Here’s the part that begs the safety question: the aluminum in the foil actually transfers into your food when it’s heated. Adults naturally consume on average 1 to 10 mg of aluminum daily through water, processed foods, and contamination through cookware and utensils.

 

Some research shows that there’s no real reason for concern, and the Center for Disease Control’s Agency for Toxic Substances & Disease Registry suggests that it’s “generally safe.”

 

However, CDC also reports that consuming higher than average levels of aluminum may be linked to nervous system, brain, bone diseases, and puts you at risk of anemia. Especially if your kidneys aren’t filtering it out of your system properly. People who cook often with aluminum foil (and aluminum pots and pans) are at greater risk than another person.

 

So, what’s a home chef to do?

 

Don’t throw away the bulk roll of aluminum foil, but minimize using high heat and instead wrap your leftovers in it before tossing them into the fridge.

 

The next time you’re stocking your pantry opt for parchment paper to use when roasting or baking (below 420 degrees!).