Moisture is baking powder's worst enemy to long storage life. Over the months, even the humidity in the air can react with the active ingredients in the baking powder and decrease it's effectiveness. Rumford only guarantees their baking powder for 24 months but they acknowledge in many instances it will test good well past this time. We at Walton's think it will last for a lot longer than this, especially in dry climates. Rumford's 5 lb. cans are not hermetically sealed because they would eventually bulge from the gradually generating carbon dioxide gas within the baking powder. (However, our #2.5 cans of Rumford Baking Powder are hermetically sealed.) Rumford feels the seal is generally good enough that it won't permit moisture from the normal humidity in the air from entering the can and degrading the product. What tests can you make on old baking powder to check for wholesomeness? After you open the can, check for lumps. It should be in a nice, fine powder. During storage, if it absorbs too much moisture, it tends to lump. If it passes this test, put one teaspoon of Rumford into hot water. It should give you a nice, healthy fizz. If it does, it still has it's life.
          Rumford now uses nothing but corn starch that's made from non-genetically modified corn. This kind of corn starch is getting increasingly hard to find. This new change went into effect in October, 2000, and shows just one more example of Rumford's real dedication to supplying us with a product that's totally safe and wholesome.
          The remainder of this page has been written for those who are concerned about aluminum in their diets.
          Rumford Baking Powder contains NO aluminum! Most baking powders sold in North America contain the FDA approved ingredient, sodium aluminum sulfate, a form of aluminum.
          There is a difference of opinion today between the food industry and many health conscious people concerning the danger of aluminum in the diet. The official school of thought, backed by the US government, is that aluminum is harmless in our diets as it can't be absorbed through the intestinal tract into our blood stream. You can see an argument for this side of the controversy on the FDA's web site. Interestingly enough, one of the arguments they use in saying cooking with aluminum pots and pans is safe is the fact that the average North American eats many more times the amount of aluminum in their foods than could leach off an aluminum pan from the cooking process. Where does this aluminum we eat come from? A very large amount of it comes from baking powder. Antacid pills are another major source, as are other medicines and foods.
          On the other side of the discussion are the people who argue that ingestion of aluminum in any amount whatsoever is dangerous to your health. They point out that virtually all Alzheimer patients have abnormally high levels of aluminum in their brain. This fact is one of their main arguments. Studies are not conclusive yet as to why this is. You can see this argument on Healthwell's web site.
          We at Walton Feed are thankful there is at least one company who cares enough about their customers to continue making a baking powder that's aluminum free. Not only is it a great inexpensive product with a good storage life, but it has the same potency as 'double acting' baking powder, free from the bitter taste of sodium aluminum sulfate.