Frederic Melton
Aluminum is commonly used in cheese-making, especially in processed cheese products. Sodium aluminum phosphate is added to cheese to make it ultra-smooth and uniform, and to prevent it from separating. While aluminum is generally recognized as safe for consumption by authorities like the FDA and NIH, some people are concerned about its potential link to Alzheimer's disease. However, the evidence for this link is controversial, and more research is needed. To minimize aluminum intake, one can source cheese from small dairy farms or artisanal producers, opt for fresh whole foods, and use alternative materials like stainless steel or cast iron for cooking.
Characteristics and their values regarding the use of aluminum in cheese-making:
| Characteristics | Values |
|---|---|
| Aluminum in cheese-making | Used in the form of sodium aluminum phosphate (SALP) to make cheese ultra-smooth and uniform |
| Added as a salt during processing | |
| Classified as "Good Manufacturing Practice" (GMP) by the industry | |
| Not permitted in European cheeses | |
| Found in American processed cheeses such as Velveeta®, Kraft Singles®, and Cheez Whiz® | |
| Health concerns | Linked to Alzheimer's disease, but the evidence is controversial and more research is needed |
| Classified as Generally Recognized as Safe (GRAS) by the FDA and National Institutes of Health (NIH) | |
| Alternatives | Source cheese from small dairy farms or artisanal producers |
| Buy block cheese instead of slices, shreds, or string cheese | |
| Use alternative materials for cooking, such as stainless steel or cast iron |
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What You'll Learn
- Aluminium pots can be used for cheese-making, but it may end up in the food
- Sodium aluminium phosphate is used in cheese-making to make it ultra-smooth and uniform
- Aluminium is not permitted in European cheeses, but is found in some American processed cheeses
- Aluminium is a neurotoxin, and some studies have linked it to Alzheimer's disease
- To avoid aluminium in cheese, source from a small dairy farm or artisanal producer
Aluminium pots can be used for cheese-making, but it may end up in the food
Aluminium is a common additive in processed cheese, often in the form of sodium aluminium phosphate, which helps to stabilise the cheese and prevent it from separating. It also inhibits the growth of certain organisms, including those responsible for botulism. However, it is important to note that the average person consumes only a small amount of aluminium, and the absorption of this metal is relatively poor. According to some studies, the bioavailability of aluminium in the human body is as low as 0.1-0.3%.
While the connection between aluminium and Alzheimer's disease remains controversial, with some studies suggesting a possible association and others finding no significant link, it is still a concern for some consumers. To avoid aluminium in cheese, it is recommended to source cheese from a small dairy farm or artisanal producer, as they are less likely to use aluminium additives. Block cheese is also a better option than slices, shreds, or string cheese, as it requires less processing and therefore may contain lower levels of aluminium.
Overall, while aluminium pots can be used for cheese-making, it is important to be aware that aluminium may end up in the food, and there are potential health concerns associated with aluminium consumption. However, the risk of adverse effects is relatively low, and the body is generally good at eliminating aluminium.
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Sodium aluminium phosphate is used in cheese-making to make it ultra-smooth and uniform
Aluminum is used in cheese-making in the form of sodium aluminum phosphate (SALP). This additive is used to make cheese ultra-smooth and uniform, facilitating the production of cheese slices, as well as shredded cheese and string cheese. Cream cheese and processed cheese spreads also typically contain SALP. Sodium aluminum phosphate is an inorganic compound created by combining alumina, phosphoric acid, and sodium hydroxide. It is commonly used in baking powders and processed cheeses.
SALP is used in cheese-making because it creates a smooth, soft texture with easy melting and slicing characteristics. It is a useful additive for manufacturers as it helps to produce cheese with a consistent texture and appearance. This can be particularly useful for cheese slices and other processed cheese products.
While SALP is considered safe for consumption by some regulatory bodies, such as the FDA and EFSA, there are concerns about the presence of aluminum and phosphate in this compound. Excessive phosphorus consumption, for example, has been linked to kidney harm, especially for those with pre-existing kidney conditions. Additionally, aluminum has been identified as a potential toxicant to the central nervous, skeletal, and hematopoietic systems.
The amount of aluminum absorbed by the body from food sources, also known as oral bioavailability, is an important factor to consider. Studies have shown that oral Al bioavailability from food sources is lower than that from drinking water. However, the consumption of cheese containing SALP has resulted in non-negligible oral Al bioavailability, with values ranging from 0.1% to 0.3%.
To avoid aluminum in cheese, consumers can source cheese from small dairy farms or artisanal producers, as they are less likely to use additives like SALP. Block cheese from stores is also likely to contain lower amounts of aluminum compared to processed cheese products. Consumers can also contact the manufacturer directly to inquire about the use of SALP in their cheese products.
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Aluminium is not permitted in European cheeses, but is found in some American processed cheeses
Aluminium is not permitted as an additive in European cheeses. However, it is found in some American processed cheeses, such as Velveeta, Kraft Singles, and Cheez Whiz. This is because cheese manufacturers use aluminium in the form of sodium aluminium phosphate (SALP) to make cheese ultra-smooth and uniform. SALP is a food additive that helps to stabilize cheese and prevent it from separating. It also inhibits the growth of certain organisms in processed cheese, including those responsible for botulism. According to the Weston A. Price Foundation, the addition of aluminium in American cheese and processed cheese products is classified as an industry standard. The National Institutes of Health (NIH) and the FDA consider it GRAS (Generally Recognized as Safe). Items that are classified as GRAS do not need to be added to food labels.
