Posted on 02/26/2024 8:48:03 PM PST by ConservativeMind
E551, more commonly known as silicon dioxide, is a powder composed of nanoparticles (i.e., particles < 100 nm in size). It serves as an anti-caking agent in an array of dry and powdered foods, including soups, spices, cereal-based infant formula, instant coffee, cocoa mix, and freeze-dried pasta.
In such situations, it does not appear in the ingredients list on the packaging, even if it is present in the final product. Thus, we are exposed to low doses of E551 on a daily basis.
Researchers explored the impact on oral tolerance to dietary proteins, a crucial nutritional function in which a tolerogenic response is induced in the intestine to block inflammatory immune reactions against the proteins we consume.
Any disruptions can lead to the development of food sensitivities, which can take the form of allergic reactions or autoimmune conditions.
Celiac disease is a genetically linked autoimmune disorder that causes people to react to gluten. Symptoms include intestinal inflammation, abdominal pain, and diarrhea.
Researchers exposed mice to E551 on a daily basis for 3 months. They observed that the animals demonstrated lower oral tolerance to dietary proteins and, in tandem, greater levels of intestinal inflammation.
They found that exposure to E551 reduced the number of intestinal immune cells responsible for producing the anti-inflammatory compounds needed to prevent gut reactivity. Using mice that express the celiac disease risk gene, the researchers then discovered that daily exposure to E551 worsened levels of the inflammation markers associated with the disease.
Taken together, these results indicate that chronic exposure to E551 via dietary sources could promote the development of celiac disease in people genetically predisposed to the condition.
To help ensure that potential concerns about E551 are considered during human risk assessments, the researchers used human dosages, incorporated the additive into food, and conducted longer-term experiments.
(Excerpt) Read more at medicalxpress.com ...
We may not actually know we are getting this ‘nanosand,’ in products, and the tiny doses appear capable of triggering issues.
Silicon Dioxide; In other words: quartz.. (a fairly inert substance).
Stay out of sand storms too, since most of the sand in the world is mostly composed of quartz.... if the nano particles are gonna kill you, just imagine what the micro and macro particles will do !!!!
My four year older brother developed celiac around his 45th birthday. Four years later.......yes, I have it. Genetics is amazing. In our 20’s my brother and I would eat CASES of Wheat Thins. Now, I will decline to eat if not positive about something. In America there are sooooo many choices, that avoiding gluten is not hard. However, I’ll bet I did experience this E551 crap. There is one thing called maltodextrin. I became very ill. Later, I discovered some information that maltodextrin “may, or may not, contain gluten.”
Beware of the gluten free pizza at Pizza Guys. NOT because they do not do a good job. THEY DO. They use a separate oven, separate utensils, and the pizza is great. I use the term ‘beware’ because my wife swears there must be crack cocaine in the crust. No one can eat just one slice.
How did we live without food additive E551 for so long?
Sand:
“Silica sand, also known as quartz sand, white sand, or industrial sand, is made up of two main elements: silica and oxygen. Specifically, silica sand is made up of silicon dioxide (SiO2). The most common form of SiO2 is quartz – a chemically inert and relatively hard mineral. SiO2 grades at a 7 out of 10 on Mohs hardness scale, making it ideal for use as filtration media and abrasive blasting sands.”
https://shawresources.ca/what-is-silica-sand/
Forget E551. It’s DHMO that is the real killer - and it’s in every single food we eat!
Sand.....................
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