I've mentioned this Raw Papaya Custard on a previous blog or two, so here's the recipe. It's basically a recipe Marcus and I modified from Aajonus Vonderplanitz's book The Recipe for Living Without Disease, which you should do as well once you get the feel for the basic recipe. Marcus and I have both shared it with family, friends, students and clients and virtually everyone likes this. It's not only delicious, but it is extremely easy for virtually everyone to eat since it takes very little effort for the body to digest. It's exceptional for people with wasting disease, irritable bowel, diverticulitis, gastritis, gastrointestinal issues, or Crohn's disease.
This custard is seriously good. I could go without sex for an undetermined length of time if I got to eat this every day. (Those who know me well know I wouldn't say that about very many things.)
By the way, we gave this recently to a friend who has had chronic gastritis (inflammation of the stomach wall) and was having a particularly bad bout with some very unpleasant stomach cramps (unfortunately most of the doctors she went to for this couldn't find the cause and concluded it was in her head!). So even though she was trepidatious about the raw eggs and dairy, she tried just one teaspoon of this custard and within a few hours her stomach cramping was gone! She ate a few more teaspoons and kept feeling better. Seriously powerful stuff and it's delicious. Also, it's relatively low carb compared with most deserts and I'm working on making it more so (see Honey/Stevia note below).
Here's the recipe from The Recipe for Living Without Disease, modified based on how Marcus and I make it since we've had better luck with this version and it yields a larger amount. Trust me, you'll want to share or have more for yourself.
Makes 2-3 servings (or 4 very small servings)
Papaya Custard
1 medium-sized organic Papaya, remove seeds and peel (if you have a different size papaya, modify ingredients accordingly)
3 raw Eggs (never refrigerated, from organic-fed, free-range chickens)
2 Tbls Raw Unsalted Butter (from grass-fed, pasture-raised cows*)
2 Tbls unheated, organic Honey**
Organic stevia**
*Honey/Stevia note: Make sure honey was NEVER heated - many honey companies labeling their honey "raw" actually heat their honey to only 110° to make jarring easier, which by FDA standards can still be considered raw, but for our purposes is not really raw (as enzymes in honey are killed above 100°). Pacifica is a good, reliable brand that has an unheated line of honey. Stevia: I'm still experimenting with adjusting the amount of honey in lieu of Stevia. Even though raw honey doesn't spike the blood sugar like other sweeteners, it still adds to my daily net carb total (which is currently below 40), I've been experimenting with decreasing honey and increasing stevia to make this a truly low-carb dessert.
**Raw Unsalted Butter Note:
Unless clearly marked "raw" or "unpasteurized," all butter sold in markets in the United States is from pasteurized milk. This modifies the fat molecule so this is no longer a healing food and the fat is no longer healthy. Rawmilk.com is a great website that lists grass-fed, free-range, raw milk/dairy, and egg farms.
Put papaya, eggs, butter and honey (in that order), in a 16 oz small-mouth mason jar that can fit on an Osterizer blender (they make the right size blender bottom to use mason jars - this is easier for making and cleaning since the jars easily go into dishwashers, but if you must use your own blender jar, that will work okay. A vitamix or blendtec will do wonders with this, but we have yet to procure one of those...
Before blending, place ramekins or small serving bowls (2-6 depending on the size of the bowl) out on the counter, ready to receive the Raw Papaya Custard. Blend all ingredients together on a low speed for a few seconds, increase to medium speed and watch to see that all ingredients are smoothly blended. You may need to shake or wiggle the blender to get the butter and honey to integrate. Once blended, immediately pour custard into the ready bowls as it will begin to set within 1-2 minutes.
Refrigerate to set which typically takes about 2 hours. Please eat within 6 hours for maximum nutrition benefit.
Please stop using non-stick cookware. There have been too many scientifically-backed findings about the high toxin levels of this stuff that it now seems indisputable.
