DONT'S Non stick pans-Teflon Aluminum foil No metal utensils Copper pans Plastic tupperware/plastic bags No water in plastic Pre-washed Veggies/fruits DO'S Diamond/ceramic cookware Parchment paper Stainless Steel glass storage Paper bags Butcher paper BPA & BPS free plastic only Cast iron-CERAMIC coated only Wood & stainless steel utensils Veggies&fruits whole chop & wash yourself
Regarding stainless steel...It's a pain to clean because most people are using it incorrectly.. I cook eggs over easy, potatoes, etc. with my ss all the time without any sticking and I'm not using a ton of butter or oil . The key is heating the pan up correctly. Here's what you should do. Turn the stove on and put the pan directly over the heat, in a minute or two drip a few drops of water on to the pan. If it just fizzes away or it immediately evaporates it's not ready. It will be properly heated when drops of water dance on the surface and almost look like drops of mercury. Then if you want to add a little butter or oil you can. In many cases you don't need oil or butter and the pan is very easy to clean.
I have a set of high quality commercial SS cookware that have performed wonderfully for decades and without any trouble cleaning, sticking or staining ... the key is to clean them with a bit of vinegar and hot water ...
My great grandfather was from Sicily. He farmed, did his own cooking after his wife died, and lived to 99. He had all his teeth and brushed them with salt at night. He also smoked cigars and cigarettes, and he drank a bottle of wine at lunch, another at supper, and then topped things off with some "hard stuff" before he went to bed. He cooked in whatever old pots and pans people actually discarded in the local town dump----he hated spending money on anything new when something old would do the trick. He never saw a doctor until he went down stairs at 99 years old and broke his hip. That fall was the end for him, and he knew it. He had a long run in life, and he attributed his longevity to good cooking (foods that he grew and cooked himself), red meat (sausage, meatballs, and whatever he could hunt and shoot), vegetables, Italian bread that was freshly made and delivered six days a week by a breadman with a horse and wagon; at least 8 hours of sleep every night and a brief afternoon nap in between chores; and hard work----he gardened well into his 90s. He took long walks, and he enjoyed riding a bicycle. I was only 9 years old when I visited him with my parents in the nursing home where he lived. I will never forget him saying to me, "Live a full life and be happy. Do your best in life and you'll go with a clear conscience." He lived the wisdom of those words all his life.
And I'll bet most of the pans he found in that old dump and those old pans were cast iron. The one thing this dude said don't freaking buy. I have a cast iron pan that's over 130 years old pass down by generations in my family. I've since added new cast iron pans. I may agree with the rest of this guy's nonsense in a lot of ways. But to throw away a cast iron pan it's just insanity
That's why you gotta be careful with these "doctors" following theories and ideas. Healthy people with elavated iron levels? Who cares! If they're healthy then it's fine. But no, they're iron levels MUST be lowered to "normal." I'm not even sure Aluminum is that bad, unless it is injected
For anybody wondering, YES, his salad spinners are made out of an exotic steel blend of Adamantium and space grade 90004L Beskar steel which make his spinners leak and rust proof. These metals can only be excavated from deep within the Wakanda region. They are also adorned with sapphires and rubies to perfectly balance out the alkalinity level typically found on exotic Beskar alloys.
But even the drainer basket inside these exotic steel salad spinners and the lid are made of plastic??? Nothing is completely free of plastic, so what’s the point of buying one of these exotic salad spinner just to partially avoid some plastic 🤷🏻♀️
lmao can't breath from laughing so hard. right??? can't eat my organic costco packaged salad anymore, can't use salad spinners because they have plastic, don't have time... bro life too hard lmao
No you don't have to do that. Scour the thrift stores and estate sales for old stainless steel Revere ware pots & pans or ceramic coated cast iron, and then GROW YOUR OWN organic/heirloom/non-gmo seeds at home. Put food in glass containers - save your jars & get a set of Snapware. Don't use a microwave. Filter your water. You CAN eat & live without these heinous toxins but it takes some effort.
@@RAZASHARP Because he has weak arms, and it’s too heavy for him. Not good if you have a porcelain kitchen sink either, as porcelain chips easily. If you have a stainless steel sink and a gas stove, there is no better cookware.
@@RAZASHARP he says low levels of iron is better than high levels of iron on the long term, if you look blood donators and woman live longer because they are constantly decreasing their iron level by losing blood, and iron ages us. I believe in him but i will use my brand new cast iron plate anynway, i think you just shoudnt use it everytime, too much iron is not good but some must be. The video he talks about it is called "The SHOCKING TRUTH About Cast Iron Skillets & It's HARMFUL Health Effects"
Got to differ with you on a few items you mention ... cast iron.... I have been using it for 60 plus years and I have had my blood check for many other things but one of them was iron and NEVER been even on the higher side .... I feel if some ones iron is higher then should be may be the pans but other things help the higher iron . A good cast iron pan sourced and mined properly will not only last for ever will do you just find .
Yes, me too, every six months because I have CBC (complete blood count). I even had my ferritin checked. It's never been a problem. I'm a vegetarian, though, so I can probably afford a bit more.
My family always suspected aluminum cookware was bad, so my mother and granny used Revere Ware (stainless Steel) from back in the 60’s and the pans are still in good shape. We never used plastic for storage. We’d wash glass food jars and bottles and reuse them. You can take milk half gallon cartons, open the top, wash them out and reuse them. Especially good for giving leftovers to your kids if they eat over. Cheers.
I have a hard time believing cast iron hurts you. My great grandmother, grandmother and mother used cast iron every day. Both Grandmothers lived to be 95 and my mom made it to 81 as a heavy smoker w/ copd. Cast iron didn’t hurt them
@@elisabethvalade9866 Some did but the info was scattered. Not at people's fingertips or in one place, you had to be interested enough to go gather it up.
Great advice, especially for the pre-pack salad. A few notes on some items: CERAMICS: Many ceramics contain lead and other toxic chemicals. It is unstable at higher temperatures, which can cause it to crack, exposing the aluminum base. It is not durable and eventually wears down, especially if using metal utensils. ALUMINUM: Aluminum has a very high melting point It’s the cooking liquid that poses a problem. Aluminum is very reactive chemically, especially to foods with a high acidic content. But even plain water will dissolve it over time. IRON: This is a personal choice but I’m comfortable with iron, though I would suggest you use it only for oil-based cooking. - This will maintain a protective seasoning that significantly reduces the amount of iron that leaches out. - Water-based recipes will remove the seasoning, exposing the iron pan. - Without the seasoning, iron pans will quickly start to rust, which increases the amount of iron that gets into your food. CARBON STEEL: The video didn’t mention carbon steel but it has properties very similar to cast iron.
@@NoName-bt6xd So just because he said it, it must be true? Alrighty than. No mention of proof, no studies linked proving this. Just all he has to do is say it. People have been eating out of iron pans for hundreds of years if not thousands. Remember when "Dr's" told us to stop eating butter or using lard? Turns out those are the best things to use. lol. Always do your own research and never trust what someone says just because. BTW, he told you in this video to use olive oil to cook in. Little does he know that cooking with olive oil converts that oil to hydrogenated oil which is unhealthy for us. Never cook with olive oil. Use olive oil for salads, or very low heat things. Lard, tallow, ghee, or coconut oil is what you should cook with.
I use cast iron, I did buy ceramic cookware as well but primarily I use cast iron. Think about this, the food they are selling has very little nutrients these days every bit of minerals and vitamins we can ingest we need too! As far as aging...I am totally unsure what he means, I am going on 56 and I do not look my age at all so I am unsure what he means by that.
I'm curious about your take on silicone cookware and bags. Been using mostly stainless steel cookware for years, and I have no regret. I have non-coated cast iron skillets, but it was because I was told I was low on iron.
My mother cooked in Aluminum Pots all her live, my parents lived to be 92 and their brain was sharp as a Tac when they died. I use stainless steel so lets see how it goes lol.
Cast iron! Cast iron! Cast iron! ! I still cook in the same cast iron pans that my grand mother gave me over thirty years ago. I've never had to buy pots and pans in about ; well, thirty years. My food is always perfectly cooked and My iron levels are normal .
Well seasoned cast iron is non stick. It is that seasoned coating which stops the iron from leaching into the food. You probably know how to look after it properly as well.
Same here, I love my cast iron and won't stop using it. at my last blood tests, my iron was actually a little on the low side, though still in the normal range.
The trick with a stainless steel frypan is to heat your unseasoned frypan to very hot. If water drops dances around, then add your seasoning. Also, I do the trick of when I am finished cooking with the frypan, I wipe out any residue, add some soapy water to the pan, then place the pan back onto a still hot but off burner. Finish cleaning later.
Vinegar is also a super cleanser for everything. U can squirt some dish washing liquid and vinegar add some water in your pot and heat it if u want. Works wonders.😊
I use parchment paper a lot. I'd never heard of it growing up, and I'm 43. I started using it a handful of years ago and rarely use aluminum foil anymore. And when I do, on the rare occasions, I don't let it touch my food.
@@ubon39 When my husband discovered he had heart disease. I quit using Caste Iron skillets that I inherited from my grandparents. The Ron in my blood thst always ran 14-15 went as low as 11-12. That was the only change I made as far as far as cooking utensils go. After several years my iron is finally back to 13-14. iMHO. Caste iron provides valuable iron to your body. ) Caste iron might keacj some iron but not that much...
I wash all my food before eating or serving, doesn't matter if it's pre-washed or not washed at all. I have a mix of glass & plastic containers but try to use the glass when I can. & I never put hot foods in plastic.
Everything will eventually kill you. I remember hearing about aluminum cookware way back in the 60's. It seemed like everyone had at least an aluminum bean pot they used all the time; they've pretty much disappeared by now. But I don't think I'm going to worry about my cast iron skillets.
I remember when I heard about that and started cooking with that Vision cookware remember the glass pans? I think I still have one somewhere I should do get out but yeah I've been really good about that for many years you would have to pry my iron skillet out of my cold dead hand
Nice podcast. My personal caveat to this podcast is that I do use cast iron because I am pre-dispositioned to chronic anemia. Cast iron pots & pans, in addition to red meats & liver, help keep my iron levels, though still on the low side, 'reasonably' normal.
And especially so if you're "giving back to society" by Freely Donating (as allowed) a pint of whole blood every 8 weeks or 2 pints/Units of platelets every 4 ... only takes 25 to 30 min. for the whole blood & "about 110 mi." for the platelets.
