Is it really unhealthy to use aluminum cookware? What should you use instead - cast iron?!
Someone told me that aluminum cookware can ultimately contribute to dementia!. That sounds a little extreme and I don't know if it's true (hopefully not because I've been using that kind of cookware since 1990!.!.!.)
But if you go with an alternative, should it be teflon coated!? Old fashioned cast iron cookware!? What (if anything) would be a healthier option!?Www@FoodAQ@Com
But if you go with an alternative, should it be teflon coated!? Old fashioned cast iron cookware!? What (if anything) would be a healthier option!?Www@FoodAQ@Com
Answers:
Old-fashioned cast iron or steel pans would be best!.
I use tephon coated for frying, but hardly fry stuff anymore!. I had a hard time trying to find stainless steel cookie sheets, had to buy them online!.
http://hgic!.clemson!.edu/factsheets/HGIC3!.!.!.
Aluminum Cookware
Aluminum is in air, water, soil, plants, animals, foods and household products!. More than half of all cookware sold today is made of aluminum, usually coated with nonstick finishes or treated in some way to harden the structure and make it more scratch-resistant!.
There is no evidence that aluminum causes Alzheimer’s disease as was once suggested by researchers!. However, for those who would like to avoid exposure to aluminum, the best way would be to avoid antacids containing aluminum and to use deodorants (which generally do not contain aluminum) rather than antiperspirants!.
Many over-the-counter medicines contain aluminum!. One antacid tablet can contain 50 milligrams of aluminum and a buffered aspirin tablet may contain about 10 to 20 milligrams of aluminum!.
In contrast, a person using uncoated aluminum pans for all cooking and food storage every day would take in an estimated 3!.5 milligrams of aluminum daily!. However, storing highly acidic or salty foods such as tomato sauce, rhubarb or sauerkraut in aluminum pots may cause more aluminum than usual to enter the food and is not recommended!. (These foods will also cause pitting on the pot’s surface!.)
Anodized Aluminum Cookware
The anodization process hardens the surface of aluminum cookware making it non-stick, scratch-resistant and easy to clean!. Manufacturers claim that a final stage in the anodization process seals the aluminum, preventing any leaching into food!. This cookware doesn’t react to acidic foods, so these pots and pans are top choices for cooking rhubarb and sauces with tomato, wine and lemon juice!.
Cast Iron Cookware
This all-time classic is strong, inexpensive, and an even conductor of heat for browning, frying and baking foods!. Cooking with cast iron also provides a source of an important nutrient!. Foods cooked in unglazed cast iron may contain twice the amount of iron they would otherwise!.
Cast-iron utensils should be handled differently from other utensils!. To prevent rust damage, the inside of cast iron cookware should be coated frequently with unsalted cooking oil!. It should not be washed with strong detergents or scoured and should be wiped dry immediately after rinsing!.
http://www!.treehugger!.com/files/2007/05/!.!.!.
Aluminum exposures from cookware, of which more than half is made of aluminum, is not well studied, but is thought to be a relatively minor source of aluminum exposures!. Exposures to aluminum through food can occur when aluminum leaches or otherwise dissolves from the cookware into the food!. Leaching is most likely when the foods being cooked or stored are highly basic (like baking soda) or highly acidic (like tomato sauce, lemon juice, oranges, or vinegar)!. For example, tomato sauce has been shown to contain 3-6 mg aluminum (per 100 g serving) after cooking in aluminum pans, which translates into about one-tenth of the typical daily intake!. This leaching of aluminum with acidic foods does not happen with aluminum cookware that is anodized, or electro-chemically processed to seal the aluminum in the cookware!. Clemson University Extension’s Home and Garden Information Center tested different cookware types, and found anodized aluminum cookware to be safe!. Regardless, it would probably be wise to store tomato sauce and other acidic foods in something other than an aluminum pot!.Www@FoodAQ@Com
I use tephon coated for frying, but hardly fry stuff anymore!. I had a hard time trying to find stainless steel cookie sheets, had to buy them online!.
http://hgic!.clemson!.edu/factsheets/HGIC3!.!.!.