Below are three articles about the dangers of non-stick cookware and safer alternatives. The first two are from Environmental Working Group http://www.ewg.org and are overviews of non-stick cookware. The third is from Dr. Mercola's website, http://mercola.com/ and is pretty severely pushing their own product. I'm certainly not trying to endorse Dr. Mercola's products, as I've not tried his cookware collection (I use mostly glass or ceramic bake- and cookware), but the numbers on toxins are important to consider, and it seems to me if you're not going to go with the heavily-pushed Mercola product from the following article, it'd be wise to use glass or ceramic for cooking... Especially if you want to avoid Alzheimer's and other toxin-related illnesses.
To your health!
Article #1
from
http://www.ewg.org/alternative-cookware
EWG finds heated Teflon pans can turn toxic faster than DuPont claims
By Jane Houlihan, Vice President for Research; Kris Thayer, PhD, Senior Scientist; Jennifer Klein, EWG Chemist , May 2003
In two to five minutes on a conventional stovetop, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year, according to tests commissioned by Environmental Working Group (EWG).
In new tests conducted by a university food safety professor, a generic non-stick frying pan preheated on a conventional, electric stovetop burner reached 736°F in three minutes and 20 seconds, with temperatures still rising when the tests were terminated. A Teflon pan reached 721°F in just five minutes under the same test conditions (See Figure 1), as measured by a commercially available infrared thermometer. DuPont studies show that the Teflon offgases toxic particulates at 464°F. At 680°F Teflon pans release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses. At temperatures that DuPont scientists claim are reached on stovetop drip pans (1000°F), non-stick coatings break down to a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene.
For the past fifty years DuPont has claimed that their Teflon coatings do not emit hazardous chemicals through normal use. In a recent press release, DuPont wrote that "significant decomposition of the coating will occur only when temperatures exceed about 660 degrees F (340 degrees C). These temperatures alone are well above the normal cooking range."
These new tests show that cookware exceeds these temperatures and turns toxic through the common act of preheating a pan, on a burner set on high.
In cases of "Teflon toxicosis," as the bird poisonings are called, the lungs of exposed birds hemorrhage and fill with fluid, leading to suffocation. DuPont acknowledges that the fumes can also sicken people, a condition called "polymer fume fever." DuPont has never studied the incidence of the fever among users of the billions of non-stick pots and pans sold around the world. Neither has the company studied the long-term effects from the sickness, or the extent to which Teflon exposures lead to human illnesses believed erroneously to be the common flu.
The government has not assessed the safety of non-stick cookware. According to a Food and Drug Administration (FDA) food safety scientist: "You won't find a regulation anywhere on the books that specifically addresses cookwares," although the FDA approved Teflon for contact with food in 1960 based on a food frying study that found higher levels of Teflon chemicals in hamburger cooked on heat-aged and old pans. At the time, FDA judged these levels to be of little health significance.
Of the 6.9 million bird-owning households in the US that claim an estimated 19 million pet birds, many don't know know that Teflon poses an acute hazard to birds. Most non-stick cookware carries no warning label. DuPont publicly acknowledges that Teflon can kill birds, but the company-produced public service brochure on bird safety discusses the hazards of ceiling fans, mirrors, toilets, and cats before mentioning the dangers of Teflon fumes.
As a result of the new data showing that non-stick surfaces reach toxic temperatures in a matter of minutes, EWG has petitioned the Consumer Product Safety Commission (CPSC) to require that cookware and heated appliances bearing non-stick coatings must carry a label warning of the acute hazard the coating poses to pet birds. Additionally, we recommend that bird owners completely avoid cookware and heated appliances with non-stick coatings. Alternative cookware includes stainless steel and cast iron, neither of which offgases persistent pollutants that kill birds.
Article #2, also from http://www.ewg.org
Canaries in the Kitchen
Alternatives to Non-Stick/Teflon Cookware
Statistics reported by the Cookware Manufacturers Association indicate that 90 percent of all the aluminum cookware sold in the United States in 2001 was coated with non-stick chemicals like Teflon (Cooks Illustrated, September 2002). Chemicals and tiny, toxic Teflon particles released from heated Teflon kill household pet birds. At least four of these chemicals never break down in the environment, and some are widely found in human blood. Consumers concerned about the effects of Teflon on human health and the environment should consider these alternatives:
Stainless Steel
Stainless steel is a terrific alternative to a non-stick cooking surface. Most chefs agree that stainless steel browns foods better than non-stick surfaces. In their 2001 review of sauté pans, Cooks Illustrated, an independent publication, chose a stainless steel pan over otherwise identical non-stick models. They also recommended stainless steel pan roasters over non-stick.
