So yesterday we started a discussion about the safety of the dishes we use on a daily basis. Unfortunately, many types of everyday utensils can be very hazardous to health. Therefore, you need to be able to choose dishes that are not only beautiful, functional and comfortable, but also safe. Now we will continue the analysis of the types of dishes.
Stainless steel utensils.
Such dishes, made of stainless steel, are considered the most durable and comfortable. However, it often contains nickel, which is a very, very strong allergen and can have carcinogenic properties. It is not recommended to cook spicy and vegetable dishes in such dishes. This is due to the fact that the juice from vegetables during culinary heat treatment reacts with the metal, which, when heated, passes into an ionized form. As a result of this reaction, harmful nickel salts are formed. One of the safest stainless steel pans is the steamer. Less harmful is rather expensive stainless steel cookware, it usually has the inscriptions “nickel-free” or “nikelfrei”.
This kind of cookware, which is made of stainless steel, is very popular among housewives and is actively sold. However, really high-quality utensils made of stainless steel are much more expensive than ordinary utensils, for example, enameled ones, not every housewife can buy a complete set of utensils. But, the cookware market is filled with pots and pans, stewpans of dubious origin from Asia. Such elements of dishes attract the buyer at a low price, but how safe are they?
It is quite dangerous to use such dishes in everyday life. To make products cheaper, the manufacturer often uses low-quality steel grades, which often contain an admixture of copper. If you cook food in such dishes, it will be harmful to health, since when heated, non-ferrous metal ions - chromium, copper, nickel - gradually pass into it. Food can acquire a characteristic metallic taste in it, this is especially sensitive in a kettle when water is boiled in it for tea or coffee. Attention, the main low-quality goods are produced by Chinese or Korean manufacturing firms.
In recent years, stainless steel cookware with a non-stick coating has become more popular, the prices for such products are the highest. But, it must be remembered that even such expensive and high-quality utensils are intended for cooking, and only immediately before eating it, it is not recommended to store food in them, especially if they are sour sauces, soups or borscht, fries. The acid reacts with metals to form toxic salts that can accumulate in the body. In addition, you should not store dishes in such dishes until the next use, since the food is in almost direct contact with the metal for a long time. In this case, the metal oxidizes and can adversely affect the taste and quality of food.
Enamelled utensils.
We have already understood that metal utensils are not safe, and metal ions from contact with food can form harmful salts. To protect food from the harmful effects of metal, enamelware was invented. This is a metal base coated with a special compound inside and out, which must comply with the requirements of Russian GOST. According to this standard, some types of metals that are quite acceptable for an external coating cannot be included in the composition of the internal enamel. From the inside, dishes can only be enameled in certain colors - black, white, cream, blue-gray or blue.
All other coloring additives contain manganese compounds, cadmium salts or other harmful metals in large quantities. These metals, when in contact with food and heated, can pass into food and lead to negative consequences for life. Therefore, when buying an enamel type of dishware in a store, you need to pay close attention to the color of the working enamel inside the product. Particularly dangerous will be products that have red, yellow or brown enamel, or some other colors, applied inside. However, many manufacturers are cunning, releasing pans with coatings of harmful types of enamel in order to reduce production costs.
For example, in the production of yellow pots, if you cover these pans with yellow enamel both outside and inside, it will be much cheaper than it would be cheaper to produce than it would be cheaper to produce pots with white enamel inside. In order to reduce the cost of dishes, manufacturers are starting to produce dishes that are unsafe for health in use. Therefore, when buying enamelware, you need to pay attention to the indication of GOST on its label. All pots and ladles without GOST can be unsafe.
It is important to pay attention to the quality of this enamel coating itself, as the coating can be different. On a smooth and glossy surface of the product, there should be no dullness, spots or oiliness. If they are present, the quality of firing of dishes is usually impaired, which means that the properties of such dishes are sharply reduced, it can become dangerous and pass metal ions from which the base of the pan is made. At the bottom of enamelware, if it is made without a metal rim, there may be traces of needles, on which items are usually placed during firing in the oven. And the dishes on which the metal rim is attached are usually placed in the oven upside down, and then, after firing, the sides are covered with stainless steel metal rims.
The quality of the enamel will greatly depend on its thickness and the number of layers, and some products may be produced with a double layer of enamel. However, a very thick layer of enamel usually indicates a defective product and its correction, since if defects occur on the product, it is sent back to the enameling stage. When re-enamelling, irregularities may occur in the area of the coating, in the area of \u200b\u200bwhich chips easily occur during its use. Even minimal cracks and chips in the enamel open the way for metals into products. Usually European production is done by spraying enamel rather than dipping in enamel. This reduces the thickness of the coating and improves the quality of the product. However, the service life of such a product will be less than that of enamel-dipped products.
When applying a double layer of enamel coating, the quality of dishes improves - it keeps food more reliably, preventing it from contacting metal ions from the base of the product. This improves the taste and quality of food. Smooth as glass, the surface of the enamel practically does not allow the reproduction of harmful bacteria. And of all the types of cookware previously discussed, enamelware is the best for cooking and storing. However, it is necessary to strictly monitor the quality and condition of the enamel - abrasion, chips and cracks on the enamel should not be allowed. When washing such dishes, it is forbidden to use metal brushes and abrasive sponges.
You can wash the burnt food residues from the enamel on the pans in this way - the dishes must be poured with cold water, add a handful of salt or baking soda to it and leave it to soak for several hours. Then it must be washed with a sponge for washing dishes. Such dishes are resistant to the action of food acids and salts, which are part of it. Its main drawback is its sensitivity to shock and sudden changes in temperature, sharp objects, from which the enamel deteriorates, chips and cracks form on it. If this happens, no matter how much you love this dish, it must be thrown away - enamel particles can get into food, and metal ions can accumulate in food. All this causes significant harm to your health.
Aluminum cookware.
The harm of aluminum cookware is still a subject of discussion in scientific circles, this issue is still being discussed and has not yet been sufficiently studied. However, one thing is for sure, it is strictly forbidden to cook or bake acidic foods in aluminum cookware, in addition, aluminum cookware suffers from salt and soda. According to scientists, aluminum products emit metal ions when heated, so such dishes are not suitable for cooking cabbage soup with sauerkraut, sorrel soup, compote and jelly, you should not stew or fry vegetables in them, and it is especially not recommended to boil milk in aluminum saucepans. It is also impossible to store food in aluminum pans, cooked and poured.
It is not recommended to use aluminum pans on a daily basis, as there are indications of the development of food poisoning in people who eat food from flasks or pans daily. Scientists are especially negative about storing milk and water in aluminum flasks. A film of metal oxide forms on the walls of the flask, and this negatively affects the products. Spots form on it that cannot be rubbed with abrasive substances. It is necessary to boil water with onions, and then wash the dishes with soap and rinse with water.
Today it is believed that such dishes are the most harmful, they are in the very last place in terms of safety for health. Manufacturers say that the oxide film on the surface protects the food from the penetration of ions into the food, but this is cunning. When cooking food, ions are released, especially when stewing and stirring. Aluminum gradually penetrates the body and accumulates, which can cause serious illness. Therefore, despite the cheapness of such saucepans, you should not buy them, especially if they are without a non-stick coating.
And this is not the end of our story
Aluminum is a "young" metal. It began to be actively used only in the twentieth century. It was in the last century that the title of winged metal was “glued” to it, for the fact that aluminum was often used in the aircraft industry. However, in recent years, various composite materials have been increasingly used in the construction of aircraft, although our “shooter” is still in honor. In any case, no one is going to refuse aluminum dishes yet: manufacturers continue to produce it, and citizens continue to use it.
So, aluminum utensils for the kitchen can be stamped and cast. "Stamping" is always cheaper and less durable. The bottom thickness of aluminum pots and pans also varies: from 1.5 to 2.5 mm. Intermediate option - 2 mm. The thicker the bottom of aluminum cookware, the heavier and, most importantly, more resistant to deformation: aluminum is a soft metal, and therefore thin dishes made from it can change shape when exposed to high temperatures.
Aluminum utensils can be "clean" - only from aluminum, and sometimes from alloys. For example, duralumin - with the addition of magnesium.
