Pizza, Pancakes, Baked Goods and Non-Dairy Creamers
The Aluminum Additive Hiding in Your Food (and Why It Matters) Most people think of aluminum as something in foil, cookware, or deodorant. Very few realize it is intentionally added to food. One of the most common forms is called- Sodium aluminum phosphate It is used in processed foods as- - A stabilizer - A thickener - A leavening aid (especially in baking powders and frozen baked goods) - An emulsifier to improve texture and shelf stability And it is quietly contributing to a massive, chronic aluminum exposure in the modern diet. What is sodium aluminum phosphate? Sodium aluminum phosphate is a synthetic aluminum salt added to foods to improve texture, volume, shelf life, and consistency. It is especially common in- - Pancake and waffle mixes - Baking powders - Biscuits, muffins, cakes - Frozen pizzas and frozen baked goods - Non-dairy creamers - Processed breakfast foods - Packaged snack foods It often appears on labels as- - Sodium aluminum phosphate - Acidic sodium aluminum phosphate - SALP How much is considered “safe”? The European Food Safety Authority (EFSA) set a maximum permissible level (MPL) of - 400 mg per kilogram (mg/kg) of food That sounds high until researchers actually measured how much is present in real foods. A 2005 analysis of selected foods found sodium aluminum phosphate levels ranging from - 1 mg/kg up to 27,000 mg/kg Yes that is almost 70 times higher than the permitted level. And this is just one aluminum source. Aluminum is also consumed through - Cookware - Foil - Drinking water - Antacids - Deodorants - Certain medications and vaccines Aluminum bioaccumulates. The body does not clear it efficiently. So daily small exposures turn into long-term tissue buildup. Where aluminum goes in the body Once absorbed, aluminum enters systemic circulation and distributes to- - Brain and nervous system - Bones and skeletal tissue - Bone marrow and blood cells - Reproductive organs - Liver and kidneys