BERNAMA/DPA – Aluminium foil and foil pans are a staple at most barbecues, making it incredibly convenient to grill foods like salmon, marinated meat, or feta without the hassle of cleaning up afterwards – just toss the foil away.
While some use them without a second thought, others feel a twinge of concern, aware that aluminium’s use can sometimes be viewed as problematic. But what exactly is the issue?
Contact with acidic or salty ingredients can cause aluminium ions to leach from the foil, first entering the food and then your body, said nutrition expert for the consumer advice centre in Bavaria, Germany Daniele Kreh. And high levels of aluminium in your body are harmful to health, she warned.
Grilling trays made of stainless steel or enamel, as well as cast-iron pans and woks, are safer and more sustainable alternatives, Krehl said. Although it takes longer to grill food in them than in aluminium foil, they’re a better choice from a health perspective, and they can also be reused and thereby protect the environment.
Grilling aside, aluminium foil use in the kitchen should be kept to a minimum.
According to the consumer centre, it’s not suitable for covering or wrapping lemons, apple slices, tomatoes and pickles, as well as salty foods such as sausage, fish and cheese. Cling film is better in terms of health. Or you could use containers made of reusable plastic or porcelain.
“Personally, I prefer glass jars,” said Krehl. “When they’re in the refrigerator, I can immediately see what’s in them without having to open them, and they’re very easy to clean.”