The variety of shapes of aluminum utensils for the kitchen is huge. Cauldrons, pots, goslings, ducklings, boilers, frying pans - all this utensils, undoubtedly necessary for a good housewife, are made of aluminum. Forks, spoons, mugs, buckets, colanders, plates, bowls, baking trays, ice storage devices, pressure cookers - aluminum is also used to produce all this.
Why did aluminum deserve such popularity among utensil craftsmen? It's simple: this metal is relatively cheap, has great corrosion resistance, it has a low melting point (read - the cost of producing products from it is not high), it is light. As a result, aluminum cookware is relatively inexpensive and has attractive properties for the buyer.
The main reason for the high resistance of aluminum to corrosion processes is a thin, but at the same time quite strong film that forms on the metal surface (in particular, on the surface of dishes). This film covers aluminum during its chemical interaction with oxygen, that is, it is the result of oxidation. However, initially it does not appear on its own. Usually, the metal is oxidized during the manufacture of any products from it. In the production of dishes, anodic (electrochemical) oxidation is most often used - it allows you to create a protective oxide film of high strength, wear-resistant. This is very important, because it is precisely because of the stability of this film on the surface of aluminum that food, in fact, does not come into contact with the metal itself: its taste, smell and color do not deteriorate. You can cook "in aluminum" any food, even very salty or containing organic acids.
However, cooking is one thing, but storing is another. Products cooked in aluminum dishes are usually transferred to another (ceramic, glass, other inert). The protective film, which, one might say, makes aluminum cookware universal, is nevertheless destroyed if it is exposed to acids and alkalis for a long time. Of course, no one will do this on purpose, but if you put, for example, sauerkraut or cucumbers in brine in an aluminum pan, and leave it for a long time, the result will be depressing: the film will collapse, the product can change the taste for the worse.
Here we come to an actively exaggerated topic - about the harm that the use of aluminum utensils for the kitchen allegedly causes to human health. Like, if something is cooked in it, for example, sour (jam in a basin, which after that slightly “whitens”), metal gets into the product, and this is terrible. Some especially savvy apologists of alarmism frighten others, recalling that back in the 70s of the last century, science proved that in Alzheimer's disease, the level of aluminum in the brain cells of a diseased person is higher than in a healthy person. Here, of course, the nerves of the gullible Russian housewives do not stand up, and all aluminum dishes are thrown into the trash (a special sophistication is to give them to the neighbors).
However, no one remembers that the connection between the use of aluminum utensils and the occurrence of Alzheimer's disease has not been confirmed. And it’s not at all because research on this subject has not been conducted ...
In general, it has been established that without any harm to their health, a person can consume 30-50 mg of aluminum per day (he should not, of course, but if it happens). Even the most acidic products stored in aluminum containers usually absorb no more than 3 mg of aluminum (this is if they lie in the appropriate container for at least a week).
In 1998, the World Health Organization published a report that clearly states that aluminum, which is ubiquitous (in food, in water) and, in fact, surrounds people throughout their lives, does not pose a danger to human health. In particular, it is not a carcinogen - it cannot cause cancer. Before using a new aluminum cookware for the first time, you should definitely wash it. Naturally, it is not necessary to use substances with abrasives, iron washcloths - remember about the “magic” film. It is better to use ordinary detergent and a sponge.
If during the use of aluminum utensils severe contamination has occurred on it, it is permissible to use a soda solution for cleaning (a spoonful of soda per liter of water). In this case, you will inevitably damage the protective film, it will be washed off along with the dirt. However, after that, fill a clean aluminum pot or pan with water and leave for 10-15 minutes, then pour out the water and wipe the dishes dry - the film will mostly recover.
It cannot be said that now aluminum utensils are "in vogue", but now there are more modern materials and alloys from which utensils are made. However, you should not completely write off aluminum cookware - after all, in many kitchens you can find at least one representative of this glorious type of cookware - for example, a saucepan for boiling milk.
Daniil Golovin
kedem.ru
Aluminum cookware is light, durable and allows you to cook food quickly. Despite the earlier doubts about its benefits to human health, with the right manufacturing technology that allows you to create a strong oxide film, and following the rules of care, it will be useful in the household.
The popularity of aluminum as a metal for the manufacture of kitchen utensils began in the middle of the 20th century and has not lost its position to the present. The variety of forms and serving items is caused by the following reasons:
Aluminum cookware is light, durable and aesthetically pleasing. Thanks to this, the metal that came from the aircraft industry has taken a serious position in the kitchen.
The demand for aluminum cookware has not fallen for a century, production is increasing, and use is consistent.
Such kitchen utensils can be made from pure aluminum or from alloys in which it is included. Modern production methods make it possible to combine aluminum with other metals, improve its performance characteristics with coatings of various types.
Harmful dishes expert advice in our video:
The advantages of aluminum cookware are undeniable
The main advantage of this metal is the formation of a thin but durable oxide film on the surface, which counteracts the destruction of dishes and increases their useful life. Thanks to the protective layer, the food retains its taste and aroma without coming into direct contact with the metal itself during the heat treatment. Therefore, you can cook a wide variety of dishes in it.
The main advantages of aluminum are as follows:
Among the disadvantages of aluminum cookware, there are more fictional reasons.
The disadvantages of cookware made of aluminum include the following:
- the inadmissibility of long-term storage of ready-made food in such containers, therefore, the process of the reaction of the metal with organic acids starts, due to which oxidation occurs, and aluminum itself can accumulate in finished products, then penetrating into the human body;
- when cooking, control is needed, because food can quickly burn;
- not suitable for cooking spicy and sour dishes, jams and marinades due to reaction with metal;
- tendency to mechanical damage and deformation even from small loads;
- susceptibility to aggressive chemicals.
The harm of aluminum cookware is still somewhat exaggerated.
The advantages and disadvantages of aluminum listed above are directly related to dishes made from it. It is prone to scratches, mechanical damage, oxidation, chemical cleaning agents are not suitable for care. At the same time, such utensils are light, durable and ideal for making porridge or heating milk. And low cost keeps the demand of buyers at a high level.
Modern development of technologies for the production of dishes allows you to neutralize the disadvantages using the manufacturing method. Non-stick and ceramic coatings retain thermal conductivity but prevent oxidation and penetration of free aluminum into cooked food.
About the benefits and dangers of aluminum cookware in our video:
Not so long ago, studies by Canadian scientists delivered a verdict on aluminum, according to which it causes Alzheimer's disease due to accumulation in brain cells, and also promotes the formation of cancer cells, being a carcinogen.
This is not entirely true, because a person can consume up to 50 mg of free metal per day without harm to health, while even the most acidic foods will not allow more than 3 mg to stand out during cooking, which is absolutely safe for health.
Doubts about the dangers of aluminum exist, but have not received scientific confirmation.
Aluminum kitchen utensils tend to darken if the care rules are not followed, which include the following:
How to clean aluminum cookware from burning:
When choosing aluminum cookware, you should pay attention to the method of its manufacture. "Stamped" will be cheaper, but also less durable, while cast usually has thick walls and resistance to mechanical damage. The bottom thickness can vary from 1.5 to 3 mm, the best option is 2 mm.
In order for the dishes to serve, they must be looked after.
Compliance with the rules for the care of aluminum utensils will extend its service life and prevent the penetration of harmful substances into the finished food.
Before using a new pot, it must be boiled with salt (5-6 teaspoons per liter of water). To add shine when rinsing, ammonia is added to the water, and dry tooth powder is used for the same purpose.
How to clean the frying pan:
If stains from burnt food have formed on the surface, they are removed by rubbing with a cut apple.
Wiping with a cloth soaked in vinegar will help get rid of dark deposits on the walls, then the pan is washed and wiped dry.
It is very useful to wash dishes with brown (1 tablespoon per liter of water), which will give them a shine and a beautiful appearance.
If the food is burnt, soak the pan overnight in salt water, the pollution can be easily cleaned off in the morning.
They say milk doesn't run off when boiled in aluminum pots. Try cooking porridge in an aluminum pan:
Click to enlarge
A universal recipe for cleaning aluminum cookware: 10 liters of water, 125 g of soda ash and 100 g of silicate glue. Boil this mixture and treat the dishes with it for half an hour, remove the remaining contamination by wiping.
