Just an anecdote:   My dad is 91 and his memory is EXCELLENT, both for long
term and short term happenings.   He has never cooked in anything but
aluminum pots all his life.

The current concern is with zinc and copper.  In fact, recent trials
with antibiotics (e.g., clioquinol) which chelate or bind these metals
have resulted in partial dissolution of the plaque involved in AD.
Very briefly, the beta-amyloid plaque has many 'handles' that grab
various metals which help to stabilize its structure--remove the
metals and dissolve the plaque (in reality, it's not this simple).

Aluminum may play a role but it is not a smoking gun (see Evelyn's
post!)

Here's a post I made some time ago (available at groups.google.com)...

While the mechanism by which Al affects AD is not known, Al exposure
has been shown to increase both oxidative stress and inflammatory
events in the brain of mice.  

In 2002, researchers found that Al activates AChE (and thereby
decreases levels of acetylcholine in the brain) and causes aggretation
of the Abeta protein (a marker in AD; the chicken or the egg) seen in
the diseased brain of mice.  

However, in the Feb. 2004 issue of J. Neuroscience, the authors state
that:  "Al (in tap water) exposure may not be sufficient to cause
abnormal production of the principal component of senile plaques
directly but does exacerbate underlying events associated with brain
aging and thus could contribute to the progression of
neurodegeneration."

That is, Al is not thought to be a primary factor in the disease
process although it may contribute to degeration once under way.  

As for dietary sources, the gastrointestinal tract absorbs less than
1% of dietary Al.  Major sources include tap water, food, some
antacids and anti-perspirants.  If you use aluminum cookware on a
daily basis, you may expose yourself to an additional 1-2mg over the
other 50 or so mg already in the diet.  

Head over to Google and enter "aluminum cookware alzheimer's"

Darryl.

That theory arose because it was observed that the brains of deceased
Alzheimer's patients contained higher levels of aluminum than those of
persons who did not suffer from the disease.  To the best of my
knowledge, however, research has yet to pinpoint whether the excess
aluminum causes the disease, or is caused by it.

In other words, it is possible that something in the
physiological/biochemical makeup of the brain of a person with
Alzheimer's makes those tissues able to or more apt to absorb more
aluminum than the brain tissues of persons without the disease.

None the less, since the issue has not been settled one way or the
other, I prefer to cook my food in glass, ceramic, stainless steel, cast
iron or Teflon-coated utensils - just in case.

Blessed be,
Baird