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Aluminum cookware causes Alzheimers?

post #1 of 10
Thread Starter 
Someone I know said they threw out all their aluminum pots and pans because aluminum cookware has been linked to Alzheimer's.

I said umm-hmmm I never heard of that.

How about all of you culinary professionals? Sounds far-fetched to me, but weirder things have proven true.

I'm not asking whether aluminum is good cookware (seems the All-Clad won that discussion), but rather whether you've heard of Alzheimers or other health risks associated with aluminum cookware.
post #2 of 10
If that were the case, wouldn't everyone have alzheimer's?
post #3 of 10
i do believe that there is some link to alzheimers and aluminium. There is also documented links to certain types of cancer.

Always use wooden spoons with aluminium pans.
post #4 of 10
You can cook with it,
DO NOT STORE FOOD IT ALUMINIUM POTS AND PANS!!!!!
It has been shown to cause alzhimers.
post #5 of 10
post #6 of 10
The major source of aluminum in this country's diet is Maalox.

Just don't cook or store acidic foods like tomatoes or fruits in aluminum, and if you're all that concerned, use steel, iron, stainless, glass or nonstick pans.
post #7 of 10
Thread Starter 
I figured it was something like that. Thanks for all the feedback. Guess I won't be cooking up tomato sauce in my aluminum stock pot.
post #8 of 10
It was all in the news for awhile. Aluminum in the brain is linked...the link to using pans is weak or nonexistent from my understanding...and they don't mean annodized aluminum, either.
post #9 of 10
Thread Starter 
I did more extensive research, and the consensus from responsible sources (including alternative medicine types) is that there's no evidence aluminum leads to Alzheimers. Aluminum concentrations have been found in the brains of Alzheimers victims, but it's considered more likely that the disease causes changes in the brain that cause it to retain more aluminum (which is the third most plentiful element on Earth).

If you use anodized aluminum (i.e. Calphalon) or refrain from cooking highly acidic foods (i.e. tomato sauce) in un-anodized aluminum, the aluminum transfer is zero anyway, the studies say.

So if you're worried, I'd say cook your tomato sauce and other acidic stuff in stainless or anodized aluminum, case closed.

[This message has been edited by Live_to_cook (edited 01-09-2001).]
post #10 of 10
in closing, the meal was good, the service was great but i cant remember the restaurant.
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