Aluminum foils is one of the most used kitchen items. Except for cooking, it’s also used for wrapping and even for treatment of common ailments. However, a recent discovery has shed new light on this kitchen staple.
For one thing, aluminum is a neurotoxic heavy metal that has an adverse effect on brain function, and has even been linked to Alzheimer’s disease. Medical experts warn that exposure to this metal may result in mental decline, as well as loss of coordination, bodily control, memory, and balance. Needless to mention, the effects can be long-lasting.
The afore-mentioned study also found that cooking with aluminum foil possibly affects the bones as well, owing to the fact that the metal accumulates inside the bones taking over calcium in the competition for the tight bone space. The end result is loss of the much needed calcium for proper bone health.
In addition, researchers have also linked cooking with aluminum foil with pulmonary fibrosis and other respiratory issues due to inhalation of aluminum particles.
Grilling with aluminum produces the same effect.
Although we’ve long been familiar with the fact that aluminum cans are a serious health threat, somehow tin foil was never a subject for discussion.
What most people are unaware of is that when exposed to high temperatures, aluminum foil releases parts of the metal into the food. Even if these tiny pieces are not released, chemical leaching of aluminum may still occur when some spices or lemons are added.
Dr. Essam Zubaidy, a chemical engineering researcher at the American University of Sharjah, has studied the effects of aluminum on cooking. He discovered that one meal cooked in aluminum foil can basically contain up to 400mg of aluminum.
In his words, “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.”
According to the World Health Organization, the RDA (recommended daily allowance) for aluminum is limited to 60mg per day.
