Sometimes in life we get tired of hearing about all the things we should change, and as a result we hold on too tightly to things we should be setting free.
Oh, dear aluminum foil. I am afraid that in my home I may have held on a little too tightly.
Aluminum foil is easy. I use it in the kitchen to cover dishes that don’t have lids. It holds food on the barbecue. And it makes food preparation and clean-up super easy when camping. Who doesn’t wrap something up and shove it in the campfire coals? As the camping season began and I pulled out my camping menus, I realized how much I was dependent on that convenient aluminum foil.
Sigh. I suppose it was time to take another look.
The Dangers of Aluminum Foil
When I gear up to do some investigative research, the teacher in me always feels like singing, “Let’s start at the very beginning… a very good place to start”. So I decided the first thing I needed to do was find out how aluminum foil was made. That seems to be a great way to discover if I should be eating something, so why not apply the same rule here?
How’s it made?
I discovered that during the process of making aluminum foil various oils are sprayed on it to keep it from sticking in the roll. That made me feel a bit uneasy. And like I had missed something a little too obvious.
For fun, here’s a video from How It’s Made showing the process of making aluminum foil. Aside from that, they pretty much just flatten huge sheets of purified aluminum.
Is it safe?
Yes. When using it cold. When tested cold, as in wrapping a sandwich in the fridge, there was no evidence of aluminum leaching into the food. Using it hot, or even warm, was a different situation.
In every situation tested, heated aluminum foil degraded and leached into the food that was cooking.
I was devastated! In food wrapped in foil, in foil bakeware, and to my extreme disappointment, even in a pan covered by foil — the dangers of aluminum foil were present.
The levels of aluminum leached are significantly higher if the food actually touches the foil, if the food is acidic, or even if spices are added. But those factors are not required. The hotter the heat, the more leaching that occurs. And it doesn’t matter which side of the foil the food is exposed to (supposedly some have a side that is dull, though I have never noticed).
So is this something to worry about?
There are quite a few sources of aluminum in average, day-to-day exposure.
Thanks to antacids, vaccines, antiperspirants, and drinking water, most people are already getting a hefty dose of aluminum. Cooking in aluminum pans or using aluminum foil just increases the exposure.
What’s wrong with increased exposure? Aluminum interferes with the digestion of calcium, phosphorus, and fluoride, and can even result in osteoporosis. It damages the liver, and impairs the kidneys. It is linked to neurodegenerative diseases like Alzheimer’s and Parkinsons. It leads to colic, sleep disturbance, anemia, and speech problems.
What are the alternatives?
Luckily there are a large range of aluminum-free cooking and bakeware on the market. Cast iron, enameled cast iron, or glass are all great options for the kitchen. If you are looking to avoid the dangers of aluminum foil and aluminum entirely, you will also have to be careful of stainless steel. Layers of stainless steel can be bonded with aluminum.
If, like me, you are used to covering your dishes with aluminum foil, it will take investing in covered bakeware. Le Creuset and Corningware are great options, but don’t forget your covered cast iron casserole dishes as well.
For camping, I have begun packing my cast iron dutch oven. Cast iron can go directly into the fire and makes for easy camping clean up. I have found it to be a great alternative to those foil dinner packets that we used to shove down in the coals. Avoid the temptation of lightweight aluminum packware and instead invest in stainless steel for these outings. (Though if you are backpacking, it could certainly be heavy for hauling.)
And as for the barbeque, seasoned cast iron is still an option. If you are looking to barbeque something without putting it directly on the grill, there are a variety of grill top bowls and baskets made from stainless steel or wire. Be sure to watch out for non-stick coatings.
Will I use aluminum foil anymore?
As for aluminum foil in my kitchen, I can’t see myself purchasing and using foil just to wrap and store food in the fridge. And due to chemical and food sensitivities in the home, I need to consider the oil it is treated with during production. That leaves me needing a few pieces of covered bakeware.
I think I will be hitting the thrift stores to remedy that! Not buying aluminum foil will save me money in the long run, lower our exposure to aluminum, and reduce what I contribute to landfills. The alternatives are all reasonable and acceptable adjustments for me.
Were you aware of the dangers of aluminum foil? Will you be rethinking aluminum foil as well? Keeping it? Or have you removed it from your kitchen already? Be sure to suggest some aluminum-free options for us in the comments!
source: “Effect of Aluminum Leaching Process of Cooking Wares on Food”
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Over the past couple of years I’ve been gradually phasing foil out of my cooking habits. But sometimes I wrap food (like salmon) in parchment and then in foil for the grill. The food doesn’t touch the foil, but the parchment doesn’t quite seal it safely away. I’ve tried other methods (like a plank) but the family prefers certain things this way. I just figure that I’m eliminating aluminum exposure in multiple ways, and this rare use is just something I have to tolerate until I figure out a way around it. Any ideas?
Hi Dani! I assume you dont want to just put the fish directly on the grill? What about trying a small covered cast iron pan? It will take longer to cook than it would in aluminum foil, but plain (not enameled) cast iron will do well on an open fire or flame. Hope that helps!
Cast iron leaches iron, which most men, and many of those who are battling cancer, shouldn’t supplement with. Children (especially those under 3 years old) can easily overdose on iron, as well.
The kind of iron that leaches from cookware isn’t the kind that our bodies use. We should avoid it if possible, but I haven’t given it up yet, due to the cost involved in purchasing ceramic or high-grade stainless steel.
Hi Janet, you can convert the iron molecule to one that your body can use when you have tomato (and I assume) other acidic ingredients in your cast iron pans. i.e. tomato-based pasta sauces.
Isn’t that how the Romans did themselves in? They cooked tomatoes in cast iron pans and got lead poisoning?
You can’t get lead poisoning from cast iron pans. The Romans and others got lead poisoning from the lead piping they used in their aqueducts.
Different forms of iron aside, I’m not clear that a properly cured cast iron pan is doing much leaching. The oil that is baked onto it becomes quite a coating…
I think you’re thinking of people in more recent centuries, who got lead poisoning from *pewter* plates and dishes, especially when something acidic (like tomatoes – that bit is right) was served in/on them. xx
Cast iron has been in use since 200 A.D. Billions of people including my ancestors used cast iron for cooking all their lives and lived long healthy lives.
This is not exactly true. In the 1800’s the average life expectancy was only about 35-40 years. Even as late as 1950, it was only about 50-60 years.
