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Food equipments, tools, furniture

1. Creating, growing

2. Catching, "fishing", harvesting

3. Catching, "fishing",

4. Cutting... chopping... slicing.. butchering... cuts...

Chopping boards.. a) wood... plastic... b) coloured...

5. Cooking (?)

Does cooking kill the nutrients in your food?

Check out this link:


“The short answer is “Hell No”. …The truth is FAR more complicated than that.

Here’s one study that highlights the point (swipe to see title of study if you want to read it on your own).

“Vitamin C retention ranged from 0-91% (blanch, boil, microwave, steam). Generally, higher retention was observed after microwaving with the lowest retention recorded after boiling.

Cooked vegetables were occasionally higher in fat-soluble vitamins, including α-tocopherol and β-carotene, than that of their fresh counterparts, but it depends on the type of vegetables….

Microwave cooking caused the greatest loss of vitamin K in crown daisy and mallow; in contrast, it caused the least loss of vitamin K in spinach and chard.

CONCLUSION: Cooking may cause changes to the contents of vitamins, but it depends on vegetables and cooking processes.

Keep in mind, this doesn’t even account for things like mineral bioavailability, phytochemicals, antioxidants, water content, and individual macrocycle action (i.e. high vs. low glycemic response) – which are all well-known to change with preparation method.

Point is, this stuff gets incredibly complicated, very quickly, so it’s best to not say things like “microwaving food ruins all the nutrients” or whatever. It’s not helpful and for the most part, simply not true.

My usual recommendation is to eat a variety of foods in a variety of preparation methods. Raw, blanch, sautee, microwave, smoke, etc. Might as well enjoy the variety.”

Cooking using your car, van, etc? 

Frying pans

  • “Use stainless steel, glass,
    or cast iron for cooking

    • Never heat or cook foods in
      plastic containers, aluminium pots and pans, cheap cookware(??),  and be mindful of non-stick cookware
      which contain teflon.

      • Don’t trust manufacturers
        who say teflon linings are safe.

        • Test for toxicity of
          teflon by:

          1. Put a cup or
            two of water in a non-stick pot (the water should be about half an
            inch deep).
          2. Bring it to a boil, and
            simmer for about one minute, then add a teason of baking soda.
          3. Remove a spoonful of the
            water and smell it. You’ll likely smell teflon- not a pleasant scent.
            When the water is cool, taste the water, but don’t swallow it!
          4. Results? You may be
            shocked to taste how nasty that water is after having only reached
            boiling temperature. Imagine what is happening when frying an egg,
            vegetables, or meat at double the temperature.”
          5. How to Eat, Move, and be healthy (HTM&BH)
  • Rice cookers

  • “Microwave ovens
    • When I ask my clients why they use microwave ovens, they invariably reply, “because it’s fast and it’s easy”. If your child was to say, ‘ive devised a fast and easy way to do my homework,”, or, “I’ve come up with a fast and easy way to make money,
      , whats your gut reaction? You’d probably think their plan isnt as good as it may sound, and that they’ll likely end up in some sort of trouble. That’s the innate wisdom of a parent. Most doctors and therapists also begin to develop an innate wisdom with regard to what is and what is not health giving. Some ignore it because their innate wisdom competes with their materialistic desires, yet others will investigate concerns. This is exactly how my investigation of the microwave oven and the food that comes out of it began…..*keeps talking…
    • Conclusions:
      • Follow your gut response when cooking using a microwave e.g. eggs have a hockey puck structure
      • The book the body electric:
        • Potential dangers standing next to a microwave- they emit electromagnetic pollution of a greater magnitute than most electrical appliances.
      • Teachings from David Getoff about the harmful effects of the microwave (ref 52):
        • Microwaves produced by microwave ovens damage the cell wall of foods to such a degree that the gut receptors are not likely to recognise microwaved food particles as food, resulting in an immune response.
        • Microwaves heat foods from the inside out by the use of alternating current to produce electromagnetic radiation. This alternating current, driven by microwave radiation, reverses the polarity of the atoms, molecules, and cells of the foods or waters being heated 1-100 billion times a second. Atoms, molecules or cells of organic systems are not able to withstand such a violent destructive power for any extended period of time, not even in the low energy range of milliwatts.
        • Microwave technology is used in the field of gene altering technology to weaken cell membranes.
      • Heating breast milk, even at a low setting, can destroy some of its important disease-fighting capabilities. John A. Kerner, M.D., found that using the microwave to heat breast milk causes the milk to lose lysozyme activity and antibodies as well as fostering the growth of more potentially pathogenic bacteria. Milk heated at a high setting (72-98C) lost 96% of its immunoglobulin A antibodies (agents that fend off invading microbes). As for heating breast milk using the “low” setting, Dr. Kerner surmised, “…adverse changes at such low temperatures suggests microwaving itself may in fact cause some injury to the milk above and beyond the heating.” (ref 67)
      • Some hospitals have banned the use of microwave ovens for the purpose of heating baby foods or formulas of any kind. Since they don’t allow the use of microwave ovens for a baby’s food, I cannot understand why they continue to use them to feed everyone else in the hospital. For anyone with an ounce of logic, this should raise some serious questions, the first one being: if microwaved foods and breast milk supresses immune activity and may be damaging to a baby, why should other foods be any different?”

