Thursday, September 3, 2020

You will never cook again in aluminium foil after reading this!

Do you use aluminum foil to cook steaks or vegetables in the oven? Or pack the sandwiches in aluminum foil or use the same aluminum pan for several years? There is a risk that particles in this metal will transfer to food.Many people use aluminum foil in the kitchen to pack food or to prepare it.

Although it is easy to use and efficient, doctors’ studies say that it is not always the best solution for the body. The same can be said about aluminum pans or pots. They are a cheap and easy to handle version, but not very healthy.
The World Health Organization says that a person of average weight can ingest through food up to 50mg of aluminum a day without any health hazards. Basically, human organsim can tolerate 1mg of aluminum per kg / body, until it begins to have adverse effects.

A study published in the International Journal of Electrochemical Science in 2012 found that cooking aluminum foil foods increases the risk of osteoporosis and Alzheimer’s disease. The study also showed that depending on the way and temperatures at which the food is cooked, the amount of aluminum we can consume can reach up to 139.2 mg.

When aluminum foil is used to store food in the refrigerator, it is cold and not exposed to high temperatures. The transfer of aluminum particles from the foil to food is minimal. In contrast, the study shows that ingredients cooked in aluminum foil at temperatures above 150C can cause a huge transfer of aluminum to the food. In the case of red meat the transfer is 378%, while in the case of poultry the transfer is 215%, the researchers found.

In addition, acidic foods (such as tomatoes, lemons, vinegars) take up even more of the aluminum in the foil. For example, in the case of tomatoes the transfer is 3-6mg / 100g produced if it is cooked in aluminum.

This is not the only study linking Alzheimer’s disease to the presence of aluminum in the body, ingested through food. In the late 1990s researchers at a University of New York came up with the same results, analyzing the consumption of aluminum in food with additives.

How to avoid danger?


Avoid cooking food, especially acidic ingredients, in aluminum containers and do not wrap it in foil if you know you will expose it to high temperatures.

Do not leave food from one day to another in containers or aluminum foil.

Replace your pots and pans with cast iron, stainless steel or ceramic nails.

For perfect steaks, use ceramic baking trays with a ceramic lid, marinate the meat before it is easier to grind or rely on the baking paper for the oven.

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