Aluminum in our food: manslaughter by gross neglect?
Over 50 years ago there was mounting apply to about the safety of aluminum. One writer, H. Tomlinson, M.B., Ch.B., M.R.C.S., L.R.C.P. in his book ALUMINIUM UTENSILS AND DISEASE – The Dangers Engrained In the Widespread Use of the Metal (1958, 1) had this to say …
“There is intense and understandable opposition to the theory of the harmfulness of aluminum, for there is a endless amount of money in the aluminum industry.
An American firm selling stainless steel kitchen paraphernalia advertised through their travelers (salesmen) that aluminum was harmful and advised clients to buy only stainless steel accoutrements.
The aluminum manufacturers proceeded to get an injunction in the courts restraining the firm in question from making further such statements, and also published papers condemning as nameless cranks one or two people who had published articles showing how lethal aluminum could be.
The arguments used in these publications were absolutely childish to anyone who has a true and full understanding of the subject, but to one who has not such knowledge, they could seem very reasonable.
Understanding, and a true skilfulness, is the crux of the matter. Surely if it can be shown that the use of aluminum is harmful to health, then rationally minded people will continuously to use it in the kitchen, and also in factories where food is manufactured.”
Today, five decades later, many foodstuffs are still contaminated from preternatural aluminum pathways, either from aluminum products that release particles into foods or from absorbed pollutants emitted from aluminum smelters.
Aluminum can be found in many cast aside and fake foods, for example, raising agents in muffins and donuts. Colored candies almost always have aluminum enhanced rations colors and most water utilities use aluminum sulfate to clarify murky drinking water. (2)
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