and another question for Montygram- heating/cooking methods

lian said:

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
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.

And finally, what do you think of Mercola's suggestion?
http://www.mercola.com/forms/turbo_oven.htm

steam it. bamboo steamer, lettuce leafs.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

I have not done as much research here, because it seems there is only
so much you can do, if you feel the need to heat food. What I do is:

Use clear glassware to cook things in.

When I bake breads, I the temperature is about 300 degrees F. You just
need to keep it in the oven longer.

Cooking a main dish is easier; just warm it up in a glass saucepan.
Stir it around every couple of minutes. You can use foods high in
antioxidants, such as tomato puree, as a base for the sauce.

With meats, boil them, then put them in the saucepan with the
sauce/gravy.

Remember that it's important to avoid prepared food that are high in
oxidized cholesterol, such as anything with powdered eggs or dairy, or
meats cooked while exposeed to air. Also, there is no reason to eat
homogenized dairy. You can get yogurt, butter, cheese, ice cream, and
possibly milk (ask your store if they can get it for you if they don't
sell it) that is not homogenized without difficulty.

although youa are kidding me, I would do the bambook, but it can have
mycotoxins and other molds and fungi.

although youa are kidding me, I would do the bambook, but it can have
mycotoxins and other molds and fungi.

although youa are kidding me, I would do the bambook, but it can have
mycotoxins and other molds and fungi.

thanks. what brand/firm you use of the clear glassware?
Does pyrex is good, or do you no if it contains- lead, aluminum,, etc
Corning is not clear, so I don't want to use it.

Do you put the glass pot on the stove?

and in what oven do you bake your breads?

thanks again

thanks. what brand/firm you use of the clear glassware?
Does pyrex is good, or do you no if it contains- lead, aluminum,, etc
Corning is not clear, so I don't want to use it.

Do you put the glass pot on the stove?

and in what oven do you bake your breads?

thanks again

thanks. what brand/firm you use of the clear glassware?
Does pyrex is good, or do you no if it contains- lead, aluminum,, etc
Corning is not clear, so I don't want to use it.

Do you put the glass pot on the stove?

and in what oven do you bake your breads?

thanks again

lian said:

although youa are kidding me, I would do the bambook, but it can have
mycotoxins and other molds and fungi.

That is why you set the food on lettuce leaves (or banana leaves) to
prevent contact with the bamboo. Start by washing or boiling or
steaming bamboo with no food.

Careful of vegetables grown in dirt. All sorts of molds and fungii in
dirt.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

lian said:

although youa are kidding me, I would do the bambook, but it can have
mycotoxins and other molds and fungi.

That is why you set the food on lettuce leaves (or banana leaves) to
prevent contact with the bamboo. Start by washing or boiling or
steaming bamboo with no food.

Careful of vegetables grown in dirt. All sorts of molds and fungii in
dirt.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

lian said:

although youa are kidding me, I would do the bambook, but it can have
mycotoxins and other molds and fungi.

That is why you set the food on lettuce leaves (or banana leaves) to
prevent contact with the bamboo. Start by washing or boiling or
steaming bamboo with no food.

Careful of vegetables grown in dirt. All sorts of molds and fungii in
dirt.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

montygram said:

I have not done as much research here, because it seems there is only
so much you can do, if you feel the need to heat food. What I do is:

Use clear glassware to cook things in.

When I bake breads, I the temperature is about 300 degrees F. You just
need to keep it in the oven longer.

Cooking a main dish is easier; just warm it up in a glass saucepan.
Stir it around every couple of minutes. You can use foods high in
antioxidants, such as tomato puree, as a base for the sauce.

With meats, boil them, then put them in the saucepan with the
sauce/gravy.

Remember that it's important to avoid prepared food that are high in
oxidized cholesterol, such as anything with powdered eggs or dairy, or
meats cooked while exposeed to air. Also, there is no reason to eat
homogenized dairy. You can get yogurt, butter, cheese, ice cream, and
possibly milk (ask your store if they can get it for you if they don't
sell it) that is not homogenized without difficulty.

Un-homogenized is easy. Just buy skim milk and add cream.

Ora

montygram said:

I have not done as much research here, because it seems there is only
so much you can do, if you feel the need to heat food. What I do is:

Use clear glassware to cook things in.

When I bake breads, I the temperature is about 300 degrees F. You just
need to keep it in the oven longer.

Cooking a main dish is easier; just warm it up in a glass saucepan.
Stir it around every couple of minutes. You can use foods high in
antioxidants, such as tomato puree, as a base for the sauce.

With meats, boil them, then put them in the saucepan with the
sauce/gravy.

Remember that it's important to avoid prepared food that are high in
oxidized cholesterol, such as anything with powdered eggs or dairy, or
meats cooked while exposeed to air. Also, there is no reason to eat
homogenized dairy. You can get yogurt, butter, cheese, ice cream, and
possibly milk (ask your store if they can get it for you if they don't
sell it) that is not homogenized without difficulty.

Un-homogenized is easy. Just buy skim milk and add cream.

Ora

for monty- please answer me.
to my above question. and also- do you know of a slow cooker with a
clear glass bowl within?

You wrote to me "careful of vegetables grown in dirt. All sorts of
molds and fungii in dirt". It's very interesting for me. I would like
to avoid those molds/fungii/mycotoxins/aflatoxins etc.

Can you tell me:
1. a list of the names of the vegetables I should be careful of?
2. how to decrease the risk of this molds?
- Does a thorough washing will help?
- does peeling off the peel will help?
(I feel a waste to throw the peel, because most vitamins and
minerals are found in the
peel. But if this is what is neccesary, I would do it)

I really really want to know about that.
thanks