My latest post for Moms Clean Air Force is about the dangers of seafood for people–pregnant or not. Has your OB or doctor ever warned you to be careful about which fish you eat?
Looking to buy some new pans for my kitchen, and was wondering if you had any green recommendations for me?
You’re not alone. This is a question I get often! Yes, there are ways to make sure that your new cookware is safe. As I explain in The Conscious Kitchen, you should opt for cast iron, stainless steel, or enamel-coated cast iron.
Cast Iron is great because it’s safe, cheap, endlessly durable, and retains heat very well. If you are looking to add more iron to your diet, you’re in luck; small amounts of the iron will leach out of the pan and into your food. Cast iron does require oil or butter so your food won’t stick to it, but it does become more non-stick over time, especially if you care for the pans well.
Enamel-coated cast iron is a bit pricier than the other two, but well worth the splurge. It’s cast iron with an enamel coating is composed of fine glass particles. Glass is nonreactive and very safe. It also retains the heat well and is extremely durable. I use my enamel-coated cast iron dutch oven so often it just lives on the top of my stove. There is no point in putting it away.
Stainless steel is another solid safe material for pots and pans. It’s lightweight and sturdy. Just don’t store acidic foods in it (tomato sauce, rhubarb) as this can start to break it down.
I prefer these three materials to any of the new “green” pans on the market. Many of these contain proprietary materials and “green” chemicals that make them similar to the non-stick pans I hope you’re replacing. I don’t want to cook in anything proprietary! And these just aren’t as durable as the tried and true materials mentioned above. I have heard from a lot of readers that they’ve bought various new “green” pans and they wound up falling apart quickly. Cast iron won’t fall apart!
Hope this helps you with your decision. If you’re looking for other kitchenware, check out The Conscious Kitchen for additional tips.
I’m entering my third trimester and know I am going to have to take my glucose test [for gestational diabetes screening] at my next OB visit. Is there any (organic?) alternative to that standard gross dyed orange drink loaded with high fructose corn syrup? I have been avoiding foods containing dyes and HFSC when pregnant and would prefer not to have to drink this stuff.
First of all: congrats! And jinx. I’m outing myself here as I haven’t really been talking about this publicly, but I also just began my third trimester and dealt with this recently, so good timing.
If you’ve been avoiding dyes and HFCS for your whole pregnancy, one drink certainly won’t harm you and your baby, but I totally get where you’re coming from. That’s how I wound up in my doctor’s office eating 47 organic jelly beans at once. Oh the heart palpitations. But I’m getting ahead of myself.
The answer is yes, there are alternatives. The wild card is if your OB or midwife is willing to let you try them. Basically you need 50-grams of glucose for the test and there are any number of ways to get that into your body, wait the required hour, then take the blood test. I’ve read anecdotal stories about pancakes with syrup and orange juice doing the trick. Same goes for cinnamon rolls or other sugary treats.
I also found this study about jelly beans as an alternative to the beverage and shared it with my OB who was happy to let me eat them instead of drinking. Keep in mind that while the study says it takes 28 jelly beans, you need to look on the “nutrition” label on the back of the jelly bean brand you choose; the glucose level is different in different products. We did the math together and I wound up having to eat a whopping 47 of the beans I bought for the purpose. Kind of gross and I would have preferred something else but I suspect it would be harder to measure out the exact grams of glucose in a pancake breakfast. I was so jazzed I left the office during my hour wait and did 5 errands before I came back for the blood draw.
While my OB was open and willing to let me swap where I was getting the glucose from, the nurse who took my blood did look at me like I had three heads when I mentioned I had eaten jelly beans instead of had the drink. Her bias didn’t phase me. I drank the glucose drink when I was pregnant with my daughter, now 6, and vowed never to do it again. I’m glad I didn’t have to.
I know people who are allergic to various food dyes and I think this is a great alternative for them, too.
Let me know how it goes.
I just had a question regarding meat. Everyone always stresses how sustainable becoming a vegetarian is. I obviously understand the animal rights aspect to becoming a vegetarian, I was just wondering if you could explain more of the environmental benefits of not eating meat to me? Thanks.
Thanks for your question. Yes, there are many environmental benefits to giving up or at least limiting meat consumption. It decreases water use, methane production, the impact of growing animal feed, and much more. It’s not an easy thing to answer quickly, but I’ll try to outline the basics below. I urge you to do some reading on your own, too. The production of animals into meat is an amazing system to learn about, with many shocking twists, turns, and revelations.
