Every year or so a discussion crops up regarding the use of aluminium for cooking utensils and its effects upon health; yet there is no need to worry, as the possibility of danger arising is so very remote. Nevertheless, it would appear that there is still some doubt whether aluminium pots and pans—especially when left overnight in contact with milk, fruit juices, and such foods~may not have some harmful action.
The basis of any fears is doubtless the fact that some metals, such as copper and lead, have an unwholesome action upon food, and such vessels are avoided or used with extreme caution. The fact that canned foods should always be removed from their metal container immediately after opening because of the dangers ili involved is also well-known, These fears are probably the reason which has placed all metals under suspicion. nets etc, wil be spe-After investigating the problem, rammed with a large silk however, the English New Heath li Society reports that leading chemists, physiologists, and medical men are convinced that aluminium utensils are perfectly safe and harmless. They
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