Cast Iron
Cast iron remains a great alternative to non-stick cooking surfaces. Lodge, America’s oldest family-owned cookware manufacturer, refers to their cookware as “natural non-stick.” Cast iron can be pre-heated to temperatures that will brown meat and will withstand oven temperatures well above what is considered safe for non-stick pans. Cast iron is extremely durable and can now be purchased pre-seasoned, ready-to-use.
Other Cooking Surfaces
Because Teflon coated non-stick surfaces fail to brown foods there has been a push to find other “non-stick” cookware coating that will allow the use of higher temperatures and still clean up easily. Some examples include ceramic titanium and porcelain enameled cast iron. Both of these surfaces are very durable, better at browning foods than PTFE (Teflon) non-stick coatings, and are dishwasher safe. In her New York Times piece, "In Search of a Pan That Lets Cooks Forget About Teflon," Marian Burros recommends Le Creuset enameled cast iron pans with a matte black interior. Anodized aluminum is another alternative, but some people question its safety, citing evidence in some studies linking aluminum exposures to Alzheimers.
Article #3
from
http://cookware.mercola.com/cookware-special.aspx?e_cid=20111203_DNL_ban_HL
"Beware of this Home Cooking Mistake"
No matter how healthy your food is, if you're like most Americans you are probably making this mistake that can lead to cancer in the pancreas, liver, testicles or mammary glands – as well as miscarriages, thyroid problems & a weakened immune system…
For years, I've been working tirelessly to get the message out to you about all the dangers lurking about in your common, everyday cookware.
From the toxic chemicals present in non-stick surface pans, to the leaching of dangerous heavy metals into your food from a variety of other types of metal cookware -- I want you to know.
I've talked about it, written about it, done videos about it -- and tried every way I can think of, short of screaming from the rooftops -- to warn you of the terrible hazards to your health from most cookware out on the market today.
For those of you who might still be skeptical of the presence of these dangerous toxins making their way into your food -- and most assuredly into your body -- I finally have the proof.
Just take a look at this chart of a recent 2009 Heavy Metals Leaching Test performed on common types of cookware you probably use everyday.
And if that’s not bad enough, you have to be careful of the temperature you cook at. The dangers of commercial non-stick cookware are already well-known, but aluminum is also a heavy offender. The higher the temperature you use, the more danger you put yourself at. Aluminum and non-stick surfaces are both known to leach metals into the food you’re cooking.
There's no mistaking the clearly, non-toxic, healthier alternative in cookware.
But before I go on about all the amazing benefits and features of Mercola Healthy Chef Ceramic Cookware, let me ask you one simple question…
Are You Becoming Complacent with Your Food Preparation?
You may not even give a second thought about what you use to prepare your meals. You may even feel satisfied that you're doing everything you can for you health by eating as much raw and unprocessed food as possible.
Unfortunately, it may not be enough if you're not very selective in your food prep.
What about your cookware? What about that skillet you use to lightly cook your favorite wild-caught fish? Can you trust it to be safe for you and your family?
The answer is -- probably not... particularly if you use dangerous non-stick cookware.
The good news is -- I do have a healthy cookware solution for you that you can trust... a solution that uses a patented material made of 100% inorganic natural minerals and nature's own water.
My previous recommendation was an excellent porcelain cast iron cookware which really was an outstanding solution.
However, many found the heavy weight of cast iron to be a challenge. Due to the added weight, some people found the cookware cumbersome to lift and use when “flipping” certain foods while cooking, as well cleaning and storing.
So I did additional research and discovered what may be an even better solution that helps you become the Healthy Chef you've always wanted to be by…
Delivering you very attractive, lightweight, high gloss cookware you can trust -- with an unbelievable 50-year manufacturer's warranty
Saving you time preparing meals and decreasing clean up time afterwards
Cooking your food safely and consistently from the inside and outside simultaneously
Helping keep your cooked food hot for a longer period of time
Using less energy to cook your meals
And there are many more benefits to the Mercola Healthy Chef Ceramic Cookware I want to share with you.
