If you read the labels on food and drinks, you will very often find the presence of citric acid
But what is this food additive used for? Is it beneficial or potentially dangerous to health?
Citric acid is on the list of ingredients of many products: wine and beer, prepackaged fruits and vegetables, hummus, various types of sauces, jams, as well as household cleaning and hygiene and beauty products.
It is probably one of the most common additives used mainly as a preservative and for pickling.
In food products, you can also identify it with the abbreviation E330. Natural citric acid and artificial citric acid.
First of all, it is necessary to make a fundamental distinction: not all citric acid is the same, Telegraph reports.
There is a natural one, ie. organic acid present in fruits and vegetables (especially citrus) and citric acid that is reproduced in the laboratory.
Of course, it's one thing to consume foods that contain citric acid naturally, but it's another thing, however, to take those that have citric acid added as a supplement.
Nature, contained for example in lemon juice, acts as:
▪ antioxidant: it means that it is able to protect the body from the harmful effects of free radicals
▪ promotes heart health and helps prevent cancer and other diseases
▪ Alkalizing: Those who follow the theory of foods with an acidic or basic pH know that those containing citric acid (as well as lemons) are classified as alkalizing and therefore help reduce the acidity of the body.
▪ chelator: citric acid can act as a chelator of heavy metals, i.e. it binds to these substances and enables the body to better eliminate them
▪ prevents stones: this acid can prevent the formation of kidney stones and the formation of uric acid crystals
However, all these benefits are not evident from the consumption of citric acid reproduced in the laboratory and used as a food supplement.
Generally, this substance is produced artificially using certain sugars and fermentation by the fungus Aspergillus niger (common black mold).
This is the cheapest and easiest way to produce this food additive. But are there any potential health risks in consuming this type of citric acid?
While natural citric acid has only minor contraindications (possible heartburn and tooth enamel erosion), the situation may be different for synthetic acid.
Although black mold is filtered out, some believe that mycotoxins (microscopic waste products left by fungi) are not completely removed.
Therefore, there is a fear that swallowing or inhaling these very small substances can create problems first of all because mold and mycotoxins are associated with the appearance of respiratory problems, allergies and even chronic diseases.
Among the experts raising the alarm about artificial citric acid is Maria Vila, a physician at the Chambers Wellness Center in the United States, who says exposure to mycotoxins can lead to respiratory problems, chronic fatigue, allergies and other health problems.
She also warns that they can cause irritation or asthma symptoms if citric acid is present in cosmetics or cleaning products.
It should also be noted that the sugar used to produce citric acid comes mainly from beets and corn, which are among the most common genetically modified organisms (GMOs).
Although some experts worry about the possible consequences of taking artificial citric acid, there is no extensive and conclusive research that shows a clear link between the consumption of this additive and potential health problems.
However, there is one study that concluded that citric acid does not harm the brain or liver.
Of course, as always, we advise you to minimize the intake of packaged foods rich in additives and preservatives such as citric acid.
Eating fresh and vital foods is always and in every case the best solution. /Telegraph/
