Winter weather is cold,the sandpotbecomes increasingly popular among people, as Mrs. Li is a typical example; she now feels that other containers contain too many chemicals, while the sandpot offers a natural and safe feeling, giving one a warm appetite when it's steaming hot, so every meal in her home now relies on a sandpot dish.

According to Wang Yi, head of the Traditional Chinese Medicine Nutrition Department at the Guang'anmen Hospital of China Academy of Chinese Medical Sciences, sandpot dishes should not be eaten frequently because ordinary sandpots are made mainly from clay, with additions of feldspar and quartz, which are fired at high temperatures. Although using it to cook food gives a unique flavor, if heated for too long, the proteins in animal-based ingredients will degrade,and water's ability to dissolve is weakened, causing a large amount of gel-like liquid to separate out, increasing its toughness, making the texture less appealing and not conducive to digestion.Additionally, when cooking food in a sandpot, due to the tight seal, odors from the raw ingredients are hard to escape. Some harmful substances like pentanoic acid, pentanal, and low-fat acids can remain in the food and broth during heat reactions, potentially generating harmful compounds for human health.

Furthermore, most sandpots are coated with glaze materials, which contain lead and arsenic among other harmful substances. These substances may be released due to repeated heating, along with the escape of feldspar and quartz salts; long-term consumption can cause chronic poisoning in the body.Cooking food in a sandpot results in higher average nutrient loss rates compared to other cooking methods, especially for minerals like calcium, phosphorus, iron, zinc, and iodine from animal and plant-based ingredients. Vitamin B1, B2 are lost at an average rate of 89%, while vitamin C is completely lost.

Therefore, when eating sandpot dishes, one should also consume raw vegetablesand whole grainsto make up for the loss of nutrients.