I use my cast iron so rarely that a little iron in my system can’t be bad!! I can’t stomach liver and I could possibly have low levels of iron, so maybe I should use my cast iron more often!!
You have left two main items - bronze utensils and earthen utensils. Wonderful alternate. These two were very much used in India , since thousands of years.
I just threw away my cast iron skillet (which was known for producing the most beautiful crusts on my rib eyes), i just also threw away all my non stick pans (which was all of my cooming gear), I just threw away 4 cases of 48 pack kirkland signature water bottles i just bought from Costco (those were so heavy to carry up the stairs to my unit too!), i just also threw away all my plastic utensils. Oh, I had to throw away my sous vide machine too since, you know, can't use plastic vacuum sealed bags anymore. I am now happily microwaving what I was left with; a cup o noodle 🥤. Since all my utensils are in the trash, ill be using my two index fingers as chopsticks. Hopefully these fingers dont disrupt the biome of my noodles. Thanks for the help Doc!!!! Toodooloo 😘
Thanks for the laugh. Your microwave is spewing microwaves all over the room . You would get more nutrients out of the cup than the noodles that are wax coated and indigestible.
Just a note, that fungicide is sprayed on the greens in chain stores that are not prepackaged as well and it's almost impossible to wash it off. I found out that most of my prostate issues were due to these chemicals when I went abroad for a month last year and slept like a baby the whole time. I removed it from my diet and have been good ever since. Other foods that use similar chemicals are dried fruit like cranberries, apricots, etc. and also bread that doesn't mold, think wonder bread. I've been avoiding any food that contains additives that read like my chemistry book period. Also, avoid anything that says NATURAL FLAVORS. They are anything but natural.
@@ellena858 There are no guarantees that what you buy is organically grown regardless of the label... and yes, at the time of the packaging it can be sprayed with fungicides " to keep it fresh".
I seldom use cast iron. The one thing I always use it for is cornbread. I used to have cornbread almost daily when I had more people to feed. Now I only have it two or three times a month. But cast iron is the only way to cook it.
Switched from foil to parchment paper for baking. Keep my cheeses, fruits, veggies and also deli meat in covered glass containers - looks nice in fridge, too! Amazon and Wayfair has nice sets that are not expensive. Stainless steel fry pans and glass mixing bowls - so much better!
Only use foil to line a pan..thats it. Never to touch my food. Most of us older folks ate TV dinners and scraped the plate with our forks/spoons to get out all the food in the corners (the food we now know was full of chemicals). By doing that we scraped up loads of Aluminum and ate it. No wonder so many folks that ate TV dinners growing up have Alzheimer's. Plus growing up we used Aluminum pans, scraping the sides/bottoms while cooking. If we had only known that we were slowly poisoning ourselves.
Our local Meijers carries glass food storage containers, every size and shape you want ,I ve been picking up,one very often and doing away with plastic. Meijers has glass :)
DON'T throw away your cast iron. You can make some money by selling those babies! Also, I have chronic anemia; I'm not worried yet about the cast iron.
Well you should be because your iron levels are not the reason to your anemia if you have impaired erytropoesis in your kidneys. Hence anemia is not an evidence of low iron levels. It could be quite the opposite if your anemia depends on too low production of the erytropoetin hormone - in that case normal plasma levels of iron could suggest excess iron since the iron is not put into work producing erytrocytes.
@@janjson435 well, since my medical professionals and I are managing both my iron levels and my symptomology, I'm going to continue with the protocol I'm currently on. Thanks for knowing more than me about my intimate health, though....
I was at antique market and some crazy woman was selling old cast iron pans for $40 each. She was trying to sell them all weekend long and didn't sell a single pan. LOL.
@@LXT43 it also depends on the quality of the brand. If you have big box store cast iron, you won't be selling those for any $40.... Also, if they need heavy reconditioning, people won't pay that to do it themselves. Even if you sell them for $10, that's $10 you didn't have before. 😉
I will NEVER give up my cast iron. I am 70 and am a third generation cast iron cook. My iron levels are perfect. Everything else you are saying I agree with.
I use my carbon steel pans, but not for sauces, and use wooden utensils. In also donate blood frequently. Another consideration is canned foods. They all have plastic linings.
We have to be careful about absolutes. If you cook every single day with cast iron or very often, then this might come into play. If you use cast iron once in awhile like we do, no big deal, and if at the time your body happens to be a bit low on iron, then the added iron can be beneficial. It's not harmful iron either. It's nonheme iron like that you get from spinach. You just need to be aware that you're potentially cooking with an iron supplement whose amount is affected by many factors such as: length of cook time, type of food, acidity of food, heat, smoothness and seasonedness of the iron. Your grandma's smooth skillet will leach less iron than today's bumpier surfaced skillets. Don't throw out your great pans due to sensationalism, despite some truth to it. Just be aware.
I agree. The key is to just be aware of the iron you’re adding, and use in moderation. Maybe plan to reduce your iron intake in other ways that day. Lucky for me, I don’t eat red meat.
I just started using started using them, and they are a pain till I found out how to use them. They have to be heated up first in order to cook with them. To know if it's hot, just put put a small amount in it. If it dances around, it's hot, makes clean up easier
since we have gone away from copper water lines and copper cook ware as well as silver ware our blood veins lacked strength and many suffered from anuresis's and aorta bursts .
As a young woman, my iron levels were always naturally low. (I had heavy periods.) Even when I went to give blood one time, she told me that my iron level was within the normal range, but low enough not to be able to give blood. So, using a non-coated cast iron pan was helpful for me. In olden days they used to boil rusty nails to make an iron oxide "tea" to supplement iron deficiency or eat iron rich foods, like liver. Cast iron is just easier and more consistent, because I have to cook any way. But consult your doctor, you may need to use cast iron. 💖🌞🌵😷
Just a caution note... cast iron is not safe for those who have haemachromatosis. If you have HFE gene mutation homozygous, heterozygous or compound heterozygous of H63D or c282y you may be at risk of iron overload. Most common in males or post menopausal women.
Same for me. I was told to use the cast iron. My levels were too low for it to make a difference but at that point we were trying to do everything to help it.
If you have an ANTIQUE cast iron pan, please sell it to a collector rather than throwing it away. If you're a vegetarian, you don't need to worry about additional iron in my opinion. How do I know? I'm a vegetarian, I use cast iron cookware about once a week, and I've had both regular iron (in the complete blood count) and ferritin tested. It was perfect, as I expected.
Hmmmm, interesting. I use triple ply stainless steel cookware, but I do not obsess over plastic containers, aluminum foil, or coated bakeware. I grew up in a poor family. My mother used aluminum pans every day, then she would let the food sit in those pans so we could grab a dish of food whenever we would come inside from playing. According to this report, I should be dying or dead from aluminum and plastic toxins, but I am a very active, very healthy, very youthful looking 81 year old woman. 🤔PS...I am a vegan.
Thank you very much for this information of "common interest"! At 4:00, about Olive oil... Ok, but one must keep the following in mind : Olive Oil loses its composure *and becomes toxic* at around 374 F. For butter, it's between 248 F and 302 F (but it's less toxic than olive oil).
Salads have modified atmosphere packaging which simply means they put more carbon dioxide in the package so nothing can grow. If floats out of the bag as soon as you open it.
I have made at least a thousand enemies since the 1980s because I would mention some of these things to people they would want me to cook my potato/corn in aluminum foil, store my food in plastic containers, use a pan which had most of the Teflon coating scraped off of it or angry because I would buy the produce with the root on intact. It becomes pretty lonely when you made enemies because you are not only trying to protect your own health but trying to impart a small fraction of edification on others. I did learn quite a bit of this from the book written by Drs Balch & Balch Titled Prescription for Nutritional Healing.
wonder if iron only apllys to men. as womans multi vitamins have lots iron with less other vitamins and mens multi vitamins will have less iron with more other vitamins. if a man lost lots blood they might want to take iron as they regain the blood but other than that men want to avoid too much iron. so wonder if cast iron is good for woman.
Good for her! I think some of these things could possibly be scare tactics. Not all, but maybe some Regarding cast iron, some of them are permanently coated Regarding not buying bottled water in plastic bottles, it's not sold and nothing else but plastic, along with all other drinks that are also all sold in plastic bottles So far I've not seen many glass containers containing drinks on store shelves If everyone quit buying drinks for that reason, it would really collapse the economy because all drinks are sold in plastic, including water There are some public places that don't even allow glass containers anyway, most likely for safety reasons in case that glass somehow gets broken. You're allowed to have other containers that aren't breakable, which is why all drinks are sold in plastic
Thanks, Doc! I learned and I also got to learn pleasantly without any bother. A rare thing. I'm looking suspiciously at several plastic items around my apartment that I could replace. The less plastic in my life the better. Silly me has also been using an iron skillet and tin foil, too. Maybe I can turn them into 'pretty art' instead though. Yeah... that. Thank you for helping others learn what you've learned so we don't have to do lots of researching. Maine said to say "Hello".
I've begun using a quality stainless steel pan and will not go back. There's a little bit of a learning curve but it's well worth it, just amazing. Make sure to clean it properly so there are no bits and pieces on the surface before you use it. Heat it up until water forms into little pearls instead of waporing instantly. Add oil and wait until it's really hot then add whatever, even eggs, pancakes. etc and let it stay on the pan for a while before you turn it so that a crust forms, otherwise it can become messy. It's absolutely great for steaks, reminding me of the kind you order at restaurants. And you don't poisen yourself and the environment. Of course things will get burned on the pan, for instance when cooking a steak, which makes for a great sauce. But just add a little water to the pan when it's cooled down for a little while and it comes off very easy with soap and water...
@@sharoncontini3284 I'm Danish, so I bought this one here in Europe: demeyere Classico 3 High-Quality Frying Pan for Induction and All Other Hobs Stainless Steel Induction Pan with Aluminium Core 28 cm. Don't know if it's available in America, but I had to look carefully because I almost bought another one which was in the stainless steel pan category, but had some kind of coating. There was quite a few of these "stainless steel pan" with coating, so look carefully at product details before you buy...
My roommate burns olive oil onto the pan. Olive oil becomes toxic when heated too high. It stinks too. I have to soak and scub the pans after she uses them because it makes my food taste terrible.
