In the summer, many people like to enjoy the barbecue, but one of the commonly used materials has hidden hidden dangers! According to a recent study in Egypt, the tin foil used in barbecues actually contains a lot of aluminum, and aluminum can penetrate into the food during cooking. If it accumulates in the brain, it can induce Alzheimer's disease. The daily consumption of hot sandwiches such as tin foil can lead to bone diseases. Excessive use of tin foil can lead to excessive intake of aluminum, which can lead to kidney failure in severe cases.

Use tin foil to heat food and endanger health?

Aluminum is widely found in nature and can grow into the food chain through plants. Therefore, aluminum is contained in green tea, cheese, and spices. Therefore, it is inevitable that daily life will absorb a certain amount of aluminum. The World Health Organization recommends that the daily intake of aluminum in the human body should not exceed 40 milligrams per kilogram of body weight; for example, 60 kilograms of body weight should not exceed 2,400 milligrams per day.

According to this latest study, the accumulation of aluminum in the brain can slow down the growth of brain cells, thereby triggering early Alzheimer's disease or aggravating the disease. “We often use this thing in our daily lives, such as baking fish in tin foil, roasting vegetables, or taking tin foil,” we believe, said Brazilian O’Neill, professor of chemistry at Ain Shams University in Egypt. It is a delicious and very healthy way of eating, but this kind of cooking may harm our bodies in a subtle way, but we don’t know it at all.”

Tin foil actually contains more aluminum

Prolonged exposure to hot acidic foods

It is understood that tin foil is a kind of film coated with or affixed with silver like silver, mostly silver-white, actually aluminum foil. It is a sheet with a thickness of 0.2 mm or less that is processed by an aluminum foil mill. Cook in the kitchen, hold food, or make something that can be easily cleaned. The reporter noticed that in the column of precautions, the general regular manufacturers have stated that “foods with long-term salt and high acidity may be discolored or have a bee hole.” “Aluminum foil will be exposed to direct fire and melt, please use it after isolation.”

According to Liu Xin, deputy chief physician of the Center for Treatment of Unimproved Diseases in Nanjing Hospital of Integrated Traditional Chinese and Western Medicine, many snacks such as puffed food, potato chips and instant noodles have such packaging, but such foods are basically room temperature and non-acidic. It is relatively safe. The melting point of aluminum is 660 degrees Celsius. Relatively speaking, the risk of being precipitated in the barbecue is small. Some foods that use foil or help heating often use hot and sour sauces, or even directly in contact with the open flame. After a long time of burning and being continuously eroded by acidic substances, some metal substances in the tin foil may be dissolved. This problem is more likely to occur with tin foils of poor quality. If it is not eaten regularly, there will be no problem because trace amounts of aluminum can be excreted through the human excretory system. However, if the amount is relatively large, it may accumulate in the body and affect health. . Therefore, the safest method is to eat as little as possible.

>>Extended reading

Wired barbecue with tin foil can prevent cancer and science

On summer nights, many people like to have a cool barbecue. Some traders grill a layer of tin foil on the outside of the food. It is said that they can block harmful substances from the barbecue and have anti-cancer effects. Is this really true?

Jiangsu Provincial Cancer Hospital chief physician Dr. Chen Shilin said that the food that is directly grilled will produce a carcinogen called benzopyrene, which will adhere to food and it is not advisable to eat more. However, whether the food wrapped in tin foil is really not containing carcinogens and has not been scientifically proven. The production mechanism of heterocyclic amines, another carcinogen in barbecue meat, is not yet clear. It is generally believed in the industry that creatine, carbohydrates, and amino acids in meat are precursors of heterocyclic amines, and that high temperatures and prolonged heating of meat foods are conditions. Therefore, when grilling meat, try not to bake too long and the temperature is too high.

Correspondent Yang Lan reporter Qi Zaibing

Stretcher Base

Stretcher Base,Aluminum Alloy Stretcher Base,Stretcher Platform Base,Ambulance Stretcher Base

Medton Medical , https://www.medtonmedical.com