When it comes to our everyday habits in the kitchen, we often forget that it's the smallest details that have a long-term impact on our well-being and health. And aluminum - this silent companion of many households - hides more pitfalls than it may seem at first glance.

Aluminum is not an innocent metal assistant

Aluminum is the third most abundant element on Earth, right after oxygen and silicon. According to the World Health Organization (WHO), the recommended maximum safe intake of aluminum is 40 mg per kilogram of body weight per day. This means that an adult weighing 70 kilograms can safely consume up to 2800 mg of aluminum daily. However, just one preparation of a dish in aluminum foil can significantly increase this intake.

A study conducted by Professor Ghanda Bassioni at Ain Shams University in Egypt showed that when cooking in aluminum foil, especially at high temperatures and with acidic ingredients, an extremely large amount of aluminum can be released into the food. Specifically - cooking red meat in foil can increase the aluminum content in the dish by as much as 89 to 378 percent! (Journal of the U.S. National Library of Medicine, 2012).

This is not insignificant. For example, if we take a roasted chicken wrapped in aluminum foil and cooked at 200 degrees Celsius, that meal alone can contain more than 100 mg of aluminum, depending on the spices and additions. For comparison - one serving of cooked spinach puree contains an average of only 0.3 mg of aluminum, and even that amount comes from the natural presence of aluminum in the earth.

Why is aluminum in our diet a problem?

People naturally ingest aluminum primarily through food. Aluminum can be found in fruits, vegetables, grains, mushrooms, certain types of meat, tea, and even drinking water. For example, 1 liter of black tea can contain up to 0.5 mg of aluminum, cereals around 0.2 mg per serving, and cheese up to 0.6 mg per 100 grams. These are small amounts that our bodies can mostly process and eliminate through the kidneys.

The problem arises when aluminum begins to accumulate. With chronic intake of excessive amounts - which can be the result of regular use of foil for baking and cooking - it starts to accumulate in various organs, especially in the brain, liver, and bones.

Interestingly, scientists have observed increased amounts of aluminum in the brains of people with Alzheimer's disease in several studies. Although there isn't a confirmed direct link, studies (HealthLine, 2020; Reader’s Digest, 2021) suggest that aluminum could be one of the factors influencing the development of neurodegenerative diseases. In one such study published in the Journal of Alzheimer's Disease, patients with Alzheimer's had on average 71% higher aluminum concentration in brain tissue than healthy individuals of the same age.

Increased release of aluminum in acidic and spicy dishes

In traditional medicine and cuisine, it has long been known that some materials simply do not go well with acidic foods. Just as copper is not used for storing vinegar, aluminum is also not suitable for wrapping tomatoes, lemons, oranges, apple cider vinegar, or yogurt.

Why? Acids and salts cause a chemical reaction that accelerates the release of aluminum particles from the foil. Simply put - acidic tomato sauce wrapped in foil and heated in the oven means an aluminum bomb. If you also add a little lemon juice and bake at high temperatures, you have actually created a homemade aluminum extract.

Dangers for children, pregnant women, and patients with kidney issues

Our bodies have defense mechanisms that eliminate most aluminum through urine. However, in certain groups of people, this does not work efficiently. In infants and young children, where the kidneys are not fully developed, aluminum can be especially dangerous. Pregnant women are also more vulnerable, as aluminum can pass through the placenta and affect fetal development. And of course - anyone with kidney issues should completely eliminate aluminum from their dietary routine. According to the Agency for Toxic Substances and Disease Registry (ATSDR), a daily intake of over 1 mg of aluminum per kilogram of body weight can pose a risk for people with impaired kidney function.

Foil for baking? No, thank you. Rather use parchment paper.

If you're wondering how to bake crispy potatoes, roasted salmon, or chicken with lemon without foil, let us reassure you - there is a better and healthier solution. Parchment paper is made of a special non-stick paper treated with silicone, which is resistant to high temperatures and does not react with food. It is safe, more environmentally friendly, and above all, aluminum-free.

In addition, there is another option known to our grandparents - baking in clay pots or wrapping food in cabbage or grape leaves. Not only does this reduce exposure to harmful substances, but the food also gets a special taste and aroma reminiscent of old-fashioned home cooking.

What do folk practices say?

In traditional medicine, it is known that food needs to breathe. Elderly people often said that nothing wrapped in metal stays alive. Although this sounds mystical, it is actually a warning that metals, such as aluminum, do not belong in contact with fresh food - like fresh herbs, fermented dishes, sauerkraut soup, or fresh fruit.

Today, many herbalists and experts in natural nutrition recommend storing food in glass or clay containers, but never in aluminum foil. If you want to wrap food, a much better choice is beeswax paper or a linen cloth soaked in oil - both methods were used by our grandmothers.

What do we advise then?

Although aluminum foil itself is not toxic and is not dangerous with occasional use, it is important to be aware of the risks. Do not use it for cooking or baking, especially not for wrapping acidic foods. Instead, choose safer options - parchment paper, glass, ceramics, wood, or even traditional methods used by our ancestors.

Health often hides in small decisions we make every day - even when baking lunch.

If you have old recipes from your grandmothers at home, check how they stored dishes. You may find some interesting ideas on how to cook healthier and more naturally today, without unnecessary chemicals. And if you happen to visit the countryside, ask the housewives there how they store homemade jams, cheeses, and vinegar - their answers may surprise you more than any modern research.

Finally, sometimes it doesn't take much - just replacing a piece of foil with parchment paper - and your body will thank you.