Natural Living Clubhouse!

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I reada good book a while ago that explains the definitions of organic, and the varying levels, such as 100% organic, made with organic such-and-such, or just listing a few organic ingredients on the label without advertising organic. Also explains all the food groups.

A Field Guide to Buying Organic by Luddene Perry
 
I meant to answer the question about whether one’s hair smells when using baking soda and vinegar washing method. It really does not. BS is a natural deodorizer. It will leave your hair smelling just plain clean. If you like the fragrances you get from comerical products, it may be disappointing. You may add a drop or two of essential oils, such as lavender, to give it a little nice smell. The vinegar does smell going on. Again, you can add an EO to improve the smell, but even highly diluted (as it should be for a hair rinse), vinegar has a smell that EOs will only hide, not eliminate. The good news is that the smell goes completely away as your hair dries.

This is true also of using (white) vinegar in place of fabric softener in the rinse cycle of your washing machine. The wet clothes will smell a bit of the vinegar but once dry they will just smell super-clean, and have less detergent resisdue on them. It’s great for diapers and towels, as the residue can reduce absorbancy. I also add BS to the wash cycle. I started using baking soda and vinegar in my wash when the diapers started to get less absorbant, but I loved how fresh they smelled and it bacame my standard way to wash all clothes.
 
maria29 said:
i forgot to ask y’all what you use to cook in? For example my sister in laws nutrionist swears by all clad cookware and says it one of the safest to use because of the lack of chemicals that leech out…i am not so sure about spending 500 dollars on cookware…so i am wondering if anyone else had heard this…i know aluminum cookware is dangerous as is teflon( so i have heard).
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Primarily cast iron. Corning glass visions for some things.
 
C.T said:
ETA: I forgot. I also haven’t used a disposable menstral product in a few years. I use the DivaCup and cloth pads (mostly one’s I’ve slapped together rather gracelessy on my own). I really think I get less cramping with the cup than I ever did before with either tampons or pads.
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The Diva Cup really works? I was looking into it a year or so ago and was interested, but skeptical. I’m glad to see someone who really uses them.
 
aurora77 said:
The Diva Cup really works? I was looking into it a year or so ago and was interested, but skeptical. I’m glad to see someone who really uses them.
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Yea, I love it. I bought mine through theECstore.com. I wear cloth some days as backup, but I hardly ever need that.
 
maria29 said:
Do you usually buy his family packs or just a breakdown of certain items? Can you tell a difference in taste between this and store bought meat? thanks 🙂
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I buy two of the family packs at a time to save on shipping. It lasts me 9 months (we are gone in the summer, DH is vegetarian anyhow). I give the liver away to friends with dogs (I hate liver). No, I don’t notice any difference in taste, but I do notice a difference in effect on my body since supermarket beef always aggravates my arthritis terribly, and this does not, supposedly because grass fed meat has the proper ratio of omega3 to omega 6 fats.

this year I also ordered chicken because I did not have a chance to bring fast frozen Amish free-range chicken back from Ohio. Still frozen haven’t cooked any yet. did not order a turkey since I don’t have freezer just my side by side. I slow cook meat in crock pot as site recommends. I just cook one item at a time, say 5 lbs of chuck roast, repackage it in 4 oz servings with the gravy or juice and it lasts for almost a month. then I microwave the meat and some frozen veggies for my meal.
 
Karin said:
do you have an iron deficiecne ?
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Nope. It’s just the best cooking surface I have ever had. Mine are well seasoned and slick as they can be. I use the Corning Visions for some things. But most things I use my cast iron. Lodge cast iron cookware is my favorite. I still want a 4 quart pot to cook soups.
 
slyboots said:
Nope. It’s just the best cooking surface I have ever had. Mine are well seasoned and slick as they can be. I use the Corning Visions for some things. But most things I use my cast iron. Lodge cast iron cookware is my favorite. I still want a 4 quart pot to cook soups.
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we used to use cast iron also until i realized none of us was anemic so we did not need the extra iron in our diets so we now use stainless steel…
 
“we used to use cast iron also until i realized none of us was anemic so we did not need the extra iron in our diets so we now use stainless steel…”

Is it bad to use cast iron if one is not anemic?:confused:

I have my Grandmother’s old cast iron skillets but I don’t want to use them if I am going to overdo the iron for my family.
 
Is it bad to use cast iron if one is not anemic?:confused:

I have my Grandmother’s old cast iron skillets but I don’t want to use them if I am going to overdo the iron for my family.