But first, you should know...
Why You Can't Trust Your Health to Any Old Cookware Lurking in Your Cabinet
Non-stick cookware is the most popular cookware in America. So what's wrong with it?
Well, for starters, non-stick cookware contains perfluorooctanoic acid (PFOA), a synthetic chemical used in production that creates a soap-like slipperiness and non-stick finish.
Once heated, non-stick pans will quickly reach temperatures at which toxic fumes release into the air. And it doesn't take much heat to do this -- the coating begins to break down and release toxins at a temperature of only 446° F.
PFOA has become very controversial because of potential health dangers... and non-stick cookware is right in the middle of the controversy.
So why is PFOA so dangerous?
In animal studies, PFOA posed health hazards like:
Serious changes in organs including the brain, prostate, liver, thymus, and kidneys, showing toxicity.
Death of several rat pups due to PFOA exposure.
Changes in the pituitary in female rats, at all doses. The pituitary controls growth, reproduction, and many metabolic functions. Changes in the size of the pituitary indicate toxicity.
PFOA has been associated with tumors in at least four different organs in animal tests, and has been implicated in an increase in prostate cancer in PFOA plant workers.
Now the various PFOA doses used in these animal experiments weren't necessarily the same exposure levels you might get from non-stick cookware. But they clearly show the potential danger from PFOA.
And recently, I uncovered even more startling evidence as the...
Chemical Used in Non-Stick Cookware Continues to Suggest Toxicity
In a study conducted by the Centers for Disease Control and Prevention (CDC), PFOA was detected in close to 98% of the population. While PFOA can come from sources other than non-stick cookware, that's startling information.
A study reported in 2007, and conducted by the John HopkinsBloomberg School of Public Health, showed alarming evidence that newborn infants face exposure to PFOA while in the womb.
The research analysis detected PFOA in 100% of the newborns examined.
While PFOA can come from sources other than this, other studies suggest the potential dangers of non-stick cookware.
Though not necessarily related to PFOA, non-stick cookware has already been implicated in increased instances of cancer in the pancreas, liver, testicles, and mammary glands, as well as miscarriages, thyroid problems, weakened immune systems, and low organ weights.
So, I'm sure you understand when I say “enough already” with the potential dangers of using non-stick cookware. If you haven't already done it, don't you think it's time to give your non-stick cookware the boot for good?
But let's get back to the good news in...
How this Innovative Cookware Helps Enhance Your Healthy Cooking
Mercola Healthy Chef Ceramic Cookware is not made using PFOA.
In fact, this new innovative cookware is made from a lightweight ceramic material that:
Is non-reactive -- no chemicals, toxins, or gases get produced while cooking
Resists carry-over tastes and odors -- even highly acidic foods (like tomatoes) will not stain your cookware surface or be absorbed into other foods -- no carry-over tastes or odors
Produces a far-infrared heating process -- a penetrating heat process that cooks your food from both the inside and outside at the same time
Contains no lead, cadmium, aluminum, copper, nickel, chromium, iron, or any other heavy metals -- you can trust this cookware to be non-toxic
Will not leach into your food -- no trace metals or chemical leaching from the cooking surface, both potentially affecting taste and your health.
Is dishwasher safe.
So, by now you can see why I recommend that you “chuck” your PFOA-coated non-stick cookware and switch to the ceramic Mercola Healthy Chef Ceramic Cookware.
But what if you don't use non-stick cookware in your kitchen?
Well, you're not necessarily out of the woods. Here's why you should seriously consider taking action and...
Why I Believe You Should Throw Out Your Aluminum and Stainless Steel Cookware as Well!
Even after you purge your kitchen of unsafe cookware, you may still be harboring danger -- this time in the form of aluminum or stainless steel.
I would not recommend aluminum pans for cooking if you want to enjoy your golden years. Aluminum is a causal factor suspect in Alzheimer's disease (AD).
In my experience, people dread Alzheimer's disease more than cancer and heart disease, for good reason.
Aluminum is a "reactive" metal, meaning that it reacts with salty or acidic foods to release itself into your food. Dietary sources of aluminum include cookware, containers, foil, and utensils. You can also face exposure to aluminum when the non-stick surface chips off a coated aluminum pan.
