Re: Re Carol: Baking with Aluminum foil

[Guest guest]

Hi Carol,

My children and I have the same problem with retaining aluminum in our bodies,

so I have been shy in using it for cooking purposes as well. You mentioned

using parchment paper for some things. I got a recipe from SCDrecipes.com that

instructs how to make chicken sausage. I am dying to use it; however, the

aluminum foil part scares me. Are you familiar with this recipe? Do you think

that parchment paper would work in this instance, or would it catch fire? Do

you have any alternatives for making chicken sausage minus aluminum foil? Just

looking for ideas. Thanks!

Jeni Lynn (gastrointestinal problems)

SCD 12 days

Re: Baking with Aluminum foil

>

> Hi -

>

> My ds has high aluminum based on hair analysis - bad idea to bake using

> aluminum foil?

>

> Thanks again!

> Lynn

Try parchment paper for some things.

Carol F.

SCD 6 years, celiac, SCD Cooking Classes

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.infohttp://www.breakingtheviciouscycle.info/\

>

and

http://www.pecanbread.comhttp://www.pecanbread.com/>

[Guest guest]

Hi Carol,

My children and I have the same problem with retaining aluminum in our bodies,

so I have been shy in using it for cooking purposes as well. You mentioned

using parchment paper for some things. I got a recipe from SCDrecipes.com that

instructs how to make chicken sausage. I am dying to use it; however, the

aluminum foil part scares me. Are you familiar with this recipe? Do you think

that parchment paper would work in this instance, or would it catch fire? Do

you have any alternatives for making chicken sausage minus aluminum foil? Just

looking for ideas. Thanks!

Jeni Lynn (gastrointestinal problems)

SCD 12 days

Re: Baking with Aluminum foil

>

> Hi -

>

> My ds has high aluminum based on hair analysis - bad idea to bake using

> aluminum foil?

>

> Thanks again!

> Lynn

Try parchment paper for some things.

Carol F.

SCD 6 years, celiac, SCD Cooking Classes

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.infohttp://www.breakingtheviciouscycle.info/\

>

and

http://www.pecanbread.comhttp://www.pecanbread.com/>

[Guest guest]

Hey !

Thanks so much! I am going to try this after I do the grocery shopping tonight.

Jeni Lynn (gastrointestinal problems)

SCD 12 days

mom to Margeaux, 5 yr. (add, gastrointestinal problems, heavy metal toxicity)

, 3 yr. (gastrointestinal problems)

and Elle, 17 mo. (leaky gut, eczema, heavy metal toxicity)

Re: Re: Re Carol: Baking with Aluminum foil

I make sausage by forming the meat, spices, and a little water into small

(about 2 oz. of meat) links and put them into a pyrex dish. I bake them at 230

degrees for 45 minutes. This way they are precooked. I freeze some and put

some in the fridge. When it's time to eat them, I fry them in a pan with a

little oil. It works great! No foil needed. I did try them with foil once and

saw no benefit at all.

Take care,

mom to Elijah 3, ASD (loosing the label), leaky-gut

a 2

SCD 4 1/2 months

carolfrilegh c.frilegh@...c.frilegh@...>> wrote:

[Guest guest]

Hey !

Thanks so much! I am going to try this after I do the grocery shopping tonight.

Jeni Lynn (gastrointestinal problems)

SCD 12 days

mom to Margeaux, 5 yr. (add, gastrointestinal problems, heavy metal toxicity)

, 3 yr. (gastrointestinal problems)

and Elle, 17 mo. (leaky gut, eczema, heavy metal toxicity)

Re: Re: Re Carol: Baking with Aluminum foil

I make sausage by forming the meat, spices, and a little water into small

(about 2 oz. of meat) links and put them into a pyrex dish. I bake them at 230

degrees for 45 minutes. This way they are precooked. I freeze some and put

some in the fridge. When it's time to eat them, I fry them in a pan with a

little oil. It works great! No foil needed. I did try them with foil once and

saw no benefit at all.

Take care,

mom to Elijah 3, ASD (loosing the label), leaky-gut

a 2

SCD 4 1/2 months

carolfrilegh c.frilegh@...c.frilegh@...>> wrote:

[Guest guest]

Hey !

Thanks so much! I am going to try this after I do the grocery shopping tonight.

Jeni Lynn (gastrointestinal problems)

SCD 12 days

mom to Margeaux, 5 yr. (add, gastrointestinal problems, heavy metal toxicity)

, 3 yr. (gastrointestinal problems)

and Elle, 17 mo. (leaky gut, eczema, heavy metal toxicity)

Re: Re: Re Carol: Baking with Aluminum foil

I make sausage by forming the meat, spices, and a little water into small

(about 2 oz. of meat) links and put them into a pyrex dish. I bake them at 230

degrees for 45 minutes. This way they are precooked. I freeze some and put

some in the fridge. When it's time to eat them, I fry them in a pan with a

little oil. It works great! No foil needed. I did try them with foil once and

saw no benefit at all.

Take care,

mom to Elijah 3, ASD (loosing the label), leaky-gut

a 2

SCD 4 1/2 months

carolfrilegh c.frilegh@...c.frilegh@...>> wrote:

[Guest guest]

>

> Hi Carol,

>

> My children and I have the same problem with retaining aluminum in our bodies,

so I

have been shy in using it for cooking purposes as well. You mentioned using

parchment

paper for some things. I got a recipe from SCDrecipes.com that instructs how to

make

chicken sausage. I am dying to use it; however, the aluminum foil part scares

me. Are

you familiar with this recipe? Do you think that parchment paper would work in

this

instance, or would it catch fire? Do you have any alternatives for making

chicken sausage

minus aluminum foil? Just looking for ideas. Thanks!