This is for Paul. You just made an assumption that drives historians crazy. The use of “average life expectancy” is a great example of a bad way to use statistics to prove anything. Most people think that the phrase means everyone was dead by the age of, in your example the 1800’s, 35 or 40, or the 1950s, 50-60 years. Alas, I would challenge you to go to a cemetery or check your own family history to see if this is true. Let’s see about that word “average”. So we take all lives and look at how long they lived and then find an average, in the middle. So if we have a family that had ten children and 5 of them died before the age of 5 (childhood diseases) and the rest lived to be 80 years of age. What is the average life expectancy for this family? If you made it past birth and the pitfalls of those first few years, the odds of living a long life were similar to today. The only trouble is that in many perceptions the fact that more children died young, then that means everyone died earlier than today. I have many people in my family tree that lived well into their 70s and 80s during the last 3 centuries. Be careful using statistics to prove a point. It will bring the historians out of the woodwork.
& people who absorb too much iron (chromatotosis is what i believe they call it).
If you want to avoid the aluminum and the cast iron try using banana leaves, grape leaves, or corn husks
or lemon slices!!
Prey tell, how do you wrap a salmon filet in lemon slices?
Lemon slices are placed on the grill under the fish, to prevent the fish from sticking to the grill
Actually you do not need to wrap salmon to cook season and broil 11 to 12 minutes according to thickness of fillet it cooks to perfection I do it frequently.
Hi Dani,
Could you use the same kind of string that is used to tie turkey wings down or the stuff they tie a roast up with?
Just a thought
for the past 2 or t almost completely ther there Only because I know a couple of people wh have sensitivities or allergies do to aluminum foil and don’t use have sensitivities or allergies due to aluminum foil and don’t use it themselves.
Banana leaf works well
And grilling is linked to cancer. So grilling with aluminum foil just makes it quicker.
if you look enough places pretty much everything causes cancer, but most things that are proven to cause cancer only give us cancer if we have waayyyyy too much of it. even strawberries are now proven to give us cancer, but thats if we eat, like, 500 a day
Like Dani, I wondered if placing a piece of parchment between the foil and the food would eliminate the aluminum leach. I wouldn’t try this directly on campfire coals, just in the oven or over the coals on a grill. Sometimes I wonder about parchment since it is coated with silicone.
Ah! See, I didn’t know parchment was covered with silicone! The heat degrades the aluminum, which is captured by the moisture in the air, and then falls back into the food being cooked. I would think that if you could create a sealed environment with the parchment paper that the food should be safe from the aluminum. But alas, I have not been successful cooking with parchment paper or creating a sealed environment!
I have successfully used banana leaves to wrap and steam fish in the oven. I have not tried it on the grill, but sounds like a worthy experiment.
Hosts in Hawaii wrapped fish in banana leaves and grilled it.
Sounds like a good idea, but where do you get banana leaves?
Eat bananas?
The leaves work well on the grill, but don’t put them over direct heat or flame.
Soak the banana leaves first, then you can put them on the grill. I travel often to Uganda and they cook on coals in banana (or matoke, which is more like a potato in a banana peel). They also steam stuff in them. It’s tasty!
In actual cooking, I only use foil when I cook ribs, and (esp now with the price of pork) that’s only a few times a year. To do a few racks slowly, I have to put them on heavy duty foil on a big pan. I love my cast iron, but it doesn’t do what I want with ribs!
On iron overload, it is unlikely you’d get it from iron cookware unless you used it every meal for a good while. I suffer with chronic iron deficiency anemia and use cast iron cookware several times a week, and it doesn’t noticeably change my levels at all. I have stainless pots with copper bases for even heating, and they work well, too.
Native American recipes I have often involve wrapping birds in different leaves before cooking, it helps keep the meat juicy…
Unbleached parchment paper recycled from whole foods
Do a butchers fold.
I got rid of foil close to 10 years ago. I use parchment instead. It doesn’t cover things as perfect as foil when baking but it still gets the job done. I make frozen breakfast burritos & bean/cheese frozen burritos and I wrap in parchment and it works wonderfully just as good as foil.
Wow Tiffany that sounds great! So no lining of foil with parchment, just using the parchment by itself? What a great idea! I assume you mean in the oven? I don’t think parchment would hold up to an open flame but it does sound like a great option for in the oven. 🙂
Hello.. How do you make your burritos? I was going to buy the organic bean and cheese ones. I think it was pinto beans..
Please share your recipe.
Sherri – I take a mixture of mashed beans, cheese, and salsa and fill a tortilla. Fold the tortilla so it’s all wrapped. Not an exact science, by any means…and sometimes I mix in ground beef or turkey as well. I’ve found that mixing all of the ingredients before filling keeps the flavor more even.
i hadn’t been using it at all, but when i started eating more sweet potatoes i bought some to wrap them in, but I don’t let it touch the food: I wrap in parchment or wax paper and put aluminum foil around that to catch the drips. Those sugar-sticky burned-on drips from sweet potatoes are almost impossible to get off of cookware. i don’t ever let it touch my food, and i’ve always been against cooking with it. it is aluminum, after all.
I’m not a big foil user myself. It seems I read a few years ago about how it leached into foods, so I backed off on my use of foil. I still use it to cover things in the oven, but usually it doesn’t touch the food. That’s ok, right? Now, my MIL is making hobo pockets for dinner tonight…meat and veggies wrapped in, you guessed it, foil packages and baked. LOL! I guess you win some and you lose some, right?
Hi Lindsey! That is the only way I was using foil, as well! I had read to just not to let it touch the food, which is why I was soooooo bummed to read this study which said it still leached. The degraded foil bonds with the moisture from the cooking food, and then falls and joins back with the food. boo! but yes…you certainly win some and lose some 🙂 Hope you enjoyed your dinner!
Even covering food & not touching, the peaches aluminum is trapped by moisture & drops into the food. See Nichols above
What about my Farberware? Is there enough stainless steel between the aluminum and the food to keep it safe? Now that I don’t microwave, I throw leftovers in a pot and heat. That may be bad, huh? Otherwise, I heat food in glass or Corning ware in the oven and do most of my cooking in my cast iron pan.
Hm. This might be one of those personal opinion things. I cook buckets of broth in my stainless steel pots, and though I choose high quality stainless steel, I know that it still will leach some into the broth. Luckily, as long as we are eating a nutrient dense diet, our bodies are designed to take care of small amounts of toxins. I do my best to not add to the levels with things I can fix. Just rewarming food won’t make the exposure too extensive, so I am sure whatever levels might be there would be pretty low. I would think it is certainly a better choice than the microwave! 🙂
This is a terrible thought. In our home we make 7 gallons of broth per week in our stainless 10 gallon Bayou Classics spigot pot. 🙁 We haven’t used foil or parchment or plastic in the past 7 years, but we do have cast iron pans for most of our cooking, and a mid quality stainless steel set for reheating stuff.
With our grain free, organic food costing our family of 5 around $1400/mo, I can’t afford to buy a set of ceramic or glass cookware. Starting to feel a bit overwhelmed by the impossibility of a truly healthy home here.
