Last week I shared the problems of Teflon, and this week we are going to look at aluminum. While aluminum might seem like a good alternative to Teflon, since it is light and transfers heat rapidly, aluminum is known to get into our food, especially when cooking something more acidic like tomatoes.
The amount of aluminum getting into our food is probably small each time, but in our modern world we are bombarded with aluminum in so many products that the risk of our bodies not being able to excrete (or get rid) of this toxic metal is greater. Then it ends up accumulating in our tissues. According to the Weston Price Foundation, “In Alzheimer’s disease, aluminum accumulates in brain tissue to an extent that the brain’s coping mechanisms begin to fail . . . aluminum is everywhere throughout the body and is more than capable of contributing to most chronic diseases, including diabetes, autoimmunity, multiple sclerosis and other neurological conditions.”
Continue reading “Week 57: Getting the Toxins Out of Cook Wear”