No matter what you call it, I am intolerant of it in all foods. The yeast based food additive is a monster found in beverages and medicines too. It is common in soft drinks. All foods are now my no-no’s, when citric acid is there. it is added to organic dried herbs, many processed foods, and some fresh foods in a package.
Citric acid has several forms and meanings. One is a derivative of citrus fruit. Two, another is a derivative of yeast. Three, Yet another is a human digestive process in between stages of extracting a nutrient from it’s source during the digestive actions called a citric acid cycle,(also known as the tricarboxylic acid cycle (TCA cycle), or , the Krebs cycle, or more rarely, the Szent-Györgyi-Krebs cycle.). Citric acid is an organic acid, it is the government E number E330. The purity is Food Chemical Codex (FCC) controlled and government listed as a natural preservative, and as a flavor (adding a sour taste to things). In science, it’s important as a middle step in the citric acid cycle in the metabolism of virtually all living things.
Citric acid exists in measurable amounts naturally in a variety of fruits and vegetables, commonly known in citrus fruits. Lemons and limes have particularly high concentrations. The refractive index of sugar and citric acid are similar almost identical. How do they measure the differences? The good measure of sweetness is the sugar/acid ratio for soft drinks and orange juice. Infrared sensors measure both sugar content and acidity by detecting sugars and citric acid through their characteristic molecular vibrations in commercial processing for an accurate assessment of sweetness. Is this rocket science we are asked to eat?
The discovery of citric acid is in the 8th century. Medieval scholars knew the acidic nature of lemon and limejuices back in the 13th century. Mass microbial production started after World War I. The American food chemist James Currie, in early 1900’s, worked better than Penicillium with Aspergillus niger, each a species of mold as a citric acid producer, The industrialists at Pfizer began major production using corn steep liquor, molasses, hydrolyzed corn starch or other cheap sweets fed the mold. Then the mold life is filtered out of the solution. Citric acid gets precipitated with calcium hydroxide, (lime) to produce calcium citrate, a salt via sulfuric acid treatment. Chemists can control the pH to get soap and detergent. They control the saturation point for water softeners. The pharmaceutical industry uses citric acid in high concentrations instead of nitric now. Yeast derived citric acid is added to ice cream to keep the cream fats separated, sunny hair products to bleach to a lighter color, and a photo-processing staple at the developing lab. It is an environmentally benign cleaning agent. The versatile nature of citric acid makes it useful in the steps to create stain less steel. It is sold in a white powder beside canning supplies in many stores. If you eat too many citric acid foods the enamel of your teeth are weakened and higher concentrates at low pH will blind you.
I must avoid this food additive made from yeast. I can enjoy an occasional piece of fruit in the natural whole food state sparingly. Nevertheless, I must only drink clean Pellegrino sparkling natural water as my sparkling celebratory beverage. Are you aware that you may be affected in a negative way by the-yeast-cheap and sweet-additive but do not know it? See Wiki for more in-depth details…
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