Why You Shouldn’t Cook With Aluminium Foil

[Photo: Flickr/ Robert Hruzek]

Aluminium foil is classic kitchen staple, and useful for loads of recipes - but according to scientists, it might being doing you more harm than good.

Here’s the bad news: The metal could be transferring to your food.

A study conducted by researchers at the American University of Sharjah revealed that food cooked in foil could contain more than six times your safe daily intake of the metal (you should only be having 40mg).

[Photo: Giphy]

One portion of cooked meat could even contain up to 400mg - ten times the recommended limit.

And unfortunately, this can cause harm - high doses of aluminium have been linked to Alzheimer’s and osteoporosis.

Some studies have even linked a high intake to patients with kidney failure and bone disease.

Barbecues are about to get a whole lot trickier [Photo: Pexels]

Researchers Dr Fathia Mohammed and Dr Essam Zubaidy cooked various meats with a variety of other ingredients, such as vinegar, salt, tomatoes, vegetables and water, and adjusted the temperatures and time periods.

And the resulted showed that foods cooked in acidic liquid solutions - such as lemon juice and tomato sauce - took on the most aluminium.

Adding spice made matters even worse, while foods cooked in alcohol and salt, however, didn’t absorb quite so much.


Will you try cooking using less foil? Tweet us at @YahooStyleUK.

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