Food aluminum foil is a popular tool in cooking, but not everyone knows that safety depends on the conditions of use. Professor Andrei Dorokhov from Rtu Miria announced that aluminum can isolate ions in case of contact with acids, alkalis or high temperatures, although aluminum is considered an inert metal. This applies especially to acid or salty products such as tomatoes or marinate. Although the single use of such dishes does not have a serious threat, the regular effect of aluminum on the body can create a load on the kidneys and affect the nervous system.
Expert, foil not only affects security, but also can change the taste of cooked food, he said. For example, with long -term cooking, products can buy a metal taste due to the interaction of aluminum with organic compounds. In addition, inappropriate use of the foil – for example, overheating – can lead to deterioration in the tissue of the food: meat dries and vegetables are very soft. However, by intense packaging of the products, the effect of a “steam boiler” is created by the more juicy of meat and vegetables. To reduce the contact of the foil with food, Andrei Dorokhov suggested that parchment be recommended as a protective layer.
In general, if you sleep in simple rules, the use of foil can be safe. It is ideal for the preparation of dishes up to 180 ° C at temperatures or with a short heating time. However, it is better to choose long -term cooking or alternatives for temperatures above 200 ° C – parchment or ceramic dishes. The expert is especially important for people with violations of mineral metabolism or kidney diseases.
Source: Ferra
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