Manufactured citric acid is a powerful inflammatory/allergy agent

[Metabawlic]

It's sprayed on any meat you don't butcher yourself unless otherwise specified. Doesn't have to be labeled either.

 

[Lynne]

It's sprayed on any meat you don't butcher yourself unless otherwise specified. Doesn't have to be labeled either.

In Australia?

 

[Lynne]

O

most likey oxalate stones.

Yes, a common recommendation for oxalate kidney stones.

 

[Dr. B]

It's sprayed on any meat you don't butcher yourself unless otherwise specified. Doesn't have to be labeled either.

how did you find out about that mate? whats the purpose of putting it in there? do organic certified meats allow it too

 

[Metabawlic]

how did you find out about that mate? whats the purpose of putting it in there? do organic certified meats allow it too

I think this is only a law in the USA, but any country exporting will have to meet USDA requirements. Even organic meats. Evens stuff you get from a local rancher which goes through a 3rd party abattoir/butcher.

I found this out because Miller's Organic Farm was having legal issues with the USDA regarding them not using citric acid on their meat. They lost the case and had to move to a safer citric acid solution.

Are the food preservatives in our food supply causing so many illnesses? Your guess can be as good as mine. The body could go down hill quite fast with not having the right kind of fats, including special organs, etc. One of our members contacted a well-known, well-respected grass-fed meat processing facility to find out what they use for meat carcass rinsing or spraying solution. It was what most federal license plants use - the Citric Acid Procedure. They acknowledge that not only the carcass but also the organs, and bones, etc. are sprayed. This is one of many reasons why our members have become dependent on our food supply.

Source: Legal Update

 

[yerrag]

A Distant Mirror | On the work of Enderlein, Bechamp, and others.

Bechamp, Enderlein, Rife and Naessens all demonstrated that there are cellular components which are virtually indestructible. Neither carbonizing temperatures nor radioactive radiation can harm them.

adistantmirror.com

All mammals and most likely all other animals have two parasites. They are in a particular relationship and supplement each other. Those two parasites or endobionts are called Mucor racemosus Fresen and Aspergillus niger van Tiegham.

 

[Lynne]

A Distant Mirror | On the work of Enderlein, Bechamp, and others.

Bechamp, Enderlein, Rife and Naessens all demonstrated that there are cellular components which are virtually indestructible. Neither carbonizing temperatures nor radioactive radiation can harm them.

adistantmirror.com

All mammals and most likely all other animals have two parasites. They are in a particular relationship and supplement each other. Those two parasites or endobionts are called Mucor racemosus Fresen and Aspergillus niger van Tiegham.

Cheers, very interesting.

 

[yerrag]

Cheers, very interesting.

Yes.

I decided after reading that I'll do with @StephanF 's idea of lemon juice and baking soda to get my improve my zeta potential instead of using manufactured citrates of potassium and sodium made from Asp. Niger.

 

[Lynne]

Yes.

I decided after reading that I'll do with @StephanF 's idea of lemon juice and baking soda to get my improve my zeta potential instead of using manufactured citrates of potassium and sodium made from Asp. Niger.

 

[StephanF]

Yes.

I decided after reading that I'll do with @StephanF 's idea of lemon juice and baking soda to get my improve my zeta potential instead of using manufactured citrates of potassium and sodium made from Asp. Niger.

Please let me know about your experience. I think this is very close to the children’s fizzing powder (don’t know what it is called), which I believe is a mixture of citric acid (powder form) and baking soda with some artificial coloring and flavors plus sugar.

 

[LauriePartridge]

all good cheese made with animal rennet.

all good cheese made with animal rennet.

Also Mitica Parmigiano Reggiano (I always have trouble spelling that one) from WF uses animal rennet only. I called their vendor who confirmed even though WF sometimes changes their label to include "enzymes" which original label does not have. WF frequently uses generic labeling which is often inaccurate. It's best to read the label from the original packaging to find out exactly what the ingredients are.

