What makes the foil harmful: Most housewives use foil incorrectly, in my opinion
Greetings, my dear subscribers or for the first time looking at my useful tips!
I also haven't bothered about food grade aluminum foil before. She baked everything possible in it. She especially loved to marinate lamb or beef meat for a day in pomegranate juice and bake in foil instead of barbecue. Who doesn't love baking in foil? Any housewife knows that she retains all the taste and juice of the product.
However, many do not even think or are not even interested in the fact that foil can be extremely harmful to our body. I recently read one article and decided to continue using the foil for storing in the refrigerator or baking purely vegetables for salads, meat or fish, but exclusively seasoned with salt.
I'll explain in more detail why I think that most housewives use foil incorrectly! From which they inflict significant harm on themselves.
Foil manufacturers assure us that the oxide protective film on the foil is precisely the protection against the ingress of aluminum into food. You can supposedly use it safely. But, it reminds me of sensational pans and pans with a non-stick coating, they prefer to keep silent about the harm of accidental, even imperceptible microcracks on the surface.
So it is with aluminum. Many have heard that aluminum is harmful. Although there are those who argue that this opinion was dismissed by the manufacturers of non-stick coatings in order to justify the high cost. I will not argue, maybe this is the truth. For some reason, our scientists do not make as much noise as Western scientists, regarding the harmfulness of this or that coating.
What is Oxide Film on Aluminum Foil? Do any of you know about this? Here I asked my friends - everyone answered that it was possible that the foil was covered with a film so that the aluminum did not touch the food. This is not the case. I will give a piece of text from one site:
When a freshly made aluminum surface comes into contact with the atmosphere, it instantly becomes covered with a thin oxide film, which tends to recover from damage.
(!) Between the lines, let me leave links to other publications from my channel:
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But it may not be restored if the foil is exposed to acid, for example. And what is a mandatory component of most recipes? Acetic acid or citric acid. This is what makes the products, in my opinion, very harmful, enriching them with aluminum.
Even when baking acidic food, the foil almost dissolves where it touches acid pickled food. Foil generally seems to crumble if you look closely. I noticed this in comparison when I baked potatoes, beets or carrots for New Year's salads. I didn't salt the vegetables, just wrapped them in foil and baked them. So I took out the foil after opening and taking out the vegetables - almost as it was, only crumpled, but dense and not crumbled, not torn.
DO NOT COOK food in ALUMINUM FOIL which contains any acid in the recipe. Lemon, uschus, sour marinades. I now cook them only in sleeves or in a heat-resistant container with a lid.
As for my favorite meat in pomegranate juice - now I'm thinking. But some juices also have acid, like lemons, oranges... I hope my article was useful to you, if you have something to add to my conclusions, I will be grateful for your comments.