Next to the most common cookware alternative is stainless steel, accounting for one-third of U.S. cookware sales.
And some cooks prefer the "clad" or "three-ply" varieties that have an aluminum or copper base sandwiched between layers of stainless steel.
Contrary to popular belief, stainless steel may not be an inert metal either. All stainless steel has alloys containing nickel, chromium, molybdenum, carbon, and various other metals.
In a study conducted on heart patients receiving stainless steel stents, restenosis occurred in 50% of patients. Allergies to the nickel and molybdenum in the stainless steel were suspected causal factors.
While this study is clearly not cooking-related, it is certainly possible that cooking with stainless steel, clad or not, may increase the likelihood that metals will leach into your food. This is especially true if the cookware becomes pitted due to extended use or storage of acidic foods. For those with nickel allergies, it could be a particularly concerning problem.
Copper is an alternative that provides even heat distribution. However, I recommend that it never has direct contact with your food.
When you use copper as your cooking surface, it can leach out in excessive amounts. If enough leaching occurs, you could potentially experience digestive discomforts.*
Therefore, most copper pans come lined with other metals, creating the same concerns noted above. And copper pans are also extremely costly.
Once you realize the potential risks of that aluminum and stainless steel are reactive, and that copper may be risky as well, isn't it time you switched to the best non-toxic cookware I've found to date -- Mercola Healthy Chef Ceramic Cookware?
And, with its patented ceramic non-toxic surface, you now can...
Go Green with Your Cookware
That's right. You certainly can't say that for cookware made of stainless steel, aluminum, or copper.
We all want to do our utmost for the environment. And now you can go one step further when you use and trust your environmentally-friendly cookware.
You can "go green" with Mercola Healthy Chef Ceramic Cookware because it is...
Derived from inorganic natural materials from the earth's crust
Made from the earth's natural minerals and water
Manufactured by using clean burning, safe natural gas
Non-reactive and non-toxic -- due to its ceramic cooking surface, no odors or gases release into the air during the cooking processes even if temperatures exceed 2500° F
An energy saver -- you can cook, serve, and store foods in the same Mercola Healthy Chef Ceramic Cookware containers
A potential time saver -- since ceramic material is efficient in retaining heat, you could save cooking time and energy as well
Extremely versatile -- this lightweight cookware can be used for multiple cooking applications (stovetop, oven, broiler, refrigerator, freezer, and tabletop) potentially saving you time, energy, and money.
When I uncovered this incredible, lightweight cookware, it truly amazed me at how environmentally-friendly it was. I've simply not found anything that comes even close to all the benefits of this cookware.
And I'm not quite finished with all the benefits yet.
As a Healthy Chef, over and above using safe and efficient cookware in your kitchen that you can trust, you also want something that will last -- cookware that is durable. And besides...
What Other Cookware is Resilient Enough to Support a 50-Year Warranty?
One thing you don't want to do is constantly replace your cookware.
Well, once you get rid of the potentially hazardous cookware you currently use and replace it with the Mercola Healthy Chef Ceramic Cookware, you're fairly well set for a long time -- as long as you don't break the cookware by dropping it..
See, this cookware comes to you with a manufacturer-backed 50-year limited warranty.
You will receive free replacement of any ceramic part of the cookware that breaks from hot and cold temperatures within 50 years from your date of purchase. (Of course, the free cookware replacement does not apply if you drop and break it.)
To me, this goes beyond durability... it creates a level of trust and reliability you're looking for in your everyday cookware.
You must be impressed with the 50-year limited warranty. But what really makes this cookware so durable and makes it stand above the rest?
The manufacturer certainly wouldn't make a 50-year commitment unless the cookware could withstand the test of time.
Here's why Mercola Healthy Chef Ceramic Cookware is so durable...