If you’re into stats and numbers, this site compares water usage for various items. It says that it takes approximately 15415 litre/kg of water to produce beef and only 257 litre/kg of water for potatoes. I don’t know anyone who only eats potatoes, but there is also quite a difference between chicken and beef.
Then there’s methane, a potent greenhouse gas which contributes to global warming. Cattle emit 80 million tons of methane annually, according to the EPA. And I haven’t even gotten to feed. Most animals are fed a grim mix of genetically modified soy and corn (neither are great for the environment as they require tremendous amounts of chemical sprays to grow), antibiotics (which create drug-resistant superbugs), and hormones.
All of this said, I am not personally a vegetarian for many, many reasons. Though I eat very little meat compared to most meat eaters I know. I have devoted a tremendous amount of research and thought to this decision and I only ever eat local, pastured, well-raised meat. I go into great detail on how and why to source this kind of meat in two of my books. I wrote The Butcher’s Guide to Well-Raised Meat with my butcher. I had interviewed him and his wife previously for The Conscious Kitchen, which has a chapter concisely detailing meat labels, how shop, and other educational resources.
Keep in mind that becoming a vegetarian doesn’t immediately mean your environmental impact is nil. Many vegetarians continue to eat conventionally raised dairy and eggs–the eco-impact of these is far greater than their local, pastured counterparts. And if all of the soy you switch to eating is conventionally raised and coming from, say, China, that has its own not insignificant footprint. There have also been interesting studies done on the safety of soy-based diets. So all of this is worth considering as you weigh the pros and cons of giving up or eating less meat.
Hope this helps.
I don’t like this response anymore than you like reading it. A while back a group of consumers petitioned Brita to make their water filters recyclable. I think it is high time someone–you?–starts a petition asking breast pump manufacturers to do the same. It should not be this hard to not add tons of breast pumps to the landfill.
I recently bought a house in upstate New York. It is perfect except for one problem: poison ivy. Now, I have kids and want to avoid using pesticides and chemicals because that is where they will be playing–outside on the lawn. Is there any way to deal with all this poison ivy non-toxically?
Congrats on your new home. Although it may seem impossible to deal with poison ivy without pesticides, apparently there are ways. I say apparently because I have not tackled this myself and an initial search shows the natural ways of battling PI get mixed reviews. But I certainly think they’re well worth a try. Here are some suggestions I saw listed as ways of battling poison ivy naturally: mowing it, suffocating it, and using certain plant oils. Do not burn it! This can result in serious rashes in your lungs and eyes (family lore is my grandfather did this once and was hospitalized).
All of these methods aside, it seems that the most effective way to deal with poison ivy is to pull it out. My understanding is that if you yank the itch-making stuff by the root, it cannot grow. Simple enough. Of course this poses another problem: PI is not exactly the sort of thing you want to be touching in order to yank. So full HAZMAT suit and rubber gloves are required. If this is not a task you would enjoy doing–who can blame you? I wouldn’t want to do it either–and you have the budget, hire someone to do it for you. Here is great story about a guy in upstate New York who started his own poison ivy pulling business.
If you’re not Kevin and reading this and have other suggestions, please weigh in in comments.
Hope this helps. Good luck!
This weekend when I went to my pantry I found grain beetles in there. I’ve been suspecting them for a while, but now it’s undeniable. I prefer not to use the conventional toxic products people use. Are there any non-toxic ways to get rid of them?
I feel your pain and am glad you don’t want to use bleach or a conventional pesticide to get rid of grain beetles. I did a little research for you, including posting on my Facebook author page for suggestions. Here’s what my FB fans had to say:
- “I just washed everything down with safe dish detergent and kept everything in glass jars or tight fitting lidded enameled cans after.”
- “Just composted ALL the boxed crackers/pasta/etc. that were open/infested, plus the bulk items…if sealed in glass they are easy to contain. It was mostly crackers that got nasty. And old stuff. Even paprika!”
- “Skim beetles off the top of the rice when you cook it. Whatever. No big deal, really. They ARE in there, no matter what.”
All in all some good advice here. The key is to methodically go through what’s in your pantry–spices and all–and compost (or, sadly, throw out) what appears to be infested. Peer into open boxes of pasta, crackers, nuts, rice, corn kernels, flour, dried fruit–everything. Once you’re sure you’ve looked at everything, wipe the cabinets down with plant-based dish detergent. If you have honey, vinegar, or oils in your cabinet that have dribbled, wash these bottles off, too. You can then keep sealed containers of food in your pantry. If you don’t want to bother with sealing everything off, you can always keep rice and other grains–once opened–in the fridge.
I hope this does the trick. Let me know how it goes.