 

[rothko]

I think this is only a law in the USA, but any country exporting will have to meet USDA requirements. Even organic meats. Evens stuff you get from a local rancher which goes through a 3rd party abattoir/butcher.

I found this out because Miller's Organic Farm was having legal issues with the USDA regarding them not using citric acid on their meat. They lost the case and had to move to a safer citric acid solution.


Source: Legal Update

whoa so you CANNOT get meat not sprayed w citric acid anywhere unless your going directly through farmer. Even nose to tail butchers? Everyone?

 

[Dr. B]

I think this is only a law in the USA, but any country exporting will have to meet USDA requirements. Even organic meats. Evens stuff you get from a local rancher which goes through a 3rd party abattoir/butcher.

I found this out because Miller's Organic Farm was having legal issues with the USDA regarding them not using citric acid on their meat. They lost the case and had to move to a safer citric acid solution.


Source: Legal Update

so even millers organic farm, that amish website offering raw milk, meats etc, uses citric acid on their beef products?

 

[Metabawlic]

whoa so you CANNOT get meat not sprayed w citric acid anywhere unless your going directly through farmer. Even nose to tail butchers? Everyone?

so even millers organic farm, that amish website offering raw milk, meats etc, uses citric acid on their beef products?

Yes they still use citric acid just synthesized differently. Buying from a butcher, you'd need to work out a deal with your butcher under the counter. Your best chances of getting citric acid free meat is learning how to slaughter/butcher animals yourself from a neighboring ranch ("buy the animal live") or at least pay the rancher to do it for you.

This often violates insurance policies or is illegal in many states. But you should ignore unethical laws and hopefully your rancher does too.

 

[Dr. B]

Yes they still use citric acid just synthesized differently. Buying from a butcher, you'd need to work out a deal with your butcher under the counter. Your best chances of getting citric acid free meat is learning how to slaughter/butcher animals yourself from a neighboring ranch ("buy the animal live") or at least pay the rancher to do it for you.

This often violates insurance policies or is illegal in many states. But you should ignore unethical laws and hopefully your rancher does too.

what is it synthesized with how do you know its made differently.

if you butcher it yourself dont you have to still take it somewhere to get the meat processed? dont the processing plants do something to treat it too then?

also im confused why are there two websites. "millers organic farm" is the same as "amosmillerfarm" , why have the two separate sites?

 

[Dr. B]

Yes they still use citric acid just synthesized differently. Buying from a butcher, you'd need to work out a deal with your butcher under the counter. Your best chances of getting citric acid free meat is learning how to slaughter/butcher animals yourself from a neighboring ranch ("buy the animal live") or at least pay the rancher to do it for you.

This often violates insurance policies or is illegal in many states. But you should ignore unethical laws and hopefully your rancher does too.

all meat has citric acid treatment even usda organic beef?

 

[Metabawlic]

what is it synthesized with how do you know its made differently.

if you butcher it yourself dont you have to still take it somewhere to get the meat processed? dont the processing plants do something to treat it too then?

also im confused why are there two websites. "millers organic farm" is the same as "amosmillerfarm" , why have the two separate sites?

I can't speak to the website differences. I use amosmillerfarm one. There's several ways to manufacture citric acid, and I trust Amos Miller is choosing the least damaging form closest to natural acid found in fermented products like ACV.

No if you butcher yourself you can package and freeze at home. No need to get it processed beyond cutting it up and packaging it.

all meat has citric acid treatment even usda organic beef?

Yes

 

[Dr. B]

I can't speak to the website differences. I use amosmillerfarm one. There's several ways to manufacture citric acid, and I trust Amos Miller is choosing the least damaging form closest to natural acid found in fermented products like ACV.

No if you butcher yourself you can package and freeze at home. No need to get it processed beyond cutting it up and packaging it.

Yes

ah that would be if they source from lemon juice or something, hopefully thats what they do. ACV has acetic acid, maybe citric acid as well.