@@annhalton1963 I usually use canola, sunflower or coconut (without flavor) oils. They never stink and it's ususlly hot enought before smoking point. Coconut oil has a really high smoking point btw. I DID manage to burn it after heating the pan too high for too long and it just burned like black tar instantly. But that was one of my first times using this. Never happened again, but as I said theres a little learning curve and getting used to, just watch what your doing, it's not rocket science. Besides, I'm pretty sure there are different qualities to these pans in how they transfer and maintain heat etc.
I tried wrapping sandwiches in just parchment paper instead of my Tupperware, but they dried out by lunchtime, even if I made them right before I left for work. So now I wrap my sandwiches in parchment paper and then put it in my Tupperware. The food never touches the plastic and I get the airtight seal that keeps my sandwiches fresh. Yes, I have glass storage containers, but worry about breakage when I'm out and about, so this parchment and Tupperware method works for me without the worry of breakage. Stainless bento boxes are great, but I have a nickel sensitivity and after using a stainless steel coffee cup for a couple of weeks, I felt a little off. Once I went back to glass or ceramic, I felt better... so long term storage in stainless steel doesn't work for me. Ps. there are storage bags that are made from silicone, that are food safe, but they are expensive and at that price they need to be washed and reused.... not always safe if you aren't diligent in the washing. I haven't tried them.💖🌞🌵😷
Your post prompted me to look up chemicals in parchment paper, as I use it all the time. Turns out, some brands use PFAS, not just silicone! KIRKLAND /Costco and Reynold's Brands both had flourine in tests, which was the marker for PFAS in the study. "If You Care" brand was safe. Full results are on MAMAVATION: Safest Non-Toxic Parchment Paper Without PFAS “Forever Chemicals”-Lab Reports Best wishes to you and yours, Suzi :)
@@paigeb1318, thanks for taking your time to let us know... I thought parchment was coated with plastic, but I did a quick search and only saw articles touting silicone, so I thought the industry changed. 😜 Silly me. Truthfully, I'm still using waxed paper (paraffin wax) as the lessor of all the evils, because that's what I have on hand. If you want to be diligent, you can make your own wax food (fabric) wraps. TH-cam has many videos on these... my recommendation is to use natural beeswax and not petroleum based paraffin wax. I haven't made them yet as my health is limited. You can buy them, but I'd really question what kind of wax they are using... If they are using paraffin, you might as well just buy regular old wax paper.💖🌞🌵😷
@@pennypetrovic3682, wax paper doesn't keep the bread any more moist than the parchment. People say bee's wax wraps do a good job, but I haven't tried them yet. I primarily use glass at home and I'm happy (the only thing they've found with glass is if it has heavy lead content... After twenty years, scotch? may leach the lead out of the glass.) 💖🌞🌵😷
I agree with you on your list. I’m disappointed tho to hear you say to not use ironware. I’ll ask my NMD to check my iron levels next time. I like my stainless steel spatulas. I use wood in my stainless steal pans. All in all, you’re getting me to ask some questions. I also prefer to grow my own food from heirloom non gmo organic seeds. Keep spreading the information!!!
OK, what’s safest and healthiest stainless steel pots and pans? what’s the brand? Is 8/8 or 8/0 stainless steel. 8/0 is zero nickel but what about corrosion?
From what Dr. Gundry said, I hope everyone will start using a glass salad spinner! Can't recall ever seeing one of those. And, just wondering, my newer house doesn't have nasty copper piping - it has pex - a type of plastic, I believe... I guess I'll see o what I can to a REASONABLE level...
Super easy to clean stainless steel pans ..Great heat conducting too When you are done cooking add some water to the still hot pan and let it sit till the pan cools down then it will clean very easily
My pans are stainless steel. I have one cast iron skillet. It only gets used occasionally for cooking steak (expensive here in the UK). I get my milk delivered to my door in glass, returnable bottles. Far superior milk to that sold in the supermarkets and it's the same price. Very interesting about the strawberries. Every time I eat shop bought strawberries I end up with a bad migraine within 48 hours of eating them. I grew my own, no pesticides or fertilizers, ate them straight off the plant and no migraine. This year I'm going to be growing a lot of them, the idea being to eat some and make jam (jelly I think American folks call it). Home made scones, clotted cream and strawberry jam, lovely. I also have two hydroponic units in my kitchen. In one I have Parsley, Dill and Basil and will be adding Romaine lettuce and Rocket in about 6 weeks time, ready for summer salads. In the other I have dwarf Tiny Tim tomato plants and I'm trying dwarf French Beans also in that unit. I only sowed them the other day so hope they germinate (have to start them off in soil then transplant them to the unit). I will be growing a lot of my own veg outside this year too, keeping pests away by doing companion planting. I love cooking and baking, preferably with what I've grown myself. That way, I know what's in it. The two chemicals in plastic you mention are banned substances in my country.
Most houses have copper piping. Most new houses have copper piping. 80% in fact. The rest are likely plastic piping. The city water supply comes in through galvanized pipes. The city water also has fluoride in it. Where exactly can i get a clean water supply that does not come in plastic bottles? The only water in glass bottles i can find is carbonated water. I suppose I could put an elaborate filtration system on my house. As the city water supply lines are made up of various materials copper, cast iron, steel lined with plastic, pcv and likely the traces of lead from any galvanized pipes in the system. If people should have water in glass then the water industry has to change. If it requires a very good filter on your own house then I'm not sure what system takes out everything including fluoride. Avoiding some of these contaminants is easier said than done. Even if i have a filtration system installed, the filters and the filter housing itself are made from plastic with copper or plastic supply lines. You would have to have a filter system made out of stainless with stainless supply lines and filters that had no plastic in the housing or the filter itself. lol So when you break it down, it not simple to get clean water. Even if you get clean water in glass bottles, the factory it came from has copper and or pvc piping. It's complicated
I've noticed that with the fruits not going bad after weeks. Also the milk lasts so long compared to how long I remember it lasting when I was a child.
Perhaps you've not noticed that milk is now subject to ultra-pasteurization, which uses radiation to kill 99.99% of bacteria. Why people think this is a bad thing escapes me.
What about carbon steel pans? Are they basically same as cast iron? I once found rust on its surface. It requires a lot of seasoning too. But they are so non- stick !
@@fullofnonsense-dn5ni Ignore. Proper seasoning will isolate the iron from the food. This guy is pretty good, but flaws are there to be dissected out. eg all cans now have plastic linings yet no comment from him ... the salad was PLACED in a plastic bag...the tinned food was COOKED in the plastic lined can...Separate rant...the idea of a single Mitochondrial Eve is preposterous as he suggests one individual. He is a bright spark, but not complete.
Yes, use water utensils, and air pans, wood paper foil, leaf containers, and burlap plates and bowls....oh..and don't forget to go down to the river to drink water...no bottles or glasses, though. just use your hand and scoop the water up to your mouth...
Could it be that the costco strawberries just didn't have mold spores on them and the farmer's market ones did? If there's no spores, there can't be any mold.
the thing about wood utensils is that they need to be tossed out after a pretty short usage just look up food safe on line. I use wood as much as I can plastic almost every single food container in stores like mustard and such is inside plastic I never liked plastic but I cannot find any glass anywhere . on a good note those years back when I used to drink allot of pop they used to be in glass bottles but they switched to plastic and i could always taste the plastic so I stopped drinking pop also they had the cans of pop which I could taste the metal in the pops so I stopped drinking it which is a good thing.
I bought a Soda Stream and make my own soda at home! I use frozen juice concentrate to flavor my soda. Nothing better than 100% juice, no sugar added... Because I've almost eliminated all sugar from my diet, just a splash of juice in a tall glass of soda water does the trick for me! 💖🌞🌵😷
I don't know why Dr Gundry's packaged salad doesn't rot. The salad from Walmart I buy gets bad by the end of a week in the fridge if not eaten. Strawberries rot and mold just the same
Good advice to get ceramic pans. My personal thing is to avoid keeping spring water you get at the store in those blown plastic gallon bottles so I transfer water to the clear plastic type. I worked in a plastic mfg. and learned the blown bottles (opaque) are the ones that transfer chemicals the most. So get H2O out of the blown bottles.😊
I do not use plastic for storage- except freezer bags. Have Saladmaster cookware since 1976. I do use cast iron griddle and cornbread pan. Gonna keep it. Use wood spoons to cook with. 😅Do use spring water in gallon plastic jugs- do not know of an alternative.
I have been stringent in this subject n following since many-2 years,Thanks to Dr. Steven for bringing to light for the welfare of humanity across the globe ☝
It's important to note that food that remains fresh for multiple weeks isn't necessarily exposed to chemicals. Instead, they've been safely irradiated to kill off all mold, bacteria and other pathogens prior to or after packaging. Look into food irradiation.
I'm not a doctor, but the only negatives I've found researching silicone storage bags is in the washing. You have to be diligent. Especially if you store raw meat. If you don't wash really well, any cross contamination, and you can get really sick... I mean hospitalized 🤢 sick. The other thing I've noticed (the last time I looked) was the bags didn't have boxed bottoms. Those pointy corners are harder to clean and because they are stiffer than plastic the pointy corners don't really conform to larger foods like muffins. The other reason I don't use silicone bags is because of the cost. Personally, I use glass storage containers at home because they are easier to wash and I like the red lids. On the go, I wrap my sandwiches in parchment and then into a Tupperware. My food never touches the plastic and the Tupperware is airtight and prevents crushing in my bag. 💖🌞🌵😷
The complete opposite happened to me: the organic, Farmers Market strawberries lasted a long time looking like new, the Costco bought strawberries went bad quickly 😒
You have to watch out for some of those farmers markets, they buy produce from National Grocers, the same place grocery stores get their produce. They remove stickers and pass it off as their own produce. W5 did an investigation on this year's ago in Ontario.
I use iron skillets and just had a full-blood test. Actually, my iron levels were a little low, so I'm eating more liver and spinach. Using lots of silicone utensils, etc. Are they okay??
Is it all plastic bottles of water? I get cases delivered every month. I thought they took out the bad chemicals from the plastic bottles? We drink a lot of water in plastic sport bottles from Zephyrhills. Does anyone deliver spring water in glass bottles anymore? Will the Berkey water filters remove the plastic chemicals from the water? Thank you for answering my questions in advance.
Thank God I learnt the truth about non stick Teflon coated cookware long ago! And no Tupperware for this little black duck! I still use grease proof paper & paper bags for my daughter's lunch today! Yes stainless drinking bottles! I also use wooden utensils & or stainless steel, never plastic! No wonder my Drs Jaws dropped when she looked at my blood & called it PURE! She asked me what diet I have. I told her I use butter never margarine, avoid eating anything with colours or preservatives. Use olive oil & eat sourcrout. I didn't line up for the Vax 💉 either!
