Aluminum and Alzheimer’s
Dear TEAM: I have a set of very heavy cast aluminum pots and pans. They have given great service, but I’m concerned about the possible link to Alzheimer’s disease. Is there any way these pans could be permanently coated with porcelain, stainless steel, or whatever (on the inside) so that food does not come in contact with the aluminum? Would the cost be so prohibitive that I would be better off buying a new set? – D.D., Nanton, Alta.
Dear D.D.: I have not been able to locate a business that recoats pots. Would any of our readers know where this could be done?
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A representative from the Alzheimer Society said there is no evidence to suggest you should stop using your cast aluminum pots.
At present so little is known about the underlying cell changes in Alzheimer’s disease that definitive statements about any toxic substance, such as aluminum, cannot be made with any certainty. Research continues and aluminum is one of several factors being investigated by scientists in search for a cause of the disease. Scientists disagree as to whether there is a connection.
Aluminum is a light silvery metal used to make pots and pans, airplanes or tools, but it also has a non-metallic form that makes up eight percent of the earth’s surface. It is found everywhere, in the earth, in the foods we eat, in cosmetics and drugs, in drinking water and in the air we breathe.
Aluminum is also present in the body, but its role is not fully understood. Very little of the aluminum ingested by a healthy individual is actually absorbed. Most is excreted by the kidneys.
Pans contribute only small amounts of aluminum to foods that are cooked in them. The amount does increase when food is acidic (tomatoes, rhubarb). There is no proof that the use of such utensils plays a significant role in the development of Alzheimer’s disease.
Source: Alzheimer Society of Canada, 1320 Yonge St., Suite 210, Toronto, Ont., M4T 1X2, 1-800-616-8816.
Steam juicers
Thanks to H.T. of North Battleford, Sask. for writing regarding steam process juice extractors. She says her Mehu-Maija steam juicer, from Finland, works beautifully and the idea of extracting concentrated juice by gentle steam has been used in Europe for many years.
The process works by boiling water creating steam that penetrates and opens cells, allowing the juice to drip into a separate kettle underneath.
Steam juicers provide another option to the soaking, boiling or mechanical methods of extracting juice mentioned in the Aug. 29 column. Steam juicers are available in stores and from seed catalogues.
Grass stains
Thanks to S.E. of Swift Current, Sask. for the following information on how to get grass stains out of jeans, as requested by M.F., Botha, Alta.
Dear TEAM: Removing grass stains and others (mustard, grape juice, blood) is easy. I use Shout Stick, either when the clothes go into the laundry hamper or even (for grass stains) just when loading the washing machine. I like to treat and toss in the hamper when the stain occurs without needing to scrub and rinse as you do with sprays.
Do be careful if the garment isn’t colorfast. I’ve not had a problem but know someone who had the color come out of their garment. Good luck. – S.E., Swift Current, Sask.
Removing odors
L.R. of Smeaton, Sask. asks for information on how to eliminate an old musty mothballs smell from old wooden trunks and magazines and A.F., Wolseley, Sask. would like to know how to get the taste and smell out of dill pickle and sauerkraut jars.
You might like to try one of the products made by The Absorbent Marketing Co. of Kamloops, B.C. They are made to absorb ammonia, odors and wetness. While they are packaged for kitty litter and animal pens, they work for other smells. Look in grocery and feed stores for W C Cat, Kozy Kitty or Stall Dry. For more information call 1-800-667-0336.
Dear TEAM: I am wondering if anybody knows how to make picture frames from bread ties, the ones that keep the bread bags closed. – A.F., Wolseley, Sask.
Making smoother candy
Dear TEAM: I would like to know if anyone has a candy recipe called bonbons. We used to be able to buy them, but not for years. Any candy recipes would be welcome. – K.F., La Crete, Alta.
Dear K.F.: The original bonbon candy was a fondant with a fruit or nut centre. Perhaps that is the kind of bonbon you recall. Now many kinds of candy are called bonbons.
Fondants, like fudges, are made up of tiny crystals; the finer or smaller the crystals, the smoother the candy.
Large crystals, which give a coarse, grainy texture, are avoided by using the following techniques:
- Using a recipe that includes a fat such as butter, margarine or cream, and protein in the form of milk. They prevent small crystals from collecting into larger ones.
- Adding acid in the form of vinegar, cream of tartar or lemon juice, which changes the large crystals of brown and white sugar into a form of sugar which has small crystals.
- Handling as little as possible during the cooking and cooling period. Do not stir after boiling has begun. Cool the syrup to lukewarm before beating it.
- Not splashing undissolved sugar on the sides of the pan. Remove any undissolved crystals by covering pan until steam collects to wash down the sides. Wash off the spoon used to stir the mixture.
- Avoiding sudden temperature changes. Do not cool the syrup in cold water or snow.
With these rules in mind, try this butter fondant recipe from the Canadian Cook Book by Nellie Lyle Pattinson, McGraw-Hill Ryerson Ltd.
Butter fondant
2 cups white sugar 500 mL
1Ú8 teaspoon cream 0.5 mL
of tartar
3Ú4 cup milk 175 mL
2 tablespoons butter 25 mL
or margarine
Combine sugar, cream of tartar and milk in a saucepan over gentle heat and stir until sugar is dissolved. Then boil, not too briskly and without stirring, to the soft ball stage, 234 F (113 C). Add butter when syrup is almost at this temperature.
Remove from heat; pour onto a warm buttered platter or large, flat baking dish. Do not scrape the sides of the saucepan.
Cool until lukewarm – until a depression made in the fondant will not immediately fill in. Stir and work from the sides to the centre until it becomes opaque and white.
Knead until very smooth. Put into a bowl, cover closely with moisture-proof film or foil and refrigerate overnight.
As the fondant ripens, it softens. Before using, knead until smooth.
Divide; add color or flavor to each portion. Form around bits of candied fruits or nuts; shape into centres for dipping in chocolate; or knead in coconut and roll in balls.
