Guest guest Posted February 6, 1999 Report Share Posted February 6, 1999 Vilik Rapheles wrote: > Also, how > about that stuff they coat frypans with...not teflon... " stonewear " ...even > lots of glass coated with it. My frying pans are. (?) Want to disenchant me? No. You already know the answer. What part of only glass & corning ware don't you understand? ;-) > Eating out...I eat at a cheap " healthy " Mexican place a lot...notice the > big pots of beans and rice...aluminum...wonder about occasional exposures. I believe in utopia and also empirical truth. Sometimes it's necessary to dig our head in the sand for survival. Health techniques have to deal with our realities, not our perceived utopias. > Microwaves. The devil's oven. Don't get one, you'll never miss it. Leave my leaky microwave oven where it is. It can always make a good detonator. ;-) > But...you are only considering the exposure to radiation, not the quality > of the food itself. Everything in me tells me that nuked food is not even > really food. What matter the food if the environment is toxic? It's a chicken or egg thing. They are both important. > As to aluminum foil...what can you put over a casserole dish? If the foil > is not touching the food, which is how I do it, does it still affect the food? If it doesn't touch, I doubt there is harm. There's no outgassing situation as with plastics. jim -- jim@... http://www.doorway.to/madscience http://www.doorway.to/poetry ICQ:16531148 amicus certus in re incerta Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 1999 Report Share Posted February 6, 1999 There are a few types of stainless steel. There are a few grades. I think the hard SS does not emit nickel. Use wooden utensils in the stainless steel pot.....do not scratch it with a metal utensil and create a *new* surface and I think you will be OK I use SS for cooking and do not think about it. Those old Presto pressure cookers are great. dan Cooking >From: Vilik Rapheles <vilik@...> > >Great discussion of cooking and cookwear. > >Jim, Thanks for info on stainless steel. I broke my big glass soup pot and >have been using stainless steel. I'll get another glass pot. Also, how >about that stuff they coat frypans with...not teflon... " stonewear " ...even >lots of glass coated with it. My frying pans are. (?) Want to disenchant me? > >Eating out...I eat at a cheap " healthy " Mexican place a lot...notice the >big pots of beans and rice...aluminum...wonder about occasional exposures. > >Microwaves. The devil's oven. Don't get one, you'll never miss it. > >Jim wrote, <snip> But before you throw out your microwave, why don't you >get rid of your TV, your house AC wiring, and your refridgerator, since all >of these pose a much greater threat to you from radiation. The compressor >in your refridgerator is the single biggest offender and it runs more >often, the TV is second. So, getting rid of them and eating microwaved >food is safer than getting rid of the microwave only. <snip> > >But...you are only considering the exposure to radiation, not the quality >of the food itself. Everything in me tells me that nuked food is not even >really food. > >As to aluminum foil...what can you put over a casserole dish? If the foil >is not touching the food, which is how I do it, does it still affect the food? > >Vilik >> > > > >------------------------------------------------------------------------ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2001 Report Share Posted February 17, 2001 Hi Rick, It's so good to hear about how well Jan is doing. I think it's so exciting that she is going to be able to go back to being more independent again. I'm sure she has missed it greatly. I really need to work with Kali (13yo) on cooking. So far, she has a few easy things that she is allowed to heat in the microwave ( if she asks first ). I am confident with a few things, as she has proven that she knows how to prepare them ( i.e. like taking off the celophane first ) & choosing the correct setting or amount of time. She started with popcorn. This was all too easy, as we have a popcorn setting on the microwave. She then moved on to heating canned pastas & hotdogs. I made up recipe placards for her with simple instructions to follow. She has her own recipe box with index cards. I cut out pictures of the food items to place on each card & would put an instruction beneath it. For instance, there's one with a hotdog. Instructions say: Take hotdog out of plastic package & put on plate. ( All of our plates are microwaveable & she knows that she can use paper plate as well ). Put away the package of hotdogs in the refrigerator. Put plate with hotdog in microwave. Close door. Press 3 + 0 Press start **Be careful, hotdog is HOT! I know this may sound too elementary, but this is what was used from the beginning. She can now do this without reading the instructions, she just needs to ask for permission first. It is very hard for me to delegate & deal with others in my kitchen. It is MY domain. I am going to have to learn patience with not only Kali, but with her sister ( 17yo NDA ). I have a very hard time sharing my kitchen, but I am working on it. I have learned to look away while is creating a dish. That way, I can't criticize or put my 2 cents in. I had to learn that if she doesn't do it the way I would....it's not wrong, it's just not my way. It's hard for me to let go.....I was brought up by a very domineering mother who always made us do things HER way. I do not want my children to be as neurotic as I am about those things. On the other hand, my son ( 21yo NDA) is turning out to be a very good cook & likes trying new things & creating new recipes. He was more independent in the kitchen than the girls. Granny, keep up the good work. Your kids sound so wonderful......pat yourself on the back! ~Sandy O. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2001 Report Share Posted February 18, 2001 Rick, Jan is the adult model by which all us parents of adult children measure our own! did get a lot of cooking experience in school, but somewhere along the way, she developed a fear of the stove. As far as she is concerned, that is our greatest obstacle. , on the other hand, fears nothing. Both have been nuking leftovers for years. I am concentrating on " scratch " cooking. Much better for one's health and a whole lot cheaper. Note, they did not cook the macaroni and cheese out of a box. It's so good to hear that Jan is her old self again. You guys have had a rough time the past year. Hugs, granny --- " Beautiful that war and all its deeds of carnage must in time be utterly lost. " -- Walt Whitman http://www.bspyle.com/granny.html Cooking > Granny, > > Glad to see that your two young-uns are learning to cook. I, too, find > it easier to cook than to delegate. Still, Jan is a good cook. The > past couple of months she's been the cook when I've been travelling. > She can cook from scratch, but we're