When barbecue season begins, aluminum foil is a go-to item for many.
It’s quick, easy, and keeps food moist. Wrapping vegetables, potatoes or fish in foil before placing them on the grill is a standard summer move.
But what if this routine is doing more harm than good?
Most people are unaware that this popular grilling habit may come with a dangerous side effect – especially when certain types of food are involved.
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Experts raise the red flag
According to the Norwegian Food Safety Authority (Mattilsynet), not all food packaging is safe at high temperatures or for all types of ingredients.
Aluminum foil, in particular, has limitations.
When acidic or salty foods like tomatoes, lemon, vinegar, or pickled vegetables come into contact with foil, a chemical reaction can occur.
The acid and salt can cause small amounts of aluminum to dissolve and transfer into your food.
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If you've noticed your foil darkening or developing tiny holes after grilling marinated food, that’s not just wear and tear.
It's a clear sign that a chemical process has taken place – one that might affect what ends up on your plate.
Safer ways to grill smart
So what should you use instead?
Experts recommend switching to oven-safe baking paper, heat-resistant roasting bags, or reusable grill trays made of stainless steel or ceramic.
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These options won’t react with acidic or salty foods and are better suited for high-heat grilling.
For storing food, glass containers, porcelain, or sealed plastic boxes are safer than aluminum – especially for leftovers containing acidic ingredients.
Aluminum foil still has its uses, but it doesn’t belong on the grill when acidic or salty foods are involved.
If you want to grill safely and avoid unwanted chemical exposure, it’s time to rethink what’s wrapping your barbecue favorites.
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This article is based on information from Dagens.no.
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