Let’s talk about one of the most controversial topics in the food industry. Aluminum foil. Here we share our input and information taken from top ranked reliable medical sources, other professional opinions in the medical and food industry fields. Further research is always encouraged as this is not intended to be medical advice. That said, let’s get to it!
When it comes to aluminum foil, it’s been said that small amounts of aluminum leach into food that’s cooked using aluminum foil or aluminum cookware; thankfully, the body has numerous mechanisms in place to help rid the body of excess amounts of this metal. There is such a thing as aluminum toxicity, which happens over time and could eventually be dangerous to your brain, bones, muscles and other tissues. According to the Centers for Disease Control.
Aluminum foil is safe to use up to 400 degrees F (200 degrees C) in the oven and for direct heat grilling. When heated, aluminum foil can release small amounts of aluminum into the food, which has been linked to health problems and some diseases. However, the amount of aluminum that is transferred to the food is generally considered to be safe according to the National Library of Medicine. Not only is it safe to cook with aluminum foil in the oven, but cooking with aluminum foil can help transmit heat readily and make cleanup easier. Setting the health topic aside, cooking wise, foil is a cook’s helper, there’s no surprise in why so many people love it and refuse to stop using it.
The CDC says that “a very small amount of the aluminum in food or water will enter your body through the digestive tract.” However, most aluminum in food, water and medicines leaves your body quickly in your feces. Small amounts of aluminum can also enter your bloodstream but will leave your body quickly through the urine.
Research shows that cooking aluminum at high temperatures and the use of acidic foods, salt and spices did perpetuate a greater amount of leaching of the mineral. Although it’s unlikely the aluminum leached will cause harm. However, if you frequently cook acidic food in aluminum pots, you may be exposed to higher levels of aluminum compared to someone who uses pots made out of other materials, such as stainless steel or glass.
The recommendation is to avoid cooking things in or on aluminum foil at really high temperatures (400°F or above), and to avoid wrapping acidic foods in aluminum foil for long periods of time,” says Shelly Wegman, M.S., RD, a registered dietitian with UNC REX Nutrition Services in Raleigh, North Carolina.
One thing to consider is that many people recommend using parchment paper instead of foil but many contain PFAS and can catch fire so it’s a big NO for high heat cooking like grilling. Aluminum foil does not burn or melt at typical household temperatures. It has a melting point of approximately 660 degrees Celsius (1220 degrees Fahrenheit). This high melting point makes aluminum foil resistant to melting under normal cooking and baking conditions.
What is parchment paper?
Parchment is a non-toxic, grease- and moisture-resistant paper specially treated for oven use, and can withstand temperatures up to 450 degrees Fahrenheit. Parchment papers are processed differently so it will depend on what brand you use but some parchment papers are treated with toxic PFAS or bleached with chlorine. Is it safe? Yes and no. Unbleached silicone-based parchment papers are chemical-free so are safe and it’s my go-to choice. Bleached parchment paper has a harmful chemical called dioxin which may cause many reproductive and developmental diseases; again, you won’t be having tons of it by cooking in it once in a blue moon, the dose makes the poison, same with aluminum foil.
Aluminum foil isn’t considered dangerous, but it can increase the aluminum content of your diet by a small amount, so in my opinion that means at least a tiny bit will go in your food and I think the amount of time of exposure and temperature may make a difference too. If you are concerned about the amount of aluminum in your diet, you may want to stop cooking with aluminum foil. However, the amount of aluminum that foil contributes to your diet is likely insignificant, so let’s not panic and act like we’re going to instantly drop dead for eating a baked potato wrapped in foil. You could line it in parchment paper then wrap it in foil if you wish to minimize the exposure, and again, if it doesn’t involve high heat, otherwise this is not recommended as it can be a fire hazard.
It has been shown that exposure to extreme levels of aluminum can cause a specific brain condition with dementia symptoms. They pointed out that it was unclear if this was a cause or an effect of the condition, according to Medical News Today. Aluminum has been linked to a greater risk of Alzheimer’s, Parkinson’s disease, and multiple sclerosis. Says it’s been found to leech into food when used in cooking, but it doesn’t specify at what temperature or how long it was exposed or if those facts are irrelevant so further research from reliable sources are encouraged to getting your own conclusions and determine what’s best for you.
“While cooking your food in aluminum pots or pans isn’t a bad thing, placing it in foil and putting it in the oven is problematic,” says Ghada Bassioni, Professor and Head of the Chemistry Division, Ain Shams University. While the main health risks for most people are longterm, it is possible to be exposed to dangerous levels of aluminum. Among the symptoms of toxic aluminum exposure: confusion, muscle weakness, aching bones, seizures and slow growth (in children). No need to panic, there are options to choose instead of aluminum foil. I love a good cast iron, enameled dishes or dutch ovens for high heat cooking.
If you still prefer to use aluminum foil but want to minimize your aluminum exposure while cooking, here are a few steps you can take, some according to Healthline as medical information source and me as a graduated chef with many years of experience:
• Avoid high-heat cooking and reusing the aluminum pans, most are made for one time use only.
• Reduce your use of aluminum when cooking with acidic foods, like tomatoes or lemons.
• Use non-aluminum utensils like wood, bamboo, stainless steel, etc.
• When getting a new set of pans, boil water for 10 minutes to help oxidize the cookware. This can help create an inner layer that prevents aluminum from seeping into food.
• Use glassware or ceramic pots, pans and casseroles whenever you can.
• You can use foil to cover leftovers for a short time, but avoid using it longterm specially when hot.
• When baking, use stainless steel pans and unbleached parchment paper.
• For grilling, use cedar grilling papers instead of foil. Or invest in a reusable grilling basket.
It’s important to be informed but it’s important to process that information too and do what it’s best for you. Want to use aluminum foil on everything? Go ahead. Want to totally eliminate aluminum in your life? Go ahead and try, its present in many food additives, cosmetics, baking powder, water, tea, anti acid, roofing, and even deodorant; the list goes on forever but we can always reduce the exposure. Don’t panic. Convenience is a considerable factor here too. Many people rarely cook so why would they want to spend so much on good cookware that’s just going to sit in their kitchen taking space and collecting dust except for once in a blue moon? It’s one of the main reasons why so many people prefer aluminum pans that you just cook in it once and throw it out. For someone like me that’s not convenient at all because I cook every single day of my life and buying and throwing pans everyday is definitely a waste of money and and not mindful at all. Bottom line, you do you, stay informed and make the best decision for you, live and let live.