Quality qualified tinfoil barbecue is non-toxic. If the lead content exceeds the standard tinfoil barbecue is not good for health.
Normally, the tinfoil used to make dishes should be food-grade "tinfoil", which is actually aluminum foil. Experts pointed out that the aluminum foil commonly known as "tinfoil" used to grill meat and fish, as long as the quality of the product is qualified, in fact, safer than direct barbecue. However, according to media reports, nearly 60% of the tinfoil on the market lead content exceeds the standard, and tinfoil high-temperature heating will release heavy metal elements, the brain and kidneys will produce damage.
Aluminum foil has the advantages of moisture-proof, airtight, light shielding, wear and tear resistance, fragrance preservation, non-toxic and tasteless. According to the industry, aluminum foil is divided into food grade and industrial grade, in the production process, may be mixed into some metal elements of impurities. These metal elements are combined with aluminum elements to form metal compounds, which usually have little chance of precipitating separately under heating. If the production process is not adequate, the aluminum foil contains more heavy metal elements, the continuous high temperature heating, theoretically, there is the possibility of precipitation.
Expanded Information:
These are the most common ways to use aluminum foil. p>What to pay attention to when using tinfoil:
1. For example, do not directly touch the open flame, do not easily put into the microwave oven to heat, only in the microwave oven grill function can be operated according to the instructions. At the same time, it is also necessary to avoid tinfoil wrapped food and seasonings contain too strong acidic substances and prolonged contact with the tinfoil, so as to avoid the dissolution of harmful substances.
2. The tinfoil is divided into glossy and matte surfaces, and the glossy surface can better absorb external heat and help the food to be evenly heated. The matte side touches the food, allowing the heat to spread evenly over the surface of the food and shortening the cooking time.
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