But the oven in aluminum molds is quite simple, they warm up faster:
Click to enlarge
Aluminum cookware, despite its ambiguity, is still very popular in kitchens, and its advantages outweigh a few minor disadvantages.
worknet-3.ru
dekormyhome.com
Is aluminum cookware harmful? - Green World
Aluminum cookware, cheap, practical and with high thermal conductivity, once became very popular. Recent experimental studies have shown that in experimental animals, which were added to food for a long time with soluble aluminum salts, a change in a number of indicators of protein, carbohydrate, fat and mineral metabolism was revealed. But aluminum and its alloys are used in the manufacture of dishes less than 100, so medical statistics have only just begun to summarize information about the effects of this metal on the body. At one time, aluminum was even more valuable than gold. It was used to make jewelry for rich people. Dmitry Mendeleev, the greatest Russian chemist, made a spoon in his laboratory - a gift for Tsarina Maria Feodorovna, which is still kept in the museum of St. Petersburg.
Over time, aluminum became cheap due to electrification.
Aluminum is also common in the earth's crust, like iron and silicon, but to obtain aluminum by electrolysis, it is necessary to build a hydroelectric power station near the aluminum plant in order to obtain cheap silver metal using cheap energy.
Aluminum has become not only cheap, but also practical. Aircraft and engines for T-34 tanks were made from it, and during the post-war devastation, they began to make dishes for household and catering from it.
In WHO documents, aluminum is classified as a substance that does not pose a hazard. It is not a carcinogen like mercury, cadmium and lead.
Some aluminum salts (potassium alum, aluminum acetate) are used in medicine to treat skin diseases.
Aluminum sulfate is used to purify tap water.
Aluminum itself in the human body fulfills its biological role: it takes part in the construction of epithelial and connective tissues, participates in the regeneration of bone tissue, activates or inhibits the action of digestive enzymes, and participates in the exchange of phosphorus.
But, at the same time, aluminum can accumulate in the body, causing a number of serious diseases. It has been established that aluminum has a negative effect on metabolism (especially mineral metabolism). On the function of the nervous system, affects the reproduction and growth of cells.
Important clinical manifestations of neurotoxic action include disturbances in motor activity, convulsions, memory loss or loss, and psychopathic reactions.
An excess of aluminum salts reduces calcium retention in the body, reduces the adsorption of phosphorus, while the aluminum content in the bones, liver, testicles, brain and thyroid gland increases by 10-20 times.
An excess of aluminum inhibits the synthesis of hemoglobin, causes bone fluorosis and dental fluorosis, and can enhance or cause bone neoplasms.
Physical signs of aluminum poisoning can be osteoporosis or brittle bones, impaired kidney function.
The elderly and small children especially react to excess aluminum. Hyperactivity, irritability, and even aggressiveness of adolescents, memory impairment can be the result of an increase in a small amount of aluminum ions in the body.
It is clear that studies on the harmfulness of aluminum were generously paid for by transnational concerns that produce metal and ceramic utensils, since cheap aluminum utensils occupy the lion's share of the utensil market in many countries of the world.
If you do not want to give up aluminum cookware, then give preference to cast-iron cookware - with thick walls, ducklings, stewpans, etc.
If you use an aluminum pan for cooking cereals on the water, pasta dishes, potatoes and lean meats, make pastries, boil water for drinking, then nothing bad will happen.
But in an acidic and alkaline environment, aluminum dissolves easily, so do not cook and, moreover, do not store cabbage soup, sauerkraut, pickled vegetables and mushrooms in such dishes. Salted fish and lard, as well as dairy, sour-milk dishes and fruit compotes.
For example, if you cook currant jam in an aluminum basin, the basin will turn white - the acid has dissolved the protective film.
Don't try to clean aluminum cookware to a shine, as the oxide film acts as a barrier that prevents the aluminum from dissolving in food.
Do not clean aluminum cookware with a wire brush. The scratched surface transfers more aluminum ions to the food.
And finally, aluminum utensils are not intended for food storage.
Related articles:
zeleny-mir.ru
Aluminum cookware is still not uncommon in our kitchens. Yes, it has its benefits. It is light, cheap and undemanding to storage. Even if you dropped it and it bent, its functionality does not suffer much from this. Aluminum cookware is very convenient for moms. Milk porridge almost does not burn in it. And if it burns a little, then nothing terrible will happen, you can clean it without any problems. Scrub with a hard washcloth, adding cleaning powder - and your old pan will sparkle with silver sides. Beauty, and more! But it is precisely this brilliance and beauty that harms our body.
Why is aluminum cookware harmful?
It's all about the following. An acidic environment is very harmful to aluminum. For example, when we cook vegetables or fruits. If you cook milk porridge, then an alkaline environment is created. Under such conditions, aluminum slowly leaves the walls of the pan and thus ends up in our food. Of course, in most cases, the concentration of aluminum in cooked food is not that high, but if you eat such "metal food" regularly, then there is a high probability that you can get very serious diseases, such as Parkinson's and Alzheimer's.
Modern aluminum cookware is safer for us. Today, manufacturers have already come up with a way to avoid all the troubles that we have already talked about above. Aluminum was simply encased in a stronger metal, such as stainless steel. At the same time, aluminum is reliably protected by stainless steel walls, and therefore it will not come into contact with food, you will not scratch it when washing, and it will retain thermal conductivity for many years. It is from here that the concept of multi-layered dishes appeared in our century. She attracts with her appearance, which has been preserved for many years.
Aluminum utensils. How can it be used in the kitchen?
In the kitchen, aluminum cookware can still serve you if you use it correctly and follow the following rules. And so, aluminum can be used for:
- boiling water,
- cooking porridge without using milk, i.e. on water,
- baking,
- boiled vegetables, but only in their skins (potatoes, carrots, beets, etc.)
Why aluminum should not be used:
- you can’t cook jam (since almost all fruits give an acidic environment when cooked),
- you can’t cook milk porridge (as we said above, this creates an alkaline environment)
- do not stew meat, vegetables, poultry or fish,
- don't boil milk
DO NOT clean the inner walls of such dishes with abrasive powder or scrub with a hard washcloth. All this will lead to the fact that you will remove a thin film of aluminum oxide, which prevents the intake of aluminum in food during cooking.
Use this type of utensils in your kitchen or not, now decide for yourself. And what other dishes can be dangerous for our health will tell you in this video. We look.
www.nashsovetik.ru
Aluminum cookware - harm and benefit to human health
Aluminum kitchen utensils have long been popular with housewives. Due to their lightness and strength, aluminum containers are convenient and in demand. But there is an opinion that aluminum cookware is harmful to human health. Is this statement true?
general information
Aluminum began to be used for the production of kitchen utensils in the early 20s of the last century. Then it was noticed that soft pliable metal allows you to create dishes of various shapes.
In addition, aluminum cookware has the following advantages:
- Affordable cost.
- Excellent thermal conductivity and performance.
- The ability to produce cast or stamped products.
- High rust resistance.
When choosing aluminum kitchen utensils shown in the photo, it is recommended to give preference to cast items. Dishes made using the casting method have thickened walls that are resistant to mechanical damage. Due to this, cast utensils last much longer than stamped products.
Myths about aluminum cookware
The very first and widespread myth about the dangers of aluminum cookware is the statement of Canadian researchers. They claim that aluminum kitchen utensils can cause Alzheimer's disease. Scientists conducted a study during which it turned out that with the regular use of aluminum pots for cooking in them, a carcinogen accumulates in the human body. Over time, the amount of carcinogen reaches a critical level, which leads to the development of Alzheimer's disease.
Actually it is not. In order for aluminum utensils to be significantly harmed by the human body, it is necessary that the daily rate of free metal that enters the human body exceeds 50 mg. During the use of aluminum utensils, about 3 mg of metal can be released into food. Given this fact, we note that the harm of cast utensils for the human body is greatly exaggerated.
About the benefits
Of course, it cannot be argued that the ingestion of even a minimal amount of metal into the human body benefits health. In this case, the benefit lies in ease of use. If you cook dairy-free cereals in aluminum pans, heat water or bake, then the harm in this case will be zero. Due to the neutral environment of the products used, aluminum is not released into food.
To reduce the harm of aluminum cookware to health, it is important to follow the rules for operating such equipment:
- In order not to destroy the protective aluminum oxide film, do not clean the pans with abrasive brushes and powders.
- Do not store prepared food containing acid and alkali in aluminum containers.
- Wash metal equipment with soft sponges using non-aggressive gels.
