1.  Avoid frying

Do not eat or make any fried foods.  Fried foods have been cooked at temperatures so high that it alters the food constituents and creates harmful free radicals.  Free radicals are damaging to the cells and tissues of the body. 

Alternative:  Try other types of cooking such as braising, broiling, baking, roasting, steaming or sautéing.

2.  Avoid microwaves

Microwaving results in reduced or altered minerals, vitamins, and nutrients in food products.  Moreover, by-products are often formed in microwaving which are then absorbed but unable to be broken down in the body.  It is especially important to never microwave food in plastic because it results in leaching of the harmful chemicals/estrogens from the plastic into the food.

Alternative:  Use a toaster oven that can heat foods quickly and almost as easily as a microwave. 

3.  Avoid aluminum

Aluminum is a highly toxic metal.  Large numbers of aluminum molecules enter food that is cooked, covered by, or stored in aluminum pots, pans, cans, and foil.  Teflon coatings do not prevent aluminum from leaching into foods.  Aluminum toxicity has been linked to memory loss and Alzheimer's disease.

Alternative:  Buy stainless steel or cast iron pots and pans to cook with and use parchment paper or unbleached waxed paper to wrap foods for storage.

Buy a toaster oven or stainless steel cookware at: