What Happens to Your Body When You Cook with Foil?

3. The Impact of High Heat on Metal Release
Cooking at high temperatures, especially in the oven or over charcoal, significantly accelerates the migration of aluminum particles into food. According to studies, the rate of aluminum leaching is several times higher in cooked foods compared to cold foods stored in foil. The longer the cooking duration, the more intense this transfer becomes. Health Hazard: Prolonged exposure to high heat in combination with foil increases the risk of cellular damage caused by unnecessary particles entering the metabolic cycle.