer los alimentos por lo regular hacen algo más que contenerlos. Las moléculas de sustancias se pueden lixiviar desde el utensilio hacia el alimento que está siendo cocido.
Los materiales comunes empleados en baterías y utensilios de cocina son:
Tanto el hierro como el cobre han sido vinculados a enfermedades.
United States Department of Agriculture. Food Safety and Inspection Service.
United States Department of Agriculture. Agricultural Research Service.
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