November Blog – 
Lately you may have heard or read about non- stick pans being less than safe, even highly toxic. We spend so much time, energy and money on keeping our food clean and green, so why ruin all the good work by cooking it a vessel that is leaching heavy metals into our food – potentially contributing to disease. Like with so many things these days there’s much confusion over cookware – which pots and pans are safe and which ones aren’t, so I thought I’d take a look at what the safest options are for us to be cooking with and how many pieces do we really need.
[private]Personally I use a cast iron skillet for just about everything. Everything that needs a spatula or thongs rather than a spoon to cook that is. I cook omelets, tofu, tempeh, fish, dry roast my nuts and seeds, seriously pretty much everything gets cooked in it. It lives on the stove and I just wipe it out with a kitchen cloth or paper towel if it needs it but more often than not it doesn’t, and this is because it has been ‘well seasoned’. This is a term given when the pan has been used for a while and develops a coating of polymerized oil, which not only turns it into a nice non-stick surface, but also acts as a barrier between the iron and your food. It allows it to cook just beautifully getting a nice crust on your food without sticking. That means the searing and frying qualities improve with time.
The cast iron pan stays on top of my stove with one of those mesh shields over it (that you use to prevent oil splattering when cooking at higher temperatures), to stop anything untoward falling or getting in when I’m not using it. I love this pan and have given one to most members of my family. Because I love them also. We’ve been together a long time now (the pan and I) and it only cost me about $10 in a camping shop. Actually I think I bought it for a camping trip. They are still cheap and available in most kitchen shops and camping stores. They just keep getting better with age.
I also have 3 stainless steel pots. One really big one, I guess around 20 litres. I use this one to make big batches of veggie stock that I freeze. My father gave me this one – he used to cook the crabs he caught in it when we were kids. I have another that’s about 5 litres that I use for all my soups, Dahl’s and curry’s and also for cooking grains in, and a smaller one I use for boiling eggs or beetroot, or for times when I just need a smaller pot. I use this one the least and probably don’t really need it but when I’m making lots of different dishes say for a party or cooking baby food, then it comes in handy. I also have a wok, but I have to say I only use this for stir-fries and the very occasional time I deep fry. I recently acquired a stainless steel pressure cooker and it’s pretty amazing. I can make stock in 15-30 minutes instead of 2 hours (but it’s not always quite big enough for my batches of stock) and it cuts down the cooking time of dried legumes and grains in half. So if you’re eating a lot of legumes and/or grains or like to make one pot meals, then seriously think about getting one of these beauties. Cutting down on cooking time is of course saving energy (electricity or gas) as well, so a greener choice.
Non- stick pans that came out a few decades ago were sold to us as the next big thing. They allowed us to melt cheese in them without having to scrub the pan clean afterwards. (Who melts cheese in a pan anyway? The person who is doing this is probably melting it in a microwave.) So what’s wrong with them?
Non-stick cookware is sold under different trade names like Teflon, Excaliber, and Silverstone, the coatings are made with a chemical called polytetrafluoroethylene (PTFE), which itself is made from perfluorooctanoic acid (PFOA). PFOA has been linked to male infertility, pregnancy difficulties, high cholesterol and thyroid problems. This toxic stuff is awful of cause and needs to be avoided at all costs.
Sometimes the manufacturers get a bit sneaky and say their pans contain no Teflon, but they’re still coated with PTFE, so it’s still Teflon. PTFE coatings have been found to emit six different toxic chemicals and are linked to something called ‘Teflon flu’, characterized by headaches, backaches, and chills. We once heard these pan were ok as long as we don’t scratch them. Not true. These pans only need to be heated to a mere 40oC to leach their toxic chemicals. PTFE-based coatings emit ultrafine particulates when heated to 240°F. To put that into context when frying meat, a pan can reach anywhere from 200oC° to 245° – and PFOA is released when the pans reach 360°C. To let you know how easy it is to get your pan that hot – you can reach 390°C after preheating your pan for 3 minutes and 20 seconds.
