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Aluminum salts in foods

Skins

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while scrolling through my Facebook feed I came across this post:


“WHAT CONTAINS THE HIGHEST LEVEL OF ALUMINUM?

Cheese. Yes, that’s right. Cheese. The dairy industry adds aluminum to cheese – it’s the number one source of aluminum in the diet. Aluminum salts produce a smooth uniform film around fat droplets to avoid “fat bleeding” and to give the cheese a softer texture. And food typically provides at least 90% of dietary aluminum that reaches systemic circulation. See: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2449821/” - Liana Shanti Health Mastery Institute



if true, this blew my mind. For YEARS I’ve used Greek yogurt, as well cottage cheese as a replacement for whey powder (real food) for the low impact on the upper and lower intestinal tract.

I didn’t click the link to read more, so I don’t know if this applies to the two I mentioned here, but I did read recently about the addition of mRNA into milk products.

Thoughts….
 
They are at ULTRATRACE amounts, it's nothing to worry about. Sodium Aluminum Phosphate acts as an emulsifier in cheeses, and it also acts as a leavening agent in other foods. Aluminum calcium silicate is used as an anticaking agent. Aluminum hydroxide helps bind water to dyes for cake frostings and icings. Aluminum sulfate's functional properties allows it to be used as a starch modifier and firming agent in products like pickles. It should be noted that these alum salts are added to foods for their functional properties and not fortification.

This is a case where the dose determines lethality and the poison. At such very low levels, it is a non-factor.
 

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