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Doctors Are Warning: If You Use Aluminum Foil, Stop It Right Now And This Is The Reason Why

Believe it or not, aluminum is actually the most vastly distributed metal on Earth. It finds its uses in how we handle our cookware, drinking water, and kitchen supplies, and even makes its way into our baking sodas, vanilla powders, aspirins, deodorants/antiperspirants, cake mixes, and a number of other products as well; basically, it’s all over the place. And Aluminum foil might be one of the biggest offenders that we all never really gave much thought. But according to new research and studies, aluminum foil can actually be detrimental to one’s health.

A study conducted by Ghada Bassioni for Ain Shams University found that aluminum (the primary dangerous component of aluminum foil) is not only prevalent in the foil itself but also in a lot of cookware. According to a Huffington Post article which reviewed aluminum foil, they said: ‘while cooking your food in aluminum pots or pans isn’t a bad thing, placing it in foil and putting it in the oven is problematic. This is especially true with acidic or spicy food that’s prepared at high temperatures.’

The World Health Organisation has a daily intake for the amount of aluminum that a human body should ingest because the human body is only capable of processing small amounts of aluminum efficiently. The WHO recognizes that limit as 40mg per kilogram of body weight per day. The Huffington Post article went on to state: ‘aluminium is present in corn, yellow cheese, salt, herbs, spices, and tea. It’s used in cooking utensils, as described above, as well as in pharmacological agents like antacids and antiperspirants. Aluminum sulfate, which is derived from aluminum, is used as a coagulant during the purification process of drinking water.’

A Health Line article indicated that while most aluminum intake is derived from food such as fruits, spinach, radishes, mushrooms, vegetables and some meats ‘aluminum foil, cooking utensils and containers can leach aluminum into your food.’ A United States National Library of Medicine journal revealed that cooking red meat in aluminum foil can increase the aluminum content between 89 to 378 percent.

A study published in the International Journal of Electrochemical Science in 2012 found that the amount of aluminum that leaches into food is based on the type of food and what spices accompanied it. A Reader’s Digest article stated: ‘the amount varied based on factors such as temperature and acidity (fish and tomatoes are highly acidic), but the findings showed conclusively that aluminum foil does leach into food cooked in foil.’ Ghada said: ‘The acidity of the food would enhance further leaching of aluminum into the meal. How aluminum will actually harm your body depends on many factors like your overall well-being and consequently how much your body can handle the accumulation of it in relation to the allowable dosages set by the World Health Organization.’

A Health Line article, as well as a Reader’s Digest article, suggests that people with Alzheimer’s have a high level of aluminum in their brains but there is no direct correlation between a high intake of aluminum and Alzheimer’s.

The Health Line article stated: ‘in addition to its potential role in brain disease, a handful of studies have suggested that dietary aluminum could be an environmental risk factor for inflammatory bowel disease (IBD) Despite some test-tube and animal studies that allude to correlation, no studies have yet found a definitive link between aluminum intake and IBD.’

Source: providr.com


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Harvard Scientists Reveal The Damage Instant Noodles Cause And It Will Leave You In Shock

Everyone has eaten instant noodles at least once in their life, but for most people, it is a too often consumed food. The popularity of instant noodles is proven by the fact that 95 billion servings of instant noodles are being consumed around the world every year.

Their popularity comes from many features –they are very cheap, they have a long shelf life, they are super easy and fast to make and they come in so many different flavours.

An even though they can fill your calorie need, they are not full of nutrients. This is proven by their low levels of protein, fiber, vitamins and minerals. Instant noodles are also really high in saturated fats and carbohydrates.

Instant noodles connection to different diseases have been proven many times. For example, a study conducted by Harvard University scientists that researched the impact of instant noodles on health, came to a result not many of us want to believe: regular instant noodle consumption increases the risk of developing metabolic syndrome, which means having health problems such as high blood pressure, high blood sugar and increased risk of heart diseases, stroke and diabetes. The risk of metabolic syndrome does not depend on lifestyle, which means that the probability of otherwise healthy and fit people falling ill is the same as for unhealthy and unfit persons.

In addition to metabolic syndrome, it has been proven that instant noodles can increase the risk of many other diseases, for example heart disease and stroke. The diseases are caused by substance found in instant noodles called Tertiary-butyl hydroquinone (TBHQ), which is used as a food additive to preserve cheap processed foods. TBHQ is actually a by-product of the petroleum industry and can do a lot of harm to our health.

Doctor Hyun Shin, one scientist of the Harvard study said that it does not of course mean, that every person, who eats instant noodles, falls ill. But he emphasized that instant noodles are highly processed and because of that they cannot be considered health foods.

Also, in June 2012, the Korea Food and Drug Administration (KFDA) found a cancer causing substance known as Benzopyrene in six different brands of instant noodles.

So next time you are in the mood for instant noodles, think twice and remember the possible dangers.

Source: peacequarters.com