What’s the Best Non-Toxic Cookware (Plus, Tips on Getting Appliances Cheap) : Exclusive Renegade Health Article

Friday Sep 9 | BY |
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wheatgrass central hippocrates
Don’t need a wheatgrass juicer if you live at Hippocrates…

I didn’t answer any questions this week, so I have four that I want to address today…

The topics I’m going to cover are non-toxic cookware, smoothies and heartburn, and affordable wheatgrass juicers.

Let’s get going…

First question from Claudia is about non-toxic cookware…

“Which cookware do you guys recommend to cook in?”

Great question Claudia! As you know, we eat some cooked foods now, so when we switched back to eating some hot food we needed to reassess our cookware.

As a general rule, any non-stick pan that has some sort of flashy name for its coating is likely something you want to avoid. Whether the coating is PFOA or PTFE or some other chemical, it doesn’t really matter since there are better options.

The two types of pans we recommend are cast iron and ceramic coated.

We actually don’t have any cast iron pans, but we do use a ceramic coated soup pot. We use this when we make soups, stews and teas. The brand we have is Le Creuset and from my understanding this is a high quality (but also high priced) brand.

These two above – ceramic coated or cast iron – would be the best, but you can also use stainless steel – without coating – if that’s all you can afford for now. But with that said, always remember a good pot or pan lasts a very, very long time. So while you may get a deal now, the good pans will last longer than many of the cheaper ones – saving you money in the long run.

Some people are concerned about the extra iron that you may absorb from the cast iron pans, so that may be something you want monitor through mineral tests – if it’s something you’re concerned about.

Question from JB…

I am of good health and I am strong but I went raw few days ago and the smoothies with romaine lettuce, banana, strawberries and flax seeds are causing me to have terrible heartburns. Is mixing veggies and fruit bad for my stomach?

Hey JB, to answer your question in short form, no – mixing veggies and fruit should not be bad for your stomach.

I’m not sure what’s going on with you, but sometimes when you transition from one diet to another strange things start happening.

One thing that is very possible is a little digestive unrest.

What I’d do is a little elimination challenge and see how it turns out. How to do this? First, look at your smoothie ingredients and then systematically take one at a time out for a week. So for week 1, take out the flax seed and see if you still have the heartburn. If it solves the problem, keep out the seeds. If it doesn’t, take out the banana the next week and add back the seeds. Continue on like this and see if anything happens and the heartburn improves.

If, in fact, removing one of these items does work and you no longer have the symptoms, then wait about 2 weeks and add it back to the smoothie to see if you get a reaction. This way you’ll confirm if the ingredient (or combination) was affecting you, or if it was just a transition period.

This process doesn’t only work for stomach unrest, but also for rashes, mood swings, sleeping problems, allergies, acne and more.

Clarissa asks…

“Hi there! 🙂 I’m doing some research for a class and I was wondering if you guys could help me out. Do you happen to know, off the top of your head, what the positive environmental impact is of ONE vegan meal, or even better, ONE raw meal. What ONE meal would save on water, energy, pollution, etc. I’ve been having trouble working out the numbers and thought your tenacity and wisdom might come to my rescue 🙂 Thanks either way! Clarissa PS Even a referral would be much appreciated!”

Well Clarissa, I don’t have any idea, but I wonder if one of our readers does.

So my “referral” is opening it up the crowd here to see if they can help you out.

To Renegade Health Readers: Can you help point Clarissa in the right direction?

Next up a question about wheatgrass juicers from Colleen…

“I was wondering what the cheapest wheatgrass juicer is that you would recommend.”

Hey Colleen! I’m excited you’re interested in making your own wheatgrass. The process doesn’t necessarily take too much time, I find the hardest part is planning to make sure that you always have a new tray ready to go once you’re done with the last.

Anyway, the cheapest wheatgrass juicers are the ones that are hand crank machines. You can find new ones starting at about $40.00 that are made of plastic components, or find new stainless steel juicers starting at about $100.00.

The good news about these is that you can get an arm workout while you’re making your green drink. The bad news is that it’s a manual process and takes effort.

For about $200.00 you can find a new machine that is electric and will juice wheatgrass as well as other items, which is $100.00 more than the hand crank, but how often do you really want to spend a few minutes or more cranking out a shot or two?