Nonsense reg aluminium. Take every idea with a pinch of salt. The Bengalis use aluminium everyday for centuries. You think the whole race is sick? All my family lived to over 90.
@Seema Prasad, you are so right. My grand mother cooked in aluminum pots on wood fire. Pots were black like the night sky. Interestingly, she lived to almost 96 years and her mother, lived till over 100 years. Greetings from Ghana 🙏
I very much enjoy these videos. At the end of this video, utube added a commercial advertisement for a coffee additive that completely ignored or contacted the good doctor's advise. Very entertaining.
Stainless steel is 11% nickel which most people including myself are allergic too. They make costume jewelry nickel-free now because so many are allergic. There is one Japanese company that makes “nickel - free” free stainless - I only buy there’s and glass bake ware made in USA.
Wait... so my swelling & leaking that comes with me wearing steal piercings could come from the nickel in the peirce jewelry? I've had mine for 10 years but it always gets irritated & leaky
@@JasmineGeminiDragon My mom was allergic to nickel. Anything with it caused alot of irritation, like you are mentioning. She could never wear costume jewelry due to that. I found her a couple pairs of inexpensive costume jewelry earrings that were nickel free and she didn't have an issue at all.
I bought fresh peppers in target. I never got around to eating them, got pushed to back of frig and well a bunch of reasons; a month later, they still looked good. Same thing with lettuce (not in prewashed bags) lately, it has been lasting a lot longer. I wish the food industry would go back to cardboard packs for frozen vegetables instead of those plastic bags.
Really? I've been noticing that produce is not lasting nearly as long as it used to, and I always buy "fresh". Unfortunately, I think these items are sitting in storage/transit longer than just a year or two ago.
@@jayrowe6473 I do find that the case sometimes. I either have bananas green one day and all soft and yellow the next day or 2. Meat does this too. I used to keep meat in frig for almost a week and still be good. Now. 2 days tops or I have to freeze it. Other fruits and veggies same thing. It seems very weird that sometimes stuff rotts fast, other times it takes weeks to spoil. I bought low carb wraps for my son his last year of High school. It seems we decided to do an experiment cause he never ate them after the 1st time opened. I found the the open bag of wraps in bread drawer a few weeks later and decided to see what happened. It gets air in there, so not air tight. Those wraps were in there for 6 months and still looked and bended like the day he opened them. After I realized he graduated a whole year ago. And I pushed them to the side for the last time. They were still looking brand new, I finally threw them out. About a year in drawer, package open and still good. Yuk!
Cast iron n stainless steel in my kitchen i started removing plastic containers since lockdown trying to use glass containers but they also have plastic lids 😢 Slowly but surely we will remove plastic for good !!!
The plastic lids at least don't touch the food. I have also switched to the glass containers. They work great for in the freezer too (if you buy the right one).
Sorry... I've been using my Magnalite cookware for 40 years now. It's seasoned to perfection and I'm keeping it (even though it has an aluminum interior.) It's so well seasoned I don't think anything is exchanged between food and pot. Maybe 40 years ago but no longer. I love it! I'm keeping it!
Stainless steel all-clad is what I use the d3 line. heat control is the technique to not stick especially cooking proteins. After use I put water to clean off residue.
You are spot on! I need my cast iron! My iron is low. Copper pans are lined! I know my endocrine & hormones have been messed up for years! Infertility etc. Diabetic lead down the road of pharma by my GP. They are killing me. Salad spinner fun. Love the citris pith to munch on, I found it as a kid.
in Denmark I discovered what they call a "salat schlunger; I don't knw the correct spelling, but obviously enough the name is easily understood to be a sling for your wet greens. You simply take a step outside and sling the sling around as quickly as you can overhead and down around the side of your body. I would certainly use one here at home, but I've never seen them offered for sale here in the US.. Not necessarily made with any plastic! unlike the salad spinners you mention.
Some chefs put the washed salad leaves in a large tea towel, tie ends together, creating a pouch, then sling this pouch like you would a baseball - a bit like you described.
I lay a cotton bath towel on my kitchen counter then individually lay the wet lettuce leaves . I then fold on top of the leaves the other half of the towel and pat dry.
If we live in a developing country, Peru, we don't have Amazon nor any of the cooking ware you recommend, I use stainless steel most of all. About plastic containers I use them, some only the top is plastic, others all is plastic.
I stopped using Teflon non stick pans 12 years ago and went stainless steel. I don't cook with Aluminum either. If I heat something in the microwave, it is in glass. But I would normally heat it in a pan on the stove or air fryer.
DONT'S
Non stick pans-Teflon
Aluminum foil
No metal utensils
Copper pans
Plastic tupperware/plastic bags
No water in plastic
Pre-washed Veggies/fruits
DO'S
Diamond/ceramic cookware
Parchment paper
Stainless Steel
glass storage
Paper bags
Butcher paper
BPA & BPS free plastic only
Cast iron-CERAMIC coated only
Wood & stainless steel utensils
Veggies&fruits whole chop & wash yourself
No metal...stainless steel and cast iron...on ur do list are metal.
Hahahah so true he has no idea what he is talking about lol I use a cast iron pandora and stainless steel lol
Thank you.
Thank you
Thank you for the list 🙂
Regarding stainless steel...It's a pain to clean because most people are using it incorrectly.. I cook eggs over easy, potatoes, etc. with my ss all the time without any sticking and I'm not using a ton of butter or oil . The key is heating the pan up correctly. Here's what you should do. Turn the stove on and put the pan directly over the heat, in a minute or two drip a few drops of water on to the pan. If it just fizzes away or it immediately evaporates it's not ready. It will be properly heated when drops of water dance on the surface and almost look like drops of mercury. Then if you want to add a little butter or oil you can. In many cases you don't need oil or butter and the pan is very easy to clean.
I have a set of high quality commercial SS cookware that have performed wonderfully for decades and without any trouble cleaning, sticking or staining ... the key is to clean them with a bit of vinegar and hot water ...
@@vuilleum42 you don't use dish soap to wash them?
@@sl4983 - NO I DON"T
I love my stainless steel pans I’ve had them for over 20 years and they still look like new
For the food to not stick: Some say the food you put on the pan should preferably be room temperature (not fridge temperature)
My great grandfather was from Sicily. He farmed, did his own cooking after his wife died, and lived to 99. He had all his teeth and brushed them with salt at night. He also smoked cigars and cigarettes, and he drank a bottle of wine at lunch, another at supper, and then topped things off with some "hard stuff" before he went to bed. He cooked in whatever old pots and pans people actually discarded in the local town dump----he hated spending money on anything new when something old would do the trick. He never saw a doctor until he went down stairs at 99 years old and broke his hip. That fall was the end for him, and he knew it. He had a long run in life, and he attributed his longevity to good cooking (foods that he grew and cooked himself), red meat (sausage, meatballs, and whatever he could hunt and shoot), vegetables, Italian bread that was freshly made and delivered six days a week by a breadman with a horse and wagon; at least 8 hours of sleep every night and a brief afternoon nap in between chores; and hard work----he gardened well into his 90s.
He took long walks, and he enjoyed riding a bicycle. I was only 9 years old when I visited him with my parents in the nursing home where he lived. I will never forget him saying to me, "Live a full life and be happy. Do your best in life and you'll go with a clear conscience."
He lived the wisdom of those words all his life.
And I'll bet most of the pans he found in that old dump and those old pans were cast iron. The one thing this dude said don't freaking buy. I have a cast iron pan that's over 130 years old pass down by generations in my family. I've since added new cast iron pans. I may agree with the rest of this guy's nonsense in a lot of ways. But to throw away a cast iron pan it's just insanity
Sounds a lot like me. Great story.
That's why you gotta be careful with these "doctors" following theories and ideas. Healthy people with elavated iron levels? Who cares! If they're healthy then it's fine. But no, they're iron levels MUST be lowered to "normal."
I'm not even sure Aluminum is that bad, unless it is injected
Love your grandpa’s story!
Fabulous story.❤
For anybody wondering, YES, his salad spinners are made out of an exotic steel blend of Adamantium and space grade 90004L Beskar steel which make his spinners leak and rust proof. These metals can only be excavated from deep within the Wakanda region. They are also adorned with sapphires and rubies to perfectly balance out the alkalinity level typically found on exotic Beskar alloys.
lmao nothing is safe. now i am hesitant to buy my organic costco packaged salad and i am worried about spinners too?
Right! I have a plastic spinner. 😲
💯 I just watched 2 of his shorter videos, same spiel.
But even the drainer basket inside these exotic steel salad spinners and the lid are made of plastic??? Nothing is completely free of plastic, so what’s the point of buying one of these exotic salad spinner just to partially avoid some plastic 🤷🏻♀️
Plasic spinner contacts food for very short amount of time, compared to storing the food in plastic packets, boxes or containers for days.
I'll never get rid of my cast-iron skillets I love them!!!
Then they will get rid of you.
@@im1who84uTotal BS!
@im1who84u Cast iron has been around since 220 A.D. I'm keeping mine. I actually bought mine for the iron, the monthly, hint, hint.
I used cast iron for a while but my blood test came back as too high in iron. But I'm post menopausal.
@@Andrea-64 asbestos and ciggarettes have also been around for a long time
I’m just going to throw all my cooking tools away and just quit eating and hope for the best!!
I feel like doing the same thing.
I’m 23 he’s not lying about a lot of this stuff 🤷🏽♂️
lmao can't breath from laughing so hard. right??? can't eat my organic costco packaged salad anymore, can't use salad spinners because they have plastic, don't have time... bro life too hard lmao
You will need water.
No you don't have to do that. Scour the thrift stores and estate sales for old stainless steel Revere ware pots & pans or ceramic coated cast iron, and then GROW YOUR OWN organic/heirloom/non-gmo seeds at home. Put food in glass containers - save your jars & get a set of Snapware. Don't use a microwave. Filter your water. You CAN eat & live without these heinous toxins but it takes some effort.
Got it. Throw out the entire contents of my kitchen and start over right now. I'll get right on that.
😂😅🎉
Bagged salad is bagged with c02 or nitrogen gas not covered with chemicals, so they keep as long as the bag is sealed and not ruptured.
Cast iron for frying, glass for baking and storage, natural(unprocessed) foods in healthy portions. Works for me.
Porcelain for baking. French if available.
then why is he saying cast-iron is not good?
