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Why I stopped using aluminum foil for cooking (and what to use instead)

I love cooking and for so many years I had always used aluminum foil and aluminum pans for cooking. As Maya Angelou will say “when you know better, you do better.” Ok now I know better and trying to do better and so sharing with you!

Well, I started learning how to avoid as many toxins as I can and learned that aluminum was what I don’t want to flood on my system when I discovered the scary things it could do to your body.

Yes, some of you might not believe it and will chose to keep using it anyway but at least be informed and try as much as possible to avoid it as much as you can. We are so exposed to many things, and I will hear some people make comments when I discuss topics like this “you know you can not live in a bubble, what will happen will happen”. Well while I agree with such statements like that, I tend to disagree somehow because while there is some truth to that, we still have many things under our control.

Alright so believe it or not, every time you use aluminum foil in the kitchen, it is seriously harming your health. Here are three reasons to keep aluminum foil out of your kitchen, and some healthier alternatives to use instead.

1. Aluminum foil is a neurotoxin

Aluminum has long been analyzed by the scientific community for its potential role as a neurotoxin. Researchers maintain that, due to the fact that aluminum has no physiological role in the human body, it has the potential to cause significant detrimental effects when consumed.

Aluminum contamination of food represents an important issue to find relationships between aluminum intake and certain serious illness such as Alzheimer's disease and Parkinson’s disease, and it is also considered to be a neurotoxin.

The fact also remains that aluminum foil is not fully inert; food cooked or prepared in it has been shown to have significantly higher levels of aluminum than if they were prepared in another medium.

2. Aluminum foil can contribute to bone disease

Research shows that aluminum from sources like foil can increase a person’s risk of developing bone disease. A study that examined the effect of hemodialysis, which causes buildup of aluminum in the blood, found that 37 percent of dialysis patients had developed aluminum-associated bone disease. The study proponents concluded that “long-term oral aluminum intake in hemodialysis patients results in a high prevalence of aluminum-associated bone disease.” It was theorized that aluminum either directly or indirectly impacts osteoblast production, which in turn leads to bone wasting.

The key here in that little statement about “long-term oral aluminum intake.” Many would argue that using aluminum foil regularly for years would equate to long-term oral aluminum intake. This means that using aluminum foil in the kitchen can contribute to bone disease. (

3. Aluminum foil can promote pulmonary fibrosis

Using aluminum foil to prepare, store or cook food can increase a person’s risk of developing pulmonary fibrosis, a form of lung disease. A study that performed lung tissue analysis of nine workers exposed to aluminum oxide found alarmingly high levels of aluminum in the lung tissue, suggesting that aluminum exposure contributed to their development of pulmonary fibrosis.

While aluminum foil might not contribute to lung disease at the same rate as breathing in aluminum oxides, there is still a very real risk that cooking with aluminum foil may cause pulmonary fibrosis and other diseases of the lung (

So, its found that aluminum foil is not inert. When exposed to certain foods, it has been shown to leach a portion of its metallic compounds into the food, upon which people ingest it. From here, it can build up in the blood, muscles and organs and contribute to all manner of health problems.

Now you might ask if I can not use aluminum foil, what can I use? Here are some healthier alternatives for cooking and storing your food that will not

have any unpleasant health effects.

Healthier alternatives to aluminum foil

If you want to store food in the fridge or pantry, you can use glass storage containers. Glass is completely inert and does not transfer any harmful chemicals or metals into food, no matter how acidic they are.

For cooking, where one might use foil to enclose baked potatoes, fish or some casserole, you can use a ceramic dish with a lid. The effect is the same, it’s just that ceramic does not leach compounds into our food!

For Baking, I will recommend you either use glassware or high-quality silicone bakeware that does not require any sort of lining. These materials are much better to use, usually produce higher quality dishes and do not create excess waste.


Different studies have shown that leakage of aluminum to food that was baked in aluminum foil, and the research is indicating that excessive consumption of food prepared by baking in aluminum foil can carry a health risk. Also due to hazardous side of aluminum intake it can have high potential risk to people with certain aliments (especially people suffering from chronic renal failure) and smaller children.

P.s- Need a free functional medicine consultation? Then send me an email at

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