I feel you on the cost issue. We grow most of our food but sold our dairy cows since my Hubby is too busy to milk and I am so sick with this pregnancy. Anyhow, our food budget is through the roof. I have found really great prices for glass cookware (Visionware) on Ebay of all places. You can get whole sets for $150 or individual pieces.
If you are in the US try joining Freecycle. Those in the UK can join Freegle. Kitchen ware gets given away on groups all the time. xx
I find GREAT deals on cast iron or glass cookware at my thrift storea..
I don’t use foil all that often, but I do use it for a few things. I have started putting parchment between it and my food just for a little protection.
What about the silicone on the parchment paper?
This is very informative! I have been trying to cut down on plastic use in the kitchen, and aluminum foil was bound to be my next question. You’ve answered it…I’ll be looking for more covered glass containers for storage.
Thanks Marie! Good for you for tossing the plastic. Thats a big step towards major improvement!
A friend of mine likes to use aluminum foil, but she always puts parchment paper between the foil and the food. I thought that was an interesting trick, but I’d be curious to see if the science would prove it effective in preventing aluminum leeching. Seems like it would help!
Joan mentioned this. I don’t use Farberware but I do use heavy, multi-layered bottom stainless cookware that I get from a restaurant supply warehouse. Are you saying the aluminum layers can leach aluminum through the steel?
yes, actually stainless steel pots can be manufactured by bonding the layers of stainless steel with aluminum. The older the pot, the more the exposure. Certainly one of the reasons to use a high quality stainless steel pot and keep an eye on pots when they begin to wear.
So my super expensive Al-Clad pots that are at least 10 years old are bad for me? Wah!!
I would just keep an eye on them. If they are pitted or grooved, deeply scratched or beginning to show rust than I would think it was time to replace them.
Iv been thinking about my tin foil and how potentially bad itll be for me and my family.. Sigh, i know now what iv been pretending didnt exist actually did.
As well as this, iv been wondering about the parchment paper.. Do i want to know the answer??
In my gut I know, but just hope its not the case.. more research for me
No, Al-Clad pans are made of a sandwich of metals. The aluminum is in the middle layer and never touches your food! The cooking surface is Stainless steel. Don’t get rid of your fabulous pans, please!
Phew!
I do not like to use tin foil and avoid it as much as possible. But somethings I don’t know how to get around. The parchment was a knew idea to me in the comments. I will try that. But what do you do in place of wrapping potatoes or veggies for the grill or making baked potatoes in the oven (can you use JUST parchment)??
^@ Evie – I stopped using foil to cook baked potatoes about a year ago. I like them so much better now! Just wash, apply olive oil and sea salt and place right on the rack. Half way through cooking time, stab it in a few spots w a knife. Often the result is a soft inside and a crispy, salty outside. I’ll never cover them in foil again.
I’m with Jessie! My SIL made baked potatoes that way, and they are AMAZING!
I just put my potatoes directly into the oven on the rack until its cooked through!
My grandmother always baked potatoes right on the oven rack. I’ve never liked potatoes cooked in foil– it makes them soggy and heavy, rather than light and fluffy with a crispy skin. Why in the world wiuld people do that to delicious potatoes?
I rub coconut oil on the outside and lay them in a flat glass baking pan. It just makes it easier to get them in and out of the oven. I was looking this up one day on the internet and I was told that potatoes wrapped in foil are actually “steamed” potatoes not baked. I think when they roast in their own skin without the foil they have a richer more intense flavor.
Do you have any actual research on aluminum leaching during cooking? Levels? You make all these claims but do not have any sources to back up what you are saying.
Hi Heather. Here is a direct link to the main study I quoted. It is also referenced and linked below the article and before the comments start. There are several charts included regarding the levels that leached, and lots of great information. http://www.slashdocs.com/krnry/effect-of-aluminum-leaching-process-of-cooking-wares-on-food.html
That’s a lengthy article and I might have missed something reading through it as fast as I did but I couldn’t see anything about layered, heavy bottomed, higher quality stainless cookware. This article seems to be talking about straight aluminum cookware so it isn’t helpful to me. I will have to do some more research on my own to find out if the aluminum layer (sandwiched between two thick stainless steel layers) leaches up through the steel into the food.
Hi Annie. Different brands of pots have different mixtures of metals. From what I have read, aluminum cores are usually ok as long as the pot does not begin to wear. In general it is the lower quality pots that leach metals, and usually nickel and chromium in addition to possibly aluminum. mercola.com is one great resource for information on this, as well as westonaprice.org.
Thanks, Nichole. I will search around Mercola’s and Weston Price. My cookware is the Browne-Halco Thermaloy stuff. Wow! it cooks wonderfully and always looks shiny clean. A little water, broth or wine removes any brown bits I’ve got left no matter how “brown” they get. This “deglazing” technique is great for anyone who uses the fond for outrageous flavor. I just hope I’m not getting a big dose of aluminum every time.
This article studied aluminum foil specifically: http://connection.ebscohost.com/c/articles/76108672/risk-assessment-using-aluminum-foil-food-preparation
Might be good to add this source to the article for easy reference! 🙂
There is a new product by Reynolds that is parchment lined with foil to help you shape it to the pan – that’s why I didn’t like parchment – it always curled up. I have been trying it and like it, but I admit I use a LOT of the nonstick foil as we have some old rusted pans and also we handwash all dishes, and it keeps things so much easier! But I think I will at least be cutting back on this and buying some more of the parchment with the foil underneath and hope that protects the food!
Clever of Reynolds to begin making such a product! 🙂 Sounds like it would be a lot more user friendly than trying to wrap things in parchment first. Another reader above did comment that they are using just parchment paper and it has worked well.
All those disposable, consumable products are so expensive. You’d ultimately save by budgeting for some good enameled cast iron. I’ve found great deals on the clearance rack at Marshall’s and Tuesday Morning.
I have found amazing deals at Home Goods as well. Got a beautiful 7 quart enameled cast iron dutch oven for $40, Wolfgang Puck that normally retails for twice that! Have also found some beautiful ceramic baking dishes for under $10 there!! I check it out fairly often, never know what you might find (some delicious basil dijon mustard that makes a wonderful glaze for salmon was a one time only find!)
I use it when we grill to wrap the meat after cooking it to seal in the juices and keep the meat moist. I find that when we do not wrap the meat after pulling it off the grill, it is dry. Haven’t figured out a way around this yet since parchment paper doesn’t create a seal to lock in the moisture. I guess I could try using tape with the parchment paper?
Google cooking “en papillote” and use that method for the parchment
Sigh…….I just heard this from a friend the other day. I guess for me we will be removing it from our daily use. I struggle with using plastic wrap for covering dishes of left overs and have switched to foil. Not sure what to use now. It is sad, but good to know the truth about the way the world used all kinds of chemicals that are bad for us…. and people wonders why we are sick and full of cancer. It is so hard to get away from it all.
