— Denise Quinn

Uh, yeah, you know, I don't, uh, recall off the top of my head what the forks over knives, uh, course, or the forks over knives folks say in particular about foil. But, um, you know, I'll say that aluminum through foil use certainly has the opportunity, you know, to leach into the food. And, uh, you know, this is made, uh, you know, even, uh, well, maybe I should say this is hastened by high heat and a longer duration of contact, uh, as well as if, um, in particular acidic. And, uh, what I recall is salty foods. Um, if, if those are, uh, used in the, in, uh, whatever it is that you're preparing, you know, acids and, and salt, uh, that'll hasten the process of drawing out, uh, in the aluminum into the food itself. So, uh, in terms of cooking, you know, uh, I've, I've read that 400 degrees or 450 degrees or so, you know, is that sort of transition to, uh, maybe maybe more of this aluminum, you know, uh, making contact and, and leaching into the food. So keep that in mind. Um, you know, a a way to mitigate that is to cover whatever it is, you know, the container you're using with parchment paper, and then put foil over that. Uh, you can also use plastic wrap, if that works for you. Uh, so people wanna avoid plastic, that's why I mentioned that. Uh, but it's not uncommon in a commercial setting to put plastic wrap. It should be heavy duty plastic wrap, uh, you know, over a pan, and then foil over that. And then, uh, you can put that in the oven. And in the case of heavy duty plastic wrap anyway, uh, it will, uh, withstand that environment with the protection of the aluminum foil. And then you don't have the contact of the aluminum foil, but, uh, parchment paper is an option. Uh, I've even heard folks, um, you know, talk about wax paper. This would be in a, in a home cooking sort of a setting. Um, I don't use a whole lot of wax paper. It's usually parchment paper for me. And that's just a, a holdover from the, the professional cooking, um, setting or parchment paper is, you know, usually, uh, present, uh, in the kitchen. So, uh, you know, think about that, Denise. You know, maybe putting parchment paper down first, covering thin with aluminum foil, and give it a test first to make sure that the aluminum foil will protect the parchment paper underneath in whatever temperature setting, uh, that you're cooking that, or, or reheating that food products.