macrobiotic cooking

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Guestpost: Macrobiotic Cooking–the Next Dimension by Jessica Porter

December 19, 2008 in Guest Post by bursty | 6 comments

carrots

Yes, you read it correctly — the very hip chick herself has graced A Grain A Day with a guest post! Thank you Jessica — we hope to have you again sometime soon! In case you have been living under a macrobiotic rock, Jessica Porter wrote “The Hip Chick’s Guide to Macrobiotics: A Philosophy for Achieiving a Radiant Mind and a Fabulous Body” back in 2004, and she single-handedly convinced me (and cooljuice) to go “whole hog.” Her humor, ability to be real, and intelligent explanations are all you need to get [and keep] you going… Please check out her website here (where she also maintains a hilarious and helpful blog), her book here, and her online macrobiotic cooking classes here. So with no further ado - take it away Jessica!

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What A Steel! Healthy Cookware

October 22, 2008 in Personal Health, Reviews by cooljuice | 3 comments

 

It’s a given that healthy, organic food is essential for personal health, but it is also important to consider how that food is prepared. Recent studies have shown that certain types of cookware can be harmful and leach chemicals and minerals into our food.

“You are what you ate yesterday,” and I certainly don’t want to be made of carcinogenic chemicals from my frying pan.

Most macrobiotic counselors and books direct people toward stainless steel and cast iron cookware. These materials are non-reactive and corrosion-resistant, limiting the amount of metal that is absorbed by your food. Other more popular materials like aluminum and Teflon can pose health risks because they are less durable, reactive and, in the case of Teflon, can emit noxious gases.

The web site eartheasy.com gives a good overview of common cookware materials and their health risks. Here is the AGAD breakdown:

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