Dangers of Aluminum Cookware
The first stamped and cast aluminum cookware was manufactured in 1892 by the Pittsburgh Reduction Co., which later became known as ALCOA (Aluminum Company of America).
At the 1901 Pan-American Exposition in Buffalo, New York, the new aluminum cookware was introduced to housewives, who viewed it with suspicion because of quality concerns. It would take about 50 years before aluminum pots and pans gained acceptance.
But old concerns about aluminum have been replaced by new medical ones in the past years. The main worry is toxic levels of aluminum could be absorbed into the body when cooking with the metal, possibly even causing Alzheimer's disease.
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Environment
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Aluminum is almost impossible to avoid in the environment. It is the third most abundant element in the Earth's crust and can be found in our air and water. It is also found in medicines and, of course, in aluminum cookware.
The average person intakes anywhere from 3 to 50 mg of aluminum each day. People using aluminum cookware can expect to ingest 3 to 6 mg each time they cook with the pots and pans.
Warning
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Although not a heavy metal such as lead, aluminum is still toxic in excessive amounts. The intake of too much aluminum might impair the kidneys, which excrete the metal. Toxic levels of aluminum have also been linked to anemia, decreased liver function, poor coordination, calcium deficiency and memory loss among other health issues.
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Alzheimer's
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One of the biggest worries of consumers is that using aluminum pots and pans might cause the brain disease Alzheimer's. Researchers conducting autopsies on many, but not all, Alzheimer's patients discovered higher levels of aluminum in their brains. Contentious arguments abound on both sides of the debate whether aluminum might or might not be a factor in developing Alzheimer's. Studies are cited by both camps, but a majority of scientists believe that aluminum is not a contributor to the disease. Also, the FDA has stated that ordinary use of aluminum is safe.
Leaching
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Lightweight, low-priced and a great heat conductor, aluminum is found in about half of manufactured cookware. But aluminum is also highly reactive. Cooking acidic foods such as tomatoes or tomato sauce can cause leaching. The food actually absorbs the aluminum from the pot or pan, which means you will be swallowing aluminum particles traced back to the cookware. In addition to avoiding cooking acidic foods in aluminum cookware, it is also advisable not to store them in aluminum products.
Alternatives
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Cast iron, glass or stainless steel pots and pans are alternatives to using aluminum cookware. Another option is using anodized aluminum cookware. This process uses a chemical bath and electrical current to bind the aluminum to the pot or pan, which then makes the utensil non-porous and non-reactive. This non-stick and relatively scratch-resistant surface means that aluminum will not leach into acidic or salty foods.
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