Your Daily Additives – Anticaking Agents

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Posted Tuesday, August 27, 2013 at 01:43pm EDT

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At one point during my research I read the FDA, USDA  and food manufacturers were blatantly adding poisonous material to the food supply. If you are unaware of what’s actually going on in the food system you might want know, Hilter, Henry Kissinger and the head of the U.N food supply suggested using food as a weapon. Now, if you think about it… Why else would they be putting petroleum, silicon, aluminum, mercury, lead and arsenic among so many other toxic chemicals in food? What sense does it make?

I have to ask: If you know you’re being poisoned slowly, incrementally with the collective of chemicals you consume everyday, would you attempt to make a switch to what I call, “real food”? Does the food-like-products you eat really taste that good to be willing to slowly degenerate your own health and well-being for a crunchy GM potato chip, or a chicken nugget with no chicken?

General research

ANTI-CAKING AGENTS

Used in vending machine powders (coffee, cocoa, soup) milk and cream powders, grated cheese, icing, sugar, baking powder, cake mixes, instant soup powders, drinking chocolate, table salt, pre-made seasonings.

Some common Anticaking Agents allowed in food (These will be listed throughout the week)

  • Aluminum calcium silicate
  • Calcium silicate (including synthetic)
  • Magnesium silicate
  • Prussiate of soda, yellow
  • Silicon dioxide
  • Sodium aluminosilicate

Silicate – Any of numerous compounds containing silicon

Silicon

Extremely hazardous in case of skin contact (corrosive, irritant), of eye contact (irritant), of ingestion, of inhalation.

Corrosive solid. Do not touch spilled material Do not ingest

Eye contact can result in corneal damage or blindness.

Skin contact can produce inflammation and blistering. Skin inflammation is characterized by itching, scaling, reddening, or, occasionally, blistering.

Inhalation of dust will produce irritation to gastro-intestinal or respiratory tract, characterized by burning, sneezing and coughing.

Severe over-exposure can produce lung damage, choking, unconsciousness or death. Inflammation of the eye is characterized by redness, watering, and itching.

The substance is toxic to lungs, mucous membranes.

Repeated skin exposure can produce local skin destruction, or dermatitis. Repeated exposure to a highly toxic material may produce general deterioration of health by an accumulation in one or many human organs. Repeated or prolonged inhalation of dust may lead to chronic respiratory irritation.

Personal Protection:

Splash goggles. Synthetic apron. Vapor and dust respirator. Be sure to use an approved/certified respirator or equivalent. Gloves.

Other Regulations:

DOT Classification:

  • CLASS 8: Corrosive solid.
  • CLASS 6.1: Poisonous material.

OSHA: Hazardous by definition of Hazard Communication Standard

WHMIS (Canada):

  • CLASS D-1B: Material causing immediate and serious toxic effects (TOXIC)
  • Class D-2A: Material causing other toxic effects (VERY TOXIC).
  • CLASS E: Corrosive solid.

References

Legal G.R.A.S

http://www.law.cornell.edu/cfr/text/21/184.1

G.R.A.S. List

http://www.accessdata.fda.gov/scripts/fcn/fcnNavigation.cfm?rpt=eafusListing

Some extra reading material

John Parks
For two years I've thoroughly enjoyed researching the food additives "scientests" produce and put into all processed food. Also how the FDA classifies them as G.R.A.S. (Generally Recognized As Safe) With about 95% of the research I've done over the last two years the actual science, toxicity reports, manufacturing processes and pure technical aspect of it suggests otherwise.

When you see something that is "hazardous by definition", toxic, poisonous or corrosive and it's in the food you're eating, you would surely have to stop, think and ask, "That's going to go in me. Wait... It passes through the placental barrier? It decreases the testicular weight in mice? It's produced with volvano ash? It's processed with asbestos and krypton gas?"

Now, my main argument is this: If you know the food additive is toxic, corrosive or hazardous by definition, if it requires flammable or corrosive DOT stickers while transporting, if it has saftey precautions, spill procedures and you must wear suitable protective clothing while handling... Can you even assume it's safe to eat?

Irregardless of the exposure limits, the actual amount in food itself, how many regulations and standards there are or how low the toxicity may be... It is the general principle that the additives are still put in the foods you eat on a daily basis. I personally don't believe that when a tomato is dropped you have to evacuate the area and seal off the exits. Because that is exactly the procedure for some of the chemcial agents the FDA allowed in food.