Reasons you're actually better off without aluminium cookware

We all know that the food choices we make are vital for our health, but did you know that choosing the right cookware is also of great significance? Well, it is. According to some recent studies, using aluminium cookware can be responsible for polluting our bodies and poses various health hazards as cooking a meal in an aluminium pan can add about 1 to 2 mg of aluminium to your food. Using aluminium cookware for a long time can pose these health risks for your health. 

Illnesses

Inhalation of aluminium dust causes more harm than what aluminium dissolved in food does. It has been reported that people who work for a prolonged period of time in an environment contaminated with aluminium dust develop cough and show an abnormal chest in X-rays. In addition, people with kidney problems may also have difficulty removing excess aluminium from their bodies because of which it gets accumulated, posing risks for bone and brain disorders.  However, there is still no scientific proof to suggest that aluminium causes cancer. 

Prevention

You can minimize the amount of aluminium entering your food by avoiding cooking acidic foods such as tomatoes in aluminium cookware. Also, avoid storing leftovers in aluminium dishes or wrapping hot foods in aluminium foils as it allows food to absorb small amounts of aluminium. It is better to stop using old aluminium cookware and switch to better alternatives.

Alzheimer's disease

According to a research conducted by Canadian researchers in 1970s, there is a link between aluminium in diet and development of Alzheimer’s disease. High levels of aluminium concentrations were found in the brain of Alzheimer’s patients. Although there is no proof to support the connection between aluminium cookware and the condition,  people still prefer to avoid cooking in such utensils.

What are the alternatives?

It will not be difficult to replace aluminium cookware from your kitchen as there are several substitutes available such as copper, iron, anodized aluminium, stainless steel, ceramic or glass cookware. Copper and stainless steel may carry similar risks of metal transfer into food. Anodized aluminium is considered a good choice as it has a hard coating that reduces the amount of aluminium that can get dissolved in food.

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