What Happens to Your Body When You Cook with Foil?

4. The Role of Salt and Spices in Corrosion
Many people use large amounts of salt and pungent spices to season grilled meats. Salt acts as a catalyst, triggering electrochemical reactions that degrade the surface of the foil more quickly. You may notice small black spots or tiny holes on the foil after cooking; these are signs that the metal has dissolved into the food. Health Hazard: Excessive aluminum intake combined with high salt levels can disrupt the body's electrolyte balance and pose risks to individuals with high blood pressure.