PTFE-based nonstick coatings are sold under a number of brand names besides those mentioned above, so avoid anything advertised as Fluron, Supra, Greblon, Xylon, Duracote, Resistal, Autograph, Unison, Swiss Diamond, and T-Fal. This includes cookware as well as small appliances like toaster ovens.
Aluminum: we’ve all heard about the link between aluminium and Alzheimer’s and many of us have thrown out our aluminium pans in favour of non stick pot and pans. Was this a good idea? Is aluminium that bad? Yes it is. It’s a great heat conductor and it evenly distributes heat without the high price tag but this is where its virtues end. Aluminum has been linked to bone and brain damage and has been found to interfere with the central nervous system. Some studies have shown that it does cause cancer in estrogen receptors in human breast tissue. In cookware, it reacts with highly acidic or salty foods, imparting a yucky metallic flavor to your food. Some studies have shown that when heated and in contact with an acid (like tomato sauce), potentially dangerous aluminum salts can leech into the food. Allowing the aluminium to ‘touch’ your food is where the problems begin. So manufacture’s now ‘anodize’ the aluminum. This happens by dipping a piece of aluminum cookware into an acid bath, and running an electrical current through it. This causes ‘controlled rusting’ which forms a hard coating that prevents food from reacting with the metal. In theory it’s a good idea, to coat the aluminium, but repeated exposure to acidic foods like tomato sauce can cause ‘de-anodization’ which means we’re back to where we started – having the aluminum touching your food. But really, you’d need to be doing a lot of slow cooking of acidic foods. And some leading manufacturers of anodized cookware still add PTFE and PFOA/Teflon-type toxic nonstick material to its coatings.
Most aluminium pots and pans these days are anodized, so you’ll rarely find a straight up aluminium piece. If you’re careful not to use any metal utensils in an anodized aluminum pan – because many are only anodized on the surface, and the oxide coating can possibly scratch and lead to aluminum leaching – and you don’t slow cook acidic foods for too long too often, you should be ok with this type of pot. So if you’re going this way, be sure to look for very high quality anodized cookware, which doesn’t have a chemical nonstick coating. These brands are obviously more expensive – but worth it for your health. Le Cruset is at the top of your wish list here but there are also less pricey alternatives available.
Better Options
Cast iron
Sure they’re heavy – so leave it on the stove if you’re using it all the time. This cookware is for those of use who appreciate even heating, reliable heat retention, and extreme durability – without the chemicals. This stuff has been used for centuries.
There are some concerns about cast iron leaching actual iron into your food. Some say that this is a good thing—since many people are anemic, or iron-deficient. But there’s also the argument that you could be ingesting too much iron, since excess levels of iron in the blood can be a problem. You can reduce this significantly by simply keeping your cast iron well seasoned. The seasoning is basically a layer of crystallized (polymerized is the technical term) oil, which sits on top of the actual iron itself (and in between it and your food). Also, it’s best to avoid cooking things, which are very wet—like sauces—in cast iron, as well as things, which are highly acidic—like tomatoes. This not only draws iron out of the pan and into your food, but also can break down your seasoning, and you really don’t want that to happen. So keep cast iron for your skillet (flat pan) and use it for short term cooking only. If it’s saucy, wet, or acidic, use a different piece of cookware made from either enamel-coated cast iron or stainless steel.
Enamel coated cast iron or steel.
Enamel-coated cast iron skillets have all the benefits of cast iron, without the possibility of the metal reacting to foods and leaching. And, they are low-maintenance, as they’re naturally non-stick and non-porous without any seasoning to maintain. High-quality enamel coating is non-reactive and safe for all types of cooking. Lesser-quality enamel may contain lead, or may chip, allowing less than safe material underneath the coating to leach into food. They have the same heat distribution and other benefits of traditional cast iron, but the porcelain enamel makes them easier to clean, and without the toxic properties of Teflon. And they are more expensive.