I have been using fabric bowl covers instead of plastic wrap or foil. I get mine from rebelTLCs on Facebook, but I think there are some Etsy sellers who also make them. Or, if you’re crafty, there are tutorials online for making them. Bonus is that you can have all sorts of cute prints perking up your fridge 🙂
http://myhealthygreenfamily.com/blog/wordpress/plastic-wrap-alternative-diy-beeswax-cotton-wraps/
these work great too. I know Kristen @ Kitchen Stewardship did a write up on some you can purchase already made.
Just use glass ware and a plate to cover your leftovers.
I also use glass exclusively for food. I think there are so many sizes available and the upside is being able to see what’s in your fridge! For covering your meat off the grill, a Corelle or Pyrex with a glass lid should work perfectly!
I just stick a plate on top of a bowl of leftovers. 🙂
I still have a long way to go, but my mom and I were just talking this weekend about how far I really have brought our family from the days of all processed and microwaved existence (it’s how I was raised). I’ve been working on reducing our use of plastic and still have a ways to go on that. The next thing I wanted to tackle was to get a toaster oven again to reduce our use of the microwave (and hopefully eliminate it eventually). I really wanted to say that my favorite part about this article might be your tip to check thrift stores. SO smart! I don’t mind reading an article like this when there is a practical alternative shared. I get frustrated when writers want to tell us all the things we aren’t supposed to do but have no solution either. Thanks!
I stopped using aluminum foil some time ago. I am curious why governments do not put warning label on aluminum foil products given the evidence that it does leach into foods? If it is effecting a persons health they probably should.
It’s because they are too busy putting warning labels on the back side of windshield sun-shades that read “Warning! Do not operate vehicle with sunshade in place. Serious injury or death can occur!” SMH!!!
I rarely use foil. I found prepping my potatoes & putting them in a dish or crockpot with a lid works very well. Thank you all for the tip about using parchment. I wanted to make up some breakfast sandwiches for my hubby to take to work for break, but didn’t want to heat them up first in foil. I send hubby a plate of food (leftovers) every day & have put handy wrap on for years. I have been saying all this time to please take off the wrap & use a napkin when warming in microwave. I happened to stop in the other day & witnessed him venting the wrap a little & leaving it on. My 2 daughters suggested I send the plate wrapped in foil. Much better than my suggestion of just letting him starve or die early of unhealthy diet. lol
This made me lol as I have sent hubby lunch on a plate for years. Even though I have repeatedly asked him to take off plastic wrap & I thought he had, I found out differently one day while visiting during lunch. So my girls suggested foil. I did that & then I bought a pyrex rectangular glass dish with a lid. I gave clear instructions to take the lid off & have sent napkins for YEARS & evidently he was using the lid as he microwaves. ACK!!! I have a fairly resistant hubby to healthier/off the mainstream thinking & the more I say the more resistant he is. So I try my best & pray for the rest.
I use foil rolled into a tight ball in place of dryer sheets in my dryer. Is aluminum contamination airborne…or is there any concern with doing that. I love that my clothes are static free with what I thought was a safe method.
Hi Lynnette! I am not aware of any studies regarding this and am afraid I dont have any hard evidence. If you do decide to switch out those foil balls, wool dryer balls are a great option.
I found that wool dryer balls by themselves have increased the amount of static in the laundry, but if I throw in a little ball or wad of aluminum foil it is MUCH better. I have heard you can put the ball of aluminum in the center of the wool dryer ball and that would limit the contact with your clothing too. 🙂
Hanging clothes on the line outside in the sun and wind causes no static, uses less electricity and creates a wonderful scent on the laundry that’s not derived from any toxic chemical. 🙂
Where I live, surrounded by farms, hanging clothes out will give them a scent alright, but it won’t always be the one you had in mind!
I now use vinegar in the rinse instead of softener and it works GREAT! I heard the reason for static is over drying. I tried drying my clothes less than what the “knob ” indicated. My clothes is still dry and very little static.
To both Clara & the OP, Lynette:
I’m surprised no one has answered this question yet, to specifically suggest the following… (as it’s been several years now since this question was originally asked, or the comments/replies posted)… but for what it’s worth, for those of you who’re still wondering or asking this question:
…myself, I haven’t yet made the switch over to wool dryer balls yet… (am currently still waiting to finish up a big box of dryer sheets first, then will be switching over for good after that!!)…
HOWEVER, I’d seen this same issue come up several times before in the past (re: wool dryer balls not being adequate on their own to mitigate the static cling), and I’d taken note of seeing others comment before (on various different sites & blogs… mostly to do with laundry and/or natural cleaning products), about having successfully addressed this issue by using safety pin(s) instead, as simply using something metal is what’s required to resolve this particular issue… rather than using the aluminum foil suggestion… (and I’m wanting to say to use maybe 2 or 3?? …though perhaps using just a single safety pin, one per dryer load, may already be sufficient?? not too sure about this specific detail…)
To use the safety pins for this purpose, during the drying cycle, simply attach by pinning them somewhere safe, secure, and “out of the way”.., where they won’t come loose, nor damage the fabrics at all… (eg. at the inside seam of a waistband… or, attach to an already existing clothing label… etc.). And, of course, just remember to also remove the safety pins afterwards, and set them aside in a safe place when the load is done, to have them handy for the next time!
Though I haven’t yet had the need nor the opportunity to try this out for myself, from what I’ve read, it seems to have worked well for others… and I think perfectly addresses/resolves the issue/question in this case, of having to use aluminum foil in the dryer,
Plus, who really wants to have wads or balls of aluminum foil degrading & deteriorating over time in their clothing dryers?? (…not me!!) And furthermore, who even knows if, over time, all those tiny little flakes of aluminum might possibly also even end up accumulating in your dryer’s “internals”??,,, (and thus perhaps possibly even also causing damage to/reducing the life of expensive laundry appliances over the longer term, as well??!! Who knows, but I’d rather avoid finding out “the hard way”!)
Anyways, please excuse the lengthy reply, but I hope this helps… even several years later! 🙂
I have some Revere Ware (copper bottom) and Duncan Hines stainless steel pans (over 15 years old). How can I check if they have aluminum in them and how deeply scratched do they have to be to leach aluminum?
If you contact the manufacturers directly they should be able to give your more information on the metals in your pots. In general, you want to look to see if the top layer is scratched deep enough to exposure the aluminum layer or core. Hope that helps!
Thank you for starting the article as you did. . . I am tired of learning of all the things I need to give up. However, Yes I knew Aluminum foil was bad, but not this bad. . . thank you for this article!! Also, thank you for the fun Sound of Music jingle that is in my head . . . a very good place to start indeed!! Blessings on your business and future writings!
