One of your first tasks as an informed kitchen chemist is to root out all toxic cookware, storage containers and utensils that could be contaminating your food.
First and foremost, axe the aluminum. According to the research of Dr. Christopher Exley of Keele University in the U.K., aluminum is most definitely connected to Alzheimer’s and other neurotoxic conditions. In fact, Dr. Exley published over 150 scientific papers on the very topic. So be smart and aware that aluminum foil has no place in your kitchen.
Second to aluminum, would be copper. This metal has an affinity for vitamin C and can upset the sensitive zinc-copper balance in your system.
Next you need to consider that iron from cast-iron cookware can leach into foods. And contrary to common belief, you cannot get the body’s requirement of “good” iron from cooking your foods in cast-iron cookware.
Last, but by no means least, you need to root out plastic food storage containers and utensils from your kitchen. These endocrine-disrupting substances have the potential to leach estrogen-like chemicals into your foods.