We all use aluminum foil in the kitchen, for cooking, and wrapping, and we often use it to treat some common ailments. Yet, a recent study has found that there are some important things we do not know about this kitchen staple.
First of all, aluminum is a neurotoxic metal that has severe side-effects on the function of the brain and has even been associated with Alzheimer’s disease.
According to medical experts, the exposure to this toxic metal might cause long- lasting adverse effects, including mental decline, and loss of balance, memory, coordination, and bodily control.
- The results of the same study also showed that cooking with aluminum foil could result in bone issues. To be more specific, aluminum can accumulate in the bones drawing the calcium out and causing calcium deficiency. In this way, there is not enough of this mineral in the bones, which can trigger many bone disorders.
What’s more, cooking and grilling with aluminum foil have also been found to increase the possibility of pulmonary fibrosis and many other respiratory disorders. Namely, the inhalation of aluminum particles has been linked to various respiratory conditions.
Researchers explain that aluminum foil can leave pieces of the metal into the food if exposed to high temperatures. Also, if you add lemon or some spices to the food, chemical leaching of the metal could occur.
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.