Nutrition Articles

Best Cookware and Cooking Methods

Joy Lasseter, Ph.D. Nutritionist, Speaker, Author

            Fall approaches and our appetites change. New foods are appearing at the grocers: root vegetables, winter squashes, hazelnuts!
            After summer grilling, picnics, barbeques, salads, smoothies, iced teas and fruit, it's time to get out Fall recipes and crock-pots. (I enjoyed mine this summer to keep my kitchen cool!)
            How we prepare our food and the cookware we use are just as important as the foods we buy. We could turn healthy oil into a disease risk by over heating! Or by cooking our food in unsafe cookware!
            The types of cookware that are more health promoting are: cast iron, carbon steel, stainless steel, lava rock, tempered glass, ceramic and porcelain enamel. If we miss our old nonstick cookware, we can buy these safer “green” brands: The secret is in the ceramic coated nonstick finish. "Zwilling J.A. Henckels Spirit" and "GreenPan Paris Hard" anodized nonstick cookware are both available locally.
            We should get rid of our aluminum and Teflon cookware and plastic kitchen tools. When heated they can release undesirable substances like polytetrafluoroethylene (PTFE) or perfluorooctanoic acid (PFOA) into the food and air. Instead select wood, silicone or stainless steel tools with heat proof parts. Use safe pots, pans and casserole dishes with lids to retain moisture, instead of using aluminum foil.
            Keeping cooking temperatures low to medium will retain more nutrients. Grilled, fried, and
deep fat fried are less desirable than steamed, baked, sauteed, poached, and crock-pot cooked.

The foods you choose each day will determine your future health: energy, stamina, mental focus, physical mobility, and longevity.

Make wise food choices every day! 
Dr. Joy

Are you struggling with a recurring health issue? Contact Dr. Joy for a Customized Nutrition Program.