@@RAZASHARP Because he has weak arms, and it’s too heavy for him. Not good if you have a porcelain kitchen sink either, as porcelain chips easily. If you have a stainless steel sink and a gas stove, there is no better cookware.
@@RAZASHARP he says low levels of iron is better than high levels of iron on the long term, if you look blood donators and woman live longer because they are constantly decreasing their iron level by losing blood, and iron ages us. I believe in him but i will use my brand new cast iron plate anynway, i think you just shoudnt use it everytime, too much iron is not good but some must be. The video he talks about it is called "The SHOCKING TRUTH About Cast Iron Skillets & It's HARMFUL Health Effects"
My parents used cast iron their whole life every day, both lived into their 90s gracefully
That's because there's absolutely nothing wrong with it.
@@HeavyInstinct always thought Iron was good for you🤦🏽♂️
@@RAZASHARPWell it is possible to get too much of it. Mostly only men over 50 need to be concerned about it.
Got to differ with you on a few items you mention ... cast iron.... I have been using it for 60 plus years and I have had my blood check for many other things but one of them was iron and NEVER been even on the higher side .... I feel if some ones iron is higher then should be may be the pans but other things help the higher iron . A good cast iron pan sourced and mined properly will not only last for ever will do you just find .
Yes, me too, every six months because I have CBC (complete blood count). I even had my ferritin checked. It's never been a problem. I'm a vegetarian, though, so I can probably afford a bit more.
One more point: It could be your right about "other things." Acidic foods like tomatoes, vinegar, etc., should not be cooked in cast iron.
My family always suspected aluminum cookware was bad, so my mother and granny used Revere Ware (stainless Steel) from back in the 60’s and the pans are still in good shape. We never used plastic for storage. We’d wash glass food jars and bottles and reuse them. You can take milk half gallon cartons, open the top, wash them out and reuse them. Especially good for giving leftovers to your kids if they eat over. Cheers.
I have a hard time believing cast iron hurts you. My great grandmother, grandmother and mother used cast iron every day. Both Grandmothers lived to be 95 and my mom made it to 81 as a heavy smoker w/ copd. Cast iron didn’t hurt them
@@verreal I use the vinegar to clean my cast iron only lol works great
We have to work so hard to not be poisoned by the industries that are taking our money, and who are supposed to offer us only the best. 🤦🏽♀️
YES!
Exactly.
BUT--people did not know this, years ago!!!
@@elisabethvalade9866 Some did but the info was scattered. Not at people's fingertips or in one place, you had to be interested enough to go gather it up.
June
Grow it, and you know
After making a profit with as low quality as possible
I ENJOY USING ALL WOOD PANS THEY HAVE A CERTAIN FLARE TO THEM AND REALLY WORK VERY WELL
😂😂😂
🤣🤣
My mother who was not blond BTW tried heating up water in a wooden bucket once :(
@@raymondclark1785 NOW THATS WHAT I'M TALKING ABOUT
YUPP GOOD OLE NON STICK WOOD
Great advice, especially for the pre-pack salad. A few notes on some items:
CERAMICS: Many ceramics contain lead and other toxic chemicals. It is unstable at higher temperatures, which can cause it to crack, exposing the aluminum base. It is not durable and eventually wears down, especially if using metal utensils.
ALUMINUM: Aluminum has a very high melting point It’s the cooking liquid that poses a problem. Aluminum is very reactive chemically, especially to foods with a high acidic content. But even plain water will dissolve it over time.
IRON: This is a personal choice but I’m comfortable with iron, though I would suggest you use it only for oil-based cooking.
- This will maintain a protective seasoning that significantly reduces the amount of iron that leaches out.
- Water-based recipes will remove the seasoning, exposing the iron pan.
- Without the seasoning, iron pans will quickly start to rust, which increases the amount of iron that gets into your food.
CARBON STEEL: The video didn’t mention carbon steel but it has properties very similar to cast iron.
Cast iron. Iron is a metal. Im avoiding metals including toaster ovens with interiors made with aluminum, which most are aluminum or teflon.
@@acdcmiami iron can be beneficial and stainless is metal too
He said it, iron is bad because it ages us
@@NoName-bt6xd So just because he said it, it must be true? Alrighty than. No mention of proof, no studies linked proving this. Just all he has to do is say it. People have been eating out of iron pans for hundreds of years if not thousands. Remember when "Dr's" told us to stop eating butter or using lard? Turns out those are the best things to use. lol. Always do your own research and never trust what someone says just because. BTW, he told you in this video to use olive oil to cook in. Little does he know that cooking with olive oil converts that oil to hydrogenated oil which is unhealthy for us. Never cook with olive oil. Use olive oil for salads, or very low heat things. Lard, tallow, ghee, or coconut oil is what you should cook with.
I use cast iron, I did buy ceramic cookware as well but primarily I use cast iron. Think about this, the food they are selling has very little nutrients these days every bit of minerals and vitamins we can ingest we need too! As far as aging...I am totally unsure what he means, I am going on 56 and I do not look my age at all so I am unsure what he means by that.
I'm curious about your take on silicone cookware and bags.
Been using mostly stainless steel cookware for years, and I have no regret. I have non-coated cast iron skillets, but it was because I was told I was low on iron.
My mother cooked in Aluminum Pots all her live, my parents lived to be 92 and their brain was sharp as a Tac when they died. I use stainless steel so lets see how it goes lol.
Cast iron! Cast iron! Cast iron! ! I still cook in the same cast iron pans that my grand mother gave me over thirty years ago. I've never had to buy pots and pans in about ; well, thirty years. My food is always perfectly cooked and My iron levels are normal .
Well seasoned cast iron is non stick. It is that seasoned coating which stops the iron from leaching into the food. You probably know how to look after it properly as well.
Same here, I love my cast iron and won't stop using it. at my last blood tests, my iron was actually a little on the low side, though still in the normal range.
I cook with cast iron most days and all of us have normal iron levels. Mine are very well seasoned, vintage pans.
Can you use cast iron pan on induction stove?
@washington9347 - yes, cast iron is great on induction.
The trick with a stainless steel frypan is to heat your unseasoned frypan to very hot. If water drops dances around, then add your seasoning. Also, I do the trick of when I am finished cooking with the frypan, I wipe out any residue, add some soapy water to the pan, then place the pan back onto a still hot but off burner. Finish cleaning later.
Yes, if seasoned before each use stainless is a non stick.
Vinegar is also a super cleanser for everything.
U can squirt some dish washing liquid and vinegar add some water in your pot and heat it if u want. Works wonders.😊
When you say add seasoning do you mean spices or do you mean oil?
Much easier to buy a ceramic or glass pan, really.
too much faff for me!
:-0
@@ellena858 I mean any vegetable oil or lard will do.
I use parchment paper a lot. I'd never heard of it growing up, and I'm 43. I started using it a handful of years ago and rarely use aluminum foil anymore. And when I do, on the rare occasions, I don't let it touch my food.
Both of my grandparents used castiron pans and lived to a 100 years old.
Same, grew up with my great grand parents, grand parents and parents using it. So of course, I use it!
Why do people listen to him?
My mom is now 105 and NEVER owned a cast iron pan at all -
@@ubon39 When my husband discovered he had heart disease. I quit using Caste Iron skillets that I inherited from my grandparents. The Ron in my blood thst always ran 14-15 went as low as 11-12. That was the only change I made as far as far as cooking utensils go. After several years my iron is finally back to 13-14. iMHO. Caste iron provides valuable iron to your body. ) Caste iron might keacj some iron but not that much...
You didn’t know it, but your grandparents cast-iron pans were ceramic coated
I wash all my food before eating or serving, doesn't matter if it's pre-washed or not washed at all. I have a mix of glass & plastic containers but try to use the glass when I can. & I never put hot foods in plastic.
Same here. Always wash fruit (except bananas) and pre-washed bagged salad from store.
Everything will eventually kill you. I remember hearing about aluminum cookware way back in the 60's. It seemed like everyone had at least an aluminum bean pot they used all the time; they've pretty much disappeared by now. But I don't think I'm going to worry about my cast iron skillets.
Yeap me too, having to rid of my new box of pots & pans, and plastic very upsetting.
I remember when I heard about that and started cooking with that Vision cookware remember the glass pans? I think I still have one somewhere I should do get out but yeah I've been really good about that for many years you would have to pry my iron skillet out of my cold dead hand
I agree regarding cast iron, I’ve been using cast iron for years with no excess iron showing up in my blood tests.
@@straceshow3212 I never cook anything acidic in my iron skillet so maybe that helps. And I don't cook everything in it
Right, They don't treat cast iron skillets with the same chemical that they use to.
Nice podcast. My personal caveat to this podcast is that I do use cast iron because I am pre-dispositioned to chronic anemia. Cast iron pots & pans, in addition to red meats & liver, help keep my iron levels, though still on the low side, 'reasonably' normal.
And especially so if you're "giving back to society" by Freely Donating (as allowed) a pint of whole blood every 8 weeks or 2 pints/Units of platelets every 4 ... only takes 25 to 30 min. for the whole blood & "about 110 mi." for the platelets.
I use my cast iron so rarely that a little iron in my system can’t be bad!! I can’t stomach liver and I could possibly have low levels of iron, so maybe I should use my cast iron more often!!
Cast iron because I'm a berserker and we have always loved iron
I always use cast iron😮
Only use cast iron with meat like steaks ,burgers pork chops that's it all else ceramic have stainless pots and use wooden spoons
You have left two main items - bronze utensils and earthen utensils.
Wonderful alternate.
These two were very much used in India , since thousands of years.
I just got Bronx utensils antique from Thailand.. I was wondering if they were healthy to eat from🤔
I just threw away my cast iron skillet (which was known for producing the most beautiful crusts on my rib eyes), i just also threw away all my non stick pans (which was all of my cooming gear), I just threw away 4 cases of 48 pack kirkland signature water bottles i just bought from Costco (those were so heavy to carry up the stairs to my unit too!), i just also threw away all my plastic utensils. Oh, I had to throw away my sous vide machine too since, you know, can't use plastic vacuum sealed bags anymore. I am now happily microwaving what I was left with; a cup o noodle 🥤. Since all my utensils are in the trash, ill be using my two index fingers as chopsticks. Hopefully these fingers dont disrupt the biome of my noodles. Thanks for the help Doc!!!! Toodooloo 😘
LMFAO 🤣😆🤣😆. Oops mind control is crazy. The things others say to convince other people to follow them. Your response is classic 🤣😂
@PMoneyPod Maryland.
