Dangers of slow cooking methods in crock pot and for stocks?

[Guest guest]

I understand that crock pots are no longer recommended as they tend to

cook foods at a higher temp (even though called " slow cooker " ) than is

safe for long cooking, creating free glutamic acids in the process.

Can anyone clarify this issue - or recommend which temp IS safe for

long cooking in the oven (in a dutch oven for example)?

Also, what is the new length of time recommended for stocks on the

stove? I understand that Sally has recommended less time than the

earlier recommendation of at least 12 hours.

As an aside, I just called Hamilton Beach and their programmable

crockpot temp goes as low as 160 and up to 225 - what would be not

recommended about 160?

I guess there was an article that Sally wrote about this whole heat

issue but I can't find it anywhere...

Thanks!

Carolee