Glass
Many glass dishes aren’t safe top use on the stovetop, but for baking glass is an essential part of your non-toxic cookware. Pyrex is still one of the most popular makers of glass bake ware, still uses the same soda lime base that it developed in the 1940s, and it’s also reliable and durable enough that you can use pieces your Grandma gave you. I sometimes find gorgeous pieces in vintage and second hand shops – at great prices.
Copper
The excellent heat conduction properties of copper make it an obvious choice for cookware; it’s especially responsive to changes in temperature from the heat source, so when you turn down the burner just prior to your dinner burning, the pans can adjust. But they also offer the potential for metals leech into your food, so choosing a pan that’s lined with stainless steel. Again use wooden utensils so you don’t scratch the stainless steel, which can also leech.
Ceramic Cookware and Bake ware
The beauty of this type of cookware is that it can go right from the freezer to the oven or stovetop safely. The interior ceramic glaze is non-toxic and the non-reactive and pieces usually come with a 50-year guarantee. Great for pies, casseroles, soups, curry and anything else you want to make bulk of and freeze, or not. This type of cookware isn’t expensive and again looks out for it in second hand shops.
Stainless steel
As always, buy the best you can afford. Quality matters. Stainless steel is made up not just of carbon steel, but other metals like chromium and nickel, so you want the highest-quality stainless steel, and this means one that contains less of the cheap heavy metals as filler. The less ‘nickel’ the better, as it is toxic and can leach from the steel into your food. High-quality stainless steel will have some levels of nickel but it will be constructed in a way that makes it resistant to corrosion and leaching or reactivity. To be on the safe side though, avoid cooking foods for a long time or storing acidic foods in stainless steel, as acids are what can react with the metal causing it to leach.
Stainless steel is a great choice for most types of cooking, but if you’re going to be cooking a giant batch of something with a tomato base, like chili or tomato sauce, simmered on the stove for hours on end, then I’d probably suggest going with an enamel-coated stock pot. All Clad is generally considered to be the best when it comes to stainless steel, and rightly so. They’ve been around for ages and deserve their solid reputation. Their products are well constructed with heat-conducting aluminum sandwiched between layers of quality magnetic steel. On the pricey end.
Terra cotta
This old favourite takes a similar approach to non-stick coatings, covering its cookware with a product called SandFlow, which is made without PTFE or PFOA (both toxic carinogens). Even better, some coatings are applied and attached using water instead of the dodgy, toxic solvent. Avoid metal utensils and the pans will stay in good condition for years, and they are three times more durable than ceramic-based surfaces. These are affordable cookware. Also checkout retro and second hand stores.
Bake ware
A lot of the equipment used in baking these days is non- stick, and we know what that means – toxic once heated. Non-stick baking dishes, cookie sheets, muffin trays and cake tins give off dangerous chemicals into the air when they’re heated. These are to be avoided. What about aluminum?
Regular aluminum that isn’t coated with nonstick chemicals isn’t ideal, but doesn’t mean you have to toss your aluminum just yet. The real danger with aluminum bake ware is that it can leach the toxic heavy metal into your food—but you’re only at risk for that when it’s touching the aluminum. So, for cookie sheets and muffin tins at least, an easy fix is to use parchment paper or reusable silicone baking mats, unbleached paper cupcake liners or silicone muffin tin liners. Just make sure the aluminum isn’t touching your food.
I love glass pieces and enamel-coated stoneware for baking, with some stainless steel items thrown in there too. Pyrex glass dishes are always a good choice for baking. Stainless steel is your best bet for cookie and baking sheets.
Again Pyrex is a good choice also for baking sheets, pie and quiche dishes or enamel coated.
For a muffin tin, really any aluminium one that’s not non-stick will do. You can get stainless steel ones but check the quality to ensure there’s little nickel. They’re expensive so you want to know you [re getting your monies worth.
Most round cake pans are made with aluminum so either line them with non-bleached paper, or use a stainless tell one.
Spring-form pans are also usually made with aluminum, so either line them with non-bleached paper or get a silicon spring-form with a glass base.
A stainless steel roasting pan—as opposed to aluminum or nonstick—is a great piece to have in your kitchen
So that’s it – the low down on toxic cookware and just what pieces you need in your kitchen for what.
