Aluminum foil is almost every kitchen. Many hostesses rush meat and vegetables in it, use it for sharpening scissors and in other domestic purposes. Although the World Health Organization does not relate aluminum to the category of toxic substances, the use of products from this metal for cooking can harm your body. And we tell you why.
Aluminum does not apply to a row of carcinogens, like mercury or lead. It even plays an important role in the regeneration of connecting and bone tissues, participates in the activation of digestive enzymes. But the studies of the Moscow Institute of Hygiene showed its insecurity.
This metal accumulates in brain tissues, bones and internal organs, disturbing energy exchange in cells. So, for example, women with oncology breast often observed a high concentration of this metal in lymph nodes near the chest glands, and in patients with Alzheimer's patients, such clusters are found in the hair.
For safe use, all aluminum kitchen utensils are covered with a special spraying, which prevents oxidation during operation. But over time, this defense burns or grieves, making items unsuitable for use. Baking foil and does not have such a coating at all.
Therefore, it is better to avoid using foil for baking or storing products, giving preference to stainless steel saucers, it is also not worth buying food in aluminum packaging.