        How to Eat, Move, and be healthy (HTM&BH)

  • Microwave packaging
    • Conclusion:
      • FDA has recognised that chemical components of adhesives, polymers, paper, and paperboard products used in microwave packaging migrate into food
      • According to The Safe Shopper’s Bible the microwave can cause:
        • Some packaging to disintergrate, allowing carcinogens and other uncharacterised chemicals contained within the packaging to enter food (ref 45).
          • These chemicals have been porly studied, however, one chemical- dimethyl terephthalate, has shown evidence of being a carcinogen.
      • Heat susceptor packaging (packaging that helps retain heat for browning), in particular, is used for microwaving such products as popcorn, pizza, french fries, fish sticks, and waffles.”
  • “Slow and steady wins the race
    • I know this is a lot to take in. Don’t feel like you have to make all of the changes I suggest overnight. Choose a few issues to address at a time. Remember, living healthy is a lifestyle. Id rather you take things slowly and stick to your plan for the long term than to dive in and quit because it was too hard. The good news is that the more positive changes you make in regards to your eating habits, the better you will feel and the more energy you will have to happily continue your quest for optimal health!”
    • How to Eat, Move, and be healthy (HTM&BH)

Free: Wood fires!

Woodfire + rock (perhaps this specific type)


6?. Storage and packaging

  • “Storage and packaging:
    • Shop every 4-5 days instead of every 7 days. Why?
      • Once picked, produce quickly loses its nutritional value, especially conventionally raised products.
        • An estimated 80% of the food in supermarkets is already stale (ref 64).
      • More frequent shopping will at least yield relatively fresher foods.
    • Shop at a farmer’s market or a shop that sells locally grown/raised products is ideal
    • Purchase fresh certified organic foods whenever possible because organic foods…
      • Have a better shelf life
      • Have an improved nutritional profile which lasts for 7-10 days after being picked, while non-organic foods produce begins losing nutritional value from the moment it’s picked (according to research done by Ehrenfried Pfieffer).
      • Meats purchased fresh will last several days when properly refrigerated and will maintain good nutritonal value when frozen. Remove only enoguh from your freezer to last 24 hours.
      • If you live in a region with distinct climate changes and produce is seasonal, purchasing certified organic flash-frozen foods will provide the best nutritional value and eliminate chances of pesticide exposure at the same time (ref 26).
      • Why promote organic food? Mother nature is damaged enough that it may take thousands of years to repair her. Also, it is the healthy option. Apparently, what makes someone largely healthy (pg 18), is good air quality, but also “whole diets”- food created in a way which soil through to the plant and/or animal to man and back to soil, is HEALTHY. Environment creates health? Being healthy is being balanced, and then increasing stress whilst remaining balanced.

  • Schedule your purchases of produce, dairy, and meats on the day they arrive at the market.
    • Check with the store manager for the days that they receive orders.
  • Store food in glass or ceramic containers.
    • Risky business to store food in plastic wrappers, containers, and cans.
      • Study peformed in the UK found that 2/3 of canned foods contained low levels of the potent carcinogen and estrogen-micicking compound, bisphenol A (BPA).
      • A number of toxic solvents used to clean cans and various food containers prior to being filled may also be present.
      • Estrogen-mimicking compounds are also found in plastics and can leach into your foods, especially when heated, like from the microwave or even the sun
      • When repeatedly exposed to plastic, containers and cans, they can damage our bodies” (ref 65). 
      • How to Eat, Move, and be healthy (HTM&BH)

Plastic coverings, packaging

Baking paper



7?. Preserving foods...

a. Salting foods

b. Refrigeration

Food labels, jars

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8?. a. Eating





b. Drinking

Healthy cookware solutions. Healthy cookware solutions. Sign up to request a dem-onstration in your own home. Salad master:… recommended by Paul Chek in HLC2

Water ionizer filtration system. Alkaviva Water Treatment;… recommended by Paul Chek in HLC2

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