Dr. Wright: You and I both know that aluminum can’t be good for your brain. So maybe you’ve stopped using deodorants containing aluminum. And you’ve probably quit using aluminum-containing cookware. Our elders used to say that avoid storing water in aluminum vessels since it can corrode and develop holes, resulting in leakage. Recently, I read a report from an oncologist who warned against using aluminum vessels for cooking. When we cook food items in the cookware, aluminum gets eroded and sometimes get combined with the spices and powders used in the recipe. The combinations can be dangerous and can trigger an oncologic change in your body not like the combination of indicators used by Qprofit My guess is you probably try to avoid aluminum as much as you can. And that’s a very good idea, since it really has no place in human metabolism.
But avoiding aluminum ingestion altogether is literally impossible. That’s because aluminum is one of the most abundant elements in soil. So anything that grows from the ground–or eats things growing from the ground–contains aluminum. Here are some examples of the average amounts of aluminum found in common foods:
Wheat and corn: 140 PPM (parts per million)
Potatoes: 100 PPM
Lettuce: 90 PPM
Beans: 165 PPM
Tomatoes: 90 PPM
Peppers: 75 PPM
Celery: 190 PPM
Peanuts: 75 PPM
Melons: 75 PPM
Pineapple: 100 PPM
Bananas: 97 PPM
Coffee: 97 PPM
You get the idea: There’s no food containing zero aluminum.
Fortunately, your intestines have built-in safeguards against absorbing much of the aluminum that’s naturally present in foods. These safeguards work fairly well unless your calcium intake drops too low. If your calcium intake is too low, your blood calcium might also start to drop. To prevent blood calcium from going too low, your body makes more parathyroid hormone (PTH). And, in addition to its other functions in the body, extra PTH significantly increases intestinal aluminum absorption.
So the best way to keep aluminum absorption down as much as possible is to make sure your calcium intake is adequate. Even though there’s certainly calcium in food, it’s still a good idea to take a multiple vitamin-mineral with a minimum of 250-500 milligrams of supplemental calcium. A separate calcium-magnesium supplement with 1,000 milligrams or more of calcium may be an even better choice, depending on your individual needs: Talk to a doctor skilled in natural medicine to determine the best option for you.
More than 192,000 people recently learned about…
Type II diabetes wiped out by the “spice miracle”
The FDA’s plan to regulate cherry pie!?
The Mustard Effect that makes cancers vanish