In America, twenty-six university students were given doses of alumina ium salts varying from three to 150 grains daily over a period of six months with no harmful results. In fact, doses up to 20 grains daily can be taken with impunity.
Now the question arises as to how much aluminium enters food while cooking. Practically all food contains small amounts of aluminium, and careful experiment has shown that this content is increased after cooking. Milk can be taken as an example and this contains.4 parts per million, which is increased to.6 parts on boiling in an aluminium saucepan, and to 25 parts after standing overnight. Other foods show similar increases; but without exception, these amounts are always extremely small.
Text read from the printed page and cleaned; old type leaves the occasional error.