Aluminum
Aluminum pots are appealing because they are lightweight, they conduct heat well and they are very affordable. In fact, more than half of all cookware sold today is made from aluminum.
In addition to cookware, aluminum can be found in the air, the soil, the food we eat and several household products such as antacids and antiperspirants.
According to the World Health Organization, adults can safely consume more than 50 milligrams of aluminum per day without detriment to their health. Canadians ingest approximately 10 milligrams of aluminum per day with approximately 2 milligrams derived from pots and pans.
High levels of aluminum have been associated with the development of Alzheimer's disease, but the findings are inconclusive.
When cooking with aluminum pots, the more pitted and worn out the pot, the greater amount of aluminum will be absorbed. Acid-forming foods such as tomatoes, rhubarb, sauerkraut and citrus products absorb the most aluminum.
Teflon®
Teflon is a nonstick substance used on pots and pans. However, recent reports have discovered that Teflon, a substance made by the company DuPont®, emits toxic fumes when heated to high temperatures.
In addition to what we are cooking our foods in, one further consideration should be paid to how we store our foods and in what.
Cooking and storing tips to reduce toxicity
• Do not use Styrofoam cups for drinking (especially hot drinks!)
• When cooking, keep your kitchen well ventilated. Either turn on your oven fan or open a window.
• Avoid eating leftover food that has been stored for more than one day.
Increased public awareness and education has been instrumental in the growth of the organic food market as a hedge against ingesting unnecessary toxins. Choosing the right cookware is yet another step towards putting the quality of the foods we eat back in our control.
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