We all use aluminium 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, aluminium is a neurotoxic heavy 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 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 aluminium foil affects the bones, as aluminium builds up inside the bones and takes the space of calcium, reducing its levels.
Moreover, researchers have related cooking with aluminium foil with pulmonary fibrosis and other respiratory issues as a result of the inhalation of aluminium particles. The same effects are achieved in the case of grilling with aluminium.
Numerous people are still unaware of the fact that when aluminium foil is exposed to high temperatures, it emits parts of the metal into the food, and the heavy metal might leech in it.
Dr. Essam Zubaidy, a chemical engineering researcher at the American University of Sharjah, has evaluated the effects of aluminium on cooking and found that a meal cooked in aluminium foil can include up to 400mg of aluminium.
This means that “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.”
The RDA (recommended daily allowance) for aluminium, according to the World Health Organization, is limited to 60mg daily.