Aluminum foil is commonly used in many households for cooking and wrapping food and some people even use it for treating common health issues.
However, a study conducted recently has discovered that this item is not as safe as we thought.
Aluminum is a neurotoxic heavy metal which has negative effects on the brain function and it can even cause Alzheimer’s disease. Experts have warned that using this metal often could result in loss of coordination, memory, balance and overall mental decline. You should be aware that all of these effects are long-lasting.
Cooking with aluminum foil could also affect the bones because it accumulates inside them. That way it takes over the calcium which results in loss of calcium leading to bone damage.
It was also discovered that aluminum has negative effects even on the respiratory organs and causes pulmonary fibrosis if inhaled, or if used to grill food.
You might have heard that aluminum cans are threatening to the health but it is unusual that tin foil was never brought up as a dangerous item to touch your food, sometimes daily.
Most people do not know that high temperatures releases parts of the foil and they get in the food. However, there particles are not the only problem, because chemical leaching could also occur if you cook with certain spices or lemons.
Dr. Essam Zubaidy who is a chemical engineering researcher at the American University of Sharjah came to the discovery that a dish cooked with aluminum foil contains up to 400mg of this lethal metal. To make it more clear of how dangerous this is, the World Health Organization claims that the recommended daily allowance for aluminum should not exceed 60mg a day.
Chemical engineering researcher at the American University of Sharjah, Dr. Essam Zubaidy had studied the effects of aluminum on cooking. He came to conclusion that one dish cooked in aluminum foil basically can contain up to 400mg of aluminum.
According to dr. Zubaidy, this foil should not be used for cooking at all, or at least not for cooking vegetables such as tomatoes, citrus juice or spices. Also he noted that more chemical leaching occurs as the cooking temperature increases.
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