In our daily search for practical solutions in our kitchens, we often reach for tin foil. However, this versatile material, prized for its ease of use, durability and affordability, may contain unexpected health risks. So, how to use tin foil so as not to expose yourself to unwanted consequences?
What foods should not be stored in tin foil? The aluminium, from which it is made, is a reactive metal which can react with the acids contained in some foods due to heat.
- Wrapping citrus fruits, pickles, tomatoes or other acidic fruits and vegetables in foil can therefore lead to the penetration of aluminum particles into the food.
Excessive exposure to aluminum can be associated with a number of health problems, including disorders of the nervous system, diseases of the digestive, skeletal and reproductive systems, and even dementia.
The problem is not only the acidity of the products.
- Aluminum foil is also not suitable for packaging fatty foods, sweets or products containing alcohol.
Fats, sugar and alcohol can react with aluminum to form harmful compounds.
- In addition, do not use foil when storing food that may change color or stick together.
So what can you replace the foil with? Glass containers or paper packaging are safe and ecological alternatives. Glass is ideal for food storage, and paper packaging works well both for heat-treated foods and for packaging cold foods. It is also worth remembering to avoid cartons with a layer of foil and plastic containers without quality certificates.
Where to throw away the foil? We remind you of the separation rules
