The cookware we use, the plates we eat from, and the food we put in our bodies every day may seem mundane, but they can be significant sources of chronic toxins.
Han Bocheng, an honorary professor of public health at Taipei Medical University, who has lived well for more than a decade after being diagnosed with advanced liver cancer, shared his suggestions for choosing proper cookware and food to reduce exposure to toxins, on the “Health 1+1” program on NTD Television, a sister outlet of The Epoch Times.