While the use of aluminium in cheese is controversial, it is important to note that the average person consumes only a small amount of aluminium, and the absorption of this metal is relatively poor. According to some studies, the bioavailability of aluminium in our bodies is as low as 0.1-0.3%. This means that even if we consume aluminium through processed cheese or other sources, our bodies may not absorb a significant amount of it. However, some people are still concerned about the potential health effects of consuming aluminium. There has been a long-standing debate about the possible link between aluminium and Alzheimer's disease. While many authorities claim that there is no strong evidence to support this connection, some studies have suggested a possible association. For example, a 2015 study found that people with Alzheimer's Disease had significantly higher levels of aluminium in their brains, serum, and cerebral spinal fluid than those who didn't.
If you are concerned about your aluminium intake, there are some steps you can take to reduce your exposure. The best way to ensure that you buy aluminium-free cheese is to source it from a small dairy farm or artisanal producer. If you don't have access to these independent businesses, you can buy block cheese at the store, which is likely to have lower amounts of aluminium than slices, shreds, or string cheese that require extra processing. Another strategy is to call the manufacturer of your preferred cheese brand and ask them if they add SALP to their products during manufacturing. You can also reduce your aluminium exposure by using alternative materials for cooking, such as stainless steel or cast iron, and avoiding aluminium foil when cooking or storing food, especially with acidic foods.
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Aluminium is a neurotoxin, and some studies have linked it to Alzheimer's disease
Aluminium is commonly found in processed foods, and cheese is no exception. Cheese manufacturers use sodium aluminium phosphate (SALP) to create a uniform texture in cheese slices and other convenience foods like shredded cheese and string cheese. Cream cheese and processed cheese spreads may also contain SALP. SALP is not permitted in European cheeses but is prevalent in American processed cheeses.
The debate around the link between aluminium and Alzheimer's disease has been ongoing. While some studies have found higher levels of aluminium in the brains, serum, and cerebral spinal fluid of people with Alzheimer's, other studies have failed to find a significant link. The Alzheimer's Association maintains that the current evidence does not support the notion that aluminium plays a major role in the development of the disease.
However, it is important to note that the average person consumes only a small amount of aluminium, and the absorption rate is relatively low. Nevertheless, for those concerned about their aluminium intake, there are ways to reduce exposure. Sourcing cheese from small dairy farms or artisanal producers can help ensure lower levels of aluminium, as can opting for block cheese over processed cheese products. Additionally, cooking with alternative materials like stainless steel or cast iron can reduce aluminium leaching into food.
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To avoid aluminium in cheese, source from a small dairy farm or artisanal producer
Aluminium in cheese is a primary route of exposure to the metal for many people. This is because cheese manufacturers use aluminium in the form of sodium aluminium phosphate (SALP) to make cheese ultra-smooth and uniform. This chemical facilitates the production of cheese slices, as well as other convenience foods like shredded cheese and string cheese. Cream cheese and processed cheese spreads typically contain SALP as well. Aluminium is also added to cheese in the form of aluminium-containing salt.
According to the Weston A. Price Foundation, aluminium in American cheese and processed cheese products is classified as an industry standard, and the National Institutes of Health (NIH) considers it GRAS (generally recognized as safe). Items that are classified as GRAS do not have to be added to food labels. Adding aluminium to cheese is classified as "Good Manufacturing Practice" (GMP) by the industry.
However, aluminium is a neurotoxic metal that contributes to cognitive dysfunction and the likely development of Alzheimer's disease, according to numerous studies. Once lodged in the brain, aluminium is very difficult and slow to detox. Therefore, it is a wise move to try to avoid aluminium in cheese.
The best way to ensure that you buy aluminium-free cheese is to source it from a small dairy farm or artisanal producer. If you don’t have these independent businesses in your area or live in a location where shipping is prohibitive, then at the very least, only buy block cheese at the store. While this form may still contain aluminium, it would likely be in smaller amounts than slices, shreds, or string cheese that require extra processing. Another strategy is to call the manufacturer of the cheese brand you prefer and ask them if they add SALP to the mix during manufacturing. Frozen pizza and pizza delivery are the biggest sources of aluminium-containing cheese for most consumers, so consider making your own pizza instead with sliced cheese from artisanal blocks.
In addition, you can make your own cheese at home, being sure to avoid using aluminium pots, as some people can taste aluminium when it leaches into food.
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Frequently asked questions
It is generally safe to use aluminum in cheese making. While there is a potential link between aluminum and Alzheimer's disease, many authorities claim that there is no strong evidence to support this connection. The body also does a good job of eliminating aluminum, and the average person only consumes a small amount.
Cheese manufacturers use aluminum in the form of sodium aluminum phosphate (SALP) to make cheese ultra-smooth and uniform. This chemical is added to the cheese during processing and helps to stabilize the cheese and prevent it from separating.
Processed cheese and American cheese are specifically identified as dietary sources of aluminum exposure. Examples of American processed cheeses that contain aluminum include Velveeta, Kraft Singles, and Cheez Whiz.
To avoid consuming aluminum in cheese, you can source cheese from a small dairy farm or artisanal producer. If that is not an option, you can buy block cheese at the store, which is likely to have lower amounts of aluminum than slices, shreds, or string cheese. You can also call the manufacturer and ask if they add SALP during manufacturing.
