Food Preparation

Cook your food in glass, enamel, ceramic or microwavable

pots and pans. Throw away all metal ware, foil wrap, and metal-

capped salt shakers since you will never use them again. If you

don't plan to fry much (only once a week), you might keep the

TeflonTM or SilverstoneTM coated fry-pan, otherwise get an

enamel coated metal pan. Stir and serve food with wood or

plastic, not metal utensils. If you have recurring urinary tract

infections, you should reduce your metal contact even further; eat

with plastic cutlery. Sturdy decorative plastic ware can be found

in hardware and camping stores. Don't drink out of styrofoam

cups (styrene is toxic). Don't eat toast (many toasters spit

tungsten all over your bread and make benzopyrenes besides).

Don't buy things made with baking powder (it has aluminum) or

baked in aluminum pans. Choose goods made with baking soda

and sold in paper or microwavable pans. Don't run your drinking

water through the freezer or fountain or refrigerator. Don't heat

your water in a coffee maker or tea kettle. Don't use a plastic

thermos jug (the plastic liner has lanthanides) the inside must be

glass. Don't drink from a personal water bottle (it begins to breed

bacteria) unless you sterilize it daily.

Why are we still using stainless steel cookware when it

contains 18% chromium and 8% nickel? Because it is rustproof

and shiny and we can't see any deterioration. But all metal

seeps! Throw those metal pots away. Get your essential minerals

from foods, not cookware.

Never, never drink or cook with the water from your hot

water faucet. If you have an electric hot water heater the heating

element releases metal. Even if you have a gas hot water heater,

the heated water leaches metals or glues from your pipes. If your

kitchen tap is the single lever type, make sure it is fully on cold

for cooking. Teach children this rule.



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