Aluminum foil has become an essential part of every kitchen when preparing food. Think of a meat roast, baked potatoes or fish, they all require you to use the aluminum foil to stop the food from burning while in the oven.
However, recent studies have shown that aluminum foil can be linked to numerous and long-lasting health issues. This kitchen staple negatively affects the brain function because of its neurotoxic heavy metal
Furthermore, aluminium has been linked to increased risk of Alzheimer’s disease and regular exposure to this metal can leads to a mental decline.
Researchers have also noticed that long term use of this metal can cause loss of balance, memory, coordination, and bodily control.
A study discovered that cooking with aluminum foil might lead to various bone disorders, as aluminum might accumulate in the bones, draw calcium out, and cause a deficiency of this mineral.
Some experts also report that cooking with aluminum foil is linked to the increased risk of pulmonary fibrosis and many other respiratory disorders, as inhaling aluminum particles can lead to respiratory health issues.
Using aluminum foil while cooking leaches this metal into the food that we later consume. Especially when the food is seasoned with spices or salt, it might help in even higher exposure to this metal due to the high temperature in the oven or BBQ.
Chemical engineering and researcher at the American University of Sharjah, Dr Essam Zubaidy warns about the use of aluminum foil in cooking, mainly while cooking vegetables, such as tomatoes, citrus juices, and spices.
He found that foods cooked in aluminum foil contained over 400mg of the metal and based on the information provided by the World Health Organization, the maximum daily amount of aluminum should not exceed 60mg.
Aluminum exposure can be reduced by decreasing your consumption of highly processed foods and reducing your use ofaluminum foil andaluminum cooking utensils.
Something to think about next time you decide to use this foil while you cook.
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Source:
https://www.ncbi.nlm.nih.gov/pubmed/11259180
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