In the 90s, when I became aware of the dangers of excessive aluminum, I began paying attention to what kind of cookware I used.

I once was given a small pan of lasagna by a female singer I recorded in my studio (she was a good cook). It was her way of saying, "Thank you for doing a good job." The lasagna was in a disposable aluminum container covered with aluminum foil.

The next day, I opened the refrigerator and looked at the lasagna. There were 4 to 6 half-dollar-sized holes in the foil covering the pan where it was in contact with the tomato sauce. The sauce had simply dissolved the foil like sugar.

I cut a piece of lasagna (with no intention of eating it) to look at a cross section to satisfy my own curiosity. I found that there was a darkened layer in the food, about 3/4" thick, that had seeped into the food all along the entire perimeter where the food was in contact with the aluminum container.

Needless to say, I had to throw the whole thing out.

We are soon offering a video by Dr. Boyd Haley (Professor at the University of Kentucky) that tells how a test was given where 100 rats were given a fixed dose of mercury and a few of them died. Then, rats were given an equal does of aluminum and a few of them died. Finally, rats were given a dose of mercury and aluminum that, when mixed together, were equal in quantity to the single dose of mercury previously given (X / 1/2). All 100 rats died.

Sorry about the animal testing information but that's how they reported the results of the test.