Naturalpath

You eat aluminum every day. While it may not be on the menu, aluminum finds its way into our diet through myriad channels including food additives, as a leavening agent, in teas, in medicines, and as a byproduct of cooking with aluminum pans.

Aluminum has long been thought of as a safe, non-toxic metal; new research is beginning to question its safety. Aluminum exposure has been linked to diseases such as Alzheimer's, Parkinson's, and Lou Gehrig's diseases. While none of these connections have been proven, it is wise to avoid any additional exposure whenever possible.

The non-stick coating popular on frying pans may, in fact, be an unsavory way to cook.