Operating rules
The benefits and harms of aluminum cookware depend on the correct use. After purchasing an aluminum pan, you should not immediately cook food in it. To begin with, it is recommended to boil water in it with the addition of 5-6 tablespoons of salt for each liter of water. If stains form on the surface of the pan during cooking, you can remove them by wiping with a cut apple.
A dark coating often forms on the walls of aluminum inventory. To get rid of it, you need to moisten the sponge in vinegar and wipe the inside of the container. Then rinse the vinegar with warm water and wipe the bowl dry.
To remove burnt food, pour a little water into the pan and salt it. Leaving the container for 10-12 hours, rinse the pan with warm water. Burnt food should be easy to peel off.
Summing up
There are many different opinions about the use of aluminum cookware. Someone believes in the myth that such equipment is harmful to human health. Others argue that, subject to the rules of operation, any dishes are harmless. Practice has proven that aluminum cookware at home does not harm human health.
posuda.vyborkuhni.ru
The harm and benefits of aluminum cookware, how to cook and wash in it
You have probably heard that some of the metals adversely affect human health. Aluminum has recently been considered non-toxic by scientists. However, some recent studies have changed opinions on this.
How aluminum affects the body
- It turned out that aluminum changes the energy exchange in cells, and this leads to their uncontrolled reproduction. A chaotic reproduction of cells leads to the formation of tumors. It can also accumulate in the body, which ultimately leads to serious consequences. There are many such consequences.
- Excess aluminum disrupts a serious function of our body - metabolism. In addition, it negatively affects the nervous system, removes calcium from the body, interferes with hemoglobin synthesis and causes bone damage. Aluminum poisoning leads to the development of osteoporosis and impaired renal function.
It is especially dangerous to expose children to aluminum. This affects them with increased excitability and hyperactivity, and is sometimes fraught with headaches, anemia, kidney and liver diseases.
- Aluminum also has an extremely unpleasant effect on older people: it causes memory loss and develops dementia. Some studies have even found a link between excess aluminum and Alzheimer's disease. True, the latter hypothesis was subsequently refuted, although some scientists continue to believe in it.
Is the harm of aluminum cookware real?
Yes, the harm to health from an excess of aluminum is already difficult to dispute. However, these complications occur only if the amount of this metal in the body significantly exceeds the norm. How large is the amount that enters the body when eating from aluminum dishes? And does aluminum get in at all?
Opinions on this matter vary. Scientists have found that when heated, aluminum cookware releases a certain amount of aluminum. In addition, upon contact with certain types of food, it reacts, as a result of which this metal is also released. That is, yes, aluminum stands out.
And, therefore, yes, when eating from aluminum dishes, the metal gets inside. Because of these facts, scientists raised the alarm and began to seriously warn about the dangers of using aluminum cookware.
However, further research has led some scientists to doubt that the panic is worth raising.
The fact is that an acceptable dose of aluminum that a person can receive per day is 30–50 mg. Meanwhile, a maximum of 3 mg of aluminum is eaten with food from aluminum dishes. This dose is not critical and is unlikely to harm human health. Yes, there will be no benefit from this, but there will be no harm either.
Summing up: you can cook in aluminum containers without fear for your health. However, be careful.
You should not store food in it, especially those that contain salts or acids: in a word, everything that can cause a reaction.
Should I wash aluminum utensils in the dishwasher?
If you've ever bought a dishwasher, you probably saw a warning in the instructions that you can't wash aluminum utensils in it. Why not?
The thing is that during the operation of the dishwasher a large amount of detergent is used, which contains alkalis. As mentioned above, aluminum often reacts with substances. Under the influence of alkali, it oxidizes, and over time this leads to the appearance of a dark coating on the dishes. Using such dishes becomes not only aesthetically unpleasant, but also unsafe.
For this reason, aluminum containers cannot be washed in a dishwasher. Wash them in the sink with plain water, using as little detergent as possible.
What to do if you still accidentally washed an aluminum plate or pan in the dishwasher? Is it possible to save the dishes?
The easiest way would be to just throw away the damaged item. But what if it's, for example, a new pan and you can't buy another one? Sometimes it's worth trying to restore the shine to the dishes. It all depends on the severity of the damage. Try manually cleaning it with special polishing pastes. What you definitely should not do is boil the dishes with the powder, this will only aggravate the plaque.
Most importantly, next time, do not forget that you should not wash aluminum dishes in the dishwasher.
Is it possible to cook jam in aluminum cookware
Cooking ordinary food is one thing. But whether aluminum utensils are suitable for making jam or not is a separate issue. What is the difference between jam and other food?
The answer is simple: jam consists of berries, and berries contain acid in their composition. As already noted, aluminum can easily react with acid, which can lead to unpleasant consequences.
However, to the question “is it possible to cook jam in aluminum dishes?” the answer is "yes". If you don’t have other suitable dishes on hand, then yes, you can make jam in aluminum. The main thing is not to leave it in the pan, it will not benefit either jam or dishes. In addition, after cooking, you need to pour it into another container, and thoroughly wash the dishes in which the cooking took place.
Summing up, it is worth saying that aluminum cookware has its pros and cons. It is not allowed to cook and store some food. It is dangerous to wash it in the dishwasher. But it is lightweight, comfortable and durable. With proper and careful use, it will serve you for a long time.
How to store enterol
There is a lot of controversy regarding the use of aluminum cookware. Some argue that the use of aluminum cubes for the distillation of alcohol is safe, others are categorically against aggregates of this metal in the production of mash. We will try to figure out together with you why aluminum is dangerous to health and whether it is worth using aluminum containers for home brewing.
Aluminum cookware in everyday life
Almost every kitchen has aluminum cookware. This is due to its low cost, light weight, lack of special storage conditions. Household items made of this metal have been extremely common in the catering industry for many decades. Can cast aluminum cookware be harmful?
There is an opinion that aluminum does not exert its harmful effect due to the presence of a dense oxide film on the surface, which is formed through contact with oxygen. It really is. But upon contact with an aggressive environment, for example, with food, aluminum molecules penetrate into food. In small doses, the substance is not dangerous. Aluminum is found in our body and takes part in many biological processes: in the absorption of phosphorus, in the regeneration of bone tissue, in the construction of connective and epithelial tissues, it causes the active reactivity of enzymes involved in digestion.
How dangerous is aluminum to humans?
How serious is food aluminum harm?
Scientists have found that when aluminum products are heated, metal ions are released, which, when exposed to oxygen, form toxic compounds. The ability of the metal to accumulate in the body leads to serious diseases.
Doctors have found out why aluminum is dangerous. The concentration of aluminum in the human body has a negative effect on the function of the nervous and reproductive systems, on cell growth. An excess of this substance leads to metabolic disorders, motor activity, memory loss and the occurrence of psychopathic reactions. The presence of aluminum salts in excess amounts inhibits the synthesis of hemoglobin, causes specific damage to bone tissue. The physical manifestation of aluminum poisoning can be brittle bones and impaired renal function.
By the decision of the Chief State Sanitary Doctor, after studying the harm of aluminum to health, the use of dishes made of this metal in children's institutions is prohibited.
The operation of aluminum flasks at dairies is carried out under the strictest supervision and control. Once a quarter, the containers are tested for compliance with the requirements, norms and standards, during the inspection their appearance and the presence of mechanical damage are assessed. Flasks are also checked for the release of harmful substances. Once every six months, used devices are decommissioned for operation in non-aggressive conditions, for example, for storing water.
Is it possible to reduce the harm of aluminum to humans?
With proper operation of aluminum products, the harmful effects of this substance can be minimized.
It should be understood that not all foods can be cooked in aluminum cookware. An undesirable reaction provokes an acidic environment, leading to the release of ions. Therefore, in kitchen appliances made of this metal, it is strictly forbidden to heat-treat products of high acidity. The preparation of dishes such as cabbage soup, kissels, borscht with sour cabbage, compotes, sorrel soups must be prepared in dishes made of other materials.
Boiling milk in aluminum containers is also prohibited. The harm from such constant actions can be much greater than the use of an unsterilized dairy product.
In addition, long-term storage of food in aluminum products is not recommended. So the products are saturated with aluminum in large quantities and are able to form harmful compounds during their oxidation. The shelf life of dishes in this container should not exceed 8-12 hours.
