Stainless steel cookware with tight fitting lids is your best choice. Don’t cook directly on copper because of the potential for copper toxicity. But copper seems fine in between layers of stainless steel, or on the bottom of a pot or tea kettle to promote quicker heating. Cooking on aluminum presents the risk of aluminum migration from the pan into the food. Aluminum-clad stainless steel pots are fine. There is some risk of nickel migration from stainless steel into food, but only if the stainless steel cookware has been damaged by harsh scouring. Pyrex, Glass or Corningware baking dishes with covers also work well. Teflon and other inert non-stick surfaces should be avoided.

Microwaves may be convenient for heating up foods, but Green Diva Mom prefers not to use them. We prefer stovetop, oven cooking or even a toaster oven for all your cooking needs. It only takes a few minutes to boil, steam or to sauté vegetables.

There are several aspects of microwave cooking that have been clearly researched. First, microwave heating can destroy vitamin and mineral content if food is not covered with water during its cooking process. The same rule applies to stovetop cooking. When food is boiled for 10 minutes or more, instead of steaming it for 2-3 minutes, you loose allot of the nutrients. (continue reading…)

by Jennifer McKinley from NaturalNews.com

There seems to be more evidence mounting in the ongoing Perflurooctanoic Acid (PFOA) debate. PFOA is used in the production of Teflon and other non-stick surfaces and is found in the packaging of candy bars, microwave popcorn, fast food packaging like french fry and pizza boxes, bakery items, drinks, paper plates, and a host of “stain resistant” products such as carpets. Other well-known brand names containing PFOA include Stainmaster, Scotchgard, SilverStone, Fluron, Supra, Excalibur, Greblon, Xylon, Duracote, Resistal, Autograph and T-Fal. (continue reading…)