Stop Cooking with Aluminum Foil

Stop Cooking with Aluminum Foil

Aluminum has been shown by multiple studies to be harmful to the human body.

Unlike other trace minerals, the body does not need aluminum. Aluminum accumulates in the kidneys, brain, lungs, liver and thyroid where it competes with calcium for absorption and may prevent your bones from absorbing minerals necessary for strong bones, leading to osteoporosis.

Aluminum has been shown to directly attack the central nervous system and contribute to brain deterioration by producing oxidative stress.

According to a review conducted by researchers from the University of Kentucky Medical Center and published in the journal Neurotoxicology in 2000, aluminum is definitely capable of crossing the BBB, increases the effectiveness of cell-destroying oxidation and may cause damage that mimics the effects of Alzheimer’s disease.

Researchers remain split over whether aluminum directly causes Alzheimer’s disease or other forms of dementia. Studies have suggested, however, that brain damage from dementia may actually increase the brain’s absorption of aluminum, thereby leading to even further cell damage and death.

Aluminum is EVERYWHERE

From aluminum cookware pots, to soda cans, and aluminum foil found in most kitchens, this toxic metal is everywhere. Aluminum has also permeated mainstream products to the degree that it is almost impossible to completely avoid exposure.

You CAN take measures to reduce your exposure.

Use stainless steel or glass cookware instead of aluminum. Avoid processed and frozen foods and their containers can contain aluminum. Avoid hygiene products (antacids, deodorant) with aluminum hydroxide, natural substitutes are available.

And above all…stop cooking with aluminum foil

A research study at American University, found that one meal cooked in aluminium can have up to 100mg of the metal. Using electron microscopy they found significant leaching of the aluminum into the food. Food that was covered by foil leached excessive aluminum into the food….the higher the temperature, the more the leaching.