Safe to Use Aluminium Foil in Cooking prior to grilling/ cooking can reduce direct heat exposure and carcinogen formation. Thus, foil seems to be useful. However, excessive exposure of Aluminium, the main component of foil, can be toxic to our brain and bone especially for patients with kidney disease. There is a misconception that overlooks a key detail. It isn’t necessarily Safe to Use Aluminium Foil that’s causing health problems .
But is aluminium dangerous?
Fact Check:
1. Aluminium is a very heat resistant.
2. Melting temperature is 660.320C.
3. Boiling point is 25190C.
Therefore, cooking food with foil at temperature 180- 3000C cannot melt Aluminium and not cause Aluminium contamination in food.
But for highly acidic food, pH < 4.5 Aluminium can come out of foil. If you’re cooking acidic foods like tomatoes or vinegar-based marinades, this can break down the foil and leach even more aluminium into your food.
Example: Orange juice, lemonade, lime juice, vinegar, wine, soda, beer, soft drinks.
Aluminium foil, or tin foil, is a paper-thin, shiny sheet of aluminium metal. It’s made by rolling large slabs of aluminium until they are less than 0.2 mm thick.
1.DO NOT RE-USE foil for food wrapping
2.DO NOT use foil with leakage or hole. Otherwise, the smoke from grilling will pass through the hole and bring carcinogen
3.DO NOT use Aluminium foil to wrap acidic food, e.g.: Citrus fruits, cream, cheese
Consultation and Implementation
LEVEL 3 INTERNATIONAL AWARD IN FIRST AID AT WORK AND USE OF AED(HABC)
LEVEL 3 INTERNATIONAL AWARD IN EMERGENCY FIRST AID AND USE OF AN AED WITH CPR FOR ALL AGES(HABC)