Remember to recycle old pans by using them for camping, for the kids’ play kitchen or even to plant your herbs op flowers in, or you can always pass your old cookware on.
Having non-toxic cookware is all part of having a cleaner and greener life. The less chemicals the better – for you and planet and our meals.
With love and chemical free cooking,
Janella[/private]
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Antioxidants are a generic term that describes the mopping up of free radicals (the bad guys) in your body – by increasing oxygenation.
Modern food far from existing in its original state, the stress of living in today’s world, strenuous exercise, sun exposure, pollution, chemicals used to grow our food and make our cosmetics, computers, TV’s and carpets, smoking, and bacterial infections can all cause a rise in free radicals to dangerous levels. This results in damage at a cellular level resulting in premature ageing like wrinkles, bad skin, black rings under the eyes and sometimes, serious illnesses such as cancer.
Many antioxidants are vitamins like C and E, but Carotenoids are the most powerful anti oxidants known. Along with chlorophyll, carotenoids are what give plants their colour. The most powerful carotenoid is Astaxanthin (blue-green algae), and the next is Beta Carotene, of which Spirulina is the richest known natural source. There are other foods high in different antioxidants. This is where you’ll find lots of them –
Astaxanthin
This little known carotenoid is now believed to be the most powerful antioxidant by far. There are only two natural sources of natural astaxanthin—the micro-algae that produce it, and the sea creatures that consume the algae (such as salmon, shellfish, and krill). Astaxanthin is 65 times more powerful than vitamin C, 54 times more powerful than beta-carotene, 550 times more powerful than Vitamin E. No adverse reactions at all have been found for people taking Astaxanthin. It’s perfectly safe. You’ll find astaxanthin in supplement form on line.
You may have heard of astaxanthin before. The synthetic version made in a laboratory is commonly used worldwide to give farmed fish, especially salmon, its pinkish red colour. You really do want to avoid man-made astaxanthin as it’s made from petrochemicals, which makes it a toxic hormone disruptor.
Cacao
According to a study in the “Journal of Agricultural and Food Chemistry” published in 2003, researchers compared the antioxidant capacity of black tea, green tea, red wine and cocoa, concluding that cocoa has the highest antioxidant activity among the four products and the greatest potential for health benefits.
Garlic and its juice
Garlic is one of the best medicines in the world. It has natural ‘germanium’ and is anti-fungal and antibacterial (just to name a few of its actions). If you’re cooking your garlic, crush it up and let it sit for ten minutes before adding it to your recipe. It has to sit so that the enzymes can create the healing phyto-chemicals we need.
Dried Fruit
Goji berries have an enormous amount of antioxidants, yet dried Pomegranate seeds, (also expensive) have almost double the amount. And then comes dried Indian Gooseberries that have around 10 times more than Goji berries.
Green Super-Foods
Spirulina, chlorella and barley grass are chock full of minerals and enzymes. The enzymes are both anti-mycotoxin (mycotoxins are released by yeast/fungal infections) and antioxidants.
Matcha
This premium green tea powder from Japan is used for drinking as tea, or to use as a vibrant, green ingredient in recipes. Other green teas are grown throughout the world, but Matcha is unique to Japan. One cup of Matcha contains as much as 10 times the antioxidants of one cups of brewed green tea.
Quercetin
An antioxidant belonging to a class of water-soluble plant substances called flavonoids. Some research has shown quercetin-rich foods, such as apples, berries, red grapes, red onions, capers and black tea, are ‘natural antihistamines’ as they prevent histamine release. Quercetin is also available in supplement form.
Selenium
Sources include wheat germ, garlic, Brazil nuts, eggs and brown rice. Brazil nuts are perhaps the best source of this important mineral, and eating just 3-4 Brazil nuts per day may provide adequate intake for most people to maintain levels. Although, a supplement may be necessary if levels are low.
Vitamin A
Is found in dark green leafy veggies such as kale, rocket, baby spinach and all your Asian greens and any fruit or veg’ that is green, yellow, red or green in colour – so pumpkin, carrots, capsicum and broccoli, and spirulina has an enormous amount.
