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Hardly any barbecue round goes off without aluminum foil or an aluminum tray. After all, it is so terribly convenient to cook salmon, marinated meat, or feta cheese gently on the grill. The foil is then simply thrown away—nothing needs to be scrubbed clean afterward. Some people use foil without a second thought, while others feel uneasy because they know that it is sometimes considered problematic. But why, actually?
Suppose you use acidic or salty ingredients. In that case, aluminum ions can dissolve from the foil and get into the food and then into the body, explains nutrition expert Daniela Krehl. Too much aluminum in the body is dangerous to health.
Alternatives: stainless steel bowls or woks and cast iron pans
Healthier and more sustainable alternatives are barbecue trays made of stainless steel or enamel, as well as cast iron pans and woks. Although food takes a little longer to cook in these trays than in aluminum foil, the nutrition expert says they are the better choice in terms of health. Another plus is that they can be used several times and are therefore better for the environment.
Even when not grilling, aluminum foil should rarely be used in the kitchen. According to the consumer advice center, lemons, apple pieces, tomatoes, and pickles, as well as salty foods such as sausage, fish, and cheese, are not suitable for covering or wrapping in foil. Cling film is better. You can also use containers made from reusable plastic or porcelain.
“Personally, I prefer to use glass containers – I can see what’s inside from outside the fridge. They’re also great to clean,” says Krehl.
- source: kleinezeitung.at/picture: Bild von jacqueline macou auf Pixabay
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