Talc in Food

Welcome back 🙂

In my last blog I covered the dangers of talc when used as an ingredient in cosmetic products and I promised that my next blog would be about talc as an ingredient in foods.

Here it is.

The thing about talc is that it is very versatile and can be used for an array of things. From sculptures to that beautiful finish on the porcelain dinnerware to making rubber non sticky to keeping rice dry.

When it comes to food, it is used in a variety of ways. For example, farmers use it to put over the stock feed so that it doesn’t go moist and rot.

Couple of interesting uses I found are chewing gum and olive oil.  With the olive oil, once the olives are harvested, they are then ground into a paste and water is added to separate oil from the solid. Sometimes this process is a bit difficult, so the producers found that adding talc actually helps with the separation.

There is an organisation, called the “World Health Organisation” (WHO) and has many countries as its members, Australia being one of them. WHO has these things called “CODEX alimentarius”. It is basically a list of “safe” food additives and a list of foods that these additives are okay to be added to.

So, keeping in mind that talc has been linked to cervical cancer, lung cancer, ovarian tumours, endometrial cancer, inhalation deaths, pneumoconiosis, pulmonary granuloma, pulmonary fibrosis, pulmonary hypertension and stomach cancer, it’s enough to make you not want to put it on your skin but is it enough to make you not want to eat it?

Think of talc crystals as very tiny needles, do you want it anywhere NEAR your body?

Cause the World Health Organisation considers it “safe” to be included in your dairy, your fruit and vegetables, your lollies, your breakfast cereals, your meats, your sauces and condiments, your pasta and drinks and the list goes on.

At the end of the day, food additives are used to make foods more attractive and give them a longer shelf life. If you are buying and eating food which is clean and basic then there is no need to put such things in it.

The less processed, the less ingredients, the safer it is.

Remember, at the end of the day, as a consumer, you have the ultimate power to say what is okay and what is not.

The choice is yours 🙂

 

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Zora Abbot

Waw, what do you do? How to resist all the food you used to like? Better start now..

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Sharon Tregoning

Yep, we need to get back to basics. This is just a wee bit scary xxx

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