Tag: cooking

Microplastics, pt 2

Found a couple of videos from Dr. Rhonda Patrick to illuminate the problems with and sources of microplastic exposure.

These are long but very worthwhile.

Warning: These are “Eye of Sauron” videos that may overwhelm you. Take breaks! I had to…

Takeaways:

  • Be cautious with your children’s clothing as they are still in development. Avoid polyester and rayon as they do shed micro- and nanoparticles of plastic.
  • Avoid using “moisture wicking” fabrics, especially because they are generally worn when exercising and, therefore, are heating up and stretching, which hastens the breakdown of the fabric.
  • Avoid drinking from plastic water bottles if possible. Be aware that some single-serve metal water bottles will have plastic lining. But of course, drink from these if they’re your only choice.
  • In the kitchen, avoid heating anything made or lined with plastic. That means avoid microwaving or even washing in high temperatures. It’s best to just throw these away and replace them with glass.
  • Avoid situations where vinegars or acidic fruits are used in plastic (to-go salads, etc.) as the vinegar/acid will work the same as heat to break down the plastic and release chemicals.
  • Microwave popcorn bags are lined in BPA, and that is released in the microwave. Avoid!!
  • Aluminum cans are also lined with BPAs, which are forever chemicals, which take years to leave your body.
  • Avoid getting any hot beverage in a to-go cup (plastic-lined). Because these are cheap and flexible, the BPA is released quickly when hot coffee or tea is put in. Carry a reusable mug and ask the barista to use it directly.
  • Throw out any non-stick cooking pans and replace with steel or cast iron.
  • Silicon baking materials are not to be used or trusted.

Explore her videos for more info on health and microplastics… including how to hasten their excretion from the body. Hint: sulforaphane, fibrous diet, etc.

Ice Cream, You Scream

My husband and son have to have their ice cream! I don’t join in (lactose issues, and it’s too sugary for my post-diagnosis diet)…

I tried to find a healthy ice cream brand using the Yuka app, but it seems that they just don’t exist.

So, I decided to make it myself, using a little Cuisinart ice cream churn that our nephew gave us a few years ago.

Here’s the recipe:

  • One and a half cups (12 oz) organic heavy cream
  • One and a half cups (12 oz) organic whole milk
  • 2/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt

I usually add in some organic dried cherries, strawberries, blueberries, etc. from Trader Joe’s or Aldi. Let them soak in the unchurned mixture for a while in the fridge.

Halfway through the churning process, I sometimes also add a handful of chocolate chips.

Update: Last night, Jimmy said the only thing wrong with this ice cream is that it is too rich. I’m going to experiment with different ratios between the milk and cream to find the best way to do it. I’ll post updates.

Black Plastic Kitchen Utensils

“…new research shows that many types of black plastics contain harmful flame retardants that shouldn’t be coming into contact with food.”

We all had them… just make sure you don’t have them anymore:

https://www.foodnetwork.com/healthyeats/news/throw-away-black-takeout-container-kitchen-utensils

The article also says to just throw them away… don’t recycle. Remove them from the cycle. Thank you!

Checkup

I had a checkup the other day and saw these on my doctor’s wall. How many times have you seen something like this?

There’s so much good info here. But prior to my diagnosis, I would have taken a little glance and not thought about it again. Now I’m pouring over them, matching this up with my own new patterns and habits.