Решайте сами:
Вот еще не плохой обзор.Regarding the suggested provisional tolerable daily intake of 1mg Al/kg body weight per day of the FAO/WHO Expert Committee on Food Additives, there are no evident risks to the health of the consumer from using aluminium foil to cook meats. However, eating meals prepared in aluminium foil may carry a risk to the health by adding to other aluminium sources. https://www.ncbi.nlm.nih.gov/pubmed/22063217
сам источник:
However, the present results are about 100 fold more than the results of Ranau et al. [11]. Comparing the result of fish fillet baked without any ingredient for 30 minutes at 180˚C, I got 38.67 ±1.79 mg Al/kg raw fish. On the other hand, Ranau et al. [11] results for Cod fillet at 200˚C after 25 minutes were 0.295 ± 0.074 mg/kg net wt. The reason for this huge difference in results between the present study and Ranue et al. [11] is not clear http://file.scirp.org/pdf/FNS_2015041016411220.pdf
Minimal exposure of aluminum to our bodies is not a problem. Human bodies can excrete small amounts very efficiently; an aluminum tolerable daily intake of 1 mg/kg body weight /day has been established by the World Health Organization (WHO) of the United Nation (UN) [1]. But unfortunately due to many reasons, most of us get exposed to and ingest more than what our bodies can handle [2].
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The leaching is also highly dependent on the pH value of the food solution, salt, and spices added to the food solutions. Aluminum foil is not suitable for cooking specially with acidic food.
http://www.electrochemsci.org/papers/vol7/7054498.pdf
Температура дыма у него высокая, запаха нет. Кожа выкидывется.
