Your Daily Additives – Anticaking Agents – Yellow Prussiate of Soda

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I have to ask: If you see this on a box of instant noodles, Extremely hazardous in case of ingestion, would you avoid it? Again we see another chemicals additives that is toxic in the lab and while being handled, but as soon as it hits the store shelves, it’s perfectly safe. Yellow Prussiate of Soda is again, one of those chemicals.

I always stress regardless 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.

Do you need Splash goggles, Lab coat, Dust respirator, Be sure to use an approved/certified respirator or equivalent and Gloves to cook at home? Do you have to follow safety guidelines and precautions to be able to cook “real” food?

General research

Yellow Prussiate of Soda

(Na ferrocyanide decahydrate)

 

The additive is used or intended for use as an anticaking agent in salt

Food grade salt may not contain contaminants in small amounts and in such form that may be harmful to the health of the consumer. Such as Arsenic, Lead, Cadmium and Mercury

The food additive yellow prussiate of soda contains a minimum of 99 percent by weight of sodium ferrocyanide decahydrate.

Used as plasticizers, as components of extreme pressure lubricants, and as flame-proofing, mold-proofing, and water-proofing agents. These products are commonly marketed in various forms depending upon their degree of chlorination which generally ranges up to about 70 percent chlorine by weight.

The cyanide ion is ubiquitous in nearly all living organisms which tolerate and even require the ion in low concentrations. The fruits and seeds (especially pits) of many plants, such as cherries, peaches, almonds, and lima beans, contain cyanogens capable of releasing free cyanide following enzymatic degradation

BECAUSE OF STRONG CHEMICAL BONDAGE BETWEEEN THE CYANIDE GROUP & THE IRON, FERROCYANIDES HAVE A LOW ORDER OF TOXICITY

DO NOT MIX WITH HOT OR CONCENTRATED ACIDS & DO NOT EXPOSE TO SUNLIGHT FOR ANY LENGTH OF TIME

Production

Chlorinated in the presence of a minor amount of an additive capable of overcoming contamination present in the reaction zone

Chlorine gas is reacted with the hydrocarbon.

Poisonous Ingredient. Chlorine, which reacts with water in and out of the body to form hydrochloric acid and hypochlorous acid. Both are extremely poisonous

Sodium Ferrocyanide Decahydrate

The substance is toxic to blood, lungs, mucous membranes. Repeated or prolonged exposure to the substance can produce target organs damage.

Hazardous decomposition products formed under fire conditions. – Carbon oxides, Sodium oxides, Iron oxides

Environmental precautions Do not let product enter drains.

Extremely hazardous in case of ingestion.

Personal Protection: Splash goggles. Lab coat. Dust respirator. Be sure to use an approved/certified respirator or equivalent. Gloves.

Other Regulations:

OSHA: Hazardous by definition of Hazard Communication Standard

WHMIS (Canada): CLASS D-2A: Material causing other toxic effects (VERY TOXIC).

 

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.