We all use aluminum foil – in the kitchen mostly, for cooking and wrapping – but there are plenty of concerns we need to be aware of when using aluminum foil.
First, aluminum is a heavy metal neurotoxin, and side-effects can include long-lasting adverse effects such as mental decline (or even Alzheimer’s disease), loss of balance, memory failure, decreased coordination, and lowered body control.
This study, in particular, found cooking with aluminum foil results in aluminum building up in your bones, reducing the amount of calcium your bones can absorb.
Further research has linked aluminum foil with pulmonary fibrosis as well as other respiratory issues that can result from inhaling aluminum particles if you grill or cook with foil.
Additionally, when exposed to high temperatures, aluminum foil degrades, potentially allowing the heavy metal to leech into your food.
As Dr. Essam Zubaidy found in research at the American University of Sharjah, a meal cooked in aluminum foil can include up to 400 mg of aluminum, and “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 aluminum, according to the World Health Organization, is limited to 60mg daily.
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