 

[yerrag]

Please let me know about your experience. I think this is very close to the children’s fizzing powder (don’t know what it is called), which I believe is a mixture of citric acid (powder form) and baking soda with some artificial coloring and flavors plus sugar.

I put some baking soda on a cup of water with juice squeezed from a lemon and drank it. The taste is very different from just drinking water with lemon juice. It is bland but tolerable, but definitely not enjoyable.

 

[yerrag]

I great study, which goes hand-in-hand with another one I recently posted about in regards to silica (ubiquitous in commercially sold food products/drinks). Namely, just as that other study found silica to be a potent inducer of the endotoxin/LPS receptor TLR4 even in minute amounts, this study below describes the powerful inflammatory effects of manufactured/citric acid capable of causing chronic inflammatory disease in the respiratory, digestive, muscular, bone/joint, etc systems. One may wonder how can manufactured/industrial citric acid cause all of these issues yet its natural version is harmless. Well, the answer lies again in the deviousness of the business interests behind this product. Since its discovery and up until the 1950s citric acid was predominantly extracted from natural sources such as lemon (and other citrus) juice. However, subsequently, it was discovered that it can be more cheaply produced through extraction from a mold organism (Aspergillus Niger), which is highly pathogenic and can cause severe infections in humans. As such, the industrially produced citric acid extracted from that mold contains fragments of that mold's cells, as well as other contaminants. That is the substantive difference between the manufactured and natural citric acid, and it is this contamination in the manufactured version the authors of the study below believe is responsible for a wide range of inflammatory disorders. I wonder how many other GRAS ingredients this cautionary tale applies to as well - i.e. malic acid, salicylic acid, acetic acid, various benzoates, etc are all commonly used preservatives often used as substitutes for citric acid...
IMO, this study also directly corroborates Peat's repeated claims about vitamin C and pregnenolone. Namely, he claims the production process for those chemicals has also changed over the years and their effects nowadays are incomparable with the effects he experienced when he first used them in the 1960s. He thinks contamination in the manufactured versions of those chemicals (analogous to the ones in manufactured citric acid), are likely responsible for the lack of beneficial effects (or even allergic/inflammatory effects) people report nowadays with when using chemicals.

Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports

"...Citric acid naturally exists in fruits and vegetables. However, it is not the naturally occurring citric acid, but the manufactured citric acid (MCA) that is used extensively as a food and beverage additive. Approximately 99% of the world’s production of MCA is carried out using the fungus Aspergillus niger since 1919. Aspergilus niger is a known allergen. The FDA placed MCA under the category of GRAS without any research to substantiate this claim. In 2016, 2.3 million tons of MCA were produced, predominantly in China, and approximately 70% is used as a food or beverage additive. There have been no scientific studies performed to evaluate the safety of MCA when ingested in substantial amounts and with chronic exposure. We present four case reports of patients with a history of significant and repetitive inflammatory reactions including respiratory symptoms, joint pain, irritable bowel symptoms, muscular pain and enervation following ingestion of foods, beverages or vitamins containing MCA. We believe that ingestion of the MCA may lead to a harmful inflammatory cascade which manifests differently in different individuals based on their genetic predisposition and susceptibility, and that the use of MCA as an additive in consumable products warrants further studies to document its safety."

"...Manufactured citric acid (MCA) is a ubiquitous substance and one of the most common food additives in the world. Approximately 99% of the world production of MCA is through microbial processes using predominantly a mutant strain of the black mold Aspergillus niger [1]. This method has been the industry standard for production of MCA since 1919, long before the FDA’s involvement in evaluating food additives. When the FDA adopted the Food Additives Amendment in 1958, Congress excluded from the definition of Food Additive the common food ingredients in use before 1958, including MCA. Although the FDA has studied many food additives to ensure that they are within acceptable safety parameters, certain additives were granted GRAS (generally recognized as safe) status by the FDA due to lack of demonstrated harm over a history of prior use [2,3]. Thus, MCA was considered GRAS and did not undergo any FDA evaluation. MCA is one of the most common additives used today, with applications ranging from food to non-food industries. It is estimated that 70% is used in foods and beverages, 20% in the pharmaceutical and cosmetic industry, and 10% in cleaning detergents and softening agents [1]. In foods and beverages, it is used as a flavoring, a preservative, an acidulant, and to provide pH control. The growth of the processed foods industry, pharmaceuticals, and cosmetics is currently the driving force behind the rapid growth of the citric acid market globally."

