I trust only health information from standard scientific sources, sorry. There is a lot of folklore out there on the internet, much of it not based on evidence obtained from peer-reviewed, controlled scientific studies. I've followed this controversy since the 1960s, and I'm sorry to see so much folklore on a theory that has been discredited for many years. I've found that most sites advertising themselves as "natural" base their info on bits of anecdotal evidence cherry-picked to support already-decided conclusions. I do have sufficient scientific/academic training to know the difference!

In any case, the anodizing process for aluminum takes care of issues related to corrosion, and produces a relatively non-stick surface, which is why I specifically recommend anodized aluminum for those who are going to do real cooking.

Here in the western US, most of the prime backpacking season is also forest fire season, when wood fires are not allowed. Open fires are also forbidden any time of year at higher altitudes (near and above timberline). During fire season, most jurisdictions restrict us to UL-approved stoves with an on/off switch, which means either canister or liquid pressurized fuel stoves. So we're stuck with those stoves, like it or not.

For real cooking, as opposed to boiling water, aluminum is definitely superior to titanium--I've used both, and have found uneven heat, with spots of sticking/burning and other spots practically raw, a big problem when trying to cook with titanium. After having to toss a couple of Ti pots, I gave up trying to do anything with them but boil water. It's only very recently that I gave up cooking when outdoors, and I've been backpacking/horsepacking for 76 years now..