Made of lightweight ceramic 100% inorganic materials -- this innovative non-reactive material is the key element in cookware longevity
You can't scratch the cooking surface -- even when cooking with metal utensils and cleaning with industrial steel wool
You don't have to be concerned about damage due to meltdown of the cookware -- helps reduce risk of stove damage and fire
Cookware can withstand very high temperatures (2700° F) -- steel melts at 2200° F
Cookware surface will never flake off into your food
Cleanup is a breeze -- keeping your cookware in top shape is a key factor in having it potentially last a lifetime
So, as a Healthy Chef, you can put your full trust in Mercola Healthy Chef Ceramic Cookware. It seems highly unlikely a manufacturer would back its product with a 50-year limited warranty if they didn't have solid, tested proof of its durability.
Otherwise, the company would go out of business replacing product.
So, what are you waiting for? You should know by now that...
It's Not Enough to Eat Healthy Food if Your Preparation is Potentially Hazardous
Remember, I applaud you for making a conscious effort in improving your health through a healthy diet of unprocessed foods.
But if you truly want to be a Healthy Chef, you should do everything possible to ensure you prepare meals in a safe and non-hazardous way for you, your family, and friends.
And that's why I recommend Mercola Healthy Chef Ceramic Cookware.
I decided to go all-out in providing you with a complete 16-piece set of this great cookware. Plus, I included some great cooking and preparation accessories.
Here's what you get when you order the Mercola Healthy Chef Ceramic Cookware set: (Click each to view)
Here functionality meets beauty… Perfect for multiple-ingredient dishes, and stir fry, veggies, braised meats, steaming… even soup. Endless menu options for delicious dishes. And beautiful enough to go straight from stovetop to tabletop.
Radiant heat provides perfectly even cooking every time, from the deep inside to the outside.
Unlike other woks that can typically emit toxic fumes or leach chemicals into your food, the Mercola wok handles stir fry temps without bad-tasting or potentially dangerous leached chemicals or toxic fumes. And unlike electric woks, this one delivers the necessary heat for magnificent stir fry.
Woks work better than a frying pan… use less oil, are easy to use for stir fry because the food stays in the wok where it belongs instead of spilling onto your stove.
Quite a versatile cookware set, wouldn't you agree?
Now, I can't imagine why you wouldn't be ready to toss out your current cookware and move up to this unbelievable set that could last you a lifetime.
But just in case here are…
More than Enough Reasons Why I Believe You Should Take Action and Rid Yourself of Your Potentially Hazardous Cookware for Good
I've spoken out about non-stick cookware for some time. And by now, you should also understand the potential dangers associated with aluminum, stainless steel, and copper cookware:
Cookware Material
Potential Hazards
Non-stick
PFOA induced potential health hazards -- from your immune system to birthing activities
Aluminum
Is a reactive metal and suspected casual factor in Alzheimer's disease
Stainless steel
Potential likelihood of metal leaching into your food and allergen issues
Copper
Due to the possibility of copper caused discomfort, recommended to never have direct contact with your food
So, here's my summary of the top 10 reasons Mercola Healthy Chef Ceramic Cookware is such an unbelievable value you can put your trust in by...
Delivering you lightweight cookware -- solves your lifting challenges during cooking and cleanup
Providing you and your family with safe, inorganic, non-toxic cookware -- helps remove your worries about PFOA and the potential hazards of other cookware
Handling high temperature -- can withstand 2700° F and help you cook foods quicker and become more energy efficient
Cleaning up very quickly -- saves you valuable time and keeps the cookware looking new
Looking good in your kitchen -- comes with a very attractive high gloss black finish that will look great with any kitchen décor
Proving its versatility -- can be used to cook (on any surface), serve, and store foods of all types
Being extremely practical -- reduces your cooking time and helps you use less energy -- food stays hot longer
Enhancing the flavor of your food -- ceramic far-infrared cooking helps enhance the flavor of your food and entire cooking experience
Showing you its durability -- 50 year limited warranty speaks for itself -- cooking surface cannot be scratched even by metal utensils
Helping you be that Healthy Chef you always wanted to be
which you should do as well once you get the feel for the basic recipe. Marcus and I have both shared it with family, friends, students and clients and virtually everyone likes this. It's not only delicious, but it is extremely easy for virtually everyone to eat since it takes very little effort for the body to digest. It's exceptional for people with wasting disease, irritable bowel, diverticulitis, gastritis, gastrointestinal issues, or Crohn's disease.
