Safety evaluation of dietary aluminum

Safety evaluation of dietary aluminum.

Soni MG, White SM, Flamm WG, Burdock GA.

Source

Burdock and Associates, Inc., 622 Beachland Boulevard, Suite B, Vero Beach, Florida 32963, USA.

Abstract

Aluminum is a nonessential metal to which humans are frequently exposed. Aluminum in the food supply comes from natural sources, water used in food preparation, food ingredients, and utensils used during food preparations. The amount of aluminum in the diet is small, compared with the amount of aluminum in antacids and some buffered analgesics. The healthy human body has effective barriers (skin, lungs, gastrointestinal tract) to reduce the systemic absorption of aluminum ingested from water, foods, drugs, and air. The small amount of aluminum (<1 a="" absorbed="" accidentally="" ad.="" administration="" adverse="" agents="" ailments="" aluminum-containing="" aluminum.="" aluminum="" alzheimer="" among="" and="" animals="" antacid="" anticaking="" any="" approval="" are="" as="" be="" been="" brains="" but="" by="" can="" canada="" causative="" cause="" cognitive="" coloring="" common="" compounds="" containing="" content="" cooking="" correlated="" data="" deficits="" defined="" dialysis="" dietary="" directly="" disease="" do="" drug="" dust="" effects="" etc.="" evaluation="" excreted="" exist="" exposed="" extent="" feces.="" food.="" food="" foods.="" foods="" for="" from="" gastrointestinal="" generally="" groups="" has="" healthy="" high="" human="" in="" increases="" indicate="" individuals="" ingredients="" injected="" intake="" into="" introduced="" is="" leavening="" lesser="" levels="" literature.="" mainly="" major="" neurological="" neurotoxic="" neurotoxicity="" no="" not="" o:p="" occupationally="" of="" often="" or="" other="" pathogenic="" precise="" present="" preservatives="" principally="" relatively="" remains="" reported="" reports="" results="" role="" s="" safe="" safety="" shrapnel="" significant="" small="" sources="" states.="" statistically="" study="" support="" systemically="" that="" the="" these="" to="" toxicity="" united="" urine="" use="" used="" utensils="" when="" while="" with="" workers="">

Copyright 2001 Academic Press.

9/29/2013

This large pot has been boiled and steamed out once to kill the germs and viruses that might be in it, and then it was warmed and wiped very well with vegetable oil to help seal the pores in the aluminum (one time only).

I t is ready to make food (like especially soup kitchen food) by any heat source, like sitting it on a wood coal fire. If it gets darkened by soot and other such things on the outside, that is normal. One can wipe the outside with liquid detergent (if we have it) to make it easier to clean the outside after the cooking is finished. Otherwise, just wipe the outside clean as best one can. Now the inside should be normal kitchen clean. There is no requirement to re-season the inside after each use, though there is nothing wrong with doing it, too.

The intention is to use it "soup kitchen" style, including serving food in 12 ounce foam cups with plastic sporks until things sort out, or the supplies run out.