Aluminium foil originated from the brilliant minds of Swiss inventors Dr. Lauber, Neher, and Cie in the early 20th century. During the first half of the century, its usage rapidly increased, particularly during the war, where it played a significant role in food preservation.
With its versatility, various industries soon discovered innovative ways to implement aluminium foil in their operations. However, at a certain point, questions arose whether aluminium foil posed any hazard to the environment.
In light of that thought, we will look at some popular myths and separate them from the reasonable facts surrounding aluminium foil. Let’s have a deep look into this.
Myths 01
Aluminium foil embodies a shiny and dull side, where the shiny side of the foil is assumed to be preferable for baking and other cooking purposes since it conducts heat faster.
Source: MenWhoBlog
Fact debunking the myth
Let’s first understand the cause behind two sides of the aluminium foil. It all comes down to understanding how the manufacturing process of the foil works. Simply put, when the aluminium sheet passes through the rolling mill, two layers of foil are attached simultaneously. The side which comes in contact with the heavy rollers is usually shiny, and the ones which do not are dull.
Referring to the myth, both standard or heavy-duty foil can be used for baking or other cooking purposes.
Myths 02
Whenever people hear aluminium foil and cooking food together, a wonder always strikes whether it’s safe to use as per health standards.
Rumours like high levels of aluminium may lead to risks like kidney dysfunctionality or the extent of Alzheimer’s. These have restricted many households from using aluminium foil when wrapping food for their kids’ lunch or baking delicious cookies.
Source: Simply Recipes
Fact debunking the myth
When using aluminium foil, a small amount of aluminium transmits into the cooked food, but due to the body’s numerous mechanisms, it leaves the body quickly through urination. This makes aluminium foil safe and could be recycled for future use. Moreover, many food additives contain aluminium, and we consume the same, unknowingly causing zero harm to our health. As put forward by Alzheimer’s Research UK, no research has proven the link between aluminium and Alzheimer’s.
Myths 03
Many people believe that aluminium foil should not be used for refrigerating food. Aluminium foil in the refrigerator may lead to potential chemical changes affecting the main components of the food in question.
This raises the question of whether food wrapped in aluminium foil could compromise its quality and safety.
Source: LinkedIn
Fact debunking the myth
Aluminium foil is a versatile kitchen essential, designed to handle high and low temperatures easily, making it a reliable choice for freezing food. Its sturdy structure creates a strong barrier against air, moisture and light, helping to prevent freezer burn and lock in the food’s flavour and texture.
An added advantage of aluminium foil is its non-reactive surface, ensuring it won’t chemically interact with frozen food, even during long storage periods.
Final thoughts: Aluminium foil remains one of the most widely used and versatile materials in kitchens and industries globally. Aluminium foil is safe for cooking, baking and freezing while preserving food quality and taste.
Its ability to withstand high and low temperatures makes it an ideal choice for various applications, from wrapping leftovers to creating protective layers during cooking. Additionally, concerns about health risks or environmental hazards are largely unfounded, as studies show no significant danger from its use. By separating myths from facts, we can continue to appreciate and safely use aluminium foil in our kitchens.