Aluminum in Food, a Century of Warning

Aluminum in Food, a Century of Warning

Aluminum in Food, a Century of Warning

The dangers of excess aluminum in food sources has been known for over 100 years.

In Y 1911, after 7 years of testing both humans and animals for the effects of oral ingestion of aluminum in baking powders and food preservatives, Dr. William Gies wrote, “These studies have convinced me that the use in food of aluminum or any other aluminum compound is a dangerous practice.

That the aluminum ion is very toxic is well known.

That such soluble aluminum is in part absorbed and carried to all parts of the body by the blood can no longer be doubted. That the organism can ‘tolerate’ such treatment without suffering harmful consequences has not been shown. It is . . . my conviction that aluminum should be excluded from food.”

That was written in Y 1911.

Now, more than 100 years later, we are still suffering from the effects of excess aluminum in many common food products.

I advocate not to ever cook in aluminium pots and pans, and never drink anything packaged in aluminum.

Eat healthy, Be healthy, Live lively

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Paul Ebeling

Paul A. Ebeling, polymath, excels in diverse fields of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange and author of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly regarded, weekly financial market letter, he is also a philosopher, issuing insights on a wide range of subjects to a following of over 250,000 cohorts. An international audience of opinion makers, business leaders, and global organizations recognizes Ebeling as an expert.

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