I very rarely use foil (mostly for health concerns but also the recyled version is so expensive!) but just last night stuck a leftover pie into a warm (but off) oven and covered with foil to keep moisture in – any suggestions as an alternative?? Was thinking on this last night as I tried to sleep and now see this article today . . .
maybe some kind of glass corning ware, pyrex lid or oven safe pot lid?
Thank you for the article. We’re in the market for a new water filter for fluoride. I was wondering your thoughts on filters that use aluminum to filter out the fluoride? Thank you!
We installed a cheap sediment filter after the fluoride filter. So, the flow of water goes through the whole house filter then the fluoride filter is installed at a point where only the COLD water of the kitchen and our one bathroom goes through it, followed by the common sediment filter. This means our fluoride filter, which is expensive, doesn’t have to be changed nearly as often. Ours is rated at 600,000 gallons of water which would normally have to be exchanged about every 2 years whereas , now, we have figured our cold water usage for the bathroom and kitchen allows us up to five years before needing to exchange. We calculated the usage for 3 people. The trade-off is that for drinking and cooking we use only the cold water. The hope is that the sediment filter catches the aluminum. We are almost at the time to replace the fluoride filter, and I am going to send a water sample to the city to get tested…just to see. Would you have any suggestions for water testing besides that?
Here is a water filter review featuring a small family firm. They give lots of info on the filtering and I know that you could ask them about the aluminium and they would give you an honest answer. http://www.towards-happiness.com/water-filters-for-home.html
Another good reason to find aluminum alternatives! Thanks for posting.
I saw a great recipe for making “roasted” chicken in a crockpot. It called for 3-5 rolled up balls of aluminum foil to be placed under the seasoned bird in the crockpot. I did it once, just to see if it would work. I literally stewed all night (the chicken, however, did not–she just cooked about 4 hours) about a more sustainable way to do it. I didn’t like the idea of aluminum, but also didn’t like the concept of wasting that much foil. My brilliant husband (when asked by the light of the next day) came up with the idea of using rocks. I now have three smooth river stones waiting for my next attempt!
BTW, the recipe just called for seasoning the bird inside and out. No extra fluid. I put a cut onion in the cavity, and between that and the natural juices, the poor bird ended up swimming in broth, despite being jacked up by soggy, smashed foil. Next time, I’ll just dry season, next the hen on the river rocks, and let her go from there.
my last sentence should say “nest” the hen, not “next.”
Have you tried the river rocks yet? Interested in knowing how it works.
i use a few raw carrots underneath anything I am roasting, You get flavor an the drippiness away from your bird
Curious how the river rocks worked if you have tried it yet. I always use a quartered onion or two to rest my chicken on (both in the slow cooker and in the pressure cooker). Works well and adds lots of flavor to the juice/broth
Growing up, my mother wrapped in wax paper or used wax baggies. Wax paper is hard to find, but how does it rate, safety wise??
We use waxed paper bags when we take food on the go. You can find it at most natural food stores. Can’t say how it rates in safety though. Not sure I want to know anymore, now that I have to replace my cast iron and stainless steel cookware!
surely the wax would just melt away if it was used in heat? The wax would be made from petroleum like the candles so they would be very toxic when mixed with the food.
Forgot to check box for follow up comments.
Hi Norma,
I answered you first Q but am pasting it here in case you don’t see it.
“surely the wax would just melt away if it was used in heat? The wax would be made from petroleum like the candles so they would be very toxic when mixed with the food.”
How about this idea you guys? Bodum has made some flat glass ‘bowls’ that look like my Pyrex that I put leftovers in. These bowls from Bodum, however, have silicone lids, and both bowl and lid can go in the oven to 428F. It looks like that would create a pretty tight seal. Depending on how many shapes and sizes they come out with, this looks promising. What do you think? Here’s the link: http://www.bodum.com/gb/en-us/shop/detail/K10127-01/?navid=66
When I have put foil on top of a pan of cooled quiche or fritatta & stuck it in the fridge, the foil visibly degrades overnight if it touches the egg and gets stuck to the food.
I stopped using aluminum foil after I looked at a piece that had covered a lasagna with tomato sauce while it was baking. I held it up to the light and noticed it was full of holes. Those holes had dripped melted or dissolved aluminum into our food. I researched and found aluminum canoes are not good in salt water. Duh, if canoes can oxidize so can foil.
If you eat food raw the way nature intended (animals in nature don’t cook their food) you will not have any issues at all 🙂
We aren’t animals.
To cover dishes in the fridge I just put a plate over them. No need to buy anything extra. Better to use what one already has at home. 🙂
Very informative article! Yes I do believe aluminum is best to be avoided with any food cooking and storing. It does have health and wellness benefits to seek alternatives.
When looking for covers for your refridgerator look for glass pie pans and even glass plates I can cover almost anything with those 2things. I stopped using tin foil because it was disposable so I had to come up with permanent “lids” and these worked great! Thanks for the info on tin foil safety, glad I gave it up even though it was for a different reason!
I just read a book about aluminum and as a result try to cut it out as much as possible. Just wanted to add – according to what I read using aluminum foil without heating it up is also not always safe. If it is used with foods that contain acids – like tomatoes – it will also go into the food. Just thought I share.
xox,
Ursula
I’m old enough to remember TIN foil in the 1960s and maybe early 1970s. According to Wikipedia, it was phased out when aluminum foil came to be considered superior. I wonder whether it should be re-introduced. I can usually find a glass casserole lid that fits other things in addition to what it came with. Corelle plates make good covers too, as do glass pie pans. For grilling, I agree with those who suggest using leaves for wrapping — very traditional in cultures around the world. No matter how much knowledge we gain of the dangers around us, in a few years we will seem most ignorant. Since no matter how careful we are, we will eventually die, I suggest not agonizing so much over every little thing. Do what you can and then just let the rest go. Stress kills too.
Yes! Stress is definitely a killer.
Aluminum foil is reactive to acids, cold or hot. Bad news. Cast iron is a reliable alternative (but heavy) but many chefs use “blue steel” pans which are light, cheap (available online and at most restaurant supply houses) and can be packed well for camping. If seasoned correctly from the get-go they are also a great non-stick solution. Williams Sonoma has also just come out with a lighter Japanese designed cast iron cookware but i’s not inexpensive.
Doesn’t the FTC require you to disclose the fact that you’re receiving a commission from all those affiliate links?
Yes, and we have disclosed it on our Legal and Privacy page: https://traditionalcookingschool.com/legal-privacy/
Hi, I’m in a blogging networking group and we were just talking about disclosure rules. Just so you know, FTC rules do state you have to disclose any payment/potential payment in your post at the very beginning of your post.
