graham64 said:
I don't profess to be a chemist but as far as I'm concerned if you don't recognise it don't eat it :evil:
This is one that you definitely dont want in your "Healthy Spread"
http://msds.chem.ox.ac.uk/BU/tert-butyl ... inone.html
Back to the footie and Vodka
Graham
I certainly don't recognise most of the names you quoted, I'm not a Food Chemist, however having previously had to know and deal with hazardous substances, it is only when these substances are in their initial form and concentrated that they are toxic. When diluted to the correct amount as in Food use, they are not toxic, they are very useful chemicals.
You would be hard pressed to avoid ANY of them in any diet.
Then there is Ascorbyl palmitate which is on your list. This is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C.
In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive (E number E304).
I was what is called a Hazchem Officer and have knowledge of the Hazchem codes and data as to the protective gear to be used when transported on the roads in particular. That information is not relevant when it is processed at a factory for food use.
A tanker load of Vinegar carries a Hazchem mark when it is transported, just the same as something like petrol. However I seem to recall you advocate the use of Vinegar, is that one of your toxic substances as well ?
For instance Tert-Butylhydroquinone (TBHQ, tertiary butylhydroquinone) is an aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with tert-butyl group.
Applications
TBHQ is a highly effective preservative for unsaturated vegetable oils and many edible animal fats. It does not cause discoloration even in the presence of iron, and does not change flavor or odor of the material to which it is added. It can be combined with other preservatives such as butylated hydroxyanisole (BHA). As a food additive, its E number is E319, where it is used as a preservative. It is added to a wide range of foods, with the highest limit (1000 mg/kg) permitted for frozen fish and fish products. Something I am sure most low carbers would eat a lot of as Fish is an ideal low carb food.
Got any other toxic chemicals.....we can go through them all if you like....... :wink: