The call of action is to use aluminium foils cautiously
There is no rocket science in the fact that solids, liquids, and gases absorb more of the environment around them when they are hot.
Today most of the households use the oven for cooking. The food to be cooked into the oven is first wrapped in the aluminium foil and then it is heated inside the oven
Due to the heated aluminium is leached out and is absorbed by the food. Leaching is found more in acidic and spicy food.
The migration of aluminium into food during the cooking process is above the permissible limit set by the World Health Organisation.
It does not depend on whether the food wrapped is in contact with the shiny side or dull side. On both sides the effect on food is the same and the same amount of aluminium is absorbed by the food.
The amount of absorption depends on the time spent in the oven and on the temperature of the oven during cooking.
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.”
When aluminium is entered through food inside our body our digestion system is unable to digest it. So it is accumulated in our body in our liver, kidneys, bones and in our brain tissues.
Diseases that may be caused due to aluminium leaching are:
- Memory loss
- Kidney failure
- Abdominal pain
If the extent of aluminium is increased to a significant amount it can even cause the end of our life.
However, we can wrap food like cold sandwiches in aluminium foils.