Vitamin C
This vitamin has long been known to battle the effects of ageing and disease. Like Vitamin E, Vitamin C is an effective antioxidant so it will help to reduce free radicals. Most fruits especially guava and paw paw are good sources of Vitamin C as are vegetables like kale, broccoli, cauliflower, tomato, Brussels’ sprouts and cucumber. Goji berries, Gubinge and Camu Camu have more Vitamin C per weight than most other foods on earth.
Vitamin D
Different from other vitamins because our bodies can make most of what we need with exposure to sunlight, unlike having to get it from our diet. In fact most foods aren’t great sources of vitamin D, and there are only a small amount to choose from. The best sources are cod liver oil, sardines, wild Alaskan salmon, mackerel and mushrooms. Sunlight is the best way to get your Vitamin D as it promotes this vitamin’s synthesis from cholesterol in the skin.10-15 minutes a day is enough, and allowing the sun to shine on as much of you body as you can is the way to go.
Vitamin E
Found in olives, nuts and seeds oils, wheat germ and leafy greens.
Zinc
Good sources are oysters, organic red meat, wheat germ, miso, pumpkin seeds, alfalfa, sardines, legumes, mushrooms, pecans, organic soybeans, sunflower seeds and whole grains.
Herbs + Spices
Extremely high in antioxidants, in fact at least 10 times higher than the foods above per weight, and the herbs and spices below are in a class of their own when it comes to antioxidants. Add these foods to your meals but you can also use them as essential oils and some of them as herbal tinctures. Look for 100 percent pure (therapeutic grade) oils, which are highest in antioxidants, and organic or at least wild-crafted herbal medicine. From the highest are cloves, cinnamon, rosemary, oregano, turmeric, cumin, parsley (dried), basil, ginger and thyme
Many of us are now aware that some things are better for our microbiota than others, and to varying degrees. Antibiotics and laxatives, as well as medications against fever and pain, contraceptive hormones (The Pill), or those to alleviate menopausal symptoms all negatively affect gut flora composition. Antibiotics when prescribed responsibly are obviously life saving. They have saved countless lives and wiped out many diseases. But, there’s a price to pay for everything, and in this case the over- use of antibiotics has gotten us into some serious strife.
These days however, it’s pretty hard to avoid them. Even if you’re a raw food vegan who’s never sick, you’re still likely to be exposed to antibiotics. 80% of the antibiotics manufactured world wide are for animals for food, so we’re constantly being exposed to antibiotics, every time we eat or drink, as the manure your veggies are grown with comes from animals that have been fed antibiotics. Antibiotics are in our food and in our water.
Studies are showing that small amounts of antibiotics given regularly, is a whole lot worse than one big hit when you’re sick and you actually need them. Antibiotics are not meant for prevention, but it is a billion dollar industry, so making changes to the system is, well, tricky.
It’s encouraging to see that more and more conscious farmers are using herbs and essential oils like oregano oil to replace expensive and damaging antibiotics that are so commonly and mindlessly used in commercial farming. The over-use of antibiotics both for us and in our food is destroying our gut flora, reduces immunity, increases anxiety and depression and keeps us susceptible to everything. Not to mention the damage they’re doing to our animals and our planet.
So far, western medicine’s answer has been to prescribe yet more drugs, so that now we have arrived in a scary place called ‘antibiotic resistant’. This is now at crisis levels, meaning some infections are becoming untreatable. What we’ve basically done is coat our world in a bubble of antibiotics by our overuse and inappropriate use of them. And antibiotic use is in Australia, which directly affects the development of antibiotic resistance.