"...Historically, citric acid was first isolated by William Scheele in England in 1784 from lemon juice imported from Italy [2]. Subsequently, Italy controlled the industrial production of citric acid from lemon juice and commanded a high price for the next 100 years, with peak production in 1915–1916 at 17,500 tons, after which it started to decline due to cost.2 This led to attempts all over the world to find alternatives to its production with chemical and microbial techniques, including commercial production by sugar fermentation [2]. Citric acid was first manufactured using the fermentation process in 1919 in Belgium using Cytromices mold (now known as Penicillium), but this method was abandoned due to contamination and duration of fermentation [2]. In 1917, American food chemist James Currie had begun experimenting with a process of making citric acid from mold. Currie discovered that strains of Aspergillus niger provided high yields of citric acid through a fermentation process using low cost molasses as the raw material [4]. This system was very cost effective and rapidly adopted. Pfizer started to produce citric acid from Aspergillus niger in 1919, and this method is still used today across the world, particularly in China. The molecular formula of the natural citric acid obtained from lemons and limes and that of MCA is the same, C6H8O7. However, the potential presence of impurities or fragments from the Aspergillus niger in MCA is a significant difference that may trigger deleterious effects when ingested. We have done several literature searches and have been unable to find any research evaluating the safety of long term or repetitive exposure to MCA, which has become ubiquitous in processed and pre-prepared foods, carbonated beverages, energy drinks, fruit drinks, nutritional supplements, pediatric and adult vitamins, confectioneries, processed dairy, common snacks, pharmaceuticals, cosmetics, detergents and cleansers. In certain common energy beverages, it is the second leading ingredient following water. We provide evidence with four case reports that ingestion of foods, beverages or supplements containing MCA may lead to increased inflammation, which in susceptible individuals affects the respiratory, gastrointestinal, neurological and musculoskeletal systems. Although MCA is an unnatural substance and is produced from Aspergillus niger, there has been a paucity of research to ascertain its safety with repetitive exposure over time. To our knowledge, this is the first scientific report revealing the potential inflammatory reactions related to ingestion of MCA."

I am recovering from what I believe is a parasitic infection, based on the high eosinophils of 15% in my CBC. The symptoms I experienced - lower RBC and hemoglobin, and increased RDW, and sky-high ESR and a jump in liver enzymes AST and ALT, point to me having malaria. I experienced fever for about 4 days, and not repeated, which meant it is a milder species of plasmodia, not that of falciparum. I was able to improve my symptoms thru a week of using artemisia annua extract, and when I ran out of the extract, I switched to using turpentine, which further improved my symptoms. So I'm quite certain the parasite is a plasmodia specie.

But I don't recall having been bitten by a mosquito, especially in our dry season where hardly a mosquito can be found.

But as I look back at my log, and walked back the days leading to the first time I felt sick - in terms of developing a terrible cramp while asleep, I noticed that I had began to use a mix of citrates (potassium and sodium) and a few other chemicals to make a version of Zeta-Aid, which is supposed to improve the zeta potential of blood.

So now I'm wondering if there is any bit of aspergillus niger in the citrates that would somehow cause plasmodia to become activated or released from biofilm that resides in blood vessel plaque. At that time, I was involved in testing the use of a vitamin E blend and a systemic enzymes to lyse plaque.

It may just be coincidence or it may be that the fungus was instrumental in causing the plasmodia to be activated. I searched for some mention of such a connection, but fail to find any.