Aluminum

[Guest guest]

One time (long ago - pre SCD) I made a lasagna in an aluminum 9 " x 13 "

cake pan. Some of the lasagna stayed in the cake pan for six days so I

went to throw out the lasagna and was totally surprised to find that the

cake pan had many small holes. The tomato sauce had literally dissolved

away the aluminum. Of course the aluminum hadn't disappeared - it was

now in the food. I knew that if that could happen in six days, then it

was happening in even two days, it is just that in two days there was

never enough dissolved aluminum to make holes. I didn't want aluminum in

my body so I replaced all my cake pans and even the pie pan with glass

pans.

>aluminum, when it gets in your body, it attaches very tightly and it is

>very very difficult to get out of your system. even with all theconcerns

>about the papers, I would be much much more concerned about using

aluminum,

>especially if heating it. Like Dr. Freedenfeld said at the Long

>Beach, CA DAN! conference: " when you cook or bake and the aluminum foil

>gets all dark, where do you think it went? ... in your food! "

[Guest guest]

>

> One time (long ago - pre SCD) I made a lasagna in an aluminum 9 " x 13 "

> cake pan. Some of the lasagna stayed in the cake pan for six days so I

> went to throw out the lasagna and was totally surprised to find that the

> cake pan had many small holes.

In SCD Cooking Classes, we follow a 3-4 day rule and never keep things beyond

that.

There are more details in Grain-Free Gourmet. I don't store in alminum and try

to use

glass as much as possible.

Carol F.

SCD 6 years, celiac, SCD Cooking Classes