The use of aluminum cooking utensils is widespread--as is speculation that they pose health dangers to consumers. Those dangers, however, are reduced when aluminum cooking utensils are not exposed to excessive heat or used for storage purposes. The longer foods remain in aluminum cooking utensils, the more aluminum is absorbed into those foods. Also, absorption of aluminum occurs at a higher rate with acidic foods or leafy vegetables, which are best prepared in non-aluminum cooking vessels.
Effects
One of the dangers of the above-mentioned improper uses of aluminum cooking utensils is aluminum poisoning, which can cause gastrointestinal problems, anemia, colic, headaches, memory loss, bone softening and speech difficulties.
Identification
Aluminum is an element abundantly found in the earth. Its ability to excel in conducting heat makes it popular for use in cooking utensils.
Warning
Aluminum is also considered a poison that can be life-threatening if found in large quantities in the body.
Misconceptions
are relatively harmless in and of themselves, but pose dangers to health when excessively heated. High heat causes chemical breakdown, which allows aluminum to seep into the foods being cooked.
Types
Popular aluminum include items such as skillets, pots and pans, but the phrase can also refer to silverware, grills, measuring cups and spoons, bowls, sieves and trays.
Theories/Speculation
Links made between Alzheimer's Disease and large deposits of aluminum in the brain, which researchers suggest can form after long-term use of aluminum cooking utensils.
Considerations
Anodized aluminum cooking utensils are those that have been sealed with an electrical protective coating. They pose fewer health dangers than non-anodized cookware.
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