Some are also made of food-grade nylon, and nutritionist Aditi Rampal observes that most tea bags contain flavouring agents and pesticide residues that can cause more harm than good to our system.īreaking up with your chai-time ritual of dipping the tea bag in a steaming cup of hot water can be heartbreaking, but trust us to find the perfect rebound with potential of long-term commitment: loose tea leaves. Our convenient little pyramid bags of tea are often layered with epichlorohydrin, a carcinogen that gets activated in warm water. ![]() Next time you dunk or bounce that tea bag of your favourite second flush from Darjeeling, notice the film of froth that forms on the surface. Keep an eye out for sales on Tupperware and paper wraps. The foil also sticks like a parasite to your khaana and since our digestive systems aren’t equipped to process large quantities of aluminium, the growing pile can lead to ailments like dementia and Alzheimer’s. “When air is present, that allows the bacteria to grow faster, so you really want to get the right containers and pack things appropriately,” says Lindsay Malone, a registered dietitian at the Cleveland Clinic. And since covering food in aluminium foil leaves tiny pockets of air, bacteria finds its safe haven. It’s a convenient and healthy addiction as compared to the easy hack of wrapping food in aluminium foil.īacteria needs some fresh, flavourful, oily air from time to time to thrive. There’s a reason why moms hoard air-tight dabbas in all shapes and size. Using aluminium foil to wrap food and leftovers
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