Daily use of aluminum kitchen utensils often contributes to food poisoning and dangerous accumulation of harmful metal in the body.
The use of aluminum containers in alcohol brewing
Aluminum reacts with alcohol-containing products in the same way as alkali metals. The interaction occurs under temperature conditions close to the boiling point of alcohol.
The result is aluminum alcoholate, which decomposes with water to release alcohol and aluminum alkali. Alkali does an excellent job of removing the protective oxide film. For this reason, the use of aluminum stills for the distillation of alcohol is prohibited.
The use of aluminum fermentation utensils is also not recommended. Braga, in itself, is an extremely aggressive alcohol-containing environment. This process takes quite a long period of time, sometimes up to several months. And the shelf life in aluminum containers is strictly regulated and should not exceed 12 hours.
As you can see, the harm of aluminum to the human body is not exaggerated. And everyone decides for himself whether to use cheaper equipment with a risk of poisoning in the home production of alcohol or to choose the device that is optimal in terms of characteristics and cost for the production of a high-quality, and most importantly, alcohol-containing product that does not contain hazardous compounds.
Aluminum is a child of civilization and progress.
It was only in the middle of the 20th century that the technical possibilities for the mass production of a “silver substitute” appeared. Wonder metal provides us with aircraft and electrical wiring, cheap kitchen utensils and household appliances. And in return, it takes our health.
Numerous studies by scientists from different countries prove: accumulating in the body, aluminum kills brain cells (paralyzes the central nervous system, causes trembling of the head and convulsions), causes anemia and arthritis (in patients with arthritis, there is five times more aluminum in the blood than in healthy people), it depresses production of gastric and salivary enzymes. Also, an excess of aluminum intake contributes to the development of osteoporosis (bone fragility) and rickets, which is explained by the fact that aluminum and phosphates in food form insoluble compounds that impede the absorption of phosphates in the intestines.
Aluminum cookware - harm
The ecological situation in Russia, thanks to the desire of mankind to improve the conditions of the environment as much as possible, was on the verge of disaster: water was poisoned, soils, atmosphere and hydrosphere were polluted, ecosystems were being destroyed and, as a result, human life became dangerous. The task of modern science is to determine the permissible limits of the impact of human activity on the surrounding nature. The harm that heavy metals have on a person has long been known: mercury, cadmium, lead. Al, which was considered non-toxic, was recently investigated, and it turned out that this metal, which is not heavy, can have a harmful effect on the human body.
Aluminum enters the human body mainly with water. 5-8% of aluminum comes from water. At present, drinking water preparation technology uses “... aluminum - a substance that has a neurogenic effect on the body. During the coagulation of water with aluminum compounds, the content of this metal in drinking water, especially during the period of floods and flowering of reservoirs, can increase by 2 or more times. The data accumulated in recent years indicate an almost universal deterioration in the sanitary and technical condition of distribution water supply networks and the possibility, in connection with this, of secondary contamination of drinking water in them.
A negative point when using aluminum-containing coagulants is the entry of aluminum ions into the treated water (the content of which is regulated by GOST 2874-82 “Drinking Water”) at the level of 0.5 mg/dm3, and according to the new requirements - 0.2 mg/dm3. Aluminum-based coagulants are the most common (aluminum sulfate, aluminum hydroxochloride, composite coagulant based on aluminum sulfate, etc.), and remove from 60 to 80% of various harmful impurities. They are cheap, available, well studied, and have a long history of application in water treatment practice. However, at high levels of source pollution, aluminum coagulants require large dosages, which leads to an increase in the concentration of aluminum ions already in purified water. This is "secondary pollution".
There are also other sources of aluminum ions entering the human body, which are currently much less studied. It is believed that aluminum can also enter the human body through the air (inhalation of vapors), cosmetics and perfumes (lipstick, deodorants), drugs, as well as through aluminum utensils in which food is cooked.
The lightness of aluminum and its alloys and greater resistance to air and water determine their use in mechanical engineering, aircraft building, shipbuilding, and everyday life. Some aluminum salts are used in medicine for the treatment of skin diseases: KAl (SO4) 2 12H2O - potassium alum: (CH3COO4) 3Al - aluminum acetate. Aluminum oxide Al2O3 is used as an adsorbent in chromatography. Aluminum chloride AlCl3 is used as a catalyst in organic chemistry. Aluminum sulfate Al2(SO4)3 18H2O is used for water treatment.
There was an opinion that aluminum is inert, as it is protected by an oxide film, and therefore does not have a harmful effect on human health. Aluminum really plays an important biological role in a living organism: it takes part in the construction of epithelial and connective tissues, participates in the process of bone tissue regeneration, has an activating or inhibitory effect on the reactivity of digestive enzymes (depending on the concentration in the body), and participates in the exchange of phosphorus.
More than 30 years ago, it was determined that the so-called food aluminum is dangerous to our health. The Moscow Institute of Hygiene confirmed the conclusions about the unsafety of aluminum. It turns out that it changes the energy exchange in cells. The latter, as a result, lose their ability to reproduce normally, and begin to divide randomly, giving rise to tumors.
Aluminum has the ability to accumulate in the body, causing a number of serious diseases. Doctors are discovering more and more negative consequences of contacts with him. It has been established that aluminum has a negative effect on metabolism, especially mineral metabolism, on the function of the nervous system, and affects the reproduction and growth of cells. The most important clinical manifestations of neurotoxic action include disturbances in motor activity, convulsions, memory loss or loss, and psychopathic reactions. An excess of aluminum salts reduces calcium retention in the body, reduces the adsorption of phosphorus, while the aluminum content in the bones, liver, testicles, brain and parathyroid gland increases by 10-20 times. Excess aluminum inhibits hemoglobin synthesis, causes dental fluorosis and specific bone damage (bone fluorosis); may cause or exacerbate neoplasms of the bones. Physical signs of aluminum poisoning can be brittle bones or osteoporosis, impaired renal function.
Children and the elderly are especially prone to the negative effects of aluminum. In children, excess aluminum causes increased excitability, impaired motor reactions, anemia, headaches, kidney disease, liver disease, colitis. Hyperactivity, irritability, adolescent aggressiveness, memory impairment and learning difficulties can be the result of even a small increase in the amount of aluminum ions in the body. Aluminum also has a general toxic and clogging effect on the human body.
Aluminum has been found in some elderly people with memory loss, absent-mindedness or dementia and can lead to personality degradation. In some studies, aluminum is associated with brain lesions characteristic of Alzheimer's disease (an increased content of aluminum is observed in the hair of patients). One of the ways aluminum enters the human body is aluminum utensils.
However, aluminum and its alloys in the manufacture of dishes are used for a very short time, less than 100 years, unlike copper, bronze, gold, silver and iron, which have been known for several millennia. Aluminum conducts heat well, so food in such pans cooks very quickly. The range of aluminum utensils is very diverse: thick-walled cast goose casseroles, cauldrons, frying pans and pots. Auxiliary kitchen items: colanders, forks, spoons, flasks, bowls.
It was once produced in large quantities, since its cost on an industrial scale was low. However, after scientists established the negative effects of aluminum on the human body, in many countries of the world they abandoned the production of aluminum utensils. But in Russia and the CIS countries there are 26 enterprises that still produce aluminum utensils: these are the Balezinsky Casting and Mechanical Plant, the Belgorodetsky Metalware Plant, the Kamensk-Ural Metallurgical Plant, the Kuknarsky Metalware Plant, the Stupino Metallurgical Plant and others. That is, such dishes are used by housewives in kitchens.
Aluminum ions can enter the human body through dishes. Firstly, it is a delicate metal, it is easily scraped off the walls of the dishes. We have already eaten a lot of aluminum shavings. When you carefully dry an aluminum saucepan with a towel, gray spots remain on it. You can imagine how many aluminum ions we get when such a saucepan is very hot during cooking! That is, it is obvious that aluminum enters the body through food cooked in such dishes.
