Why You Shouldn’t Cook With Aluminium Foil




Aluminum foil is a classic cooking aide for a lot of recipes, especially barbecues. However, according to scientists, it might be doing you more harm than good since the metal could be transferring to your food.


According to a study by researchers at the American University of Sharjah, food cooked in aluminum foil could contain more than six times of your daily allowable intake of the metal. The safe amount is 40mg per day.


One portion of cooked meat, based on the research published in the International Journal of Electrochemical Science, could contain up to 400mg, which is ten times more than the recommended limit.


High dosage of aluminum can naturally cause harm: it's been linked to Alzheimer's disease and osteoporosis.




Some studies also linked a high intake of the metal to patients with kidney problems and bone diseases.


The research also suggested that using lemon juice and tomato sauce would increase aluminum absorption.


In the study, Dr. Fathia Mohammed and Dr. Essam Zubaidy cooked various meats with a variety of other ingredients, such as salt, tomatoes, vegetable and water, and adjusted the temperatures and time periods.


The results showed that food cooked in acidic liquid solutions, such as lemon juice and tomato sauce, took on the most aluminum.


Adding spices caused the prepared meat to absorb more aluminum while foods cooked in alcohol and salt didn't absorb quite as much.



Photo: LiveStrong

Source: Yahoo! News

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