Aluminum and Cooking

UPDATE: 3 February 2010

    In the brain of his low dose test animals, Isaacson observed a tangling of capillary blood vessels, reduced oxygen uptake along with the peculiar crystalline structures, all of which are identical to those found in Alzheimer's victims. Dr. Isaacson's research indicates that the Alzheimer's-like effects result from the transport of aluminum to the brain and the high death rates from the toxicity of the fluorine.
    Aluminum has previously to this, of course, been implicated in Alzheimer's, but how is the link made between fluoridation of human drinking water and the presence of aluminum fluoride? According to Drs. Carton and Burgstahler, fluoride being the most electrochemically active of all the elements, it has a strong propensity to create metallic compounds with itself whenever fluoridated water comes into contact with such things as aluminum cooking vessels. Ergo: there is created aluminum fluoride from cooking with such vessels using fluoridated water and not incidentally, according to Dr. Robert Carton, former EPA scientist, aluminum is used in city water treatment.
    "An incidental observation of possible importance must be mentioned," the research paper adds. "Pathologic changes were found in the kidneys of animals in both the AlF 3 and NaF [sodium fluoride] groups." If all this weren't enough, the research team observed a "general impairment in the immune capacities of the treated subjects." They also found that the death rate increased among those animals treated with the aluminum fluoride where stress was elevated due to a training regime.

Originally posted Feb, 2009


I think this clarifies that using aluminum cookware of any kind is not health promoting. Keep in mind too that aluminum is now often used as a preservaative in vaccines.

Is anodized aluminum cookware better than non-anodized?

Concerns with aluminum cookware come from the fact that measurable amounts of aluminum can migrate from the pot into the food. Several research studies have confirmed migration of aluminum from conventional aluminum cookware at a level of concern for our health. Aluminum is included in the 2007 list of top priority toxins in the United States (a list put out every year by the Agency for Toxic Substances &; Disease Registry), and aluminum has been clearly identified as a toxin for the human nervous system (neurotoxicity), immune system (immunotoxicity), and genetic system (genotoxicity).

Anodization is a process in which chemical baths are used to prepare the surface of aluminum to receive an electrical charge that will increase the thickness of the oxide layer and make it harder, more durable, and less likely to corrode. Anodized aluminum is definitely less reactive than non-anodized aluminum and will leach less aluminum as a result, provided that the surface has not been damaged. Although it is more difficult to damage the surface of anodized versus non-anodized aluminum, its surface can still be damaged.

Although the non-stick properties of anodized aluminum have been a selling point for this cookware to consumers, most cookware in the marketplace using anodized aluminum does not feature this material on the surface that is in contact with the food; instead, they feature a specialized non-stick surface that may have potential toxicity problems much greater than anodized aluminum. Many manufacturers are taking advantage of the durability and quick heat-transfer properties of anodized aluminum by using this material on the exterior of their pots and pans, but they are leaving the non-stick tasks to another material (not anodized aluminum).

Given all of the potential health risk factors listed above-together with the environmental problems created by aluminum mining and manufacturing-I still favor stainless steel and porcelain-coated pots as my first choices for stovetop cooking. Copper-bottomed pots or pots with a layer of copper in between the stainless steel are also fine. Some stainless steel cookware now comes with a layer of anodized aluminum sandwiched inside, and that cookware would also be fine from a health standpoint, even though the environmental problems with aluminum would remain.

It's important to wash all cookware carefully. For example, take care not to scour stainless steel pots too harshly when cleaning them as once the surface of the stainless steel has been damaged, the pot will leak nickel into the food that is being cooked. Stainless steel pads or brushes, for example, are too harsh in my opinion to risk using.

Inside the oven, stainless steel, tempered glass designed for oven use (for example, oven-safe Pyrex), and non-leaded ceramic are all good choices.

References:

Rajwanshi P, Singh V, Gupta MK, et al. Leaching of aluminium for cookwares: A review. Environmental Geochemistry and Health. 1997;19(1):1-18.

Gramiccioni L, Ingrao G, Milana MR, et al. Aluminium levels in Italian diets and in selected foods from aluminium utensils. Food Additives and Contaminants. 1996; 13(7):767-774.
Courtesy: whfoods.org

And again we have a report on the correlation of aluminum and Alzheimer's.

Aluminum, silica in water affect Alzheimer's riskWed Mar 4, 2009
NEW YORK (Reuters Health) – Higher levels of aluminum in drinking water appear to increase people's risk of developing Alzheimer's disease, whereas higher levels of silica appear to decrease the risk, according to French investigators.

"Alzheimer's disease is a multifactorial disease, and aluminum concentrations in drinking water may have an effect on cognitive decline and Alzheimer's disease," Dr. Virginie Rondeau told Reuters Health.

The results of some studies suggest that silica reduces the oral absorption of aluminum or increases the excretion of this metal.

Rondeau, at the Institut National de la Sante et de la Recherche Medicale in Bordeaux, and her colleagues examined associations between exposure to aluminum or silica from drinking water and the risk of cognitive decline, dementia, and Alzheimer's disease among elderly subjects followed for 15 years.

Daily aluminum intake of at least 0.1 milligram was associated with greater cognitive decline during the course of the study, the team reports in the American Journal of Epidemiology.

Subjects with a high daily aluminum intake had a 2.26-fold increased risk of dementia, the researchers note. On the other hand, for every 10 milligram-per-day intake of silica, the odds of developing dementia dropped by 11 percent.

"Further studies are needed to settle the debate over the link between aluminum or silica in drinking water and neurologic disorders and cognitive impairment," the investigators conclude.

SOURCE: American Journal of Epidemiology, February 15, 2009.
Copyright © 2009 Reuters Limited