According to experts, almost all puffed foods (including fried dough sticks and bread) on the market now have excessive aluminum residues. The reason why aluminum exceeds the standard is that enterprises add baking powder (chemical leavening agent) to food in the production process. In order to change the situation of aluminum exceeding the standard, we must choose aluminum-free leavening agent. Long-term consumption of puffed food with high aluminum content will interfere with people's thinking, consciousness and memory function, and cause nervous system diseases, which are manifested as memory loss, visual and motor coordination disorder, brain injury and mental decline, and in severe cases, dementia may occur. Excessive intake of aluminum can also replace calcium deposited in bone, inhibit bone formation and cause osteomalacia.