Expert reveals how harmful it is to eat fish wrapped in foil.
Fish wrapped in paper is one of the most common preparations in Mexican cuisine. It is wrap the steak in aluminum foil along with vegetables, spices, and lemon, then steamed in the oven or in a pan. However, many people wonder if this method is actually safe for their health.
According to nutrition and toxicology specialists, using aluminum foil for cooking is not dangerous if used correctly, although there are certain points to consider. Aluminum is a metal that, in excess, can accumulate in the body and be related to neurological problems or diseases such as Alzheimer's. However, the amount transferred to food during cooking is minimal and, in most cases, does not pose a risk.
READ: What is the best meat for making tinga tostadas?Dr. Miguel Ángel Roldán, a food safety expert, explains that the release of aluminum depends on several factors:
- Firing temperature: The higher the heat, the greater the chance of metal leaching.
- Food acidity: Ingredients such as tomato, lemon, or vinegar can cause small particles of aluminum to pass into the fish.
- Exposure time: The longer the food is in contact with the paper, the greater the transfer.
Roldán recommends using waxed paper or baking paper as a barrier between the fish and the aluminum foil to reduce any risk, especially when using citrus fruits or acidic sauces. Another alternative is to use glass or stainless steel containers for steaming.
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