Aluminum

Most restaurants use aluminum cookware because it's inexpensive and distributes heat very well.   Sometimes recipes state to use a "non-reactive" saucepan; this is particularly important for tomato sauce.  Aluminum will leach out in even greater amounts with acid foods and can turn the foods off-color (and impart an off-taste).  It's easy to avoid cooking in or using aluminum in products because we have alternatives to use personally.  The struggle is finding the right alternative (like finding an deodorant that works) and being cautious about things out of our control (eating out, for example).

• Cookware

• Antiperspirants

• Aluminum Foil

• Things we eat
  • baking powder - find non-alum baking powder
  • anti-acids
  • some salt
  • tap water - use a filter
  • aluminum canned foods - many are lined now with enamel or plastic - particularly important to choose tomatoes that are in enamel-lined cans because tomatoes react with the aluminum and draw more of the poisons out and into the food (and who knows how long those cans sit on most store shelves allowing for age and time for more aluminum to leach into the food!)  The cans of tuna we stock are lined with enamel.
  • aluminum soda cans

To be on the safe side, with all this exposure to aluminum, take simple steps to avoid this potential danger in daily lives by switching to a safe deodorant, using fresh foods over canned, using lined cans, filtering drinking water, getting non-alum baking powder and using products that choose non-alum, and using safter cookware.