How to replace aluminum in the kitchen? Environment Food At work travel Lifestyle
It is everywhere in the kitchen: pans, aluminum foil, utensils, etc. And yet, aluminum is far from harmless. Doing without it seems difficult, but in reality, many alternatives exist. Here's why you should get rid of aluminum in the kitchen and some tips for replacing it.
How is aluminum dangerous for your health?
In 2000, INSERM Unit 330 published a cohort in the American Journal of Epidemiology. Entitled PAQUID, this French study aimed to study the cerebral and functional aging of populations after 65 years.
The findings have tarnished the image of aluminum. Indeed, the study showed a relationship between this material and diseases of the digestive tract. This would be responsible for the intensity and duration of the inflammation, particularly in the context of Crohn's disease. It would also cause bloating and various stomach pains. But aluminum is also implicated in the onset of Alzheimer's disease. But how could aluminum end up in the body to the point of affecting the neurological system?
You should know that the water purification process used mainly in France uses aluminum sulphate, in order to make it drinkable. However, according to the study, the risk of developing the disease was 2.2 or even 2.3 times higher in people consuming water containing more than 0.1 mg/L of aluminium. However, the WHO set the maximum consumption at 0.2 mg/L…
Although tap water is directly consumed by many French citizens, it is also used to water plantations... On the other hand, aluminum is also found in many food additives, in packaging, certain products products (deodorants for example) and in certain vaccines… In the end, exceeding the recommended daily dose is ultimately very easy.
How to get rid of aluminum in your kitchen?
Mussels, pots, pans, aluminum foil, kitchen utensils…, aluminum is everywhere. In order to get rid of it, it is already necessary to identify where it is hiding. Here is generally where we find aluminum in the kitchen and the alternatives to replace it.
The sheet of aluminum foil
Who doesn't have a roll of aluminum foil in the kitchen? And yet, this is a real danger. Indeed, the aluminum foil diffuses alumina oxides, which will come directly to rest on the food. This is all the more valid for long storage in moist heat (papillote for example). Acid seasonings (vinaigrettes, lemon, etc.) also contribute to the degradation of aluminum, and therefore, to the diffusion of these famous alumina oxides…
But what about it? It seems almost impossible… However, there are completely natural and vegetable solutions. Indeed, to preserve the food that you wrap directly in aluminum foil, prefer tissue soaked in beeswax such as Abeego. These are "leaves" of different sizes, which preserve food (except raw meat and fish). They are reusable and easily cleaned.
As a small bonus, they are natural and harmless to your health. For vegans, an alternative to soy wax also exists!
Tetra Pak cans or packaging
The can is often made of aluminum. The same goes for Tetra Pak bricks, which contain one layer of aluminum among the 3 they have. This helps to preserve the container better. We therefore find aluminum in prepared meals, milk, fruit juices, etc.
The best alternative for this type of case is to favor homemade dishes and to prefer drinks in glass bottles. In addition to being ecological, glass does not emit any particles harmful to health.
Fruits and vegetables
As mentioned above, fruits and vegetables benefit from watering with drinking water. Depending on the region, some contain a higher or lower level of aluminum sulphate. This additional presence contributes to changing the quantity of recommended daily absorption…
Root vegetables retain the most aluminum. These are generally carrots, radishes, potatoes, leeks, etc. Private vegetable gardens and organic farms are also singled out. Indeed, it would seem that the aluminum content of the soil is higher than in conventional operations. The earth being less turned over, this would then generate an accumulation on the first strata. Despite everything, an organic food or food produced by a personal vegetable garden will necessarily contain fewer pesticides or suspicious products than a fruit or vegetable from conventional agriculture.
The battery of saucepans and frying pans
Do you have aluminum frying pans, casserole dishes or casseroles? You should know that an American study conducted by News Scientits in 1993 was able to highlight a link between bone demineralization in people cooking exclusively with aluminum batteries. As such, the risk of hip or femoral neck fractures is increased by 100%!
After cooking in aluminum casserole dishes, the most acidic foods may contain more aluminium. The reason is simple: aluminum is a catalyst for nitrates, which become nitrites when heated and neutralize most of the vitamins contained in food (B2, B2, A, etc.).
The papillotes
A true religion for some, the papillotes are a cooking method very popular with people who pay attention to their figure. They allow you to cook without adding fat, while preserving the vitamins of the food. Fish papillotes remain the favorite of the French, followed by vegetable papillotes. But there you go, again, they are prepared in aluminum foil.
It is quite possible to make delicious papillotes without aluminum. For this, untreated parchment paper is perfectly fine, as well as glass dishes with lids. It is also possible to use steamers.
Bonus: make your own washable cling film
Do you want to make your own plant-based, washable conservation paper? It's entirely possible. It only takes a few minutes for an impeccable and lasting result.
To do this, you need:
- Beeswax flakes or blocks (soy wax flakes for vegans)
- Clean, organic and preferably lightly colored cotton fabric
- An iron (or an oven)
- A scissor To start, iron your clean piece of fabric and cut shapes adapted to your needs (rounds, squares, rectangles, etc).
Then, two solutions are available to you: the oven or the iron. Here's how to do each one.
For the oven method, place a sheet of parchment paper on a baking sheet and place the piece of fabric to be soaked on it. Sprinkle wax flakes all over the surface of the fabric then place the baking sheet in the oven preheated to 40-45°C. Wait about 5 to 10 minutes, then check that the entire surface of the fabric is well impregnated. Turn it over and proceed in the same way so that both sides are well covered with wax. Within minutes, the fabric air dries and is ready to use.
The disadvantages of this method remain the practical side, because the oven, as well as the floor can be dirty by the hot wax.
The iron method is the easiest and least messy. For this, take two sheets of parchment paper. Place the first on the ironing board, place the piece of fabric on it and cover it with wax flakes. Cover with the second sheet of parchment paper, then pass the iron over the entire surface of the fabric. The sequins melt and soak into the fibers of the fabric. When no sequins are visible, turn the fabric over and proceed in the same way. Let the fabric dry on a drying rack, for example. Within minutes it will be completely dry and ready to use.
This type of cling film can be easily cleaned with water or can be gently rubbed with a sponge. It is reusable, ecological and perfectly waterproof.