Hate to break it to ya, cup o noodles are horrible for your health. Look it up on YT
Microwave??? Noodles??? Man, you are killing yourself.😂
Thanks for the laugh. Your microwave is spewing microwaves all over the room . You would get more nutrients out of the cup than the noodles that are wax coated and indigestible.
Thank you Dr. Guidry for all the work, research and lectures you do to inform us all. You're my favorite. You're totally awesome. God Bless You.
Just a note, that fungicide is sprayed on the greens in chain stores that are not prepackaged as well and it's almost impossible to wash it off. I found out that most of my prostate issues were due to these chemicals when I went abroad for a month last year and slept like a baby the whole time. I removed it from my diet and have been good ever since. Other foods that use similar chemicals are dried fruit like cranberries, apricots, etc. and also bread that doesn't mold, think wonder bread. I've been avoiding any food that contains additives that read like my chemistry book period. Also, avoid anything that says NATURAL FLAVORS. They are anything but natural.
NATURAL FLAVORS CAN BE DERIVED FROM ABORTED FETUSES. HEK 293 INFO IS DISAPPEARING FAST ONLINE
You mean when I buy organic lettuce that is not in a plastic bag it’s sprayed with this fungicide?
@@ellena858 There are no guarantees that what you buy is organically grown regardless of the label... and yes, at the time of the packaging it can be sprayed with fungicides " to keep it fresh".
Removed what from your diet?
What kind of lettuce do you buy
I seldom use cast iron. The one thing I always use it for is cornbread. I used to have cornbread almost daily when I had more people to feed. Now I only have it two or three times a month. But cast iron is the only way to cook it.
Dr Gundry thank you for pointing out the things we use in the kitchen.
Switched from foil to parchment paper for baking.
Keep my cheeses, fruits, veggies and also deli meat in covered glass containers - looks nice in fridge, too!
Amazon and Wayfair has nice sets that are not expensive.
Stainless steel fry pans and glass mixing bowls - so much better!
Only use foil to line a pan..thats it. Never to touch my food. Most of us older folks ate TV dinners and scraped the plate with our forks/spoons to get out all the food in the corners (the food we now know was full of chemicals). By doing that we scraped up loads of Aluminum and ate it. No wonder so many folks that ate TV dinners growing up have Alzheimer's. Plus growing up we used Aluminum pans, scraping the sides/bottoms while cooking. If we had only known that we were slowly poisoning ourselves.
Our local Meijers carries glass food storage containers, every size and shape you want ,I ve been picking up,one very often and doing away with plastic. Meijers has glass :)
DON'T throw away your cast iron. You can make some money by selling those babies!
Also, I have chronic anemia; I'm not worried yet about the cast iron.
Well you should be because your iron levels are not the reason to your anemia if you have impaired erytropoesis in your kidneys. Hence anemia is not an evidence of low iron levels. It could be quite the opposite if your anemia depends on too low production of the erytropoetin hormone - in that case normal plasma levels of iron could suggest excess iron since the iron is not put into work producing erytrocytes.
@@janjson435 well, since my medical professionals and I are managing both my iron levels and my symptomology, I'm going to continue with the protocol I'm currently on.
Thanks for knowing more than me about my intimate health, though....
I was at antique market and some crazy woman was selling old cast iron pans for $40 each. She was trying to sell them all weekend long and didn't sell a single pan. LOL.
@@LXT43 it also depends on the quality of the brand. If you have big box store cast iron, you won't be selling those for any $40.... Also, if they need heavy reconditioning, people won't pay that to do it themselves.
Even if you sell them for $10, that's $10 you didn't have before. 😉
I wash all produce in baking soda and water.Soak for 15 min. Rinse and pat dry or put in a salad spinner 😊
So I replace the copper pipes with plastic ones yes? After removing the lead pipes.
I will NEVER give up my cast iron. I am 70 and am a third generation cast iron cook. My iron levels are perfect. Everything else you are saying I agree with.
We use a carbon steel wok and a mineral B carbon steel de Buyer pancake skillet. I've seasoned them and both are naturally non stick.
I use my carbon steel pans, but not for sauces, and use wooden utensils.
In also donate blood frequently.
Another consideration is canned foods. They all have plastic linings.
Can you recommend salad spinners that are not made of plastic?
We have to be careful about absolutes. If you cook every single day with cast iron or very often, then this might come into play. If you use cast iron once in awhile like we do, no big deal, and if at the time your body happens to be a bit low on iron, then the added iron can be beneficial. It's not harmful iron either. It's nonheme iron like that you get from spinach. You just need to be aware that you're potentially cooking with an iron supplement whose amount is affected by many factors such as: length of cook time, type of food, acidity of food, heat, smoothness and seasonedness of the iron. Your grandma's smooth skillet will leach less iron than today's bumpier surfaced skillets. Don't throw out your great pans due to sensationalism, despite some truth to it. Just be aware.
I agree. The key is to just be aware of the iron you’re adding, and use in moderation. Maybe plan to reduce your iron intake in other ways that day. Lucky for me, I don’t eat red meat.
I just started using started using them, and they are a pain till I found out how to use them. They have to be heated up first in order to cook with them. To know if it's hot, just put put a small amount in it. If it dances around, it's hot, makes clean up easier
New studies show that Iron in your diet is actually good, & cooking in cast iron is very healthy!
I agree and why is he saying this?🤦🏽♂️
Great information, also about the problem with pre-washed salad.
Thank you doctor. My loving grandparents always used cast iron, and glass.
My concern is wood utensils can absorb .. so I wonder when cleaning wood utensils if they are really getting cleaned thoroughly.
since we have gone away from copper water lines and copper cook ware as well as silver ware our blood veins lacked strength and many suffered from anuresis's and aorta bursts .
Terrific information Dr. Gundry. Grateful for your valuable information.
@Dr. Gundry if plastic is bad, what salad spinner do you recommend?
As a young woman, my iron levels were always naturally low. (I had heavy periods.) Even when I went to give blood one time, she told me that my iron level was within the normal range, but low enough not to be able to give blood. So, using a non-coated cast iron pan was helpful for me. In olden days they used to boil rusty nails to make an iron oxide "tea" to supplement iron deficiency or eat iron rich foods, like liver. Cast iron is just easier and more consistent, because I have to cook any way. But consult your doctor, you may need to use cast iron. 💖🌞🌵😷
Just a caution note... cast iron is not safe for those who have haemachromatosis. If you have HFE gene mutation homozygous, heterozygous or compound heterozygous of H63D or c282y you may be at risk of iron overload. Most common in males or post menopausal women.
@@sighthound5449 honey, I'd only be so lucky if my insurance paid for gene testing! 💖🌞🌵😷
Same for me. I was told to use the cast iron. My levels were too low for it to make a difference but at that point we were trying to do everything to help it.
@@sighthound5449 Thank you for this
@@sighthound5449Does detecting it require expensive tests?
If you have an ANTIQUE cast iron pan, please sell it to a collector rather than throwing it away. If you're a vegetarian, you don't need to worry about additional iron in my opinion. How do I know? I'm a vegetarian, I use cast iron cookware about once a week, and I've had both regular iron (in the complete blood count) and ferritin tested. It was perfect, as I expected.
I use my cast iron frying pan almost everyday lol im fine never giving that up lol im keto so I eat a lot of eggs and meat everyday yummmmm
yes, some of us need that extra iron, alas.
You are correct. My Dad always said women never took iron they used cast iron skillet.
Hmmmm, interesting. I use triple ply stainless steel cookware, but I do not obsess over plastic containers, aluminum foil, or coated bakeware. I grew up in a poor family. My mother used aluminum pans every day, then she would let the food sit in those pans so we could grab a dish of food whenever we would come inside from playing. According to this report, I should be dying or dead from aluminum and plastic toxins, but I am a very active, very healthy, very youthful looking 81 year old woman. 🤔PS...I am a vegan.
I'm not sure that cast iron pans are indeed bad, even if you eat meat. Doesn't seem intuitive.
Glass containers have plastic lids and wood utensils supposedly collect bacteria and need to be occasionally oiled but are silicone utensils safer
Thank you very much for this information of "common interest"! At 4:00, about Olive oil... Ok, but one must keep the following in mind : Olive Oil loses its composure *and becomes toxic* at around 374 F. For butter, it's between 248 F and 302 F (but it's less toxic than olive oil).
We can also cook in natural clay pot with with 3 or 4 or 5 drops of sesame oil and cook with water chilli power turmeric etc.
Salads have modified atmosphere packaging which simply means they put more carbon dioxide in the package so nothing can grow. If floats out of the bag as soon as you open it.
No wonder it starts to go bad soon after we open it. Is there a way to slow that down?
I have made at least a thousand enemies since the 1980s because I would mention some of these things to people they would want me to cook my potato/corn in aluminum foil, store my food in plastic containers, use a pan which had most of the Teflon coating scraped off of it or angry because I would buy the produce with the root on intact. It becomes pretty lonely when you made enemies because you are not only trying to protect your own health but trying to impart a small fraction of edification on others. I did learn quite a bit of this from the book written by Drs Balch & Balch Titled Prescription for Nutritional Healing.
I just threw away a very expensive big pot because it has chipped. I am now using my expensive stainless steele pans that I purchased in the 80's.
My grandmother used ONLY iron cookware and lived to be 100 years old!
wonder if iron only apllys to men. as womans multi vitamins have lots iron with less other vitamins and mens multi vitamins will have less iron with more other vitamins. if a man lost lots blood they might want to take iron as they regain the blood but other than that men want to avoid too much iron. so wonder if cast iron is good for woman.
Good for her! I think some of these things could possibly be scare tactics. Not all, but maybe some
Regarding cast iron, some of them are permanently coated
Regarding not buying bottled water in plastic bottles, it's not sold and nothing else but plastic, along with all other drinks that are also all sold in plastic bottles
So far I've not seen many glass containers containing drinks on store shelves
If everyone quit buying drinks for that reason, it would really collapse the economy because all drinks are sold in plastic, including water
There are some public places that don't even allow glass containers anyway, most likely for safety reasons in case that glass somehow gets broken. You're allowed to have other containers that aren't breakable, which is why all drinks are sold in plastic
My grandmother only used aluminum cookware and she lived a 120 years.
Yeah but she looked 200 years old
@@Howie57 How does a person who is 200 years old Look - when they are alive?