I think in the long run it’s a better decision to save your money (unless you need wheatgrass now) and get the better machine because they generally last longer too – though your stainless steel crank juicer will likely last into the year 2200.

I’d put aside $20 a month or so for the next 10 months and then reward yourself (and your restraint) with a brand new machine.

These days, you may not even need to pay full price. In many cases, it’s not even that sensible to buy things new since you can find great deals on Ebay or other buy and sell sites. I would even suggest posting on health message boards to see if anyone has an old juicer they don’t use anymore.

Try tag sales and estate sales as well, Annmarie found a 9 tray Excalibur dehydrator used twice for $25 ($250.00 new) at a local flea market!

I want to know your thoughts: Any money saving or non-toxic pot recommendations?

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


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  1. Katya says:

    Some say glass pots are the way to go, over metal pots. What is your opinion?

  2. nils says:

    steaming foods in bomboo is awesome. or i cook when i coook in a steel…

    if you have a garden maybe burry it under the earth?

  3. Malvin says:

    To Clarissa:
    Check Brendan Brazier’s new book “Thrive Foods”. He actually answers your question in his book trailer (you can find it on YouTube “Thrive Foods book trailer”).

  4. Sarah says:

    I LOVE my Le Cruset ceramic coated pans. Yes they are expensive, but oddly enough, Whole Foods often has a small selection of them and usually on sale, or you can look for them in yard sales. They do last a lifetime. We use our Dutch Oven pan for everything. These pans can make someon who thinks they are not a good cook .. a good cook! Anotehr hint about toxic cookwear: for a long time, using clay flower pots was considered kind of cool to use to bake bread in. But if you ever try to do this, make absolutely certain at first, that no lead was used in the glaze on the pots!

  5. Darilyn says:

    Snipping the wheatgrass into the blender green drink works fine, quick and easy. Also I add the stems of cilantro which give it great flavor, especially with lime and green powders.

  6. Patrice says:

    Cornings Visionware, non coated (glass) and stainless steel. Also have a few cast iron pans.

  7. pe says:

    If you’re cooking and want to do it gently (duh), use a fireless cooker. Helps solve the cookware problem, since after the food’s heated, there’s no extra stress on the material– it’s at or below boiling. Those who prefer glass but fear explosions from (recent) ware, cook in something else [best, use a solar cooker], then heat glassware with hot water, pour out, add heated food, into the fireless cooker.
    Now i don’t have to tell you how to make a fireless cooker… what’s a google for?
    But ok, it’s just good insulation. Comforter, parka, shipping plastic,…

  8. Debbie says:

    I want to know your thoughts on “Adya Clarity” ? I know if you have access to spring water thats great….but theres a lot of buzz going on and sites selling Adya Clarity as if we don’t have it we’re in trouble. I’m not a member of your elite members club and was told if I joined I’d get my question answered when I sent an email to your site, but come on its a legitimate question like any other question here. How about your thoughts.
    Thank you

  9. Lorien says:

    I use La Cruset as well. Best cookware I have ever used. I love cast iron & use that for eggs but I have several La Cruset pots that I use for everything else. Not only are they great pans but they are beautiful to look at. They are expensive, but not as expensive as cancer which is just one of the bennies of toxic cookware……

  10. LynnCS says:

    As I started remodeling my tiny kitchen and bought all the appliances; glass topped range and Island vent, I went raw. Life is strange. Up to now, I couldn’t be without my cast iron. People thought I was a magic cook but the secret was the browning and carmelizing I could do in the cast iron. Then I learned about browning being one of the worst sources of oxydation there is, aside from grilling so I went raw. I used stainless to cook brown rice etc. As long as it has a heavy bottom, it works fine. SS pressure cooker was good for years as I was a working mom and could put out a great pot roast or stew in no time. Later used in macrobiotic cooking along w/ special ceramic cookware. Test glazes for lead. I also used clear pyrex glass for years over gas flame and I liked it. Not as versitile as cast iron, but clean and chemical free. Corningware is another one that is ok and clean to use, but, altho I used them on the stove top, not as optimal as iron. Great for oven use; casseroles, pot roast etc. Good for making cooked grains in the oven. Brown rice w/ hato mugi (jobs tears) was a favorite. Cooking whole grains over night is a good way to maintain the integity of the grain without losing nourishment. Look up macrobiotic cooking. The nice thing now is that I eat raw but others don’t so it’s nice to put a casserole in the oven and have a smoothie ready for me and salad for everyone! They don’t even know they are being groomed for Raaaaaaaaaaaaaawhaha!! Lynn