trying to get her onto low total > calorie frozen entrees so that she can also manage quantiity. > > Jan started cooking long ago. The microwave died yesterday, so she > cooked in the regular oven instead. Today she asked for rules about > what dishes she could use to cook in the oven. It was a good question > and I directed her to the pyrex dishes and the metal pans. > > Today's the BIG DAY. She's moving out into an apartment with a new > roommate, . There is a Valentine's dance tonight. Her leg is > healed and her weight in control for the moment. She had a framed set > of rules which includes one that says that if her weight gets over 130, > she will come home until it is fixed. > > We've got our fingers crossed. She so much wants independence and to be > back with her friends. We hope her health will hold up. > > Rick > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2003 Report Share Posted March 9, 2003 In a message dated 3/9/2003 3:59:49 PM US Mountain Standard Time, CKEverett@... writes: > is also apraxic at 15 and the only > word that is really intelligible is " no. " Maverick also has this issue,,, he has a bit more of a vocabulary than NO...(most of the time!)..but still limited with who can understand him. We are waiting for his Vantage to arrive...and hope to get him comfortable using it by next year when he hits Jr. High. He signed at 9 months and then got an Alphtalker in Kindergarten, but no one but us would use the sign OR the talker... even when it was written in his IEP. My 10 yr old foster daughter and our 16 yr old neighbor boy both with DS are both very intelligible and it's hard with Mav. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 Joyce - I've never heard of people reacting severely to cooking burners -- exactly what product did you buy that you are reacting to? Do you have a brand name and model number? I'm curious to see what this is. > I have been cooking my food in the microwave for 12 years now as I don't trust > the gas stove It's funny -- I've been using our gas oven because I don't trust the microwave! Marc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2006 Report Share Posted June 16, 2006 I completely understand. I love to cook and watch the food network all of the time. I have quit though because it is a little too depressing! My poor husband hasn't had great meals lately. I feel a little sorry for him. Lilli > > I too like to cook Having 5 kids every night was a MEAL Now with Hubby > and I it's different I cook for one [him] and sit with him having my ensure > or heavy soup That bothers me Now whats even worse I have a group I call > them my cruising friends will not go another cruise I don't eat That > hurts I see people with oxygen and in wheel chairs on the boat And they > have 11 meals a day I can find something to eat or drink This " A " is bad > enough without giving up things Yes I am rambling and feel better > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2008 Report Share Posted October 15, 2008 Hi Bee, Hope everything is well with you. Do you know of any really good candida cook books? I'm starting to run out of ideas for meals. Thanks, Galen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2008 Report Share Posted October 16, 2008 > > Hi Bee, > > Hope everything is well with you. Do you know of any really good > candida cook books? I'm starting to run out of ideas for meals. Hi Galen. There are over 200 recipes on my website, and most are for candida sufferers: http://www.healingnaturallybybee.com/recipes/index.php Also here's some menu ideas to help you: http://www.healingnaturallybybee.com/articles/menu2_7.php I recommend " Nourishing Traditions " cookbook by Sally Fallon of the Weston A. Price Foundation. Many of the recipes can be adapted to candida - you can buy the book through my website (so I get credit) at: http://www.healingnaturallybybee.com/resource/amazon.php The best to you, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2008 Report Share Posted October 16, 2008 Hi Galen, I'm not Bee, but I have found lots of Candida recipes by searching the Internet and the library. Sometimes I have to substitute or remove an ingredient. Bon Appetit! Beth [ ] Cooking Hi Bee, Hope everything is well with you. Do you know of any really good candida cook books? I'm starting to run out of ideas for meals. Thanks, Galen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2009 Report Share Posted November 20, 2009 Hi Keri: Glad to hear you are going to try the diet. I generally have two egg drinks a day and then make a nutritious dinner. This may work for you, and may not work for your kids. Lots of folks have families to feed on this site so I'm sure you will get good guidance from them. The recipes on Bee's site are a great place to start. But I also found that I wanted more variety in my menus plus I like to cook so I branched out into cookbooks pre-1930 and Child. These authors incorporate broths and fat into their recipes and they don't use processed ingredients. Generally I have found the following substitutions very useful: sub red peppers for carrots, sub Broth for water or wine, sub lemon juice for vinegar, sub turnips for potatoes. Use spaghetti squash instead of pasta, used mashed cauliflower or turnips for mashed mashed potatoes. Use a little tapioca flour when you need flour, or omit flouring entirely. Happy cooking! Marissa > I plan on making up weekly menus and shopping lists so there's no room for cheating or getting frustrated with lack of choice, so I need to know where I can (legally) get my inspiration from! > > Thanks > Keri > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2009 Report Share Posted November 20, 2009 Thanks so much Marissa. I was thinking about taking the egg drink to work. I normally take leftovers from last night's dinner and heat them up in the microwave which is now a no-no So that and no bread etc....doesn't leave a lot of lunch time options for me. I don't even know where to start with the kids' lunches, since they have sandwiches every day, but as you say I will do a search and see what other families do. Thanks for the substitutes, too. Great ideas! Cheers, Keri > Glad to hear you are going to try the diet. I generally have two egg > drinks a day and then make a nutritious dinner. This may work for > you, and may not work for your kids. Lots of folks have families to > feed on this site so I'm sure you will get good guidance from them. > > Generally I have found the following substitutions very useful: sub > red peppers for carrots, sub Broth for water or wine, sub lemon > juice for vinegar, sub turnips for potatoes. Use spaghetti squash > instead of pasta, used mashed cauliflower or turnips for mashed > mashed potatoes. Use a little tapioca flour when you need flour, or > omit flouring entirely. Quote Link to comment Share on other sites More sharing options...
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