Aluminum camping cookware lab tested by the Health Ranger: Is it safe to use?
08/25/2019 // Mike Adams // Views

Aluminum is a toxic element linked to Alzheimer's disease and other neurological problems. But as an industrial metal, aluminum is incredibly strong for its weight, making it an ideal metal for use in camping cookware products such as portable stoves, cups and various cooking vessels. (Read for more science news reports on aluminum.)

It brings up the obvious question: Does aluminum camping cookware pose a hazard to human health due to its aluminum content? Stated more accurately, does the aluminum in the cookware contaminate the beverages or meals you're cooking in them, causing you to consume high levels of aluminum?

To answer this question, we're conducting several tests at CWC Labs via ICP-MS instrumentation:

Test #1) Boiling water in aluminum camping cookware (we used rain water for this test)

Test #2) Stirring aluminum camping cookware with wooden vs. metal spoons

Test #3) Cooking tomato sauce (which is naturally acidic) in aluminum camping cookware to see if acidic foods increase aluminum contamination

The first test is now complete, and we've released the results along with a new Food Forensics video. (See more videos like this at

The second and third tests are under way now, and we expect to publish the results over the next few weeks.

See the full video at

Summary of results:

The bottom line? We found that the first use of some aluminum products introduces more aluminum into water than subsequent uses, but even the first use does not result in any concerning levels or hazardous contamination of any kind. The upshot is that aluminum cookware should always be thoroughly washed first, before use. When used to boil water, aluminum camping cookware does not appear to pose any health hazard or exposure concern whatsoever.

Read more gear reviews and survival gear news at

Next, we'll be testing what happens when you stir aluminum cookware with metal spoons, and we'll also test what happens if you cook acidic tomato-based soups or similar food materials in aluminum cookware.

Another interesting test we are likely to conduct concerns phosphoric acid in soft drinks: Does this acid cause aluminum cans to contaminate carbonated beverages with aluminum?

Watch for more lab science / food safety videos at and

Mike Adams (aka the "Health Ranger") is the founding editor of, a best selling author (#1 best selling science book on called "Food Forensics"), an environmental scientist, a patent holder for a cesium radioactive isotope elimination invention, a multiple award winner for outstanding journalism, a science news publisher and influential commentator on topics ranging from science and medicine to culture and politics.

Mike Adams also serves as the lab science director of an internationally accredited (ISO 17025) analytical laboratory known as CWC Labs. There, he was awarded a Certificate of Excellence for achieving extremely high accuracy in the analysis of toxic elements in unknown water samples using ICP-MS instrumentation.

In his laboratory research, Adams has made numerous food safety breakthroughs such as revealing rice protein products imported from Asia to be contaminated with toxic heavy metals like lead, cadmium and tungsten. Adams was the first food science researcher to document high levels of tungsten in superfoods. He also discovered over 11 ppm lead in imported mangosteen powder, and led an industry-wide voluntary agreement to limit heavy metals in rice protein products.

Adams has also helped defend the rights of home gardeners and protect the medical freedom rights of parents. Adams is widely recognized to have made a remarkable global impact on issues like GMOs, vaccines, nutrition therapies, human consciousness.

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