The appearance of aluminum in the food (solid and liquid) is the cause of all the new diseases that appeared after the war. (fibromyalgia, multiple sclerosis, Alzheimer's, Crohn's disease, cancers etc.. )
Aluminum with many properties, agri-food industries use it as food additives, under different chemical formulas: metal (E173), sulfates (E520 to E523), phosphate (E541) or silicates (E554-555-556-559).
In these forms, aluminum is used as a preservative in patisserie, yeast in cakes, bleaching agent in breads and flours, anti-agglomer in salt or baby milk powders, coloring in confectionery shops s, etc...
When water is treated, aluminium salts-based flocculant agents are added, in particular to remove microorganisms in the water and to make the water cleaner and clearer. Aluminum then binds to the suspended organic particles and forms flakes that accumulate and deposit under the effect of gravity.
Aluminum sulfate Al2(SO4)3 and AlCl3 aluminum chloride are the most common flocculants because they are efficient, relatively inexpensive, and easily obtained.
Russell
"Sodium seeks balanced unity in chlorine. It does not seek it in aluminum, phosphorous or silicon. Nor do any of the elements on the red, alkaline side of the spectrum, seek union with each other, nor do those on the blue, acid side seek union with each other." [Atomic Suicide, page 84-85]
See Also
Calcium-Magnesium Balance
Table of the Elements - Russell Elements