There is no person on the planet that doesn’t use aluminium foil, whether in the kitchen, for cooking, or wrapping, and sometimes even to treat some common ailments.
However, a recent study has found some important things we need to know about this kitchen staple.
First, aluminium is a neurotoxic heavy metal that might have severe side-effects on the function of brain and it is associated to Alzheimer’s disease.
According to medical experts, the exposure to this heavy metal might cause long- lasting adverse effects, including mental decline, and loss of balance, memory, coordination, and bodily control.
This study has found that cooking with aluminum foil affects the bones, as aluminum builds up inside the bones and takes the space of calcium, reducing its levels.
Further research has linked aluminum foil with pulmonary fibrosis as well as other respiratory issues that can result from inhaling aluminum particles if you grill or cook with foil.
Additionally, when exposed to high temperatures, aluminum foil degrades, potentially allowing the heavy metal to leech into your food.
As Dr. Essam Zubaidy found in research at the American University of Sharjah, a meal cooked in aluminum foil can include up to 400 mg of aluminum, and “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.”
That is why researchers suggest that aluminum foil should not be used for cooking. Instead they recommend using glassware or porcelain when preparing baked dishes.
The RDA (recommended daily allowance) for aluminum, according to the World Health Organization, is limited to 60 mg daily.