Experts involved in testing and certification of cookware, including aluminum cookware, advise using it only for boiling water - all other substances at high temperatures provoke an active reaction in aluminum cookware. Not without reason, aluminum utensils are prohibited for use in children's catering establishments. So, in the resolution of the Chief State Sanitary Doctor of the Russian Federation of July 23, 2008 N 45 "On the approval of SanPiN 2.4.5.2409-08" it says:
It is not allowed to use deformed kitchen and tableware, with broken edges, cracks, chips, with damaged enamel; aluminum cutlery; cutting boards made of plastic and pressed plywood; cutting boards and small wooden utensils with cracks and mechanical damage. In addition, aluminum-based packaging is widely used in everyday life in our country (food foil, as well as the widely advertised TetraPak (paper bags based on aluminum foil). At the same time, in all developed countries it is believed that the only environmentally friendly type packaging for dairy products - a glass bottle that allows you to save all the valuable properties of drinks.
According to scientists, aluminum-containing containers are unsuitable for storing most products, especially cereals, salt and sugar: soft metal remains on a hard surface and passes into food. During storage or heat treatment of products, especially acidic ones, in aluminum containers, the content of this element in products can almost double.
Aluminum can also be leached from aluminum foil or cans into food, beverages. The main culprits are soda water (with phosphoric acid), tomato sauce, pineapples, coffee in aluminum cans, and food wrapped in aluminum foil. Tomato sauce is often cooked in huge aluminum cauldrons and the acidity of the tomatoes can cause the aluminum to leach into the finished product. Coffee made in aluminum pots can also be toxic. And despite the fact that many sources speak about the dangers of aluminum utensils, such utensils and food packaging are still produced on an industrial scale in Russia and the CIS, and are in demand among housewives for household use.
Production costs: "aluminum lightweight"
Particularly severe aluminum poisoning began to be observed among workers with its widespread use in aircraft construction, due to the inhalation of aluminum dust. Occupational disease is called lung aluminosis and is accompanied by shrinkage of the lungs (that is, gradual replacement of lung tissue with fibrous tissue), atherosclerosis (especially bronchial vessels), loss of appetite, cough, sometimes stomach pains, nausea, constipation, “tearing” pains throughout the body, dermatitis and a change in the blood - an increase in the number of lymphocytes and eosinophils.
Alzheimer's disease (memory lapses and insanity with an increased concentration of aluminum in the brain) is a "privilege" of civilized countries. In the US, aluminum drove three million people into a frenzy, most notably former President Ronald Reagan. There are no domestic statistics, but given that Russia is the largest aluminum producer, it is unlikely that we have fewer such patients than in America.
The disease is progressive in nature, its symptoms can increase from several months to several years. One should not think that Alzheimer's disease is the lot of the elderly, because cases of the disease of persons under 50 years of age are not uncommon. The first signals of the disease are depression, apathy, unexpected memory lapses, then, as atrophic processes in the cerebral cortex increase, other mental and neurological (for example, convulsions, paralysis or paresis) symptoms may join.
Wherever you spit - there is aluminum
None of this applies to me, you say. Aluminum cookware is a thing of the past. However, the insidious “product of progress” itself strives to get into a person through the nose, mouth, and skin. Alas, each of us daily consumes aluminum along with food and water. Moreover, the more “civilized” the food, the higher the dose. In raw natural products, the aluminum content is minimal. But who will limit themselves to carrots with half-baked eggs? Everyone wants fried meat with potatoes, sausages, sweets, bread, finally. There is especially a lot of aluminum in yeast, dyes and food additives, without which sausages, canned food, bread (especially white) and other products are indispensable.
Do not be too lazy to get a jar of factory-made canned vegetables or a pack of cookies from your home bins and look at what is written on it. If there are designations E520, 521, 522, 523, these are aluminum sulfates that are well absorbed by the intestines. Cheese and table salt contain phosphates and aluminum silicates E541, 554, 555, 556.559. True, they are less dangerous, as they are worse absorbed in the intestines. The amount of aluminum in condensed milk, canned fish in aluminum cans is also likely to go off scale (especially after long-term storage).
Tap water, before entering our house, undergoes technical purification from impurities using aluminum sulfate. Impurities coagulate, but aluminum remains, and you can’t remove it by any boiling (weak hope - only for a home filter).
High levels of aluminum in drinking water increase the risk of developing Alzheimer's disease, while silica-rich water reduces this risk.
Researchers at the French National Institute of Health and Medical Research in Bordeaux studied the relationship between aluminum and silicon content in drinking water and the risk of cognitive decline in older people, dementia and Alzheimer's disease. Patients were followed up for fifteen years.
As it turned out, a daily intake of at least 0.1 milligrams of aluminum increases the risk of senile dementia by 2.26 times. If an elderly person takes 10 milligrams of silicon per day, then the risk of getting Alzheimer's disease is reduced by 11%.
Recall that recently scientists from Yale University (USA) found an explanation for why Alzheimer's disease occurs. It turns out that prion cellular proteins activate the process, as a result of which beta-amyloid peptides form plaques in the brain and impair the mental abilities of a person. Beta-amyloid peptides “stick” to prions, as a result of which brain cells are damaged.
Recall, not so long ago, scientists found that workaholics and passive smokers are more likely to get Alzheimer's disease.
Even more aluminum is absorbed through the skin than through the mouth. Modern deodorants - antiperspirants (which are advertised as valid 24 hours) contain up to 25% hydrochlorides and aluminum chlorides. By the way, it is precisely due to aluminum that they act, since it is it that causes a “small aluminum disease” in individual armpits, one of the symptoms of which is dry skin and lack of sweat.
Harm of deodorants - antiperspirants: aluminum salts
1.
The presence of aluminum salts in antiperspirants increases the risk of breast cancer. Have you ever thought about why this disease has suddenly become so common in the last decade? After all, it was at this time that antiperspirants appeared. And rarely what woman can do without them - no one wants to smell like sweat.
2. Antiperspirants block the sweat glands. Sweat simply does not stand out. For this, in fact, they are valued, but in vain. After all, together with sweat, toxins are removed from the body. By blocking the sweat glands, we thereby do not allow the body to cleanse itself. Over the feeling of wet armpits is not pleasant. However, even 10 years ago it was considered normal and no one was worried about this. After all, sweat is a normal function of our body that serves a specific purpose. And we ourselves "turn off" this function.
3. Aluminum destroys estrogen. And as a result, depressive moods, wrinkles, unhealthy appearance of hair and skin, as well as heart rhythm disturbances, water imbalance, salt deposits and other troubles.
4. The impact of aluminum on the body is associated with the occurrence of Alzheimer's disease. Unfortunately, aluminum-free antiperspirants are unlikely to be found.
Aluminum compounds are also used in some creams, mascaras, and lipsticks.
"Aluminum drugs" deserve special mention. Aluminum hydroxides are a constituent of major vaccines. A group of Western scientists have proven that after them immunity is greatly reduced, and children can develop an allergy to literally everything.
Worst of all, aluminum is excreted from the body of people who have problems with the intestines and kidneys. However, it is their therapists who actively feed aluminum - it is contained in almost all acid-lowering drugs that are advertised as "for stomach pain for the whole family."
Aluminum and vaccine components: what do we know? what do we not know?
Thiomersal, containing the organic compound diethylmercury, is a well-known neurotoxin. It was the main component of children's vaccines. There are over 15,000 articles in the medical literature describing the harmful effects of various doses and forms of mercury on the human body.
In 1999, the American Academy of Pediatrics (AAP) called on government agencies to make immediate efforts to reduce children's exposure to mercury from all sources. Since any potential risk was a concern, the AAP and the US Public Health Service decided that the use of vaccines containing thiomersal should be reduced or eliminated altogether. The AAP has recommended eliminating thiomersal from vaccines, even though it has not found evidence to link thiomersal in vaccines to children's health problems. However, thiomersal-containing vaccines continue to be given to children in 2008, and thiomersal-containing vaccines from old stocks created before 1999 continued to be given to children until 2003.
However, more and more doctors, scientists and parents say that thiomersal has already played and continues to play an important role in the occurrence of numerous chronic diseases in children and adults, including neurological ones. Aluminum found in the environment and in childhood vaccines may affect the health of our children through mechanisms that we have yet to learn about.
Aluminum is a heavy metal with a known neurotoxic effect on the nervous system of humans and animals. It is contained in the following vaccines: DTaP, Pediarix (DTaP-Hepatitis B-Polio Combination), Pentacel (DTaP-HIB-Polio Combination), Hepatitis A, Hepatitis B, Haemophilus influenzae (HIB), Pneumococcal and Human Papillomavirus (HPV) ).