  11. mary says:

    You mantioned that you are having trouble with HEARTBURN. One of the major reasons is not enough acid, (the right kind) , in your stomach. Try apple cider vinegar. start with maybe about 1 teaspoon and work up to 2 tablespoons with cup of water before meals. Also try what was recommended. A lot of us don’t have the correct amount of acid in out stomachs. Hope that this helps, I need to do that again. Also, it helps in weight loss. good luck!

  12. Velda says:

    I use cast iron skillets that I’ve had for at least 30 years – and also some stainless steel pans I’ve had for over 30 years. I mostly use the cast iron. Love the way it cooks, cleans, and is much more healthy for you. Great information from some of the people that responded.

  13. Jane says:

    Corning Visions cookware is available on ebay – that’s the best cookware after the ceramic. However Visions is highly breakable. Please remember that many stainless cook sets on the market today leach nickel into your food — be very careful of stainless.

  14. Donna says:

    I recently bought Dr Mercols’s cookware. It’s really nice but
    a bit pricey.

  15. Lauren says:

    You didn’t assess Corning Visionware. I think glass is supposed to be the least reactive and the least toxic. I also use American made Lodge cast iron. I heard the stuff from China is bad.
    For stainless steel I use Saladmaster. Their latest cookware is surgical steel and supposed to be the “best.” What’s the scoop on them?

  16. Selene says:

    Re: Wheatgrass Juicers

    You really can’t beat the $40 manual wheatgrass juicer. I’ve used mine for over 2 years with no problem. Few people can afford to invest in an an electric juicer. Sometimes because something’s cheap, we think it’s not good, but the manual juicer is masticating, so it extracts all the juice out of the grass … the best way … and it’s fast and really easy to clean.

    At Hippocrates, the wheatgrass guy advocates the manual plastic one – he’s juiced all day with it at health events. I use it exclusively. So does my 85-yr old mother. It’s simple. It’s cheap. Immediate health benefits!

    This is what I have & where I bought it:

    It’s the 8th one down on the page – the “Healthyjuicer Manual Wheatgrass Juicer” for $44.95

    (Unfortunately, blending wheatgrass is not the same as juicing … )

  17. John Michael says:

    I have a Silit Sicmatic-L pressure cooker which I purchased in Germany in about 1990 at a natural products convention and it looks the same as when it was new 21 years ago and it is ceramic lined and makes the best organic brown rice with a little bit of organic coconut oil and Himalayan sea salt. It is worth every penny for my investment of $200.00 or so back then. It is my most favorite material object in my life.

  18. Suzy says:

    Colleen, if you’re interested, I have a stainless steel wheatgrass juicer that has never been used that I would be willing to sell you at half the price. 🙂

  19. Brenda says:

    If you’re gonna cook, why not use the the best cookware by far: http://www.saladmaster.info and they have an induction stovetop where the temperature can be controlled at constant 105* if you want. Love my saladamaster cookware for when I’m cooking and transitioning loved ones and friends to more whole food plant based meals

  20. I would very much like to ask about mixing vegetables and fruits, I have allways had troubles with my digestion, but since I learned not to mix any fruit with anything else – and only eat fruit in the morning, and then wait half an hour before anything else is eaten, my stomack and digestion is fully recovered. I learned it from Sherry Brescia, she has a webside where she tells about it. Susanne

  21. Leslie says:

    I and my Sr. mother in separate households have been aware of a very toxic type smell everytime we cook, on/in the stove and even just heating things in the microwave. I thought it was the old stove but landlord bought a new one for me and no better. I stopped using the microwave (not steal and inexpensive) and my coated pot set and am only using the stainless steel set now but can’t seem to get away from the smell – any ideas? And do you think a steel framed glass doored microwave would be alright or is it just bad in general? Thanks for your help.

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