Re: Cookware- more of my original post

[Guest guest]

Hi there.... my aplogies, here is more information to go with my

orignal post about cookware.

This is bits and pieces from my notes at the Huggins lectures of

June 2006 (he also works with DR. Tom Levy MD):

Cookware

Cookware cause exposures to heavy metals. Most common cookware is

aluminum, toxic. Putting Teflon on it causes exposure to fluorine.

Together these are 1000 x more toxic than alone.

Tested 24 types of cookware by boiling water with vinegar or baking

soda for 5 minutes, testing minerals that come out. More would have

been seen in a 30 minute test.

Aluminum comes out readily from aluminum cookware and Corning ware

(aluminum oxide in ceramic). The exception was La Creuset cookware,

which is quite good. It is cast iron with ceramic fired onto it at a

much higher temperature than usual, and aluminum does not come out.

Expensive but can be found on sale occasionally.

Pyrex was the best cookware tested, and any of the glass was better

than plastic for storing things in the refrigerator. Low molecular

weight hydrocarbons come out of the soft plastics and are found in

greater and greater amounts in the environment. Tupperware or

things like this will contaminate the food, to varying amounts.

Using old mayonnaise jars with big lids is worthwhile. Glass does

turn out to be the best cookware. Catamount is another brand tested

to a certain extent and is quite good.

For skillet, the best is cast iron. Has only small number of types

of metals in it, and only a small amount comes out. Inexpensive.

Stainless steel is 71-78% nickel, with cobalt and chromium also.

Nickel is very toxic, carcinogenic. Cobalt and chromium alone are

not particularly toxic, but together these two raise carcinogenic

potential 60 times. Putting copper on the bottom evens heat

distribution, but when heated the copper comes through the stainless

steel. Can taste it in water that has been boiled in copper-clad

cookware for 4 days. Studies of metallurgy have found that putting

different metals together in stainless steel forms an irregular mesh

that sets up as a lattice as metals cool at different speeds.

Copper activated by heat comes off as little tiny balls that can go

through the stainless steel mesh into the food.

Visionware is glass, but has many impurities that create a very bad

taste in water that is boiled in it. Gross metallic taste is

terrible.

Crock pot is clay, which is aluminum, but temperature is lower so

less contamination. Not as bad. Temperature is important. Storing

food in aluminum foil in refrigerator is less toxic than cooking

food in aluminum foil in oven. Body can remove aluminum, can be

done in a hot bath. Aluminum contamination can come from boiling

vegetables for a long time in aluminum pots. Nickel can also be

released in a hot bath.

Heat and contact is what causes aluminum contamination. Aluminum

cans are less of a problem since no heat. If you can exchange for

glass, that is better. This is not something you have to take to

extremes, or you will not be able to keep up with it all. Matter of

what is feasible, what can be done, how far you want to go with it.

Microwave Cooking

First microwave studies were from armed services. Vitamin C and

Riboflavin (B2) are easy to damage, and thought would reflect damage

from cooking. Tried poaching, frying, steaming, baking, broiling,

and microwaves, and found that vitamin C and riboflavin after food

preparation was the highest after microwaving than other methods.

Then followed up with a 30 day study of 19 year old recruits: fed

all their food prepared by microwave. Had to cut it off early,

because they couldn't get out of bed. Found enzymes in foods were

all destroyed. Enzymes all needed to assemble nutrients in body.

Honey contains enzyme diestase, and tested crystallized honey

microwaved for 3 minutes. 40% of enzyme destroyed.

>

> 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

[Guest guest]

This is great info. Thanks for both posts.

-

wendy wrote:

Hi there.... my aplogies, here is more information to go with my

orignal post about cookware.

This is bits and pieces from my notes at the Huggins lectures of

June 2006 (he also works with DR. Tom Levy MD):

Cookware

Cookware cause exposures to heavy metals. Most common cookware is

aluminum, toxic. Putting Teflon on it causes exposure to fluorine.

Together these are 1000 x more toxic than alone.

Tested 24 types of cookware by boiling water with vinegar or baking

soda for 5 minutes, testing minerals that come out. More would have

been seen in a 30 minute test.

Aluminum comes out readily from aluminum cookware and Corning ware

(aluminum oxide in ceramic). The exception was La Creuset cookware,

which is quite good. It is cast iron with ceramic fired onto it at a

much higher temperature than usual, and aluminum does not come out.

Expensive but can be found on sale occasionally.

Pyrex was the best cookware tested, and any of the glass was better

than plastic for storing things in the refrigerator. Low molecular

weight hydrocarbons come out of the soft plastics and are found in

greater and greater amounts in the environment. Tupperware or

things like this will contaminate the food, to varying amounts.

Using old mayonnaise jars with big lids is worthwhile. Glass does

turn out to be the best cookware. Catamount is another brand tested

to a certain extent and is quite good.

For skillet, the best is cast iron. Has only small number of types

of metals in it, and only a small amount comes out. Inexpensive.

Stainless steel is 71-78% nickel, with cobalt and chromium also.

Nickel is very toxic, carcinogenic. Cobalt and chromium alone are

not particularly toxic, but together these two raise carcinogenic

potential 60 times. Putting copper on the bottom evens heat

distribution, but when heated the copper comes through the stainless

steel. Can taste it in water that has been boiled in copper-clad

cookware for 4 days. Studies of metallurgy have found that putting

different metals together in stainless steel forms an irregular mesh

that sets up as a lattice as metals cool at different speeds.

Copper activated by heat comes off as little tiny balls that can go

through the stainless steel mesh into the food.

Visionware is glass, but has many impurities that create a very bad

taste in water that is boiled in it. Gross metallic taste is

terrible.

Crock pot is clay, which is aluminum, but temperature is lower so

less contamination. Not as bad. Temperature is important. Storing

food in aluminum foil in refrigerator is less toxic than cooking

food in aluminum foil in oven. Body can remove aluminum, can be

done in a hot bath. Aluminum contamination can come from boiling

vegetables for a long time in aluminum pots. Nickel can also be

released in a hot bath.

Heat and contact is what causes aluminum contamination. Aluminum

cans are less of a problem since no heat. If you can exchange for

glass, that is better. This is not something you have to take to

extremes, or you will not be able to keep up with it all. Matter of

what is feasible, what can be done, how far you want to go with it.

Microwave Cooking

First microwave studies were from armed services. Vitamin C and

Riboflavin (B2) are easy to damage, and thought would reflect damage

from cooking. Tried poaching, frying, steaming, baking, broiling,

and microwaves, and found that vitamin C and riboflavin after food

preparation was the highest after microwaving than other methods.

Then followed up with a 30 day study of 19 year old recruits: fed

all their food prepared by microwave. Had to cut it off early,

because they couldn't get out of bed. Found enzymes in foods were

all destroyed. Enzymes all needed to assemble nutrients in body.

Honey contains enzyme diestase, and tested crystallized honey

microwaved for 3 minutes. 40% of enzyme destroyed.

>

> 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

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