Understanding Food‑Safe Aluminium Foil
Many worry that foil leaches harmful aluminium into their meals. Here’s the science:
Minimal Migration — Under normal cooking conditions—even with acidic foods—aluminium transfer stays well below health‑risk thresholds.
Approved Safety Levels — International agencies set a Tolerable Weekly Intake (TWI) of 1 mg per kg of body weight. Typical foil use is far below this limit.
Inert Oxide Layer — Any tiny particles that do come off form aluminium oxide, which is biologically inert and passes harmlessly through the digestive tract.
Comparative Sources — Only about 4 % of weekly dietary aluminium comes from cookware; the rest is found in water, additives, and natural foods like tea.