SELECTING THE CORRECT "COOKWARE"

Maintaining and/or improving our immunity/vitality

(the difference between cooking on gas, electricity or radiating your food with radioactive waves at three-billions cycles per second in a microwave oven).

Having the right tools in front of you makes all the difference in your cooking experience by freeing your mind to work with a more relaxed and creative attitude. This naturally has a profound effect on your well-being as well as affecting the quality, taste and appeal of your meals.

Also, some types of kitchen equipment should best be avoided as they may be detrimental to your health, while others are a must for your beneficial influences.


1) We recommend a gas stove as opposed to an electric one.

There are several reasons for this:


A) Electricity dissipates the molecular structure and strength of food by causing the electrons to bounce out the atomic field, leaving the atom very unstable. Gas, on the other hand, just bounces the molecules around, while leaving them intact.


B) It is very hard to fine-tune your cooking with electricity. It is a conductive heat which first warms the coils and then the pot and its contents from the bottom up. You cannot change the temperature quickly when turning to high or low because it takes some time to cool or heat the pot. It is difficult to cook uniformly, and it is possible that ingredients at the bottom of the pan can burn while those at the top need more cooking. A gas flame heats the surrounding air. The food is cooked much more evenly and the temperature can be adjusted immediately (a pot of water will instantly stop boiling the moment you turn off the flame, for example). Meals are more well cooked.


C) Because of these drawbacks in electric cooking, a person may not feel satisfied with the meal and may crave strong salt or animal food (to counter the yin and weakening effects) which in turn causes a craving for excessive sweets and other yin foods. In other words, it becomes a struggle to eat in a balanced manner.

A microwave oven is definitely out of the picture and should be avoided, particularly if someone in the family is sick.

It zaps food with radioactive waves at three-billion cycles per second (a regular electric stove runs at 60-cycles per second and is actually a low form of radiation). It disintegrates instead of cooks and can cause the same effect in our body.

Not only is it not a help in regaining health, but is suspected to contribute to certain types of illnesses. Studies have shown that foods prepared with a microwave oven produce tumors in mice.
See also "The Hidden Hazards Of Microwave Cooking"

After gas, wood is the best source of heat (followed by coal or charcoal) though it is impractical for most modern homes. It has a peaceful energy and at the same time it gives great strength to our foods.


2) Several stainless-steel pots of varying sizes.

The steel does not interfere with the energies of the foods.

It is best to avoid aluminum because it is a poisonous substance and under high temperature or when cooking very acid (sweet) or alkaline (salty) foods, harmful toxins are released and mixed with our ingredients. Cookware made out of glass (like Pyrex), earthenware, and enamelware are also excellent materials to cook in. (Be careful that you do not pour cold water into a heated enamel pot or leave it empty over a flame as this will cause to crack. Let it cool off before washing it. It is also easily scratched so do not clean it with a steel-wool scrubber and use a wooden spoon when handling food inside it.)


3) At least one pressure cooker (stainless steal or enamel).

This is an ideal pot for cooking grains, beans, root vegetables (like big chunks of burdock) squash, or anything that takes a long time to soften. The nutrients are better retained and everything is cooked more thoroughly, quickly, and with more energy than when prepared in a regular pot.

Source; "Cooking for Health series" by Aveline Kushi