best way to heat=cook food

[Guest guest]

I want to cook my food in the healthiest way possible, and I'm ready

to

buy the equipment which is necessary.

what are the best heating methods to achive this aim?

For example I read that in order to achieve minimum heating time per

part, the distribution of heat should be uniform. The reason is that

with a non-uniform heating, some parts will be heated far more then

other and by the time the cooler parts are ready the over-heated

parts

will loss nutritional values and might even sub-burnt (eve if you

don't

see it with your eyes)

As it impossible to remove the hooter parts from inside the dish, the

hotter parts will have to " wait " until the coolest part is reasdy

But maybe there are more criterions.

so now I have 3 criterions

1. low temperatures

2. slow cooking

3. uniform heat distribution.

FOr example- How can I bake a bread at low temperatures (not above

120

Celsius, so to avoid acrylamide formation0?

Also there is the question of what the container that actually come

in

contact with the food, is made of.

I Don't want the followings:

1. teflon- cause it might leach platic

2. ceramic/glazes-cause it might leach lead

3. stainless steel-cause it might leach nickel.

I think it leaves me with glass.

is there a glass cookware that can be put on the stove/electrical

stove?

I don't find a electrical slow cooker which has glass bowl. all of

them are with glazed ceramics.

(please forgive my bad english. it's not my native language)

And finally, what do you think of Mercola's suggestion?

http://www.mercola.com/forms/turbo_oven.htm