Methicillin-resistant Staphylococcus aureus (MRSA), is a type of staph’ that has developed resistance to a family of antibiotics similar to penicillin. When we take an antibiotic, the drug kills many bacteria, but a few survive. These surviving bacteria are now resistant to that antibiotic, and then they multiply. What this means is, every time a patient takes an antibiotic, he or she is creating more drug-resistant bacteria. The growing number of antibiotic-resistant bacteria poses a very serious and immediate threat to our health as a species. In 1974, MRSA infections accounted for 2% of the total number of staph infections; in 1995 it was 22%; in 2004 it was 63%. These bacteria were once mainly found in hospitals, doctor’s surgeries and nursing homes, but recently they’ve been showing up in gyms, schools, sports clubs, and other places where people are in close contact.
Two-thirds of the children today have already taken a course of antibiotics by the time they are 12 months old. Antibiotics have been shown to affect the childhood microbiome causing changes associated with allergies, obesity and autism – three of the biggest childhood issues in developed countries. This means long-term health implications for these children. While this link is still being researched, the evidence is mounting.
Bacterial infections need antibiotics, as the infection will only get worse, if it’s not treated. Examples of serious infections that arguably need antibiotics under one year of age are meningitis, whooping cough, pneumonia, infection in the blood and urinary infections. Antibiotics are ineffective for common viral infections however, so treating these with antibiotics results in none of the benefits and all of the disadvantages. These include most respiratory infections – for example of the ear, throat and chest, yet we are still constantly being prescribed antibiotics for these conditions. There are many effective alternatives to synthetic antibiotics. Herbal medicine and essential oils have both undergone much research and the results are exciting.
A recent British report estimated that antibiotic and microbial resistance could kill an extra 10 million people a year and cost up to $100 trillion USD by 2050 if it is not brought under control, and soon.
Btw, scientists often modify seeds using antibiotic-resistant genes in the genetic engineering process. Some people wonder if there’s a link between these GM Frankenfoods and the ever increasing rates of antibiotic resistant bacteria.
Castor Oil – coming from the seeds (or beans) of the Ricinus communis plant, is an oil rich in antioxidants and Ricinoleic Acid (RA) and also contains small amounts of linoleic, oleic and stearic acid. The healthiest and safest version of castor oil comes from de-hulling the bean, then cold-pressing the seeds to produce the rich and viscous oil.
Castor oil packs have been used by healers to help reduce a variety of health conditions for many generations. Placed over your abdomen or liver, these packs are used to improve liver detoxification, breakdown kidney stones, reduce period pain, reduce symptoms of autoimmunity, support uterine and ovarian health, improve lymphatic circulation and reduce inflammation.
To DIY: Mix two to four drops of an essential oil – depending on what you’re treating – with enough warm castor oil to lightly soak a piece of cloth, (either a lightweight tea towel, or a piece of linen, or even a face washer). Castor oil has a rather strong smell, so be ready.
Btw, you can buy packs that include a piece of flannel cloth and a pack, with straps – so you’re all sorted. Just Google ‘castor oil packs’. (See images.)
Wring out the cloth to remove any excess oil, then place it over your abdomen or liver for at least 30 minutes, with a heat source like a wheat pack or hot water bottle over the top of it. This helps to stimulate lymph and liver function. Lie flat in bed, and perhaps cover your eyes with an eye pillow and use this time of quiet relaxation to go within.
Placing the pack on the right side of the abdomen or the whole abdomen will help support the liver and digestive systems, as well as reproductive and colon health. These packs are used also to relieve pain. Aim to do it 3 times a week, and relax.
Castor oil packs can be a bit messy, so I wrap mine in a plastic-free cover like a bees wax wrap, or an apron. Be aware of any skin sensitivities, so avoid applying the oils directly to your skin.
Side note – I was once at a sanitarium (health retreat/hospital) in Austria, and part of the program was a daily liver pack, such as this one above. Instead of the oil-soaked cloth though, they used flaked pieces of dried burdock root (a great liver herb) that had been warmed and stuffed in a plastic zip lock bag. It was delivered to my room like this, so all I had to do was lay down on my bed, put a light towel over my abdomen and then the compress over the top. Gawd it was nice. And I really did feel the benefits. Gut and reproductive pain, as well as pent up anger and resentment – all but disappeared using these packs daily for the 5 days I was there.
Either way you decide to do it – it’s going to help.
