We frequently use aluminium foil at home, but is it harmful to our health?
Aluminium is abundant in nature and is the third most abundant element in the earth’s crust. In its natural condition, it is usually coupled to other elements such as phosphates and sulphates, therefore it can be found in soil, drinking water, and food – fruits, vegetables, meat, fish, grains, and dairy products – fruits, vegetables, meat, fish, grains and dairy products.
Aluminium is also found in food additives such as preservatives, colours, and artificial thickeners.
Aluminium levels in the body, according to scientists, can be hazardous to human health. According to some study, this metal may be associated to Alzheimer’s disease, as increased levels of aluminium have been identified in persons with the disease. However, more research is needed to confirm this link.
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In contrast, the World Health Organisation and the Food and Agriculture Organisation of the United Nations allow modest quantities of aluminium in the body, roughly two milligrammes per kilogramme of body weight every week. Furthermore, studies have shown that aluminium in plates and foil can enter food, but this is dependent on the temperature at which you cook, the acidity of the meal, and the presence of other components.
So yet, there is no convincing evidence linking aluminium foil consumption to an increased risk of disease. In any case, avoid using aluminium foil and aluminum-coated cookware as much as possible.
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