New Delhi: Aluminum foil is one of the most commonly used materials in the kitchen. People use it to pack lunch boxes, wrap leftovers, and cook food. It seems cheap, convenient and safe. But experts say that if aluminum foil is used incorrectly, it can have negative effects on health.
Research shows that when aluminum foil comes in contact with hot or acidic foods, small particles of aluminum can leach into the food. Foods like lemon, tomato, vinegar, salty and spicy sauces enhance this process. Although the amounts released are generally small and considered safe, repeated exposure may pose health concerns.
Harmful for brain and nervous system
A major concern is the effects of aluminum on the brain and nervous system. It is considered a neurotoxin, meaning it can affect nerve functions. Aluminum exposure has been linked to Alzheimer’s disease in some studies, as higher levels of aluminum were found in the brains of patients. However, health agencies clarify that there is no proven link between the use of aluminum foil in food and Alzheimer’s. This fear is largely a myth, but caution is still advised.
Bad effect on bones and kidneys too
Excessive exposure to aluminum can also have negative effects on bones and kidneys. High levels of aluminum can interfere with the absorption of calcium and phosphate, which can lead to weak bones. The kidneys help eliminate aluminum from the body, but repeated exposure may be risky for individuals with weak kidneys.
Disadvantages of aluminum foil
Using aluminum foil with hot or acidic foods is considered the riskiest. Many people wrap hot food in foil for school or office lunch, which experts strongly recommend. The good thing is that you don’t have to stop using aluminum foil altogether.
Be careful like this
Instead, use it wisely. Choose glass, ceramic or stainless steel containers to store food. Use a silicone baking mat or unbleached parchment paper for baking and cast iron or stainless steel pans for grilling. If using foil is necessary, do so only for cold, non-acidic foods.
