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Dr. McDougall recommends using teflon utensils to cook with to avoid using oils. I have read over the years that teflon coating when heated to cooking temperatures releases very toxic substances into the food we are cooking and thus into ourselves, and to avoid this at all costs. The same has been stated about aluminum utensils, so I have been using stainless steel for the past 10 years or so.
Any recommendations re- cooking utensils from Dr. McDougall or anyone else?
Thanks for your help.
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Have you read this article from the April 06 newsletter
I was just re-reading it last night. My experience with non-stick pans hasn't been that great. Something always seems to get irredeemably stuck to the surface and impossible to clean. Maybe it's the way I cook? I tend to favour stainless steel with some liquid or, for baking, parchment paper.
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