Aluminum Cookware
Aluminum is in air, water, soil, plants, animals, foods and household products!. More than half of all cookware sold today is made of aluminum, usually coated with nonstick finishes or treated in some way to harden the structure and make it more scratch-resistant!.
There is no evidence that aluminum causes Alzheimer’s disease as was once suggested by researchers!. However, for those who would like to avoid exposure to aluminum, the best way would be to avoid antacids containing aluminum and to use deodorants (which generally do not contain aluminum) rather than antiperspirants!.
Many over-the-counter medicines contain aluminum!. One antacid tablet can contain 50 milligrams of aluminum and a buffered aspirin tablet may contain about 10 to 20 milligrams of aluminum!.
In contrast, a person using uncoated aluminum pans for all cooking and food storage every day would take in an estimated 3!.5 milligrams of aluminum daily!. However, storing highly acidic or salty foods such as tomato sauce, rhubarb or sauerkraut in aluminum pots may cause more aluminum than usual to enter the food and is not recommended!. (These foods will also cause pitting on the pot’s surface!.)
Anodized Aluminum Cookware
The anodization process hardens the surface of aluminum cookware making it non-stick, scratch-resistant and easy to clean!. Manufacturers claim that a final stage in the anodization process seals the aluminum, preventing any leaching into food!. This cookware doesn’t react to acidic foods, so these pots and pans are top choices for cooking rhubarb and sauces with tomato, wine and lemon juice!.
Cast Iron Cookware
This all-time classic is strong, inexpensive, and an even conductor of heat for browning, frying and baking foods!. Cooking with cast iron also provides a source of an important nutrient!. Foods cooked in unglazed cast iron may contain twice the amount of iron they would otherwise!.
Cast-iron utensils should be handled differently from other utensils!. To prevent rust damage, the inside of cast iron cookware should be coated frequently with unsalted cooking oil!. It should not be washed with strong detergents or scoured and should be wiped dry immediately after rinsing!.
http://www!.treehugger!.com/files/2007/05/!.!.!.
Aluminum exposures from cookware, of which more than half is made of aluminum, is not well studied, but is thought to be a relatively minor source of aluminum exposures!. Exposures to aluminum through food can occur when aluminum leaches or otherwise dissolves from the cookware into the food!. Leaching is most likely when the foods being cooked or stored are highly basic (like baking soda) or highly acidic (like tomato sauce, lemon juice, oranges, or vinegar)!. For example, tomato sauce has been shown to contain 3-6 mg aluminum (per 100 g serving) after cooking in aluminum pans, which translates into about one-tenth of the typical daily intake!. This leaching of aluminum with acidic foods does not happen with aluminum cookware that is anodized, or electro-chemically processed to seal the aluminum in the cookware!. Clemson University Extension’s Home and Garden Information Center tested different cookware types, and found anodized aluminum cookware to be safe!. Regardless, it would probably be wise to store tomato sauce and other acidic foods in something other than an aluminum pot!.Www@FoodAQ@Com
They felt that used to be the case because of the aluminum seeping into the food!. Hard to find an uncoated aluminum pot now!. You get more aluminum from deodorants and antacids than cookware!. You shouldn't though cook or store tomatoes in aluminum!.!.!.and that's just the reaction in chemistry!.Www@FoodAQ@Com
I agree that it is probably a small risk, but why not cut down where you can!. I gave away a wonderful set of Club Aluminum (remember that!?) and have slowly switched to stainless and started using my cast iron more!. I like the way the stainless cooks and I have several teflon pans for eggs etc!.Www@FoodAQ@Com
your body has no way to rid itself of excess aluminum!.when you cook with alum!. some of it is absorbed into the body!.there is a connection to excessive alum!. and dementia!.i do not purchase soda in cans for that reason!.i cook with cast iron and think its greatWww@FoodAQ@Com
Only danger from aluminum cookware is on very high heat, like 500 and above in oven!.Www@FoodAQ@Com
i use cast iron for everything but cooking eggs (teflon egg pans are best for that)!.Www@FoodAQ@Com