Is Aluminum Cookware Toxic to Your Health?

Aluminum is the utensil used in the kitchen that is less costly, and it also conducts heat efficiently. Many time ago, the researchers found high levels of aluminum in the brains people with the disease of Alzheimer’s. The reports of FDA have suggested that the amount of this utensil that leaches in food from the cookware is less than the amount present in other consumer products and foods as well. As aluminum is considered as the toxin to the body, its safety is still the issue of controversial within the customers.

It is not found in cookware but also in minerals, rocks, soil, and clay and this is how it ends in the plant we eat. It is also added to different kinds of processed foods. The CDS has found that the average adult consumes 7 to 9 mg of aluminum on a regular basis. This not includes the amount that can leach in food by cooking with aluminum pans or pots. It is also added to the goods of consumers that contain aspirin, antacids, nasal spray, toothpaste and some of the cosmetics. Aluminum is something that is just impossible to avoid.

Leaching from the Cookware

The amount of aluminum that leaches in food from this cookware and utensils entirely depends on various factors. Acidic foods like tomato sauce because of more aluminum to the leach from the cookware as compared to the foods low in acids like meat or chicken. The prolonged food direct contact with the metal like longer cooking or the time of storage also increase its amount that gets in the food. In the research, it has been found that the pots that are old leach more metal in food if compared to new utensils and pans.

Safety of Aluminum

The body gets no advantage from aluminum which can get ingested, inhaled or absorbed throughout the skin. Aluminum can also damage the lungs if inhaled in a significant amount and it is even considered as a neurotoxin or an acid to the nervous system or brain. A report also got published in the year 2001, and it states that less than 1 percent of the ingested aluminum goes in the blood, most of which gets excreted in the urine. People who are suffering from severe kidney disease can get a higher amount of aluminum in the body which can also lead to anemia, dementia or condition of the bone.

Aluminum and Disease of Alzheimer’s

In the year 1960, aluminum was suspected as the causative agent of Alzheimer’s disease. From then, concerns got releases for the safety of using cookware of aluminum. This issue has not been resolved adequately; dietary aluminum is now not the primary suspect related to the disease. A report that got published in the year 2014 stated that the change in the brain caused due to aluminum toxicity is not same as the impairment or damage that was seen in Alzheimer’s disease. Even, research exists on the issues like the impact of exposure and the reliability of the animal studies that completed on the toxicity of aluminum.

Precautions

While the aluminum cookware does not possess health concerns, it is better to stick with the low acid foods in pots and pans. It is good not to store foods in an aluminum container. Instead, anodized aluminum is the best option. It is the process that hardens the surface of cookware, sealing the surface to prevent leaching of the utensil in food. Care should be done to discard the aluminum that is damaged; this can also happen with the anodized version. Other different options for cookware include stainless steel, glass, cast-iron and modern enamel. If you are suffering from any kidney disease, you are likely to get the risk of aluminum toxicity, so it is better to discuss with your doctor.

Healthy Metals that can be Used as Cookware

Pans of aluminum leach this in food, especially when someone cooks acidic foods like tomato sauce. It is suspected to be the primary cause of various health problems. Alternatives for metal cookware are also available that also offer cooking and heating properties without toxin or the heavy metals leach in food.

Stainless Steel

The material is available in different types of alloys, with the 11/18 being the safest. It means 10 percent of the steel is nickel that also offers shine and 18-19 percent is chromium that makes it non-corrosive. These pans might be having the layer of stainless over aluminum core or copper. Its base provides good transfer of heat, and the material offers safe cooking surface. It may leach a small amount of nickel in different circumstances, which can be the concern for them with the nickel allergies.

Cast Iron

This type of cookware is long-lasting as well as sturdy. Its one wrong point is it can be burdensome to lift while cooking or cleaning. This material must get seasoned to form the natural non-stick factors and also get rid of rust. Its new cookware can often be found pre-seasoned and even ready to use. The Little amount of iron can leach this material in food. The leached metal is considered as the beneficial source of nutrients, according to the research. Some of the modern ironware is also coated with ceramic or enamel that offers durable and comfortable cooking surface with no leaching at all.

Titanium

This material is the biocompatible and non-toxic metal that is used for many medical purposes like dental implantation device, instruments and the replacements of joints. Its one best advantage is that it is of light weight and also high. The cookware of titanium uses the base of aluminum for transfer of heat and even the distribution. Its non-sticky and non-porous surface do not allow the aluminum to leach through it. In this material, clean-up is simple, can get rinse easily and can be wiped dry. Food will never get stick to titanium. Water or oil is not essential to cook food in the pans of titanium, so the food needs more nutrients and flavor.

Minimize the Risk:

  • Never cook or store your food for a more extended period in the cookware of aluminum.
  • Never use the metal that is poorly scratched or the copper cookware to store or cook food. If you have old materials, it is better to use for
  • If someone in your family is allergic to nickel then never use the cookware plated with this metal.
  • Never store foods that are acidic like tomatoes in the containers of stainless steel.
  • Never use the bowls of plastic unless they are labeled as the safe microwave.

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