I’m not a medical expert, but my family has been using only cast iron for our skillets for years now, and we all have exceptionally healthy blood and never had problems with too much iron. 🙂
 
JuliaT said:
“we used to use cast iron also until i realized none of us was anemic so we did not need the extra iron in our diets so we now use stainless steel…”

Is it bad to use cast iron if one is not anemic?:confused:

I have my Grandmother’s old cast iron skillets but I don’t want to use them if I am going to overdo the iron for my family.
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Depends on what you are cooking in them if you cook acidic foods they will leech out iron from the pans into your food…if you need the extra iron great otherwise I would pass it over
 
Do you let your children buy biscuits and sweets or do you always have to make home-made sweets?
 
inJESUS said:
Do you let your children buy biscuits and sweets or do you always have to make home-made sweets?
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I don’t have kids, but I tend to buy my sweets. My thinking is, DH doesn’t have a sweet tooth, so if I bake a cake, it’s all mine, he won’t eat any of it. It’s easier to buy a little of something (say a doughnut) than making a big cake or pie. Maybe I need to find a cookbook of dessert recipes for 2! 😃

About cast iron–we have a cast iron skillet that we use quite a bit. I learned a valuable lesson one day, though–don’t cook spaghetti sauce in them. It was awful, we had company over and I needed a big skillet to make my sauce in. Not thinking, I used the cast iron. :o
 
I use cast iron because it is the best surface to cook on that I have ever had.
I have even cooked tomatoey stuff in it and had NO problem at all. Chili, beans, eggs, pancakes, fried chicken, pork chops, bacon, fried potatoes, steak, stews, cornbread, biscuits, cobbler, upside down cake…you name it I have cooked it in cast iron. And no one in my house seems to be suffering from the iron.
I dislike stainless because it’s hard to clean. Aluminum is not good. Corning is ok. But lousy for frying.
 
slyboots said:
I use cast iron because it is the best surface to cook on that I have ever had.
I have even cooked tomatoey stuff in it and had NO problem at all. Chili, beans, eggs, pancakes, fried chicken, pork chops, bacon, fried potatoes, steak, stews, cornbread, biscuits, cobbler, upside down cake…you name it I have cooked it in cast iron. And no one in my house seems to be suffering from the iron.
I dislike stainless because it’s hard to clean. Aluminum is not good. Corning is ok. But lousy for frying.
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Yes, cooking in a cast iron skillet can add significant amounts of iron to your food and into your body… if you eat it. This was proven by researchers who tested 20 foods, the results of which were published in the July 1986 issue of the Journal of the American Dietetic Association. They measured the iron and moisture content of these items when raw, and after cooking in an iron skillet and a non-iron (Corning ware) dish, separately. A new, seasoned iron skillet was used, in the event prior use might have affected iron absorption. The researchers also compared iron absorption when using a new iron skillet versus an older one.
Researchers found that cooking in an iron skillet greatly increases the iron content of many foods. Acidic foods that have a higher moisture content, such as applesauce and spaghetti sauce, absorbed the most iron. As a matter of fact, the big winners in the foods tested were these two items. For 100 grams of each (about 3 oz.), the applesauce increased in iron content from 0.35 mg. to 7.3 mg., and the spaghetti sauce jumped from 0.6 mg. to 5.7 mg. of iron.
Food cooked for longer periods of time absorbed more iron than food that was heated more quickly. They also found foods prepared with a newer iron skillet absorbed more iron than those cooked in an older one. Foods that were cooked and stirred more frequently absorbed a greater amount of iron as well, probably because they came into contact with the iron more often. Hamburger, corn tortillas, cornbread, and liver with onions didn’t absorb as much iron. This was probably due to the shorter cooking times, and the fact that they were either turned once or not at all, resulting in less contact with the iron.
goaskalice.columbia.edu/2378.html
 
Karin said:
Yes, cooking in a cast iron skillet can add significant amounts of iron to your food and into your body… if you eat it. This was proven by researchers who tested 20 foods, the results of which were published in the July 1986 issue of the Journal of the American Dietetic Association. They measured the iron and moisture content of these items when raw, and after cooking in an iron skillet and a non-iron (Corning ware) dish, separately. A new, seasoned iron skillet was used, in the event prior use might have affected iron absorption. The researchers also compared iron absorption when using a new iron skillet versus an older one.
Researchers found that cooking in an iron skillet greatly increases the iron content of many foods. Acidic foods that have a higher moisture content, such as applesauce and spaghetti sauce, absorbed the most iron. As a matter of fact, the big winners in the foods tested were these two items. For 100 grams of each (about 3 oz.), the applesauce increased in iron content from 0.35 mg. to 7.3 mg., and the spaghetti sauce jumped from 0.6 mg. to 5.7 mg. of iron.
Food cooked for longer periods of time absorbed more iron than food that was heated more quickly. They also found foods prepared with a newer iron skillet absorbed more iron than those cooked in an older one. Foods that were cooked and stirred more frequently absorbed a greater amount of iron as well, probably because they came into contact with the iron more often. Hamburger, corn tortillas, cornbread, and liver with onions didn’t absorb as much iron. This was probably due to the shorter cooking times, and the fact that they were either turned once or not at all, resulting in less contact with the iron.
goaskalice.columbia.edu/2378.html
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Thanks! I had always heard that food absorbed the iron but I never thought about how much or if it could be too much.
 
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