The dangers of Trisodium Phosphate (TSP) consumption
Did you know that the breakfast cereal and store bought commercial bread you enjoy every morning could contain a hidden danger? Trisodium Phosphate (TSP), a bleaching industrial cleaning agent, has found its way into common food items like cereals, breads, and meats. It's important to unmask the truth behind this disturbing revelation and understand the potential risks it poses to our health.
Trisodium phosphate (TSP) is an industrial cleaning product. It’s used as a degreasing agent, mildew remover and lead abating agent and is also used to clean interior and exterior walls before painting. And yet, it has been allowed as a food additive by regulatory authorities. This means that unknowingly, we may be consuming this harmful substance on a daily basis. The presence of TSP in our food supply is a concerning issue that deserves our attention and action.
The disturbing truth is that TSP can be listed on food labels as "sodium phosphate" "Phosphate" or simply "emulsifiers". Some manufacturers hide it entirely. This makes it very hard to detect.
Research suggests that TSP can have a detrimental impact on our overall health. It has been linked to various health problems, including kidney damage, organ toxicity, and even neurotoxicity. Shockingly, this dangerous chemical is present in foods that are marketed as nutritious and safe for consumption. It's time to uncover the truth and make informed choices for our well-being.
Common food products containing Trisodium Phosphate (TSP)
Trisodium Phosphate (TSP) has found its way into a wide range of food products that we consume on a regular basis. From breakfast cereals to breads and even processed meats, this toxic chemical is hiding in plain sight. It's crucial to be aware of the prevalence of TSP in our food supply to make informed decisions about what we put into our bodies.
Furthermore, TSP has been detected in various types of commercial bread, including white bread, whole wheat bread, and even some organic varieties. This is particularly troubling, as bread is a staple food in many households and a common part of our daily diet.
If you're looking for healthy bread that is made without additives, preservatives, or dough risers, Check out our Einkorn or Kamut Breads from Joseph's Organic Bakery. We use ancient grain flour that we grind ourselves in house. We never add bromides, dough risers, bleaching agents, or chemicals like TSP. Discover the bread with only 3 ingredients!
Foods that Contain TSP:
Breakfast Cereals*
Lunchmeat
Ham
Other processed meats
Processed cheese
Cheese sauces
Rice syrup
Canned soups
Cake mixes
Bread
Pizza dough
Other baked goods
Toothpastes for adults, kids and babies
Mouthwash
How Trisodium Phosphate (TSP) is used in food production
Trisodium Phosphate (TSP) is used in the food industry for a variety of purposes, including as a bleaching agent, emulsifier, and preservative. This versatile chemical is often employed to enhance the appearance, texture, and shelf-life of food products.
As a bleaching agent, TSP is used to whiten and brighten food items, particularly in the production of breads, cereals, and processed meats. By stripping away natural pigments and discoloration, TSP creates a more visually appealing product that may appear "fresher" to consumers. However, this process also removes important nutrients and alters the natural composition of the food.
TSP is most commonly used to reduce the acidic nature of foods, especially breakfast cereals, as it modifies cereal color and aids in the cereal’s flow through the extruder. Other uses are:
- Added to meat to retain moisture during storage and cooking.
- Acts as a leavening agent to “fluff up” foods like cakes, breads and baked goods.
- Added to cheese to help keep its shape and melting properties.
TSP is also used as an antimicrobial cleaner for washing produce . Poultry is dipped in a TSP solution to potentially kill off bacteria.
Basically, TSP gives food a nice texture so it can withstand sitting on the grocery store shelf for months until you pick it up and take it home.
In addition to its bleaching properties, TSP acts as an emulsifier, helping to bind and stabilize various ingredients in food products. This allows manufacturers to create smooth, uniform textures and prevent separation or clumping.
Labeling regulations and loopholes for Trisodium Phosphate (TSP)
Despite the potential health risks associated with Trisodium Phosphate (TSP), current labeling regulations and industry practices allow for its widespread inclusion in our food supply. The lack of transparency and clear labeling requirements is a major concern, as it prevents consumers from making informed choices about the products they consume.
Under current regulations, TSP can be listed on food labels under various names, including "trisodium phosphate," "sodium phosphate," or even simply "phosphate." This obfuscation of the true identity of the ingredient makes it challenging for consumers to identify and avoid products containing this harmful additive. Furthermore, the use of broad terms like "phosphates" or "emulsifiers" on labels can further obscure the presence of TSP, leaving consumers in the dark about the true composition of the food they are purchasing.
Alarmingly, some food manufacturers have found ways to circumvent labeling requirements altogether by incorporating TSP into their products without any mention on the label. This practice, known as "hidden ingredients," allows companies to conceal the presence of this toxic chemical from unsuspecting consumers. The lack of transparency and accountability in the food industry is a significant barrier to consumer awareness and the ability to make informed choices.
Health risks and side effects of Trisodium Phosphate (TSP)
Trisodium Phosphate (TSP) is a chemical that has been linked to a range of concerning health effects, and its inclusion in our food supply is a significant cause for concern. The potential risks associated with TSP consumption are far-reaching and can have a lasting impact on our overall well-being.
One of the primary health concerns associated with TSP is its potential to cause kidney damage. Studies have shown that the consumption of TSP can lead to an imbalance in the body's phosphorus levels, which can place a significant strain on the kidneys and increase the risk of kidney stones and other renal issues. This is particularly worrisome, as the kidneys play a crucial role in maintaining overall health and well-being.
Furthermore, research has linked TSP to organ toxicity, particularly in the liver and heart. Prolonged exposure to this chemical can lead to the accumulation of toxins in these vital organs, potentially leading to serious and irreversible damage. Additionally, there is growing evidence that TSP may have neurotoxic effects, potentially impacting the function and development of the nervous system.
Phosphate leaches calcium from bones, so this is also a concern if youre concerned about your bone health or if you suffer from osteoperosis.
Consumer awareness and advocacy for Trisodium Phosphate (TSP) in food
As consumers, we have the power to drive change and demand safer, more transparent practices from the food industry.
Consumers can exert their purchasing power by choosing to support brands and companies that prioritize transparency and the use of safe, natural ingredients. By directing our dollars towards products that are free from TSP and other concerning additives, we can send a clear message to the industry that consumer health and safety must be a top priority. Through collective action and a commitment to making informed choices, we can drive the necessary changes to eliminate TSP from our food supply and protect our well-being.
JOSEPH'S ORGANIC BAKERY : ANCIENT GRAIN BREADS WITH ABSOLUTELY NO ADDITIVES
It's crucial for bread manufacturers to prioritize consumer health and safety by avoiding all dough conditioners like azodicarbonamide and potassium bromate. We never add bleaching agents like TSP (Trisodium Phosphate)
At Joseph's Organic Bakery our bread is not puffy. Why? Because we dont add anything to the dough to help it rise.
Sometimes, customers ask why our loaves are small. They dont understand that the size of our loaves is exact proof that our bread is healthy. We dont use bromates , azodicarbonamide, dough risers or white flour, to expand volume. In fact, we use much more dough and more flour than other bakeries, which costs us more to produce each loaf, and still our breads are a quarter of the size of other commercial sourdough breads, because we dont add white flour or dough risers.
We dont add preservatives or added colors either. And, of course. no added partially hydrogenated fats.
To experience healthy ancient grain bread with absolutely no additives click here .
Our breads are made the ancient way with only 3 ingredients. Discover why our bread is helping thousands of customers improve their health by watching our amazing testimonials .