Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 I was wondering if my posts are getting to the list. I posted twice with questions and didn't receive a response to the cookware question. What cookware do you recommend? Thanks in advance Herskowitz ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 I'm pretty sure I recall reading at least 1 post on this a couple pages back when I was perusing the older messages. Although I am new here, alternative medicine has been my passion for many years and safer cookware is one topic I've really tried to get a handle on. Years ago, I used to cook with Visionware (the glass pots in brown or amber) thinking they were better then others because they were glass. Then, i found out they leach heavy metals from the dyes!!! No wonder my kids have heavy metals in their hair analysis! (well that and they breastfed for years) So then we used a good quality stainless steel set of pots and pans until I drove across the country from TOronto to COlorado to have a full dental revision with Dr. Hal Huggins. I had 12 amalgams (23 amalgam surfaces), 4 cavitations and an impacted wisdom tooth pulled. THe procedure only took 4 hrs (under conscious sedation with vit c IV) and within a couple hours I remember thinking WOW someone turned off all the power. You know how your house sounds when all the power goes out? all quiet..... that's how my head felt- it was so indescribable and amazing. Now comes getting the heavy metals out ;-) ANyhow Huggins has been balancing body chemistries for 35+ yrs. He and Dr. Tom Levy MD have written several books and they emphasize strongly that stainless steel is usually 18/10 - if memory serves me 18% chromium and 10% nickel or vice versa. In his words stainless steel is " just another word for nickel " and he says no way, do not use it. Soooo we said what do we use? They talk about this a bit in their books, but he says: clear pyrex corningware (NOT VISIONWARE) that is safe for stovetop cast iron (he has tested Lodge brand) Le Creuset enamalled cast iron pots/pans (he has tested) pampered chef stoneware and the german clay pots are not recommended as they believe anything that is made from the ground is toxic... as is anything from the ocean. He calls the ocean 1 gigantic toilet bowl and the tides just move everything around. I think if I recall, he said the mercury content of the ocean increases each year by 3%, although don't quote me on that. While nothing is 'perfect', these are what they believe to be the safest, based on the tests that they did. I figure these guys don't gain anything by recommending Pyrex or Le CREuset so I trust their recomendations at this point. Le CReuset is very expensive, however for those in the US there are Le CReuset discount outlet stores. We started with 1 pot and a bamboo steamer that fit it and used it for everything until we had enough money saved. WE haven't used a microwave in 6 yrs and the bamboo steamer is nice to heat stuff up in- ie leftover chicken is nice and tender. I found a big new set of Le CReuset pots and fry pans on ebay for $400 cheaper then I would find here in canada- and that was even including all the UPS fees. In total they were about $600 I figure being that they are a big set, it's cast iron and if we are real careful with the enamel- these are the only pots I will need in my lifetime. In fact my husbands 65 yr old partner gave him his favorite old 'bean pot' to use awhile back. I flipped it over and lo and behold it's a Le CReuset! LOL SO they do last forever. I also have found the white corningware pots with the clear lids that are safe for stovetop and we use these as well and we have several different sized cast iron fry pans. I bake in pyrex glass, if I have to make muffins, I do still use the pampered chef stoneware, again lesser of the evils. I use large glass pyrex as a cookie sheet, or non bleached parchmont paper on top of a cookie sheet. So in the last 6 yrs of researching cookware, this is what I have come up with so far ;-) I also have been trying to figure out the latest discussion on my colloidal silver group about flatware. apparently of course there is concern even with stainless steel utensils as we use them all the time. A magnet will stick to some, and not others, but now I can't remember which is better....still looking into that as I have silverware in my drawer that does and does not stick. Nothing is perfect, but finding the lesser of the evils is the key. It's a constant process and we do the best we can with whatever information we have at the time and with whatever resonates with us. hth warmly > > I was wondering if my posts are getting to the list. I posted twice with > questions and didn't receive a response to the cookware question. What cookware > do you recommend? > > Thanks in advance > > Herskowitz > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 on http://www.scdiet.net/ click http://www.scdiet.net/scdfood.htm to see the The Pampered Chef " STONEWEAR " Bridgett Harper's page walkman975@... wrote: I was wondering if my posts are getting to the list. I posted twice with questions and didn't receive a response to the cookware question. What cookware do you recommend? Thanks in advance Herskowitz ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 I received several pieces of Todd English (goes stovetop to oven) last summer to cook with and it's soooo easy to clean up. It's like cast iron with ironclad...I'd have to google it. I scorched carrots *bad* today in a saucepan and it clean right up. I've probably scorched more than I like to admit and that's my favorite thing to cook with since it's always an easy clean-up. It was ordered on-line and I don't know where you can buy it (google search). I have a cast iron/enamel pot I use for yogurt only. It works for soups, etc. but heavy to lift (to me), wash, etc. all the time . Debbie 38 crohn's pentasa scd 1/07 > > on http://www.scdiet.net/ click http://www.scdiet.net/scdfood.htm > to see the > The Pampered Chef " STONEWEAR " > Bridgett Harper's page > > walkman975@... <walkman975%40aol.com> wrote: > I was wondering if my posts are getting to the list. I posted twice with > questions and didn't receive a response to the cookware question. What > cookware > do you recommend? > > Thanks in advance > > Herskowitz > > ************************************** Get a sneak peek of the all-new