Thanks, Doc! I learned and I also got to learn pleasantly without any bother. A rare thing. I'm looking suspiciously at several plastic items around my apartment that I could replace. The less plastic in my life the better. Silly me has also been using an iron skillet and tin foil, too. Maybe I can turn them into 'pretty art' instead though. Yeah... that. Thank you for helping others learn what you've learned so we don't have to do lots of researching. Maine said to say "Hello".
I've begun using a quality stainless steel pan and will not go back. There's a little bit of a learning curve but it's well worth it, just amazing. Make sure to clean it properly so there are no bits and pieces on the surface before you use it. Heat it up until water forms into little pearls instead of waporing instantly. Add oil and wait until it's really hot then add whatever, even eggs, pancakes. etc and let it stay on the pan for a while before you turn it so that a crust forms, otherwise it can become messy.
It's absolutely great for steaks, reminding me of the kind you order at restaurants. And you don't poisen yourself and the environment. Of course things will get burned on the pan, for instance when cooking a steak, which makes for a great sauce. But just add a little water to the pan when it's cooled down for a little while and it comes off very easy with soap and water...
Johnny B this sounds like 360 cookware. I love the pieces I have. I won't go back either. Expensive and worth every penny.
@@sharoncontini3284 I'm Danish, so I bought this one here in Europe: demeyere Classico 3 High-Quality Frying Pan for Induction and All Other Hobs Stainless Steel Induction Pan with Aluminium Core 28 cm. Don't know if it's available in America, but I had to look carefully because I almost bought another one which was in the stainless steel pan category, but had some kind of coating. There was quite a few of these "stainless steel pan" with coating, so look carefully at product details before you buy...
My roommate burns olive oil onto the pan. Olive oil becomes toxic when heated too high. It stinks too. I have to soak and scub the pans after she uses them because it makes my food taste terrible.
Ann it might be easier to use baking soda and dawn. It scrubs very well.
@@annhalton1963 I usually use canola, sunflower or coconut (without flavor) oils. They never stink and it's ususlly hot enought before smoking point. Coconut oil has a really high smoking point btw. I DID manage to burn it after heating the pan too high for too long and it just burned like black tar instantly. But that was one of my first times using this. Never happened again, but as I said theres a little learning curve and getting used to, just watch what your doing, it's not rocket science. Besides, I'm pretty sure there are different qualities to these pans in how they transfer and maintain heat etc.
I tried wrapping sandwiches in just parchment paper instead of my Tupperware, but they dried out by lunchtime, even if I made them right before I left for work. So now I wrap my sandwiches in parchment paper and then put it in my Tupperware. The food never touches the plastic and I get the airtight seal that keeps my sandwiches fresh. Yes, I have glass storage containers, but worry about breakage when I'm out and about, so this parchment and Tupperware method works for me without the worry of breakage. Stainless bento boxes are great, but I have a nickel sensitivity and after using a stainless steel coffee cup for a couple of weeks, I felt a little off. Once I went back to glass or ceramic, I felt better... so long term storage in stainless steel doesn't work for me. Ps. there are storage bags that are made from silicone, that are food safe, but they are expensive and at that price they need to be washed and reused.... not always safe if you aren't diligent in the washing. I haven't tried them.💖🌞🌵😷
Your post prompted me to look up chemicals in parchment paper, as I use it all the time. Turns out, some brands use PFAS, not just silicone! KIRKLAND /Costco and Reynold's Brands both had flourine in tests, which was the marker for PFAS in the study. "If You Care" brand was safe. Full results are on MAMAVATION: Safest Non-Toxic Parchment Paper Without PFAS “Forever Chemicals”-Lab Reports Best wishes to you and yours, Suzi :)
@@paigeb1318, thanks for taking your time to let us know... I thought parchment was coated with plastic, but I did a quick search and only saw articles touting silicone, so I thought the industry changed. 😜 Silly me. Truthfully, I'm still using waxed paper (paraffin wax) as the lessor of all the evils, because that's what I have on hand. If you want to be diligent, you can make your own wax food (fabric) wraps. TH-cam has many videos on these... my recommendation is to use natural beeswax and not petroleum based paraffin wax. I haven't made them yet as my health is limited. You can buy them, but I'd really question what kind of wax they are using... If they are using paraffin, you might as well just buy regular old wax paper.💖🌞🌵😷
Years ago people wrapped them in wax paper
@@pennypetrovic3682, wax paper doesn't keep the bread any more moist than the parchment. People say bee's wax wraps do a good job, but I haven't tried them yet. I primarily use glass at home and I'm happy (the only thing they've found with glass is if it has heavy lead content... After twenty years, scotch? may leach the lead out of the glass.) 💖🌞🌵😷
And other “doctors” say parchment papers are toxic. This guy says oatmeal is bad for you and others it’s good for you and so on
How about doing a show on dish washing liquid and dish washer detergent.
I agree with you on your list. I’m disappointed tho to hear you say to not use ironware. I’ll ask my NMD to check my iron levels next time. I like my stainless steel spatulas. I use wood in my stainless steal pans. All in all, you’re getting me to ask some questions. I also prefer to grow my own food from heirloom non gmo organic seeds. Keep spreading the information!!!
OK, what’s safest and healthiest stainless steel pots and pans? what’s the brand? Is 8/8 or 8/0 stainless steel. 8/0 is zero nickel but what about corrosion?
From what Dr. Gundry said, I hope everyone will start using a glass salad spinner! Can't recall ever seeing one of those. And, just wondering, my newer house doesn't have nasty copper piping - it has pex - a type of plastic, I believe...
I guess I'll see o what I can to a REASONABLE level...
Never seen a GLASS salad spinner ? Wonder what the doctor is using since he says as soon as your food touches that plastic - not healthy!
PEX? aaaarrrgghhh 😂😂what was wrong with good old lead pipes?
Super easy to clean stainless steel pans ..Great heat conducting too
When you are done cooking add some water to the still hot pan and let it sit till the pan cools down then it will clean very easily
I have several Ikea ss pans and absolutely love them, heavy and so easy to clean even if burnt on.
My pans are stainless steel. I have one cast iron skillet. It only gets used occasionally for cooking steak (expensive here in the UK). I get my milk delivered to my door in glass, returnable bottles. Far superior milk to that sold in the supermarkets and it's the same price. Very interesting about the strawberries. Every time I eat shop bought strawberries I end up with a bad migraine within 48 hours of eating them. I grew my own, no pesticides or fertilizers, ate them straight off the plant and no migraine. This year I'm going to be growing a lot of them, the idea being to eat some and make jam (jelly I think American folks call it). Home made scones, clotted cream and strawberry jam, lovely. I also have two hydroponic units in my kitchen. In one I have Parsley, Dill and Basil and will be adding Romaine lettuce and Rocket in about 6 weeks time, ready for summer salads. In the other I have dwarf Tiny Tim tomato plants and I'm trying dwarf French Beans also in that unit. I only sowed them the other day so hope they germinate (have to start them off in soil then transplant them to the unit). I will be growing a lot of my own veg outside this year too, keeping pests away by doing companion planting. I love cooking and baking, preferably with what I've grown myself. That way, I know what's in it. The two chemicals in plastic you mention are banned substances in my country.
Great comment, thank you
Thank you Dr. STEVEN GUNDRY ❤🙏🏻👍
I love my iron frying pan, I’m very low on iron and this gets me some of it .
Most houses have copper piping. Most new houses have copper piping. 80% in fact. The rest are likely plastic piping. The city water supply comes in through galvanized pipes. The city water also has fluoride in it. Where exactly can i get a clean water supply that does not come in plastic bottles? The only water in glass bottles i can find is carbonated water. I suppose I could put an elaborate filtration system on my house. As the city water supply lines are made up of various materials copper, cast iron, steel lined with plastic, pcv and likely the traces of lead from any galvanized pipes in the system. If people should have water in glass then the water industry has to change. If it requires a very good filter on your own house then I'm not sure what system takes out everything including fluoride. Avoiding some of these contaminants is easier said than done. Even if i have a filtration system installed, the filters and the filter housing itself are made from plastic with copper or plastic supply lines. You would have to have a filter system made out of stainless with stainless supply lines and filters that had no plastic in the housing or the filter itself. lol So when you break it down, it not simple to get clean water. Even if you get clean water in glass bottles, the factory it came from has copper and or pvc piping. It's complicated
I've noticed that with the fruits not going bad after weeks. Also the milk lasts so long compared to how long I remember it lasting when I was a child.
Perhaps you've not noticed that milk is now subject to ultra-pasteurization, which uses radiation to kill 99.99% of bacteria. Why people think this is a bad thing escapes me.
At least you Remembered that you got Rid of it. Which is a Good Thing ✌️
What about carbon steel pans? Are they basically same as cast iron? I once found rust on its surface. It requires a lot of seasoning too. But they are so non- stick !
I love carbon steel pans
@@fullofnonsense-dn5ni Ignore. Proper seasoning will isolate the iron from the food. This guy is pretty good, but flaws are there to be dissected out. eg all cans now have plastic linings yet no comment from him ... the salad was PLACED in a plastic bag...the tinned food was COOKED in the plastic lined can...Separate rant...the idea of a single Mitochondrial Eve is preposterous as he suggests one individual. He is a bright spark, but not complete.
Yes, use water utensils, and air pans, wood paper foil, leaf containers, and burlap plates and bowls....oh..and don't forget to go down to the river to drink water...no bottles or glasses, though. just use your hand and scoop the water up to your mouth...
Could it be that the costco strawberries just didn't have mold spores on them and the farmer's market ones did? If there's no spores, there can't be any mold.
Can you please provide the definitive studies you used in preparation of this video. I would be interested in reviewing these studies.
🤨👍
the thing about wood utensils is that they need to be tossed out after a pretty short usage just look up food safe on line. I use wood as much as I can plastic almost every single food container in stores like mustard and such is inside plastic I never liked plastic but I cannot find any glass anywhere . on a good note those years back when I used to drink allot of pop they used to be in glass bottles but they switched to plastic and i could always taste the plastic so I stopped drinking pop also they had the cans of pop which I could taste the metal in the pops so I stopped drinking it which is a good thing.
Yes, it's almost gone, glass, that is.
You can easily make your own mustard, relish and ketchup and store them in glass. This allows you to control and use quality ingredients as well.