The thinking behind the rules is that if you don’t disclose right away, people could think you are only writing this post to freak people out and make money off their fear. Which I am guessing you did not intend to do! But that’s the reason for the rule.
Here’s an article about it: http://www.socialmediaexaminer.com/ftc-2013-disclosures/ And if you want to know more, Google “FTC rules on disclosure in blogging”
PS – nofollow links to advertisers are crucial too. I just turned down a high-paying opportunity because the advertiser insisted on follow links and no disclosure, which is shady and could get my blog into trouble with the FTC and Google.
Thanks, JD. I appreciate the input.
And you really feel that making some vague reference to “third party links” on a buried, secondary page is sufficient? Most readers would never realize that this entire post is merely a scare tactic designed to milk them for a 2% commission on overpriced pots and pans.
According to http://business.ftc.gov/documents/bus71-ftcs-revised-endorsement-guideswhat-people-are-asking, “Under the law, an act or practice is deceptive if it misleads ‘a significant minority’ of consumers.”
What you’re doing here is not only illegal, it’s unethical. Frankly, I’m disgusted.
WHOA!!! Jenn, it sounds to me like you have a chip on your shoulder. I have gotten a lot of wonderful information from GNOWFGLINS and if she is able to make some money by me clicking a link, I have no issue with that. You are entitled to your opinion about unethical and being disgusted, but I think your reaction is a bit over the top and very ugly. I feel sorry for you. You can have stated your thoughts in a much kinder manner.
That should be “could have”.
Jenn, I will look into updating our current method of disclosing affiliate relationships, both on past and future posts. I did just update this post at the very top to say that it contains affiliate links to Amazon.com.
I would also like to assure you and others reading here the purpose of this post is education about things in which we deeply believe. Yes, aluminum foil is scary, but not because we wrote about it.
Jenn, Wardee has been providing helpful education, recipes and encouragement for FREE for years to her readers, me being one of them. It makes me sad that you would automatically jump to the conclusion that she is intentionally trying to mislead her readers. The reader JD has made the point of helping clarify FTC rules without being rude and disparaging. You obviously have a heart issue going on here and should pray over how to better respond in the future.
Jenn, I second what Marci and Kelly have said! Wardee obviously spends a LOT of time providing education and nutritional information for the rest of us – why shouldn’t she reap some benefits to help defray the expenses of running a website like Gnowfglins not to mention her time? You are certainly entitled to your own opinion but kindness is always in fashion!
Jenn, when I was working and taking computer classes at a college and I learned that clicking on links resulted in a commission. I think most people know that by now. Even if they do not I do not think they need to disclose that information at the link. Or even how much money they make. So long as it does not come out of our pockets.
didn’t get to finish reading all the comments, so I don’t know if any one mentioned that amazon sells
a parchment lined al. foil by Martha stewart. it won’t mold around your dishes tho. I use the product but will be checking out the reynold’s brand also.
When I was at Sur la Table I noticed silicone leaf shapes that are supposed to seal most bowls and casseroles,I saw something similar at the Corning store. I worry about glass plates being knocked off bowls in my refrigerator, but maybe that’s because my fridge is so full.
Thanks for posting this article. Another fact I learned about aluminum recently is even more shocking. Cheese (most) accounts for most of our exposure to aluminum! Check it out:
https://www.youtube.com/watch?v=Wozd4cQ3IEw
Whoa! Is this in ALL cheese?
That video is rather misleading. While it makes the generic statement of cheese, it’s actually referring to the processed American “cheese” slices.
I use cast iron, and I was thrilled when I found some at our farm store for dirt cheap! When I first used it though, I noticed black flakes in my food. After washing the pan, I saw that the bottom of the pan was where the flakes came from! I contacted the co and asked what the pans were pre-seasoned with, and they couldn’t tell me. They said it was highly unusual for these things to happen, but it has happened with every piece I bought. Any insight on what that coating is? Do I just need to bake it off and start seasoning like it’s a raw cast-iron pan?
I just re-season any piece of cast iron I get. 1, they normally aren’t seasoned to my liking to begin with, 2, I have no idea what they were seasoned with, and 3, if they’re used I have to strip cookware due to food allergies.
How do you season your cast iron? (What type of oil?) I agree with reseasoning any piece you buy, I do, too.
I still buy aluminium foil for wrapping my homeopathic medicines when I fly (we have done quite a bit of overseas travel in the last few years).
I only use foil when at someone else’s house to protect myself from glutening (to wrap chicken/potatoes) and don’t get much other aluminium so that I don’t see changing–esp. if we fly so I can’t take my own safe pan. But I will try to reduce my use. Does anyone have alternatives for food allergy situations like this? What oil coating allergens were you referring to on alumium foil?
I use Rubbermaid glass containers for leftovers and used to use foil to replace the plastic lid when putting it into the oven to reheat but recently discovered silicone stretchy lids from Italy that you can get at Amazon in several sizes. They pull and stretch and fit tightly and can go from freezer to oven as long as the oven is less than 400.
If I have a container that I don’t have a lid that fits (like when covering a pie or cake) then I use the foil but line it with a sheet of parchment paper.
I just read your article on aluminum foil. I understand and agree with the idea of not using it anymore. It does make me sad. oh well, changes can be good.
I have a question for you. what is the alternate to using aluminum foil in the fire (baked potatoes)? do you have a suggestion for those areas where cookware can not be used?
thanks,
alma
I never considered the manufacturing of foil. I just ran out, too. I, too, will have to find another lidded baking dish. I’m debating now — domed or flat?
Isn’t anyone afraid of silicone? How do we know that silicone isn’t leaching into the food?
How do we know that silicone isn’t leaching into the food? That thought worries me as much as aluminum does.
A contributor to the Perfect Health Diet facebook page states that, in his research he learned that anything with a glaze transmits the glaze to the food cooked in it. Check out your high quality and well used enameled cookware and you’ll see that the glaze has worn. He also says that iron in cast iron is not the iron our bodies want. Best cooking option? Titanium. But, when you look into that and realize you can’t afford it, high quality stainless is your next best bet.
I wrap things that I am going to cook in aluminum in parchment paper first. I don’t think that you have to get rid of aluminum altogether.
I know this isn’t a post about safe cookware…BUT…. I’ve been trying to research Calphalon. Any insight on if it’s “safe” to use?
I’ve been phasing out aluminum foil for a while as well. We have also stopped using our microwave and so have stocked up on a lot of glassware storage/cooking containers. My challenge is that the cover is plastic and so it can’t be used in the oven/toaster oven. How can I cover it for reheating without using foil?
