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Title : Here's why you should never use aluminum foil to cook food
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Here's why you should never use aluminum foil to cook food

According to a study published by the International Journal of Electrochemical Science , you may want to think twice before wrapping food in foil to cook - because some of blade seep into your food.

"The foil used in the kitchen provides an easy channel for the metal enters the human body" he concludes the study, which examined the foil effect it has on a variety different food when used to prepare them.

The human body is wired to excrete small amounts of aluminum efficiently, exposure at least for the metal is not a concern. The World Health Organization (WHO) has yet established daily intake levels of aluminum have been shown to cause any harm.

"But most people are exposed to and eat much more than this suggests a safe daily consumption," said Ghada Bassiouni, one of the study investigators, in a recent article.

This is due in part to the fact that aluminum - the most abundant metal in the earth's crust - is in a wide range of foods and spices. But it is also used in cookware. Pots and pans, for example, are coated aluminum. Most are oxidized to prevent the metal from leaching into food, but, according to Bassiouni, this process becomes increasingly denied over time as people rubbed their utensils after meals.

In addition, aluminum sulfate is used as a coagulant in the process of purification of drinking water - a practice that WHO has found "can lead to increased concentrations of aluminum. in water "

This overexposure documented has scientists looking at the aluminum harmful to the human body. Bassiouni notes that several studies have suggested that high intake of aluminum can cause significant harm to people with kidney failure and certain bone diseases, and has been shown to reduce the rate of growth of brain cells in humans.

In particular, researchers are making connections between aluminum and Alzheimer's disease, leading to state that the condition could actually be a modern disease that stems from the industrialization of the planet.

When it comes to cooking in aluminum pots and pans is much less problematic than the foil, Bassiouni research group he found. This is because the oxidation process happens gradually, and in fact can be avoided completely. Boil the water several times in new pots, for example, creates a matte coating to prevent leaching.

However, the foil is disposable. Single sheets are not used multiple times, so there is no way to create a protective layer before firing. And due to the volatile nature of aluminum, chemical reactions occur during the firing process leading to the leaching -. Particularly with foods that are highly acidic

"This research suggests that the foil should not be used for cooking," concludes Bassiouni. "Instead, we would recommend the use of glass or porcelain material in the preparation of baked dishes."

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