In 1996, the AARP published an article on the toxic effects of aluminum on infants and children that began: "Aluminum is currently believed to interfere with cellular and metabolic processes in the nervous system and other tissues."
A review of the medical literature on aluminum reveals a striking lack of scientific evidence for the safety of injectable aluminum. We lack knowledge about what happens to a child when aluminum is injected into his body, and also about whether the latter accumulates in tissues and organs or is completely eliminated from the body. It is also not known whether genetic factors contribute to the long-term adverse health outcomes of those who have been given vaccines containing aluminum.
In our country, one in six children under the age of 18 has developmental or learning disabilities, and this figure could have risen since 1994, when these data were published. 10% of all children have asthma. The number of children with various types of allergies is growing. This means that they have disorders or even irreversible damage to the nervous and immune systems. Couldn't it be that aluminum, when it enters our children's bodies, causes these disorders, as modern science tends to suggest?
What is even more worrying is the lack of publicly known scientific evidence regarding the interaction of aluminum with other components of vaccines that can harm the health of our children. Boyd Haley, professor emeritus of chemistry at the University of Kentucky, has completed laboratory studies proving aluminum's damaging effects on neurons, especially in the presence of other vaccine components such as mercury, formaldehyde and the antibiotic neomycin. However, the results of his research are ignored by scientific, medical and government institutions that determine vaccination policy. The scientific community needs these studies to be completed before these vaccines are administered to babies and declared unquestionably safe for all children without exception.
Aluminum is added to the composition of vaccines as an adjuvant, which should enhance the formation of antibodies and thus the protective properties of the vaccine. It is its role as an adjuvant that may reveal to us the most important association of aluminum in vaccines with long-term damaging effects on the nervous and immune systems of children.
Some scientific data
Children are born with an immune system, the three main links of which are cellular (Th1 cells - T-helper-1), humoral (Th2 cells - T-helper-2) and regulatory (Th3 cells - T-helper-3). In a newborn, these three links of immunity are immature. They begin to mature when the child is exposed to the environment through its nervous system, respiratory tract and intestines. Antibiotics, poor nutrition, stress, exposure to heavy metals and other environmental toxins, and vaccines interfere with the normal maturation of all three parts of a child's immune system. In theory, if the Th-system is not prevented from maturing and developing normally, then by the age of 3, mature and balanced parts of the immune system are formed.
Cellular and humoral immunities develop to protect the child's body from environmental influences, producing inflammatory and anti-inflammatory responses of the body to foreign particles of the natural environment. Regulatory immunity develops to control the humoral and cellular components of immunity so that the body produces inflammation or anti-inflammation in the exact dose required in a particular case.
When humoral immunity is properly activated, either by the natural environment or by a signal of cellular immunity, B cells are stimulated, leading to the production of the necessary protective antibodies.
It is important for the reader to know that the criterion for a healthy mature immune system is a coordinated and balanced response of all parts of the immune system to the stimuli of the natural environment. The links of immunity do not work independently of each other, but require a very important synergistic relationship that allows our immunity to work correctly. As soon as one of the links begins to work too powerfully or too weakly relative to the other, chronic diseases appear.
More about aluminum
The introduction of aluminum into vaccines is aimed at selective activation of the humoral link of the child's immune system, which should lead to the production of antibodies. The medical community has convinced us that the production of these antibodies provides the child with protection against vaccine-preventable diseases. However, this result can cost us dearly.
There are numerous articles in the medical literature demonstrating that chronic diseases such as various allergies, asthma, eczema, lupus, inflammatory bowel disease, attention deficit hyperactivity disorder and autism are the result of a distorted work and hyperactivity of the humoral immunity.
Similarly, chronic diseases such as juvenile diabetes mellitus and rheumatoid arthritis, multiple sclerosis, uveitis, inflammatory bowel disease and autism are the result of distorted work and hyperactivity of the cellular link of immunity.
While aluminum in vaccines is intended to selectively overactivate humoral immunity by stimulating the body to produce antibodies, all of its direct or indirect effects on health or on the maturation of cellular and regulatory immunity remain unknown. However, in many diseases caused by disruption of predominantly humoral immunity, cellular and regulatory immunity also give a distorted response to environmental stimuli.
Also, the direct or indirect influence of the components of the introduced vaccines on the health or the formation of one or another link of the child's immune system is unknown, whether it be separate effects or a combination of them.
In any chronic disease, one can observe a violation of the coordinated and balanced work of the three links of immunity. Children are not necessarily born with these kinds of dysfunctions or disorders, but may inherit a predisposition to them from their parents. How then do these disorders develop, leading to chronic diseases?
Undoubtedly, aluminum induces hyperactivity of humoral immunity. At the same time, numerous chronic diseases in children are caused by overactive humoral immunity in combination with impaired cellular and regulatory immunity. Is there a connection? Could aluminum, given its effect on humoral immunity, somehow be one of the causes of chronic diseases, especially in children with a family history of the above diseases?
Does aluminum also have an effect on cellular immunity that scientists, clinicians and parents do not know about? Is aluminum one of the reasons for the violation of the synergistic, balanced work of all parts of the immune system, which is necessary for a healthy immune response to the natural environment? There is no scientific evidence to clarify whether this is true or not, but evidence sufficient to draw conclusions may be right in front of us.
Aluminum forces the underdeveloped and immature immunity of infants and children to produce more humoral cells and antibodies before the immune system can adapt to the outside world.
Under such conditions, it can be assumed that the activity of aluminum plays a huge role in the disruption of the maturation of the immune system in infants and children through its effects on humoral immunity, and hence on cellular and regulatory immunity.
How this affects whole body health in the short and long term is not yet known, but this model could help us understand how we are contributing to increased rates of chronic disease in children by using aluminum in vaccines. Just as little is known about what might happen to the immune system in general if parents wait to administer aluminum-containing vaccines until older children, or if children are exposed to them in smaller doses, one at a time.
How important is the role of injected aluminum by itself and in interaction with other components of vaccines and environmental toxins in the development of chronic diseases in a group of children predisposed to this by undermining the cellular, humoral and regulatory links? There is no scientific evidence to answer this question because no one has studied the problem.
We do not have scientific studies performed on infants, children and adults that would help to understand the nature of the immune response of these links to any of the substances introduced in the vaccine.
It is not possible to investigate questions that many people consider unworthy of it, or are afraid of the answers that proper research may provide.
Unfortunately, we have to prolong this conversation by highlighting every toxic component of the vaccine that harms the health of our children. Thiomersal had to be removed first, despite assurances from the medical community that there was no medically sound reason to do so. Now it's aluminum's turn. According to the Environmental Defense Fund, all components of vaccines are poisonous, carcinogenic, or simply potentially harmful to the skin, gastrointestinal tract, lungs, immune and nervous systems of our body.
What about formaldehyde? Are we going to wait until some brave doctor or scientist tells us how bad formaldehyde is for our children's brains when they are injected with vaccines? How long are we going to wait before we ask for it to be removed from vaccines? Or what about the problems associated with polysorbate-80, also found in modern vaccines?
Polysorbate 80 is used in pharmacology to help a specific drug or chemotherapeutic agent cross the blood-brain barrier. What viruses, bacteria, yeast, heavy metals or other substances in the vaccine should enter the brains of our children? Do they have a place there? Is this part of the immune response needed to protect our children from disease? Do vaccine components cross the blood-brain barrier with Polysorbate-80? If so, could complications arise as a result of their presence in the brain? Could this help us understand why 1 in 150 children have autism and 1 in 6 have learning and developmental difficulties?
If we are to properly address the issue of vaccine composition, we need to evaluate the harm that all vaccine components can cause at once, as well as analyze their effects on the nervous and immune systems of our children separately. Then we will be able to analyze the effect of the interaction of vaccine components on the tissues of the body and assess the potential threat, which has already been successfully done by Dr. Haley.
How many children will be exposed to potential danger until we remember the Hippocratic Oath and the admonition "First do no harm"? If we do not have competent science, but there is scientific evidence supporting the toxicity of aluminum administered alone or as part of a vaccine, and there is a potential model to understand why certain chronic diseases develop in a group of predisposed children, then it is necessary to stop the use of vaccines containing aluminum until we have definitive scientific evidence that it is completely safe. We need the same evidence for the safety of all components of vaccines individually and in combination with each other. We need parents, scientists and medical practitioners to demand it or things will only get worse.
