Why should we not cook food with Aluminium utensils?
Aluminium utensils have been the most ubiquitous staple in Indian households. Aluminium pots are always the first choice for boiling milk or preparing tea. However, there have been recent concerns regarding its use in cookware and kitchenware and the general side effects of cooking with aluminium utensils. So, the question arises: Is aluminium bad for cooking? Due to its properties, aluminium does not get digested or out of the digestive tract as waste, creating various health hazards. The core reasons why we should not cook in aluminium vessels include—
1. Leaching:
While cooking with aluminium, a significant concern is the possibility of aluminium leaching into the food, especially when dealing with acidic or high-temperature foods. The phenomenon of leaching also depends on various factors such as pH, temperature, cooking medium, food composition, duration of cooking, and the presence of certain food elements such as sugar, salt, organic acid, and fluoride.
2. Acidic reactions:
The side effects of aluminium utensils include problems such as "acidic reactions" to the food products that are being cooked. When it comes to acidic foods like vinegar, lime, or tomatoes, they are responsible for the increasing dissolution of aluminium ions in the food, which is a massive factor in causing health issues.
3. Alzheimer's disease:
Recent studies have shown that cooking in aluminium increases the possibility of Alzheimer's disease. "It is a progressive disease that destroys memory and other important mental functions." Multiple studies show the increased levels of aluminium in the brain tissues of some patients who have Alzheimer's.
4. Food Safety:
It's noted that scratches or dents in the aluminium vessels can act as a breeding ground for microorganisms, substantially increasing the risk of foodborne diseases.
5. Environmental effects:
Apart from consumption through cookware, aluminium is highly toxic to aquatic organisms in freshwater. It affects not only the marine but also the terrestrial ecosystem. It is a harmful agent for animals that breathe through gills, such as fish and invertebrates, by decreasing plasma and haemolymph.
Moreover, the roots of trees are highly affected by increasing levels of aluminium. Therefore, this aquatic and terrestrial toxification can act as a link to enter the food chain even further.
