Aluminium foil might be adding toxins to your food, here's all you need to know

Aluminium is a staple in the majority of households around the world. It is used to cook dishes like fish, meat and many other varieties of veggies. Lightweight and heat resistant, aluminium foil is a convenient tool in many kitchens.

One of the many uses is to wrap your food and take it to eat on the go. It saves time and it also saves you from doing the dishes. However, there is a high possibility that you may ingest a little piece of foil every time you use it for food. So, is it really safe for our bodies?

Aluminium in food

It is difficult to avoid aluminium mixing in your food when you’re cooking on the foil. However, the amount of aluminium incorporated can vary depending on a number of factors. As per Healthline, there are three factors: the temperature (the higher the temperature, the greater the infiltration), the type of product consumed (more acidity equals more infiltration) and the spices used to make the food. According to one study:

Cooking red meat in aluminium foil increases the presence of aluminium by 89% to 378%.

Apart from this, it is interesting to note that many Alzheimer's patients have high levels of aluminium in their brains. It raises the question of whether there is casual link between the use of aluminium foil and the disease. But there is no evidence that proves that the use of aluminium foil increases the risk of developing Alzheimer's or other such illnesses.

Aluminium substitutes

While we do consume aluminium when we cook or package our food, the amount we take in is far too small to be of concern. However, there are several very simple ways to avoid using aluminium foil, such as glass jars, cling film, greaseproof paper, etc. In addition to this, there are environmental-friendly options available as well. Products like cedar wraps, beeswax food wraps, silicone food covers, silicone baking sheets or mats are some of the greener alternatives available.

This article is translated from GentsideFR.

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