Re: Thanks LN...

Anybody that is serious enough to go into Macrobiotic cooking will know about the aluminium issue. Macro cooking is very specific and detailed and getting the right cooking implements is a prime factor so the alumium thing is pretty much a non issue in regards to Macro.

In Macro the pressure cooking is for grains and since we are talking about a very specific dietary regimen with its own "very specifc" reasons and since the subject at hand here is "Macrobiotics" I would encourage that you should do a little research specifically on Macrobiotics before making any declarations of what "is best".