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Title : The Dangers Of Using Aluminum During Cooking And Baking
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The Dangers Of Using Aluminum During Cooking And Baking

is very convenient to use aluminum in cook and baking because they are light weight and food can be cooked easily.

But did you know that you are putting your life at risk because he knew do this? We all know that aluminum is a metal, and when the metal is heated during cooking, 2% of chemicals is released into food.

Cooking with tinfoil have been shown to create many small and scales cracks on the surface of the aluminum foil as has been demonstrated by electron microscopy. Moreover chemical leaching of aluminum in food occurs more easily when the food contains acidic properties such as lemon juice or spices.

Excess aluminum exposure can damage your body with harmful toxins. The body has its own detoxification system that can flush out all harmful toxins, but sometimes even the healthiest has its own limits. According to the Mount Sinai Hospital, aluminum generally accumulates in the human body and eventually can cause aluminum poisoning.

There was even evidence already in 1965 that shows a link with aluminum and Alzheimer's disease. The main source of concern was the brain lesions in those who had died of Alzheimer's disease.

The abnormal brain tissue contained high levels of aluminum, and it was thought that excess intake of metal could be the cause.

To date, however, there has been no convincing evidence to show that environmental exposure to aluminum causes injury or Alzheimer's disease. But there is nothing wrong to avoid future damage.

Prevention

To minimize the amount of aluminum that dissolves in your food utensils, avoid cooking acidic foods like tomatoes and rhubarb in aluminum trays.

Do not keep leftovers aluminum, because the longer the food sits, it can absorb more aluminum from the pan. For over aluminum pans it dissolves old, pitted and worn, throw away your aluminum cookware aging. When replacing your old pans, consider upgrading to anodized aluminum pans.

Alternatives

Instead of using aluminum foil and pans, casseroles can be considered cookware made of cast iron; This can be achieved about 20 percent of the recommended amount of this metal to the Consolidation of blood daily amount.

Source: My book healthy

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