The dangers of excess aluminum in food sources has been known for many years.

In 1911, after seven years of testing both humans and animals for the effects of oral ingestion of aluminum in baking powders and food preservatives, Dr. William Gies wrote, “These studies have convinced me that the use in food of aluminum or any other aluminum compound is a dangerous practice. That the aluminum ion is very toxic is well known. That such soluble aluminum is in part absorbed and carried to all parts of the body by the blood can no longer be doubted. That the organism can ‘tolerate’ such treatment without suffering harmful consequences has not been shown. It is . . . my conviction that aluminum should be excluded from food.”

Once again, that quote was written in 1911. More than 100 years later, we are still suffering from the effects of excess aluminum in many common food products.