AOL > at > http://discover.aol.com/memed/aolcom30tour > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2007 Report Share Posted July 21, 2007 Mercola is peddling a less expensive version of Le Creuset if anyone is interested. - wendy wrote: I'm pretty sure I recall reading at least 1 post on this a couple pages back when I was perusing the older messages. Although I am new here, alternative medicine has been my passion for many years and safer cookware is one topic I've really tried to get a handle on. Years ago, I used to cook with Visionware (the glass pots in brown or amber) thinking they were better then others because they were glass. Then, i found out they leach heavy metals from the dyes!!! No wonder my kids have heavy metals in their hair analysis! (well that and they breastfed for years) So then we used a good quality stainless steel set of pots and pans until I drove across the country from TOronto to COlorado to have a full dental revision with Dr. Hal Huggins. I had 12 amalgams (23 amalgam surfaces), 4 cavitations and an impacted wisdom tooth pulled. THe procedure only took 4 hrs (under conscious sedation with vit c IV) and within a couple hours I remember thinking WOW someone turned off all the power. You know how your house sounds when all the power goes out? all quiet..... that's how my head felt- it was so indescribable and amazing. Now comes getting the heavy metals out ;-) ANyhow Huggins has been balancing body chemistries for 35+ yrs. He and Dr. Tom Levy MD have written several books and they emphasize strongly that stainless steel is usually 18/10 - if memory serves me 18% chromium and 10% nickel or vice versa. In his words stainless steel is " just another word for nickel " and he says no way, do not use it. Soooo we said what do we use? They talk about this a bit in their books, but he says: clear pyrex corningware (NOT VISIONWARE) that is safe for stovetop cast iron (he has tested Lodge brand) Le Creuset enamalled cast iron pots/pans (he has tested) pampered chef stoneware and the german clay pots are not recommended as they believe anything that is made from the ground is toxic... as is anything from the ocean. He calls the ocean 1 gigantic toilet bowl and the tides just move everything around. I think if I recall, he said the mercury content of the ocean increases each year by 3%, although don't quote me on that. While nothing is 'perfect', these are what they believe to be the safest, based on the tests that they did. I figure these guys don't gain anything by recommending Pyrex or Le CREuset so I trust their recomendations at this point. Le CReuset is very expensive, however for those in the US there are Le CReuset discount outlet stores. We started with 1 pot and a bamboo steamer that fit it and used it for everything until we had enough money saved. WE haven't used a microwave in 6 yrs and the bamboo steamer is nice to heat stuff up in- ie leftover chicken is nice and tender. I found a big new set of Le CReuset pots and fry pans on ebay for $400 cheaper then I would find here in canada- and that was even including all the UPS fees. In total they were about $600 I figure being that they are a big set, it's cast iron and if we are real careful with the enamel- these are the only pots I will need in my lifetime. In fact my husbands 65 yr old partner gave him his favorite old 'bean pot' to use awhile back. I flipped it over and lo and behold it's a Le CReuset! LOL SO they do last forever. I also have found the white corningware pots with the clear lids that are safe for stovetop and we use these as well and we have several different sized cast iron fry pans. I bake in pyrex glass, if I have to make muffins, I do still use the pampered chef stoneware, again lesser of the evils. I use large glass pyrex as a cookie sheet, or non bleached parchmont paper on top of a cookie sheet. So in the last 6 yrs of researching cookware, this is what I have come up with so far ;-) I also have been trying to figure out the latest discussion on my colloidal silver group about flatware. apparently of course there is concern even with stainless steel utensils as we use them all the time. A magnet will stick to some, and not others, but now I can't remember which is better....still looking into that as I have silverware in my drawer that does and does not stick. Nothing is perfect, but finding the lesser of the evils is the key. It's a constant process and we do the best we can with whatever information we have at the time and with whatever resonates with us. hth warmly > > I was wondering if my posts are getting to the list. I posted twice with > questions and didn't receive a response to the cookware question. What cookware > do you recommend? > > Thanks in advance > > Herskowitz > > --------------------------------- Get the free Yahoo! toolbar and rest assured with the added security of spyware protection. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2007 Report Share Posted July 25, 2007 We truly do not know what we are buying when we buy cookware. I recently bought some " enamaled coated " iron cookware (not LeCreuset, but who knows it could be the same maker) because enamel and iron sounded very safe. I even recommended it to others. Today I found this (scroll down to the Misuse section): http://www.markethousewares.com/index.asp?PageAction=Custom&ID=13 I will continue to use my cookware and be careful of the temperature. But I know many others would not. So I thought I'd share the info I found by posting the link above. , mom to yrs. He and Dr. Tom Levy MD have written several books and they > emphasize strongly that stainless steel is usually 18/10 - if memory > serves me 18% chromium and 10% nickel or vice versa. In his words > stainless steel is " just another word for nickel " and he says no > way, do not use it. > > Soooo we said what do we use? They talk about this a bit in their > books, but he says: > > clear pyrex > corningware (NOT VISIONWARE) that is safe for stovetop > cast iron (he has tested Lodge brand) > Le Creuset enamalled cast iron pots/pans (he has tested) > > pampered chef stoneware and the german clay pots are not recommended > as they believe anything that is made from the ground is toxic... as > is anything from the ocean. Quote Link to comment Share on other sites More sharing options...
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