I also like to bake cakes ahead of time and freeze them when planning a birthday party. Foil is part of the freezing process, but it doesn’t touch the cake. Glad to hear it doesn’t leach if it’s cold!
We have always roasted our turkey in a sealed foil tent, a method we found early in our marriage in a Better Homes & Gardens cookbook. Our turkeys are moist and roast in record time. Now that I am getting wise to the dangers of foil, any suggestions on what I can use instead? We always roast a large turkey for our large family, usually 20# or more.
Saladmaster. Because there’s nothing more important than your health.
All I have to say is that my mother used a cast iron skillet all her life and also aluminum foil. She lived to be 88 years old and had no illnesses. Cast iron has been in use for since 206 ad and was the traditional cooking equipment for families everywhere before the advent of stainless steel which wasn’t until 1915. My mother’s cast iron skillet was given to her by her mother-in-law (who lived to be 83) back in 1936 and is still in use today.
I have never had a microwave, and don’t want one. When I have had food cooked in one, it didn’t taste good. We use an electric food steamer instead, to warm up leftovers quickly, cook rice and other grains, and cook vegetables, even eggs. Have purchased new ones (inexpensive), but can find them at thrift shops. Can even use bowls we eat in, don’t have to be pyrex.
I don’t see any answers about silicone – I’ve wondered if it is really safe.
I am using old school Corning ware only (like the white with blue flowers). It is made from pyroceram and has glass lids. You can get handles for stove top use. You can also get plastic lids for use in the fridge. It comes in a 22 ounce size up to 5 quarts. It comes in deep styles and shallow styles for skillet cooking. It comes in baking sheets and roasters and so many options. It even comes in a crockpot style.
You can pull it from the freezer and put it right on the stove top or in the oven. It comes completely clean of anything with a little baking soda.
I have purchased enough used cw that I do all my cooking in it. I also have some old visions and if I am cooking something that isn’t gluten free for my husband I often use that so it is easy for gf eaters to know what is safe.
I am loving cooking safely.
This sounds great!
What about Thermos containers for the kids lunches? Are they not safe due to aluminum??
I have been searching for several years for alternatives to foil. I now use planks to cook on when camping. I also cover whole potatoes with mud and throw them in the coals. It cracks off easily when they are done. I also use grated grill boxes that are stainless steel for grilling vegetables. I just apply a light coat of olive oil.
I started worrying about the aluminum foil when I noticed patches of foil that became almost clear, where it touched food especially. It was disconcerting. Parchment paper is also an alternative to foil even on the grill just use indirect heat.
You don’t provide any sources for your information. Please link to the studies that show it leeches. Thanks!
http://greenexaminingroom.com/the-health-risks-of-grilling-on-aluminum-foil/
http://www.electrochemsci.org/papers/vol7/7054498.pdf
http://www.thenational.ae/news/uae-news/aluminium-foil-linked-to-osteoporosis-and-alzheimers
That’s just for a start.
On the grill: most foods can go directly on the grill grates. Even pizza. Yes, even homemade pizza. Entire dinners go on the grill. Meat, of course. And every veggie you can fit. Get a flat enamel tray (the finish like a roaster) for smaller veggies. Arrange in your kitchen in order of cooking time. Drizzle or baggie shake in oil (not olive oil), salt, pepper, whatever, and co
ok. Guests take paper plates to grill and help themselves. Burn the dishes in the firepit. NO cleanup.
I need to get more cast iron pans and now I need some with covers! Is there a 9″x13″ that comes with a cover? Plus I was going to use old foil as a mulch to help attract the sun into my shady vegetable garden. Guess that is out to. Why can’t anything be safe!?!
I had to quit using cast iron because it made me have bad heart palpitations! So be aware, you do get something from the cast iron, whether it’s iron or not!
Thanks for all your hard work doing research and you know what? I will stop using aluminum foil. I won’t buy it anymore.
Any tips on roasting garlic in the oven??
I’m currently attending Natural Chef school and I was just informed about not using aluminum foil when cooking. I was also told that we should always layer rimmed baking sheets with parchment paper when cooking, as they are made with aluminum and thus the aluminum will leach into whatever it come into contact with, hence our food. So, basically, line your baking sheets with a layer of parchment paper. It’s also a greener way to go then aluminum foil, as parchment paper can be composted unlike dirty and soiled aluminum foil! 🙂 Jacquelyn
how would you roast a whole garlic like in the picture? I’ve always used foil for that my spuds, fish??
My biggest use of aluminum is disposable baking pans. We do meals for others often and I have yet to figure out a solution that is hassle free for the recipient and doesn’t require me giving out a pan I need at home. Any suggestions?
You can also wrap food in large leaves to cook as well, like banana and taro.
I wish I had time to read all of the comments! They are so interesting. I’ve never heard of a problem with cast iron. I phased out all aluminum and nonstick cookware years ago and now use my mother’s old well-seasoned cast iron, All-Clad and Le Creuset, the last two of which are quite pricey. I did this over a period of time and shopped outlet stores and sales. After years of use, I am still happy with them. I must admit I use foil occasionally, but know I shouldn’t. I have finally weaned myself from wrapping my potatoes in foil. The thing that I still use it for is ‘lids’ for dishes like 9×13’s and odd-shaped dishes with no lids when baking in the oven. Sometimes I will use a cookie sheet for a lid. We have gone to stainless cookie sheets and pizza pans too. I do make meals for people and have not figured out a way to transport some things other than foil containers. I do use parchment paper a lot more now. So I guess soon we will hear about something bad with parchment paper.
As I have never been fond of using aluminum foil in the past, this news only strengthens my resolve to remove foil from my home. I’m running into a snag though. When I bake gluten-free bread in the oven, I cover it with foil to prevent the bread from burning. Any ideas for a foil-free alternative to protect my bread from burning?
I have the same issue and if you are making hearth loaves, cover the bread with a big enough bowl. Pyrex, stainless steel or corningware.
Hi! Forgive me if this question has been asked already, but I’m interested in learning how what to do in the case of oven roasting whole vegetables such as beet or potato, which would normally be individually wrapped. How can I prepare these in a traditional way? Thank you so much, I love your site. It is truly a God send! 🙂
I bake potatoes etc. Without any covering, just wash, prickly with fork and bake. I guess I need to invest in covered bakeware. I have been using 2 matching glass storage pans and inverting one over the other. I also use my silicone sheets in lieu of foil to cover a dish. I have not read anything about the dangers of silicone in baking yet, but would love to learn more about this.
Is hard anodized aluminum safe? I read it is made to not leech. We have several caphalon pots from our wedding 13 years ago. I was researching how to clean them and then thought I would check their safety since it never occurred to me before. There is very little information about hard anodized aluminum pots and pans. Thoughts?
No aluminum is safe. None of it.
