3. Aluminium Cooking Pots
Several research works have been done to find any possible connection between aluminum and Alzheimer’s. Some studies seem to suggest a link between the disease and high levels of aluminum in groundwater, while others show have shown no connection. Since many people are not sure of what to believe, they have stayed away from Aluminium cookware altogether. There is no clearly proven connection between aluminium levels and Alzheimer’s.
The World Health Organization (WHO)has set a recommended tolerable intake at 2 milligrams per kg of body weight per week. Many people that develop illnesses as a result of excessive aluminium consumption usually get the overdose from inhalation, rather than food.
The body derives no benefits from aluminum, and in large quantities, it is harmful. The problem we face is the issue of quantity which largely depends on the type of food that we cook in aluminium pots. Those are the factors that determine how much aluminium is leached into our food.
If the food is not highly acidic or basic on the pH scale, less leaching occurs. 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.
Next on Page 5, non-stick materials in cooking pots…
316TitanumL is the highest grade of stainless that does not react with the body because it is inert. So when we cook with it,it does not react with acid n enzymes in our food,so it keeps d purity n flavour in our food n preserves the nutrient in the food that the body needs to help buid our immune system n keep us healthy.
Sir, from your last point, are you suggesting that non-stick cookware is the preferred one to use for cooking?
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