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Fears and Facts
£ ■ Food superstitions die' hard even when scientific research and long practical experience both prove them wrong. For example, recent letters to the U. S. Department of Agriculture and the U. S. Public Health Service show that misinformation about danger from aluminum cooking utensi]» still is circulating, even though the American Medical Association the U. S. Public Health Service, the British Ministry of Health and many other authorities have agreed and stated frequently that aluminumw&re is quite safe for ordinary cooking.
Aluminum naturally is present in ordinary drinking water, in most foods—raw and cooked, and in the human body. One health authority states that the amount of aluminum dissolved in the preparation of food is so small as almost to escape detection and that much more is fopnd in some uncooked foods.
Hospitals the country over, including those run Jby the U. S. Government, use aluminum utensils, notes Louise J. Peet of the Iowa Experiment Station. This would not be so if the research oif3 aluminum in cooking had given the slightest suspicion of danger from it. Dr. Peet says that aluminum is found in many baking powders and 'Triso in some vanishing creams and deodorants which are applied to the skin and thus readily- absorbed by the body. From such preparations the body takes in much more aluminum than from foods cooked in alujhinum pans. Aluminum serves many useful purposes in mod-, ern food packaging. Aluminum"" foil is used to wrap candy, cheese, butter and frozen foods. It also is used in milk bottle caps. None of these uses is harmful.
Aluminumware has many advantages in cooking, household equipment specialists of the U. S. Department of Agriculture say. It is moderate in cost, attractive, lightweight but strong and durable, conducts heat well^ which makes for even cooking and prevents scorching. It is fairly easy to clean but is darkened and even pitted by strong alkaline cleaning compounds. Traces of aluminum may (be dissolved by acid foods or alkaline substances like baking soda, but these traces are too minute to be harmful, health authorities agree. For the sake of keeping the utensils in good condition, foods which .discolor or pit this metal should not be stored or left standing long in aluminum. Very Ujjn aluminumware has the disadvantage of denting easily so the heavier ware gives longer and better service.
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