Cookie sheets .. the silicone kind.? Are those leaching ? I don’t use any plastic and I avoid avoid at all costs except for to cover things I cook everything on my cookie sheets or directly on the rack I surely hope this silicone baking sheet ideas good I also need to invest in a giant cast-iron pan to make my soups and because I use stainless steel!
I would not trust silicone. It’s like a plastic that can withstand high heat.
Wondering about making my roasted turkeys for holidays… I always put it in my stainless steel pan and then cover it with foil so sealed, this cuts the cooking time way down and it is perfectly cooked – but the foil touches the skin a lot.
Do you think putting a layer of parchment paper in between the foil and turkey would cut down on the leaching onto the food enough to be safer?
Thanks – Ruth
I am phasing it out too and have one more package in the pantry and then it’s buh bye. Nasty stuff. They are spraying the skies with aluminum (and other toxic things), so why would I want it in my food? Did you know that mon-sant-o is creating aluminum resistant gmo’s? Why on earth would they need that?? You can guess and you’d probably be right.
Hi,
As an engineer and material scientist I have to disagree with your assessment of aluminum foil and the journal paper you used to defend your point. Yes, aluminum leaches into food. Aluminum cans, especially those with acidic ingredients are lined with plastic (bad stuff in most cases) although some brands (Muir Glen) use other liners like more stable metals. However, the leach from aluminum foil is tiny compared to other sources. The article you cited is looking at aluminum utensils that sit in pots of food for long periods of time in traditional cooking in Egypt and India. The results they share are statistically ambiguous (not enough test specimens) and some of the results directly contradict other studies as is stated in the article itself. The acute exposure to aluminum during a camping trip is not a worry, nor is wrapping a fish in aluminum foil unless it is done everyday for multiple meals. The aluminum content in drinking water in the US will vary and is likely different than the values in Egypt and India as is cited by the authors. I would hate for people in the US to be giving up a relatively benign material in the kitchen for potentially much worse materials.
Lay people are right not to trust large companies when it comes to consumer safety. And I promote being skeptical of what you find in the grocery store. So please keep asking, but for now aluminum foil is safe…
Have you thought of using a clay pot on the grill and oven?
.
I got a Schlemmertopf Classic Glazed Clay Cooker and love it.
Now there is a Romertopf by Reston Lloyd Classic Series Glazed Natural Clay Cooker that looks very similar and comes in a lot more sizes.
In both cases, you soak the lid in water for about 10-15 minutes before using.
This allows the lid to release steam keeping the contents moist.
The bottom is glazed so there is no need for foil, parchment paper, non-stick spray, etc.
The glaze is made of a glass frit material and does not contain any non-stick chemicals.
They do NOT contain lead, cadmium, dyes or plastics.
They are dishwasher safe, oven safe (up to 900 Degrees F) and microwave safe.
Remember once your food is in it, *** PUT IT IN THE OVEN WITHOUT PREHEATING ***.
You have to bring it up to the cooking temperature as a hot oven can cause it to crack.
I HAVE used it on the BBQ grill but it takes planning as you have to heat it along with the grill.
I made corn on the cob in it and it was the best I’ve ever had, moist, soft. with a roasted flavor.
.
One of these should solve the aluminum and iron problems.
Below are links to them both.
.
Schlemmertopf Classic Glazed Clay Cooker
https://www.amazon.com/dp/B000XP487I
.
Reston Lloyd Classic Series Glazed Natural Clay Cooker
https://www.amazon.com/Romertopf-Reston-Classic-Glazed-Natural/dp/B00B30LV2C
.
One last bit of advice.
Wash them with hot water using salt or baking soda to scrub it clean.
Use a non-stick type scrubbing pad if needed (I haven’t used one yet).
*** DO NOT USE SOAP *** since the clay is porous it will absorb it.
I was helping a lady with her wedding once and she had made meat and cheese trays, and covered them with dollar store foil. Put them in the fridge. When we took them out, though it hadn’t been that long, they foil was MELTED onto areas of the food. I have No idea what that “foil” really was and have been wary of it since then.
We steer clear of aluminum AND enameled ware. Who doesn’t like the LOOK of pretty enameled covered bakers and flameware? — but the fact remains that enamel also LEECHES into food. If you’re cooking in enamel, you’re eating paint. At home, we use stainless, glass and unglazed clay. On occasion, I pull out the big cast iron skillet, but it’s a bit heavier than I like to cook with daily. We skip non-stick coatings as they too are health hazardous.
Wonder if it’s safe to use aluminum in the dryer? I know it’s a safer alternative to dryer sheets, or is it? The dryer gets really hot, aluminum leeches out onto the clothes, so how safe is that?
I agree cutting down on products that contain aluminium is a good thing. However, to give things a little context, my husband grew up on a farm. His mother inherited a set of aluminium saucepans that were in the farmhouse when they took over from her in-laws. As they were still in good condition, she continued to use them. She believed that the saucepans were probably from the 1950’s and she used them constantly (as had her MIL) for cooking veg, making sauces, reheating etc. Both of her in-laws lived until their late 90’s. She lived to 77. My FIL is still going strong at the age of 92. All ate food that was regularly cooked in those saucepans.
there r quite a few centenarions who smoked most of their lives. some have claimed that eating sweets is what helped them live to 100. we know that that doesn’t mean that smoking or sugar is benign. some people r more resistant than others. also factor in the other things that they did right that may have helped counteract those bad things. & think how much older & better they would have lived if they hadn’t indulged in those things. there’s no getting around the fact that aluminum is a neurotoxin.
I know this is an old post. If anyone has suggestions. My son is on the GAPS diet for autism. Do you have any safe alternatives for disposable aluminum casserole dishes to freeze? Or should I just try to buy glass ones at the thrift store? I just really wanted lightweight casserole dishes to freeze
yes, try the glass ones. i would think that silicone bakeware, etc is an option, but i don’t really know if it’s safe. i’ve read that if it’s pure & unadulterated (check by completely pinching it in different places. from what i understand, if it turns white while being pinched, it’s not so pure), it may b safe. but i have not read anything yet to totally eliminate any doubts as to its safety. hope this helps.
Too much of everything always hurt individual in some way regardless of what materials. Plastic bottle can also lead to health issue. But nowadays soda companies choose plastic bottle and aluminum beverage can more so than glass.
By the way, the aluminum foil processing step does not include adding oil. They are Kosher and FDA certified. I am a metallurgist working in flat-rolled aluminum
Hi, Vanessa.
You’re right – plastic bottles are an issue as well. It is best to avoid those types of plastics when possible too.
The video (I corrected the link above) does show and say that the foil is sprayed with a liquid that is 95% water, 5% oil. And, it’s washed with a liquid coolant.
~Danielle, TCS Customer Success Team