The benefits and harms of aluminum cookware have been discussed for many years. Despite the large number of opponents, pans and pots continue to be used. Demand for aluminum products is growing. Modern dishes have acquired a beautiful appearance, the assortment has increased. Food aluminum has useful properties, but can be harmful if used improperly. How useful and harmful dishes made of this light metal, we will now try to find out.
What is aluminum
To find out what harm and benefit aluminum can bring, let's get acquainted with this metal. There are four main qualities:
- light;
- soft;
- does not rust;
- has good thermal conductivity.
The listed properties of the metal already confirm the benefits of the final product. Lightweight aluminum cookware is easy to use. The hostess does not have to carry heavy pots and pans. Due to its softness and plasticity, the material is easy to process, which significantly reduces the cost of a kitchen item. Aluminum does not rust, but is covered only with an oxide film that is safe for humans. This is a huge benefit for the cooked dish. High thermal conductivity is the most useful property of the material. Meals are cooked faster, and it takes less energy to heat dishes.
Aluminum alloys used for the production of cookware
Modern aluminum cookware has different properties, depending on the composition of the raw material. For the production of kitchen items use:
If we talk about old aluminum utensils, the harm and benefits will be the same as from new modern kitchen appliances. Previously, pure food-grade aluminum without additives was most often used for production, as evidenced by the rapid appearance of dents in pans when dropped or hit.
Production technology
The properties of dishes may vary depending on the technology of its production:
Important! All kitchen items of complex shape are made by stamping. Cast cookware features a simple configuration.
The bottom of a pan, ladle or other product can be multi-layered. The invention is very useful, as the likelihood of burning food is reduced. When overheated, the bottom is less deformed, less likely to burn out. A thick aluminum plate is used as an additional layer. If the cookware is designed for an induction cooker, then an additional plate is installed from a copper alloy.
It has been proven that it is harmful to cook sour dishes in aluminum cookware, since the metal releases toxic substances during the reaction. This is where the non-stick coating comes in. A useful invention was invented not only to prevent burning. The non-stick coating prevents aluminum from coming into contact with food. The dishes retain only useful properties, even when cooking compote or other sour dishes.
The non-stick coating is applied by rolling or spraying. The second layer has more useful properties. The rolled coating is applied to the sheet. After stamping, many microcracks appear. Spraying is performed only on finished dishes. The more protective layers, the better the properties of the non-stick coating and the more useful it is.
The protective layer is of three types:
- Ceramics. The protective layer has a negative property - it reacts poorly to prolonged contact with liquid. The remaining compote or soup will have to be poured into another storage container.
- Teflon. The cover is rough. Do not use metal spoons or ladles to avoid scratches.
- Mineral stone. The most practical coating, if you do not get a fake.
Any protective coating is useful, but such dishes become whimsical in care and require more careful storage.
Important! Expensive cast aluminum cookware will not bring harm even when cooking sour food, as it is usually produced with a protective coating.
Modern aluminum cookware in everyday life has an attractive appearance. Beauty gives a decorative coating. It could be:
- enamel;
- sprayed porcelain slurry fired;
- anodizing.
The benefit of a decorative coating is to maintain an attractive appearance. Harm to food is zero, as there is no direct contact. A decorative coating is applied to the outer part of the aluminum cookware.
Cheap products do not cover anything. They can only be polished. A new pot will be shiny, but after a few uses, the sides will become dull.
Advantages and benefits of aluminum cookware
The main advantage of aluminum kitchen items is that they do not harm cooked dishes. The resulting oxide film prevents the metal from reacting with food. If there is a non-stick coating, then even sour dishes can be cooked.
The main advantages and benefits are confirmed by the following facts:
- good thermal conductivity;
- uniform heating;
- low cost;
- light weight.
It is convenient to place aluminum kitchen items on the shelves in large quantities, as they will not collapse due to their light weight.
Why aluminum cookware is harmful to health
There are many myths about the dangers of aluminum cookware for the human body, invented by people themselves. The World Medical Organization has proven that the metal used in the production is not a carcinogen. Aluminum does not cause cancer. The ingestion of metal into the body is negligible, and then on condition that dishes without a non-stick layer are used. You can talk about harm if you use kitchen items incorrectly. In the absence of a non-stick coating, sour dishes cannot be cooked. Ignoring this rule in the worst case will end in food poisoning.
The video tells what benefits and harms are fraught with aluminum kitchen items:
Rules for the use of aluminum cookware
In order for the dishes to be more useful than harm, you must be able to use them correctly. It is forbidden to clean with abrasive products and washcloths made from metal shavings. In the absence of a protective layer, non-acidic food can be cooked, but not stored. If the food is burnt, soaking is performed. For washing use a soft sponge, helium products.
Is it possible to cook jam in aluminum cookware
When cooking jam, aluminum cookware will be harmful if there is no non-stick coating. Firstly, there is a threat of burning the bottom. Secondly, fruits release acid, and jam is often boiled in 3-4 batches. However, there are quick recipes - "five minutes". This jam can be cooked in any aluminum bowl.
Is it possible to salt in aluminum dishes
Aluminum pans are not suitable for salting and marinades. Vegetables release acid. In addition, many recipes are based on the use of vinegar. You can’t even salt fish in aluminum dishes. Pickles are best done in enameled containers or wooden barrels. Sometimes food-grade plastic containers are used.
Important! Some housewives manage to pickle vegetables in aluminum dishes by placing a plastic bag inside. The idea is correct. The marinade stays in the bag without contact with the metal. However, if the polyethylene is accidentally damaged, the entire product will be spoiled.
Sour dishes in aluminum dishes
Contact of acid with aluminum ends with the release of metal into food. First courses with tomato, compote, jelly are best cooked in a different bowl. The only exceptions are pans with a protective coating. A sour dish can be prepared without harm to health, but for storage it is better to place it in another container.
What can be cooked in aluminum cookware
Aluminum pans will not harm if you cook dishes with a minimum acid content in them. It can be boiled pasta, potatoes, meat, fish. You can fry eggs, meat and fish products in a pan. After cooking, the food is immediately transferred to plates or placed in another container. In the presence of a protective layer, you can cook any dishes.
Why can't food be stored in aluminum cookware?
Aluminum does not provide any benefit to the human body. During long-term storage, the product continues to come into contact with the metal. The concentration of oxidized particles in food increases. It is better to immediately pour the prepared dish into another container.
How to clean aluminum cookware at home
Immediately after purchase, the aluminum kitchen item should be boiled by adding 5 tsp to 1 liter of water. salt. If after cooking the walls have darkened, rinsing in water with the addition of ammonia will help restore the shine. You can try rubbing the walls with a soft cloth with dry powder for cleaning your teeth.
If spots appear on aluminum dishes, they are washed with an apple cut in half. Dark plaque is removed with a damp washcloth dipped in vinegar. Immediately after cleaning, the aluminum object is washed with clean water. Washing with water with dissolved borax at the rate of 1 l / 1 tbsp will help restore shine. l. Burnt food is removed only by soaking for a day.
The video tells about the rules of cleaning:
Selection and storage of aluminum cookware
When choosing aluminum cookware, they are guided by the following criteria:
- Volume. The parameter completely depends on the number of family members, cooked dishes.
- Bottom size. The optimal diameter is from 20 to 24 cm. For an electric stove, it is desirable to select a bottom that is approximately the same size as the burner.
- Wall thickness. For conventional cooking, thin-walled pots are used. It is better to fry or stew in thick-walled dishes.
- Non-stick coating. An expensive kitchen appliance is chosen for cooking sour dishes. It is better to boil pasta, boil water or milk in a regular saucepan.
- Cover available. She must go with the pan. The pan may not come with a lid. If desired, it can be selected separately by size. The lid is made of the same material as the kitchen appliance itself, but sometimes it is made of glass. In the second case, it is desirable to have a hole for steam to escape.
- Pens. Cheap cookware is equipped with aluminum handles. They are not afraid of heat, but potholders are required to remove the pan from the stove. Bakelite handles do not get hot. You can take them without tacks.
When buying any kitchen item, they visually determine that there are no dents or scratches. Store clean utensils on shelves. Do not put a pot in a pot if it has a non-stick coating.
