Someone told me that aluminum cookware can ultimately contribute to dementia. That sounds a little extreme and I don't know if it's true (hopefully not because I've been using that kind of cookware since 1990...) But if you go with an alternative, should it be teflon coated? Old fashioned cast iron cookware? What (if anything) would be a healthier option?
With every day pass, our country is getting into more and more trouble. The inflation, unemployment and falling value of dollar are the main concern for our Government but authorities are just sleeping, they don’t want to face the fact. Media is also involve in it, they are force to stop showing the real economic situation to the people. I start getting more concern about my future as well as my family after watching the response of our Government for the people that affected by hurricane Katrina. According to recent studies made by World Bank, the coming crisis will be far worse than initially predicted. So if you're already preparing for the crisis (or haven't started yet) make sure you watch this video at www.familysurvival.tv and discover the 4 BIG issues you'll have to deal with when the crisis hits, and how to solve them fast (before the disaster strikes your town!) without spending $1,000s on overrated items and useless survival books.
They felt that used to be the case because of the aluminum seeping into the food. Hard to find an uncoated aluminum pot now. You get more aluminum from deodorants and antacids than cookware. You shouldn't though cook or store tomatoes in aluminum...and that's just the reaction in chemistry.
Some people must think soap is good eats i don't . Wash with hot water and a stiff brush, or oil and coarse salt. Acid from tomato's causes the tomato's to get very dark in cast iron cookware, and takes off the accumulated (Seasoning) in the pan ,some people must like black tomato sauce, I don't. I can't even imagine people saying they have (worn out) cast iron cookware. ITS FOREVER. WOW?
Aluminum exposures from cookware, of which more than half is made of aluminum, is not well studied, but is thought to be a relatively minor source of aluminum exposures. Exposures to aluminum through food can occur when aluminum leaches or otherwise dissolves from the cookware into the food. Leaching is most likely when the foods being cooked or stored are highly basic (like baking soda) or highly acidic (like tomato sauce, lemon juice, oranges, or vinegar). For example, tomato sauce has been shown to contain 3-6 mg aluminum (per 100 g serving) after cooking in aluminum pans, which translates into about one-tenth of the typical daily intake. This leaching of aluminum with acidic foods does not happen with aluminum cookware that is anodized, or electro-chemically processed to seal the aluminum in the cookware. Clemson University Extension’s Home and Garden Information Center tested different cookware types, and found anodized aluminum cookware to be safe. Regardless, it would probably be wise to store tomato sauce and other acidic foods in something other than an aluminum pot.
