Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 Re Aluminum pots & pans --- I understand that people who have Alzheimers have toxic amounts of aluminum in their brains; thus the risk for your health of aluminum use. Also, have heard foil wrap used directly around meat will contaminate it. lorrie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ From: tamaratornado@...(Tamara Tornado) Date: Wed, Nov 24, 2004, 5:58am Subject: Re: pots & pans? Reply to: Oh they still make aluminum pans all right. My friend was questioning me about why aluminum pans are considered bad for your health. I don't know the detailed explanation, just had the general impression that the aluminum comes off in the food and is a poison. I've heard health warnings about it from many different sources. I use aluminum foil occassionaly, dunno how bad that is. - T --- wrote: Date: Tue, 23 Nov 2004 13:33:38 -0700 From: " " <bloggertypeo@...> Subject: RE: Pots and Pans Stainless steel or cast iron are best. A seasoned cast iron pan is quite nonstick, though I always use stainless steel for sauteeing greens, as I don't like the taste or color cast iron gives them. Using other natural pots and pans, as recommended by the manufacturer, is fine too...like glass or clay or stone. A good stainless steel pan with a thick bottom is very useful, as is a good old cast iron frypan. Avoid teflon, calphalon, and aluminum...do they even make aluminum pans anymore? Calphalon has an aluminum core, and unless you are very careful about how you clean it, the anodized coating will get little pits in it, rendering it useless for protecting you from the aluminum or keeping it nonstick. That's my 2 cents. __________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 In a message dated 11/24/2004 10:25:39 PM Eastern Standard Time, rousefam@... writes: Someone had mentioned somewhere about using parchment paper. LOL--I used that but I set it on fire so I went back to foil. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 nothing <firesprite68@...> wrote: > Also, have heard foil wrap used directly around meat will contaminate > it. > > lorrie > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ **So what do you put over your meat when you cook it then ? ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 > <firesprite68@...> wrote: > > > **So what do you put over your meat when you cook it then ? The lid of the microwave cookware. ....Irene -- Irene de Villiers, B.Sc; AASCA; MCSSA; D.I.Hom. P.O.Box 4703, Spokane, WA 99220-0703. http://www.angelfire.com/fl/furryboots/clickhere.html Veterinary Homeopath and Feline Information Counsellor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 Tamara Tornado wrote: > Oh they still make aluminum pans all right. My friend was questioning > me about why aluminum pans are considered bad for your health. I don't > know the detailed explanation, just had the general impression that the > aluminum comes off in the food and is a poison. The Nutrition Almanac (an excellent health reference by the way) has quite a lot on it - a few pages. Here's some from there: It has no function in human nutrition but affects how other nutrients are absorbed - or rather not absorbed as aluminum binds them (vitamins, phosphorus and others ) Aluminum is easily absorbed by the body and accumulates in the arteries., and also the lungs, liver, thyroid and brain. In Alzheimer patients (and in cats with induced Alzheimer's by feeding Aluminum) the level is 10 to 30 times the " normal " or average level. If you cook acidic foods in aluminum (rhubarb for example) they absorb a lot of aluminum which is eaten. (And I used to think it was neat how nice and shiny my aluminum pots were after I made rhubarb popsicles for the kids!!!! - er - many moons ago.) There's more alumiunum than we want - it is in drinking water as a purifier, in salt and baking powder to make it flow better, in foil, deodorants, and as an emulsifier in processed cheese for a few examples. The blocking of Phosphorus can be relevant for osteoporosis, and if you do not eat enough Silica, then there is no protection for atherosclerosis from aluminum. Apparently we lose Silicon with age,and need more, and it protects the blood vessels against the toxic effects of aluminum. Silicon sources: Homeopathic Silica 6X Hard water, plant fiber, brown rice, seafood, bell peppers, green leaf veg, soy, beets, green leaf veg, horsetail (herb). Your friend in this is magnesium - it helps to excrete aluminum. (Most people are deficient in magnesium however.) So aluminum cookware looks like a big no-no unless you really fancy atherosclerosis, osteoporosis and Alzheimers. I tossed mine out in the early 70s at which point I came across some Adelle books - she had warnings for a lot of things I am glad I avoided. Namaste, Irene -- Irene de Villiers, B.Sc; AASCA; MCSSA; D.I.Hom. P.O.Box 4703, Spokane, WA 99220-0703. http://www.angelfire.com/fl/furryboots/clickhere.html Veterinary Homeopath and Feline Information Counsellor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 , Sorry, I meant wrapping meat for fridge or freezer. I use meat wrapper paper or saran and then wrap in foil; so the foil itself does not come in contact with meat. I do not cook meat in microwave. I use a Foreman Grill or oven roast or braise mostly. I use parchment paper when baking cookies around the holidays. The parchment lines the cookie sheets and doesn't go over foods in oven, a great non-stick surface. Have also read this week that too much copper in the diet is another cause for Alzheimers. lorrie in CA ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ **So what do you put over your meat when you cook it then ? ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 these are not pot and pans, but I do most of my stovetop cooking in stainless steel or cast iron (and a couple of " corning " clear pans). But for baking, how would these things stack up (they feel weird, like soft plastic, very flexible... http://www.chefsresource.com/sil.html ;-) Ellen Re: pots & pans? > > I meant in the oven - don't you find it dries out too quickly if not > covered ? > I never thought about braising - it's been a long time since I > bought or cooked any meat ;o) > thanks > ) > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 - if braising in oven pan has lid on - I braise a roast when I add onions, carrots and turnips or rutabegas. When roasting - in open pan. No, I don't find it dries out. Hope that helps - lorrie ~~~~~~~~~~~~~~~~~ From: firesprite68@...() Date: Thu, Nov 25, 2004, 10:48am (PST+8) Subject: Re: pots & pans? Reply to: I meant in the oven - don't you find it dries out too quickly if not covered ? I never thought about braising - it's been a long time since I bought or cooked any meat ;o) thanks ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 Ellen - I have never used the flexible baking items - can't help you there. lorrie >But for baking, how would these things stack up (they feel weird, like soft plastic, very flexible... http://www.chefsresource.com/sil.html ;-) Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 The high temp beginning (I do 425-450 d) seals in the juices. I do the same thing with chicken and turkey. Works great and shortens cooking time. Kathy <firesprite68@...> wrote: I meant in the oven - don't you find it dries out too quickly if not covered ? I never thought about braising - it's been a long time since I bought or cooked any meat ;o) thanks ) Quote Link to comment Share on other sites More sharing options...
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