[TheForge] Iron in the Fire- OT now Alzheimers

Fri Mar 9 08:59:24 EST 2007

Copper is a known toxin.  Don't let it into your food.  

Copper dippers are safe for use with clean water.  They are NOT safe for ANY cooking use.  

If you want to use a copper kettle for cooking fudge, whipping egg whites, or whatever, rinse it thoroughly first with vinegar and salt.  That mixture will remove the tarnish, JUST LIKE FOOD WOULD DO.  As long as the copper stays shiny or at least free of browninsh tarnish, it is safe to use with food.  Dry it thoroughly before putting it away to minimize tarnishing, but plan to clean it with vinegar and salt again anyway before the next use.

Bruce
NJ

>>> craig.schaefer at verizon.net 3/8/2007 9:50 PM >>>
And from what I've heard, researchers are now looking at COPPER.

CraigS
Gresham, OR

From: Rob Fertner <rfertner at cox.net>
>Date: 2007/03/08 Thu PM 07:50:49 CST
>To: 'Sponsored by ABANA' <theforge at mailman.qth.net>
>Subject: RE: [TheForge] Iron in the Fire- OT now Alzheimers

>Got this off the web:
>
>The vast majority of mainstream scientists now believe that if aluminum
>plays any role at all in Alzheimer's, that role is small. If aluminum
>exposure had a major impact on risk, scientists would have gained a clearer
>picture of its involvement over the decades that they have been studying the
>issue, even though certain factors hamper research. One such issue lies in
>the widespread occurrence of both aluminum and Alzheimer's, which
>complicates the effort to characterize their relationship. Aluminum is
>Earth's third most common element after oxygen and silicon, and Alzheimer's
>occurs frequently in older adults. Another factor is the lack of an animal
>model in which to study aluminum's effects. The best animal models of
>Alzheimer's disease are mice that are genetically engineered to mimic human
>Alzheimer pathology, but mice lack sensitivity to aluminum. Rabbits have the
>necessary sensitivity, but there is no transgenic Alzheimer rabbit model. 
>
>Although research into the Alzheimer's/aluminum connection continues, most
>mainstream health professionals believe, based on current knowledge, that
>exposure to aluminum is not a significant risk factor. Public health bodies
>sharing this conviction include the World Health Organization (WHO), the
>U.S. National Institutes of Health (NIH), the U.S. Environmental Protection
>Agency (EPA), and Health Canada. Further, it is unlikely that people can
>significantly reduce their exposure to aluminum through such measures as
>avoiding aluminum-containing cookware, foil, beverage cans, medications, or
>other products. Even if aluminum were clearly implicated in Alzheimer's,
>these routes of exposure account for only a small percentage of the average
>person's intake. Most experts encourage people to focus their wellness
>efforts on measures with a proven impact on health or quality of
>life-avoiding smoking, exercising regularly, eating moderately, maintaining
>social connections, and remaining intellectually active. 
>
>The following points summarize some of the conflicting findings about
>aluminum and Alzheimer's disease: 
>
>Aluminum is known to be toxic to the nervous system, but its effects differ
>from those of Alzheimer's disease. 
>
>Some studies show elevated aluminum levels in the Alzheimer brain, but
>others do not. These studies include both "bulk" investigations measuring
>amounts of aluminum by weight and advanced analysis using laser microprobes.
>
>
>There is some evidence that in laboratory cultures of nerve cells, aluminum
>promotes aggregation of the protein fragment beta-amyloid into the amyloid
>plaques that are a hallmark Alzheimer abnormality. However, efforts to
>correlate aluminum levels with plaque density in people with Alzheimer's
>have been inconclusive. 
>
>Research has failed to document a clear elevation of Alzheimer risk in
>individuals with occupational exposure to aluminum. 
>
>Studies finding the most consistent link have examined elevated levels of
>aluminum in drinking water and increased incidence of Alzheimer's. However,
>there is no evidence that Alzheimer's disease is more prevalent in cultures
>that traditionally drink large amounts of tea, even though tea is one of the
>few plants whose leaves accumulate large amounts of aluminum that may leach
>into the brewed beverage.
>
>-----Original Message-----
>From: theforge-bounces at mailman.qth.net 
>[mailto:theforge-bounces at mailman.qth.net] On Behalf Of Smoky
>Sent: Thursday, March 08, 2007 5:50 PM
>To: Sponsored by ABANA
>Subject: Re: [TheForge] Iron in the Fire
>
>With all the information about Alzheimer's (sp?) I wouldn't like to eat 
>anything off aluminum.  My dad has that damned disease.
>
>Rick Crawford at Smoky Forge
>Home of Lem the Wonder Mule and
>Mol ASS es the slow Donkey
>in the middle of Northern Illinois
>
>
>----- Original Message ----- 
>From: "Jerry Frost" <frosty at customcpu.com>
>To: "Sponsored by ABANA" <theforge at mailman.qth.net>
>Sent: Thursday, March 08, 2007 2:53 PM
>Subject: Re: [TheForge] Iron in the Fire
>
>
>>
>> From: "Woolley" <wjec at verizon.net>
>>
>>
>>> Terry,
>>>
>>> Mild steel plate won't eventually warp and crumble with everyday use? 
>>> 3/8 is going to be too heavy. Maybe I'm being clue less here given the 
>>> prevalence of  metal cookware made of AL, stainless etc., but I'm 
>>> thinking of what happened to mild steel when I used it to repair 
>>> andirons, it burned up. This is something that will be used alot in a 
>>> commercial kitchen.
>>>
>>> Bill
>>>
>>>
>>
>>
>> No, mild steel will work fine, it seasons like cast iron and unless you 
>> leave it outside it'll last generations.
>>
>> If you want to make it lighter than say 1/4"(?) I don't know how thin is 
>> too thin for a griddle, you'll want to put a rim around it to help prevent
>
>> warpage. Putting most of the rim under the cooking face will help trap 
>> heat from the burners and is probably a good idea no matter how thick you 
>> make it.
>>
>> The best argument for using thicker steel, cast iron, aluminum, etc. is 
>> it's cooking properties. The thicker the griddle the more even the heat 
>> and the less it'll chill when cold food hits it. The griddle on my Viking 
>> range top is around 1 1/8" cast aluminum and produces pro results.
>>
>> Frosty
>> -------------------------------
>> If it ain't forged
>> it ain't real.
>> Wrought iron is.
>> The FrostWorks
>>
>> Meadow Lakes, AK.
>>
>> http://www.artmetalradio.com/ 
>>
>
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