Danger in the Kitchen NOT: Aluminum Foil

Doc

Doc

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Staff member
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hmmm Makes one think. What about aluminum pans? :confused:

Doctors Are Now Warning: If You Use Aluminum Foil, Stop It Or Face Deadly Consequences
December 16, 2016 David Vanallen Health, News

Aluminum foils is one of the most used kitchen items. Except for cooking, it’s also used for wrapping and even for treatment of common ailments. However, a recent discovery has shed new light on this kitchen staple.

For one thing, aluminum is a neurotoxic heavy metal that has an adverse effect on brain function, and has even been linked to Alzheimer’s disease. Medical experts warn that exposure to this metal may result in mental decline, as well as loss of coordination, bodily control, memory, and balance. Needless to mention, the effects can be long-lasting.

The afore-mentioned study also found that cooking with aluminum foil possibly affects the bones as well, owing to the fact that the metal accumulates inside the bones taking over calcium in the competition for the tight bone space. The end result is loss of the much needed calcium for proper bone health.

In addition, researchers have also linked cooking with aluminum foil with pulmonary fibrosis and other respiratory issues due to inhalation of aluminum particles.

Grilling with aluminum produces the same effect.

Although we’ve long been familiar with the fact that aluminum cans are a serious health threat, somehow tin foil was never a subject for discussion.

What most people are unaware of is that when exposed to high temperatures, aluminum foil releases parts of the metal into the food. Even if these tiny pieces are not released, chemical leaching of aluminum may still occur when some spices or lemons are added.

Dr. Essam Zubaidy, a chemical engineering researcher at the American University of Sharjah, has studied the effects of aluminum on cooking. He discovered that one meal cooked in aluminum foil can basically contain up to 400mg of aluminum.

In his words, “The higher the temperature, the more the leaching. Foil is not suitable for cooking and is not suitable for using with vegetables like tomatoes, citrus juice or spices.”

According to the World Health Organization, the RDA (recommended daily allowance) for aluminum is limited to 60mg per day.

http://reflectionofmind.org/doctors...inum-foil-stop-face-deadly-consequences/?t=HL
 
C

ChowderMan

Pizza Chef
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Re: Danger in the Kitchen: Aluminum Foil

horse shit

http://www.alz.org/alzheimers_disease_myths_about_alzheimers.asp
Reality: During the 1960s and 1970s, aluminum emerged as a possible suspect in Alzheimer’s. This suspicion led to concern about exposure to aluminum through everyday sources such as pots and pans, beverage cans, antacids and antiperspirants. Since then, studies have failed to confirm any role for aluminum in causing Alzheimer’s. Experts today focus on other areas of research, and few believe that everyday sources of aluminum pose any threat.

http://www.webmd.com/alzheimers/guide/controversial-claims-risk-factors#1
One of the most publicized and controversial theories concerns aluminum, which became a suspect in Alzheimer's disease when researchers found traces of this metal in the brains of patients with Alzheimer's disease. Many studies since then have either not been able to confirm this finding or have had questionable results.

another nutcase on fluoride killing you etc etc
 
Doc

Doc

Administrator
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Re: Danger in the Kitchen: Aluminum Foil

Thanks CM. It looked credible enough and worth posting. The not being able to confirm or having questionable results still brings it into question. But .... good to know it has been considered by others and found to be BS.
 
Sass Muffin

Sass Muffin

Coffee Queen ☕
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I think the jury is still out on this actually.
Copper has also been linked.
By the way, there is the peanut butter test for testing for Alzheimer’s disease.
 
C

ChowderMan

Pizza Chef
Super Site Supporter
the quacks selling (everything) abound - and as Alzheimers becomes more and more of a society-care burden/problem - it's not likely to get better.
this particular author's site is another quack freak show, who - for the enjoyment of all the feminists out there - neglects to credit the Dear Doctor's female co-researcher...

and the Dear Doctor researching this: he is also not without his critics, starting in UAE proper;:
"Dr Mohamed Yousef Baniyas, a toxicologist and provost at UAE University, noted that the use of salt, citric acid or vinegar in cooking increased the release of aluminium.
However, he doubts that for healthy individuals the amount released is likely to be hazardous. "It's important to look at the mechanism of aluminium in Alzheimer's," he said. "There is still some room for discovery.""

did you know there's a 10 minute cure for Alzheimers Disease? comes with a 60 day money back guarantee....

spotting these quackeries is pretty easy. first, not a single health organization of any country anywhere in the galaxy has an RDA for aluminum. and WHO does not do RDAs.

starting with the FDA
http://www.answers.com/Q/FDA_Recommended_Daily_Allowance_of_aluminum?#slide=1

or this, a detailed rebuttal to another quack's insistence aluminum is rotting everyone's brain:
http://google2.fda.gov/search?q=cac...ut=xml_no_dtd&ie=UTF-8&access=p&oe=ISO-8859-1

and of course WHO
http://www.who.int/water_sanitation_health/publications/2011/9789241548151_ch12.pdf?ua=1
discussion of Aluminium starts on page 5 of 136 - pertains to drinking water; I've never found any other pertinent info at WHO regarding aluminum consumption/allowance/RDA's/etc.

Aluminium is the most abundant metallic element and constitutes about 8% of Earth’s crust. Aluminium salts are widely used in water treatment as coagulants to reduce organic matter, colour, turbidity and microorganism levels. Such use may lead to increased concentrations of aluminium in finished water. Where residual concentrations are high, undesirable colour and turbidity may ensue. Concentrations of aluminium at which such problems may occur are highly dependent on a number of water quality parameters and operational factors at the water treatment plant. Aluminium intake from foods, particularly those containing aluminium compounds used as food additives, represents the major route of aluminium exposure for the general public. The contribution of drinking-water to the total oral exposure to aluminium is usually less than 5% of the total intake.

Reason for not establishing a guideline value
A health-based value of 0.9 mg/l could be derived from the JECFA
provisional tolerable weekly intake (PTWI), but this value exceeds
practicable levels based on optimization of the coagulation process in
drinking-water plants using aluminium-based coagulants: 0.1 mg/l or less
in large water treatment facilities and 0.2 mg/l or less in small
facilities
Assessment date 2009
Principal references
FAO/WHO (2007) Aluminium (from all sources, including food additives)
IPCS (1997)

Aluminium
WHO (2010)
Aluminium in drinking-water
There is little indication that orally ingested aluminium is acutely toxic to humans
despite the widespread occurrence of the element in foods, drinking-water and many
antacid preparations. It has been hypothesized that aluminium exposure is a risk fac-
tor for the development or acceleration of onset of Alzheimer disease in humans. The
1997 WHO Environmental Health Criteria document for aluminium concludes that:
On the whole, the positive relationship between aluminium in drinking-water and AD [Alzheimer disease], which was demonstrated in several epidemiological studies, cannot be totally dismissed. However, strong reservations about inferring a causal relationship are warranted in view of the failure of these studies to account for demonstrated confounding factors and for total aluminium intake from all sources.
 
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