Those darn chemicals

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This article/section is a stub — probably a pile of half-sorted notes and is probably a first version, is not well-checked, so may have incorrect bits. (Feel free to ignore, or tell me)

BIG RED TEXT HELLO: This is not health advice, or necessarily correct. Do not make health decisions based on just this. Do your own research, and not just the stuff that agrees with your opinions.



On toxicity

Everything is chemicals, and everything is toxic at high concentrations

Toxin, poison, venom

More technically

More practically

...except: bioaccumulation

LD50

Things barely worth talking about

E numbers

E numbers just means it's tested.

It is mostly things commonly used as food additives - so that we can quantify how to use them safely.


They get short codes in the process, which is an easier shorthand to refer to the substance and the tests. This is often easier more precise and/or easier than a fancier pseudonym and/or more chemical name (things like INCI may help both ways (e.g. water is aqua) but at least tend to standardize the names used somewhat).

Such naming can also make regulation a lot easier to do, including the health testing.

While regulations apply regardless of what name you use, it can make it somewhat easier for you to recognize what's in there.



Some negative fearful snap judgment got all E numbers associated with unnatural and bad for you, because it's largely just "the set of things we tested", it mostly isn't.


A good number of them are in fact nutrition you absolutely need, or are perfectly healthy, and/or perfectly natural.

Consider:

E300 though E309 are vitamin C and E,
E101 is vitamin B2 used as coloring,
E160c is pepper extract, mostly used for coloring
E160a is carrot used for coloring,
E170 is calcium (basically),
E407 comes from seaweed,
E322 frequently comes from soy,
E948 is oxygen


Sure, there are also a few handfuls (out of hundreds) that I don't see having a place in my food, if I have any choice. And that was part of the point: the testing let us know we don't want it, the name lets us check more easily.


And a few that you'll probably never see - there's rarely any silver (E174) or gold (E175) in food but they're included for testing purposes, just so that you may know how safe they are when they are used in, say, cake decoration.



See also:


What's in a name?

The things you actually probably want to be there

Some things worth talking about - mixed

Volatile organic compound (VOC)

Pesticides

BPA

This article/section is a stub — probably a pile of half-sorted notes and is probably a first version, is not well-checked, so may have incorrect bits. (Feel free to ignore, or tell me)


Phtalates

This article/section is a stub — probably a pile of half-sorted notes and is probably a first version, is not well-checked, so may have incorrect bits. (Feel free to ignore, or tell me)

PFAS

PFOA

This article/section is a stub — probably a pile of half-sorted notes and is probably a first version, is not well-checked, so may have incorrect bits. (Feel free to ignore, or tell me)



Parabens

Reading off ingredient lists