>

I suggest the parchment paper for baking but i use it to make crackers out of

melted

cheese. I don't know about the saudsage and I didn't regard my own hair tests

with any

seriousness however, it seems to be very important to parents so i won't

disrespect

itInvestigate getting sausage casings if the foil is a problem. I don't think

foil leaches into

food.

Carol F.

SCD 6 years, celiac SCD Cooking Classes

[Guest guest]

>

> Hi Carol,

>

> My children and I have the same problem with retaining aluminum in our bodies,

so I

have been shy in using it for cooking purposes as well. You mentioned using

parchment

paper for some things. I got a recipe from SCDrecipes.com that instructs how to

make

chicken sausage. I am dying to use it; however, the aluminum foil part scares

me. Are

you familiar with this recipe? Do you think that parchment paper would work in

this

instance, or would it catch fire? Do you have any alternatives for making

chicken sausage

minus aluminum foil? Just looking for ideas. Thanks!

>

I suggest the parchment paper for baking but i use it to make crackers out of

melted

cheese. I don't know about the saudsage and I didn't regard my own hair tests

with any

seriousness however, it seems to be very important to parents so i won't

disrespect

itInvestigate getting sausage casings if the foil is a problem. I don't think

foil leaches into

food.

Carol F.

SCD 6 years, celiac SCD Cooking Classes

[Guest guest]

I make sausage by forming the meat, spices, and a little water into small (about

2 oz. of meat) links and put them into a pyrex dish. I bake them at 230 degrees

for 45 minutes. This way they are precooked. I freeze some and put some in the

fridge. When it's time to eat them, I fry them in a pan with a little oil. It

works great! No foil needed. I did try them with foil once and saw no benefit

at all.

Take care,

mom to Elijah 3, ASD (loosing the label), leaky-gut

a 2

SCD 4 1/2 months

carolfrilegh c.frilegh@...> wrote:

>

> Hi Carol,

>

> My children and I have the same problem with retaining aluminum in our bodies,

so I

have been shy in using it for cooking purposes as well. You mentioned using

parchment

paper for some things. I got a recipe from SCDrecipes.com that instructs how to

make

chicken sausage. I am dying to use it; however, the aluminum foil part scares

me. Are

you familiar with this recipe? Do you think that parchment paper would work in

this

instance, or would it catch fire? Do you have any alternatives for making

chicken sausage

minus aluminum foil? Just looking for ideas. Thanks!

>

[Guest guest]

I make sausage by forming the meat, spices, and a little water into small (about

2 oz. of meat) links and put them into a pyrex dish. I bake them at 230 degrees

for 45 minutes. This way they are precooked. I freeze some and put some in the

fridge. When it's time to eat them, I fry them in a pan with a little oil. It

works great! No foil needed. I did try them with foil once and saw no benefit

at all.

Take care,

mom to Elijah 3, ASD (loosing the label), leaky-gut

a 2

SCD 4 1/2 months

carolfrilegh c.frilegh@...> wrote:

>

> Hi Carol,

>

> My children and I have the same problem with retaining aluminum in our bodies,

so I

have been shy in using it for cooking purposes as well. You mentioned using

parchment

paper for some things. I got a recipe from SCDrecipes.com that instructs how to

make

chicken sausage. I am dying to use it; however, the aluminum foil part scares

me. Are

you familiar with this recipe? Do you think that parchment paper would work in

this

instance, or would it catch fire? Do you have any alternatives for making

chicken sausage

minus aluminum foil? Just looking for ideas. Thanks!

>

[Guest guest]

I make sausage by forming the meat, spices, and a little water into small (about

2 oz. of meat) links and put them into a pyrex dish. I bake them at 230 degrees

for 45 minutes. This way they are precooked. I freeze some and put some in the

fridge. When it's time to eat them, I fry them in a pan with a little oil. It

works great! No foil needed. I did try them with foil once and saw no benefit

at all.

Take care,

mom to Elijah 3, ASD (loosing the label), leaky-gut

a 2

SCD 4 1/2 months

carolfrilegh c.frilegh@...> wrote:

>

> Hi Carol,

>

> My children and I have the same problem with retaining aluminum in our bodies,

so I

have been shy in using it for cooking purposes as well. You mentioned using

parchment

paper for some things. I got a recipe from SCDrecipes.com that instructs how to

make

chicken sausage. I am dying to use it; however, the aluminum foil part scares

me. Are

you familiar with this recipe? Do you think that parchment paper would work in

this

instance, or would it catch fire? Do you have any alternatives for making

chicken sausage

minus aluminum foil? Just looking for ideas. Thanks!

>

[Guest guest]

>

> I make sausage by forming the meat, spices, and a little water into small

(about 2 oz. of

meat) links and put them into a pyrex dish. I bake them at 230 degrees for 45

minutes.

This way they are precooked. I freeze some and put some in the fridge. When

it's time to

eat them, I fry them in a pan with a little oil. It works great! No foil

needed. I did try them

with foil once and saw no benefit at all.

>

I pan fry mine after shaping them into little logs.

Carol F.