"The Secret in the Buns": The Dangers of Aluminum Baking Powder and Prevention

"The Secret in the Buns": The Dangers of Aluminum Baking Powder and PreventionEvery morning, Mr. Zhang would rush to the street corner stall to grab a few steaming buns for breakfast

"The Secret in the Buns": The Dangers of Aluminum Baking Powder and Prevention

Every morning, Mr. Zhang would rush to the street corner stall to grab a few steaming buns for breakfast. He would ask loudly as he walked, "Boss, what's the filling in the buns today?" The owner would reply with a smile, "It's your favorite pork and scallion today, fresh out of the oven!" Mr. Zhang would grab the buns, satisfied, and head to the bus stop. However, this seemingly ordinary breakfast choice had a hidden danger he was not aware of. After several days, he began experiencing dizziness and nausea. One day, he almost fainted in the office, and was rushed to the hospital. The doctor diagnosed him with acute aluminum poisoning, caused by long-term consumption of buns containing aluminum baking powder. This made him wonder, "I just eat a bun, how can I get acute aluminum poisoning?"

A dangerous breakfast

Mr. Zhang, a 40-year-old accountant, had established a routine morning ritual. Every morning, on his way to work, he would stop by a street stall and buy a few buns or steamed bread for breakfast. This habit had continued for years because, for him, it was quick and affordable. The owner of Mr. Zhang's breakfast stall was a middle-aged woman whose buns and steamed bread were always unusually white and soft, attracting many regulars like Mr. Zhang.

That day, the day before the aluminum poisoning incident, Mr. Zhang stopped by the stall as usual and said to the owner, "Boss, two big buns today." The owner expertly picked out two steaming buns from the steamer and replied with a smile, "Mr. Zhang, the buns are especially delicious today, you'll love them." Mr. Zhang took the warm buns, feeling the warmth against his palms. Without thinking twice, he hurried to the bus stop, eating the buns in big bites as he walked.

Once he reached the office, he felt something was wrong. His head felt dizzy and his stomach wasn't feeling good. He thought it might be due to recent work stress and didn't pay much attention to it. The next day, everything was normal, and Mr. Zhang bought breakfast from the same stall again. That day, the buns were even softer than usual. He thought it might be a new recipe the owner was using. After breakfast, Mr. Zhang rushed to the office as usual. However, by noon, he began feeling unusual: dizziness, nausea, and even difficulty breathing. At the office, his colleagues noticed his discomfort. One colleague asked with concern, "Old Zhang, you look pale, are you feeling alright?" Mr. Zhang tried to appear fine, saying, "Maybe I have a little cold. It's nothing, I'll just tough it out."

However, his condition deteriorated rapidly. By the afternoon, his symptoms worsened, and he could barely stand. Mr. Zhang decided he couldn't hold on any longer and called for an ambulance. At the hospital, the doctor performed an emergency blood test, and the results arrived shortly - acute aluminum poisoning. The doctor inquired about his eating habits, and Mr. Zhang mentioned his breakfast routine. The doctor frowned and said, "The buns and steamed bread you often eat use aluminum baking powder. Long-term consumption of large amounts of aluminum can lead to acute poisoning, and in severe cases, it can be fatal."

Hearing this, Mr. Zhang was filled with a mix of surprise and fear. He never imagined that the breakfast he had trusted for years held such a significant health risk. The doctor told him that although the situation was urgent, timely treatment should allow him to recover. However, he had to completely change his eating habits and avoid all aluminum-containing foods from that point forward. After being discharged from the hospital, Mr. Zhang decided to say goodbye to the buns and steamed bread from the street stalls. He started researching healthy eating and also alerted his friends and family about similar food safety issues. Although he had experienced a frightening ordeal, Mr. Zhang learned a valuable lesson: health is priceless, and understanding and paying attention to food ingredients can save lives. He began giving talks at his company about the importance of food safety, hoping that his experience would serve as a warning to others.

The truth about aluminium baking powder

After experiencing acute aluminum poisoning, Mr. Zhang started paying more attention to the ingredients of the food he consumed. He discovered that many seemingly harmless buns and steamed bread on the market commonly contain a leavening agent called aluminum baking powder, which can produce a sweet taste and aroma, making the pastries more appealing.

Aluminum baking powder consists mainly of potassium aluminum sulfate. During high-temperature cooking, it produces aluminum hydroxide. Aluminum hydroxide is insoluble in water, so it can remain in food and enter the human body along with it.

The harmful effects of aluminum primarily manifest in its impact on the human nervous system. Aluminum is a neurotoxin that can interfere with the synthesis and release of neurotransmitters, affecting the function of nerve cells, leading to degeneration of the nervous system. Long-term consumption of excessive aluminum can not only cause memory loss, intellectual decline, but also trigger emotional instability, depression, and even Alzheimer's disease and other neurological disorders.

Furthermore, aluminum can also damage the liver and kidneys. The liver and kidneys are the main detoxification organs in the human body. Aluminum accumulation can affect the normal function of these organs, leading to serious health problems such as cirrhosis or kidney failure. For middle-aged people like Mr. Zhang, these health problems are especially serious because their bodies may have already begun to experience natural degeneration due to age.

Aluminum baking powder can also destroy the nutritional value of food. Its chemical reaction in food not only reduces the content of vitamin C but also forms insoluble complexes with calcium, magnesium, iron and other trace elements in food, thereby reducing the absorption rate of these essential minerals. This is a hidden threat to people who rely on a balanced diet for their health.

Another side effect of using aluminum baking powder in food processing is that it affects the taste and quality of food. Aluminum baking powder alters the acid-base balance and moisture content of food, making it softer and fluffier. While this enhances the appearance and texture of the food, it actually disrupts the original flavor and nutritional structure of the food.

Due to these potential risks of aluminum baking powder, consumers should be more cautious when choosing foods like buns and steamed bread. Checking the ingredients list and avoiding products containing aluminum baking powder or other aluminum salts is a preventive measure every consumer should take. Additionally, understanding and recognizing traditional foods that use natural leaveners can not only avoid health risks but also provide a more traditional and healthy food experience.

Mr. Zhang's experience serves as a wake-up call for all consumers, reminding people that while convenience is enjoyed in modern food production and consumption, there are hidden health risks that cannot be ignored. Aluminum baking powder, as a commonly used food additive, has attracted widespread attention for its potential harm. From Mr. Zhang's personal experience to an in-depth exploration of the effects of aluminum baking powder on human health, to the dissemination of practical strategies for avoiding such risks, we see a complete perspective: food safety is not just the responsibility of food producers, but also a necessary action for self-protection. By enhancing the transparency of food ingredients, advocating the use of natural food additives, and strengthening the formulation and enforcement of relevant regulations, we can more effectively safeguard health.

Let's learn from Mr. Zhang's experience, and starting today,

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