Comments on: Non-Stick Cookware: A Worthwhile Convenience?

By: Cooktop

Cooktop — Sat, 12 Jun 2010 21:21:38 +0000

I’ve been reading about how bad the chemicals are on the teflon pans. However, I’ve also found a few eco-friendly alternatives – which are supposed to be non-stick as well. We’ll see how those work for us.

By: Gina

Gina — Tue, 02 Oct 2007 13:28:25 +0000

Are the pots ceramic or do they justlook ceramic? If they are made from natural clay and coated with enamel I don’t think there should be a hige problem. Some problems may arise frompaints or dies used inthe coating, temps you cook at. I cook a lot on a pizza stone. I dehydrate food (like crackers) at 100 degrees on the stone in my oven. I also use glass (pyrex) which are very inexpensive. Then of course, there is the crock pot, as long as it is made from natural stone. If you want to fry and don’t have the expensive pots you can oven fry in a glass pyrex at about 350 deg

By: David Askaripour

David Askaripour — Mon, 01 Oct 2007 18:38:16 +0000

Thanks Gina, this helps a lot! I need to study up. For the oven -- I've been using those ceramic-like pots to bake things -- are those okay? Just found this interesting article. This was also informative

How am I exposed to aluminum?
Because aluminum is present throughout the environment and is used in a variety of products and processes, it is almost impossible to avoid exposure to aluminum on a daily basis. Food Aluminum occurs naturally in many foods, but usually only in low concentrations. The tea plant is an exception, as it accumulates large amounts of aluminum, which can then leach from the tea leaves into brewed tea. Aluminum can also leach into food from cookware, utensils and wrappings, but studies to date have shown that the amount of aluminum leached from these sources is generally negligible. Certain foods, such as dairy products, grains and grain products, desserts and beverages, may contain levels of aluminum that are higher than naturally-occurring background levels owing to the use of aluminum compounds (e.g., sodium aluminum phosphate) as food additives. Food additive use is controlled to prevent the use of higher than necessary levels of additives. The intake of aluminum from food for an adult amounts to about 8 milligrams per day, although higher daily intakes have also been estimated. In general, approximately 95% of the normal daily intake of aluminum for an adult comes from food. For infants, daily intakes of aluminum are usually less than 1 milligram per day. Aluminum and Human Health

Which concerns me about my tea intake (upwards up 3 cups per day at times -- organic, decaffeinated green tea)

By: Gina Laverde

Gina Laverde — Mon, 01 Oct 2007 16:22:08 +0000

I don’t suggest aluminum or even alumonum foil. I wholeheartedly believe in a correlation between aluminum and Alzheimer’s. I hear stainless steel is safer… but I’m still studying it. I recommend enamel coated iron, glass (like pyrex) or natural stomeware. I’ve seen adverse studies on glass as well. So, I think that’s why its important that we really study this further.

Part of the reason that raw food is so good for us is because it doesn’t have to be mutilated by all of these poisons on our stovetop.

By: David Askaripour

David Askaripour — Mon, 01 Oct 2007 16:08:55 +0000

Great article, Gina. What are your thoughts on using aluminum foil / pans to cook with? I’ve read studied that there are correlations between Alzheimer’s and aluminum. Would you suggest using steel pots and pans?