Although it is practical in the kitchen, aluminum foil is not ideal for conversing food. Worse, it can even be dangerous in some cases when it is used to warm or cook!
Indispensable in many kitchens, aluminum foil is often used to wrap food or make papillotes. Practical and malleable, it seems to be an ideal ally to keep and cook our meals. However, certain uses can be problematic and even present unsuspected health risks. Far from being harmless, this simple gesture may well expose you to unwanted substances.
One of the main dangers of aluminum foil lies in its interaction with certain types of food. In particular, acidic products such as tomatoes, lemon, vinegar or rhubarb promote the migration of aluminum particles to food. This phenomenon is amplified by heat, which means that cooking in papillote with these ingredients can lead to a significant transfer of this metal in your dishes.
And this phenomenon also concerns the rigid aluminum paper containers in which many cooked, industrial or artisanal dishes are preserved such as lasagna or minces. However, excessive aluminum accumulation in the body is suspected of having long -term toxic effects, especially on the nervous system and bones.
Another problem concerns food storage. Contrary to popular belief, aluminum foil does not effectively protect against humidity and air. By using it to store meal remains or food sensitive in the refrigerator, you risk not only aluminum contamination, but also bacterial proliferation. In addition, when food remains in prolonged contact with aluminum, especially if they are salty or spicy, they become a ground conducive to the accumulation of metal microparticles.
If daily exposure to small quantities of aluminum is not a major problem, the health authorities still recommend limiting its use, especially in vulnerable people such as children and individuals with kidney failure. Aluminum is indeed omnipresent in our environment, found as well in water, certain food additives and even cosmetics. Reducing the use of aluminum paper in the kitchen therefore makes it possible to minimize the overall exposure to this metal.
Fortunately, alternatives exist to cook and keep food safely. For papillotes, baking paper is a much safer option, not releasing any harmful substance. For packaging and storage, hermetic glass boxes are highly recommended. Otherwise, a porcelain, ceramic or cardboard dish, a bowl or a bowl covered with cling film ensures good preservation without this problem of transferring metallic particles. Never forget that air altering foods, even in the refrigerator. And avoid plastic containers as much as possible which also presents risks!