Reading Ingredients from food labels

If you google ingredients on food labels, here is something that is often overlooked but worth considering….Chemistry….Or…

its important to take into account. A chemical by itself, could be toxic, but when mixed with antoher chemical, results in an entirely different chemical (I <3 Alchemy), which in some cases is no longer toxic. Virtually nothing is safe at all concentrations (and everything IS safe at a low enough concentration) - it's all about the context. If you put concentrated sodium hydroxide on your skin, it will burn you. It is usually added to products to adjust the pH; it does this by reacting to form other substances. For example, if you react sodium hydroxide with hydrochloric acid (both very nasty substances in concentrated form), you get sodium chloride - common salt, which is safe (unless you eat too much, in which case you get water retention and high blood pressure). Also, sodium hydroxide reacts with carbon dioxide (from the air) to form sodium carbonate, so any unreacted sodium hydroxide that may be left in a product (usually almost zero anyway) will not pose a safety issue. This is also applies in cosmetics they don't put "toxic" materials in their products at levels that are dangerous, at least, not as far as current knowledge allows. If/when new and credible evidence appears to prove a risk, the permitted levels are either reduced, or the ingredient is banned.

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