Aluminum foil can be dangerous when it comes into contact with some foods, here are tips for using aluminum correctly.
There aluminum film for food is widely used throughout the world because it is very useful for the preservation of various food products.
There food foil it was invented by the Swiss engineer Robert Victor Neher in the early 1920s and then he patented it in 1926, the year in which he also decided to found “Alusuisse”, the first company that began producing food-grade aluminum on a commercial scale. The invention was initially not too successful, mainly due to the high costs which did not make the product particularly competitive.
The commercial boom only came in the 1940s, paradoxically thanks to the Second World War, as it found application in the military field. In fact, theFood-grade aluminum allowed soldiers to better preserve food and for a longer period than other products in circulation at that time.
After the war, the production and use of aluminum foil continued to grow, as people appreciated its convenience and versatility in the kitchen. Over the years, different types of aluminum films have been developed, with different thicknesses and characteristics, to adapt to the specific needs of users.
How aluminum films are made
The aluminum films for foods are generally made up of one thin layer of aluminum laminated between layers of plastic, usually polyethylene. This multi-layer structure gives the film a combination of properties that make it ideal for food preservation.
The aluminum layer provides to the film resistance and protective barrier against humidity, oxygen, light and external contaminants, protecting foods from spoilage, oxidation and flavor alteration. Furthermore, aluminum is a waterproof and non-porous material, which prevents liquids or odors from penetrating through the film. The layers of plastic then give the film flexibility and manageability, allowing you to easily wrap and seal food. Some foods, however, result easily predisposed to contamination by aluminiumand they might in the long run harm your health of those who consume them: were you aware of this information?
The risks of aluminum foil for food
Recent scientific research has shown that aluminum is not suitable for all foods and which, in some cases, can compromise the healthiness of foods by releasing substances toxic to the body.
Apparently, in fact, aluminum cannot remain in contact with particularly acidic and salty foods as these favor the migration of aluminum particles into foods. For the same reason, the film should be replaced every 24 hours, a few hours more if the food is stored in the refrigerator. In fact, it has been discovered that the cold slows down the migration process of the particles, while the heat increases it, so be careful when using it in the oven. Usually, all this information is also present on the label, but have you ever read it?
