One of the most used kitchen items is aluminum foil, because not only we use it for cooking, but also for wrapping and in the treatment of common ailments. Unfortunately, experts have discovered that it is dangerous.
For instance, aluminum is a neurotoxic heavy metal which has side-effects on brain function which is why it has been associated with Alzheimer’s disease. According to medical experts, aluminum foil can result in mental decline, loss of balance, memory, coordination and bodily control. The worst part being that the effects can be long-lasting.
A previous study has discovered that using aluminum foil in cooking affects the bones because the metal accumulates inside the bones thus taking over calcium in the competition for the tight bone space. This results in loss of calcium.
Moreover, some researchers claim that this foil can also lead to pulmonary fibrosis and other respiratory problems due to inhalation of aluminum particles.
Grilling with aluminum produces the same effect.
Even though people are well aware of the fact that aluminum cans are dangerous for our overall health, somehow tin foil was never considered as dangerous.
On the other hand, people are completely unaware of the fact that this foil releases parts of the metal into the food when exposed to high temperatures. Chemical leaching can occur as well when some spices or lemons are added while cooking certain dish.
According to a chemical engineering researcher as the American University of Sharjah, Dr. Essam Zubaidy, one meal cooked in aluminum foil can contain up to 400mg of aluminum.
He says: “The higher the temperature, the more the leaching. Foil is not suitable for cooking and is not suitable for using with vegetables like tomatoes, citrus juice or spices.”
The World Health Organization claims that the recommended daily allowance for aluminum is limited to 60mg per day.