Dr. Russell Blaylock, M.D. is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock writes The Blaylock Wellness Report newsletter and has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders.

Dr. Russell Blaylock, M.D.

Tags: grilled foods | aluminum foil | heterocyclic amines | carcinogenic substances

Is It Safe to Grill in Aluminum Foil?

By Russell Blaylock, M.D.   |   Monday, 26 Aug 2013 08:47 AM

Question: My husband grills our dinner four or five nights per week. He frequently puts the vegetables in aluminum foil. Do you think aluminum from the foil can be transferred to the vegetables or other foods?
Dr. Blaylock's Answer:
Being from the Deep South I understand men’s obsession with grillin’. Unfortunately, when meats are grilled they generate powerful cancer-causing substances called heterocyclic amines. Flavonoids from fresh vegetables can significantly reduce this carcinogenic effect, but it is not absolute.
As for the aluminum foil, yes, foods do absorb a considerable amount of aluminum from the foil. Aluminum foil and aluminum to-go boxes should never be used.

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