Moderators: JeffN, f1jim, carolve, Heather McDougall
Chile wrote:Did you notice the comment in his article about nickel being released from stainless steel pans? After reading Dr. Barnard's most recent book, I got rid of my cast iron skillet due to the iron released when cooking with it. (He says links to Alzheimer's from iron.) And ... I replaced it with a stainless steel skillet. Sigh. Now what do I do?!
Dissolution wrote: I've read a little about about Burgess, he's on a low sulfur diet I think? How do you find the content of sulfur in foods? That's part of the problem with nickel. It depends on where the food is grown, to some degree.
Chile I mostly use aluminum cookware, but makes me think I should switch to enameled or something.
Your choice of cookware is important. Glass and porcelain are relatively nonreactive with foods. Metal cookware does react with the acids in foods and the metal ions thereby released gain access to your body. In the case of copper, iron, and stainless steel cookware the metals are actually essential trace elements, and therefore make a valuable nutritional contribution if they are not absorbed in excess. Aluminum, on the other hand, not only has no recognized function in the body, but is toxic.
spudkin wrote:Hi Dissolution,
I just finished reading your journal today-- all 67 pages, wow!
......So I copied down your expressions "poison cow juice," "cows' breast milk" and "frozen congealed bovine mammary gland excretion."
Put in that light, it sounds pretty disgusting; I just have to keep remembering where it comes from and what it does to our bodies, per the China Study.
Keep on keeping on, Diss. I'm looking forward to the next installation!
Return to My Daily Menus & Journals
Users browsing this forum: ClaudeBot and 0 guests