Mumbai, June 13: Cooking your food in aluminium pots or pans isn’t a bad thing, but placing it in foil and putting it in the oven is problematic. The researchers found dangerously high levels of aluminum in foods after being cooked, reheated, and even cooled on aluminum foil. The cause for alarm is that when aluminum accumulates in the body, it can lead to osteoporosis and Alzheimer’s.
Cooking under high temperatures with acidic foods (i.e. salty and spicy) can lead to a higher amount of aluminum leaching from foil into your food. In fact, aluminum leaching doesn’t increase with cooking warm or hot foods alone.
Acidic foods like lemons and tomatoes can powerfully increase leaching, as they aggressively dissolve more aluminum into your food. This research suggests that aluminium foil safe to wrap cold food in foil, though not for long stretches of time because food has a shelf life and because aluminium in the foil will begin to leach into the food depending on ingredients like spices.
The World Health Organization writes that 40 mg of aluminum per 2.2 lbs of body weight is a safe amount for a human to intake daily. But anything above 50 mg is considered toxic. One researcher at the International Journal of Electrochemical Science wrote in her research that it is likely food preparation often surpasses the safe threshold.
Aluminium foil (or aluminum foil), often referred to with the misnomer tin foil, is aluminium prepared in thin metal leaves with a thickness less than 0.2 mm (7.9 mils); thinner gauges down to 6 micrometres (0.24 mils) are also commonly used.