I bought a Soda Stream and make my own soda at home! I use frozen juice concentrate to flavor my soda. Nothing better than 100% juice, no sugar added... Because I've almost eliminated all sugar from my diet, just a splash of juice in a tall glass of soda water does the trick for me! 💖🌞🌵😷
I don't know why Dr Gundry's packaged salad doesn't rot. The salad from Walmart I buy gets bad by the end of a week in the fridge if not eaten. Strawberries rot and mold just the same
Sometimes you don’t know how many weeks it’s been in that bag could be more than a month
@@darlinspaces well played :)
@@siggyloenders3071 Ha
Well said!
Good advice to get ceramic pans. My personal thing is to avoid keeping spring water you get at the store in those blown plastic gallon bottles so I transfer water to the clear plastic type. I worked in a plastic mfg. and learned the blown bottles (opaque) are the ones that transfer chemicals the most. So get H2O out of the blown bottles.😊
I do not use plastic for storage- except freezer bags. Have Saladmaster cookware since 1976. I do use cast iron griddle and cornbread pan. Gonna keep it. Use wood spoons to cook with. 😅Do use spring water in gallon plastic jugs- do not know of an alternative.
I have been stringent in this subject n following since many-2 years,Thanks to Dr. Steven for bringing to light for the welfare of humanity across the globe ☝
It's important to note that food that remains fresh for multiple weeks isn't necessarily exposed to chemicals. Instead, they've been safely irradiated to kill off all mold, bacteria and other pathogens prior to or after packaging. Look into food irradiation.
Safely irradiated 😂 wake up dummy.
I worry that irradiated food has lost not only it's pathogens, but it's nutrients as well. What do you think? 💖🌞🌵😷
Irradiation is not safe by any means no matter what the 'science' says......
Irradiation is indeed a safe way to extend food shelf life, unfortunately many grocers/suppliers will not use this method of safety ...
@@vuilleum42 idiot alert
Dr. Gundry, Thank you for sharing this information! It is very helpful. What are your thoughts on silicone washable food storage bags?
I'm not a doctor, but the only negatives I've found researching silicone storage bags is in the washing. You have to be diligent. Especially if you store raw meat. If you don't wash really well, any cross contamination, and you can get really sick... I mean hospitalized 🤢 sick. The other thing I've noticed (the last time I looked) was the bags didn't have boxed bottoms. Those pointy corners are harder to clean and because they are stiffer than plastic the pointy corners don't really conform to larger foods like muffins. The other reason I don't use silicone bags is because of the cost. Personally, I use glass storage containers at home because they are easier to wash and I like the red lids. On the go, I wrap my sandwiches in parchment and then into a Tupperware. My food never touches the plastic and the Tupperware is airtight and prevents crushing in my bag. 💖🌞🌵😷
The complete opposite happened to me: the organic, Farmers Market strawberries lasted a long time looking like new, the Costco bought strawberries went bad quickly 😒
You have to watch out for some of those farmers markets, they buy produce from National Grocers, the same place grocery stores get their produce. They remove stickers and pass it off as their own produce. W5 did an investigation on this year's ago in Ontario.
It's because fresh organic food has a natural microbiome that acts as an immune system for the strawberries.
What about the new blue diamond skillets? I love those, so nonstick yet hardy. I only use wood with it
I use iron skillets and just had a full-blood test. Actually, my iron levels were a little low, so I'm eating more liver and spinach. Using lots of silicone utensils, etc. Are they okay??
Look into the subject of "oxalates," very toxic substances: spinach is extremely in them.
I started using vast cast iron almost exclusively about 1 1/2 years ago. I’m so glad I made the switch for my family.
Do you have stainless steel pipes supplying the water to your house ?
Is it all plastic bottles of water? I get cases delivered every month. I thought they took out the bad chemicals from the plastic bottles? We drink a lot of water in plastic sport bottles from Zephyrhills. Does anyone deliver spring water in glass bottles anymore? Will the Berkey water filters remove the plastic chemicals from the water? Thank you for answering my questions in advance.
I buy whole lettuce heads (not iceberg), wash them and wrap them in cheesecloth type kitchen towels for storage in the refrigerator.
Thank God I learnt the truth about non stick Teflon coated cookware long ago! And no Tupperware for this little black duck! I still use grease proof paper & paper bags for my daughter's lunch today! Yes stainless drinking bottles! I also use wooden utensils & or stainless steel, never plastic!
No wonder my Drs Jaws dropped when she looked at my blood & called it PURE! She asked me what diet I have. I told her I use butter never margarine, avoid eating anything with colours or preservatives. Use olive oil & eat sourcrout.
I didn't line up for the Vax 💉 either!
Doesn't grease proof paper have wax so you shouldn't use it in hot oven for baking as wax will melt into the food? Thanks
Australian Woman
Sauerkraut. Sorry, but the German 1/3 of me cringed when I saw that😊.
@@tessdurberville711 Sorry Tess my spell check wasn't on. 😂
@@washington9347I could be wrong but I thought she meant parchment paper, not wax.
I love your attitude regarding olive oil 🙃How can I freeze my excess veggies if not in Tupperware? I don't want to pickle all of it
You should be able to freeze it in canning jars.
Get rid of:
Teflon, nonstick pans
Aluminum pans and foil
Cast iron pans
Copper pans
Plastic storage containers
Plastic bags, bottles
Plastic utensils
Chemically treated foods in plastics
What should we use then? Any ideas?
@@Peekaboo-Kitty 😁😁 listen to the podcast ✌
Nonsense reg aluminium. Take every idea with a pinch of salt. The Bengalis use aluminium everyday for centuries. You think the whole race is sick? All my family lived to over 90.
@@Peekaboo-Kitty Dr. Gundry said to use ceramic coated pots and pans and wooden utensils so they won't scratch the coatings.
@Seema Prasad, you are so right.
My grand mother cooked in aluminum pots on wood fire. Pots were black like the night sky. Interestingly, she lived to almost 96 years and her mother, lived till over 100 years. Greetings from Ghana 🙏
Aren’t cast iron pans a good idea if one has iron deficiency and iron deficiency anemia?
I very much enjoy these videos.
At the end of this video, utube added a commercial advertisement for a coffee additive that completely ignored or contacted the good doctor's advise. Very entertaining.
Stainless steel is 11% nickel which most people including myself are allergic too. They make costume jewelry nickel-free now because so many are allergic. There is one Japanese company that makes “nickel - free” free stainless - I only buy there’s and glass bake ware made in USA.
Wait... so my swelling & leaking that comes with me wearing steal piercings could come from the nickel in the peirce jewelry? I've had mine for 10 years but it always gets irritated & leaky
@@JasmineGeminiDragon My mom was allergic to nickel. Anything with it caused alot of irritation, like you are mentioning. She could never wear costume jewelry due to that. I found her a couple pairs of inexpensive costume jewelry earrings that were nickel free and she didn't have an issue at all.
"their's"
@@sas6561 Theirs. No apostrophe.
@@annhalton1963 ... ah, thank you!
I bought fresh peppers in target. I never got around to eating them, got pushed to back of frig and well a bunch of reasons; a month later, they still looked good. Same thing with lettuce (not in prewashed bags) lately, it has been lasting a lot longer.
I wish the food industry would go back to cardboard packs for frozen vegetables instead of those plastic bags.
It's just as much the washing that introduces more bacteria to food, that then does its dirty business.
I have had fruit that mummified instead of spoiling. It just got hard like rocks. Weird.
I'm wondering what has been added to veges to make them last longer.
Really? I've been noticing that produce is not lasting nearly as long as it used to, and I always buy "fresh". Unfortunately, I think these items are sitting in storage/transit longer than just a year or two ago.
@@jayrowe6473 I do find that the case sometimes. I either have bananas green one day and all soft and yellow the next day or 2. Meat does this too. I used to keep meat in frig for almost a week and still be good. Now. 2 days tops or I have to freeze it.
Other fruits and veggies same thing.
It seems very weird that sometimes stuff rotts fast, other times it takes weeks to spoil.
I bought low carb wraps for my son his last year of High school.
It seems we decided to do an experiment cause he never ate them after the 1st time opened.
I found the the open bag of wraps in bread drawer a few weeks later and decided to see what happened. It gets air in there, so not air tight.
Those wraps were in there for 6 months and still looked and bended like the day he opened them.
After I realized he graduated a whole year ago. And I pushed them to the side for the last time. They were still looking brand new, I finally threw them out.
About a year in drawer, package open and still good. Yuk!
Cast iron n stainless steel in my kitchen i started removing plastic containers since lockdown trying to use glass containers but they also have plastic lids 😢
Slowly but surely we will remove plastic for good !!!
The plastic lids at least don't touch the food. I have also switched to the glass containers. They work great for in the freezer too (if you buy the right one).
I use corning food containers they have glass lids
Sorry... I've been using my Magnalite cookware for 40 years now. It's seasoned to perfection and I'm keeping it (even though it has an aluminum interior.) It's so well seasoned I don't think anything is exchanged between food and pot. Maybe 40 years ago but no longer. I love it! I'm keeping it!
Stainless steel all-clad is what I use the d3 line. heat control is the technique to not stick especially cooking proteins. After use I put water to clean off residue.
You are spot on! I need my cast iron! My iron is low. Copper pans are lined! I know my endocrine & hormones have been messed up for years! Infertility etc. Diabetic lead down the road of pharma by my GP. They are killing me. Salad spinner fun. Love the citris pith to munch on, I found it as a kid.
in Denmark I discovered what they call a "salat schlunger; I don't knw the correct spelling, but obviously enough the name is easily understood to be a sling for your wet greens. You simply take a step outside and sling the sling around as quickly as you can overhead and down around the side of your body. I would certainly use one here at home, but I've never seen them offered for sale here in the US.. Not necessarily made with any plastic! unlike the salad spinners you mention.
Some chefs put the washed salad leaves in a large tea towel, tie ends together, creating a pouch, then sling this pouch like you would a baseball - a bit like you described.
I lay a cotton bath towel on my kitchen counter then individually lay the wet lettuce leaves . I then fold on top of the leaves the other half of the towel and pat dry.
If we live in a developing country, Peru, we don't have Amazon nor any of the cooking ware you recommend, I use stainless steel most of all. About plastic containers I use them, some only the top is plastic, others all is plastic.
Thank you Dr. You have changed my ways esp about buying veg in plastic
I stopped using Teflon non stick pans 12 years ago and went stainless steel. I don't cook with Aluminum either. If I heat something in the microwave, it is in glass. But I would normally heat it in a pan on the stove or air fryer.
I stopped having a microwave many many years ago.