Things Worth Noting
Cellulose, a natural plant fiber from wood pulp or cotton, is a common food additive used as a thickener, anti-caking agent, filler, and emulsifier in processed foods. Found in shredded cheese, grated Parmesan, fast food, low-fat items, and high-fiber products, it prevents clumping, boosts texture, and adds bulk without calories. Derivatives like microcrystalline cellulose (MCC) […]
Costco’s $5 rotisserie chicken is juicy and convenient, but it’s ultra-processed with sodium phosphate injected to retain moisture and boost yield. This additive, along with carrageenan, modified starch, dextrose, and spice extractives, raises red flags. Sodium phosphate absorbs fully, straining kidneys, worsening CKD, and risking liver damage or diarrhea in high doses. One serving has […]
Potassium bromate (KBrO3) is an oxidizing agent used in bread and baked goods to strengthen dough and improve rise. It acts as a flour improver but poses serious health risks. Studies show it causes oxidative DNA damage, genotoxicity, and toxicity, especially to kidneys (nephrotoxic). Animal tests link it to renal cell tumors, thyroid tumors, follicular […]