#kitchen salt #potassium iodate #antibacterial #E536 ☘️Jak react our cells, body to E536 and potassium iodate? ☘️Czy industrial use of 🍕🍟🍔sols with E536, potassium iodate affect food properties and quality? The formation of hydrogen cyanide in the stomach in reaction with E536 is harmful to us. There is no safe dose for hydrogen cyanide, every dose is harmful. If such salt is added to food prepared in industry then the properties of the food are changed food. And our body is continuously exposed to the toxic effects of this E536 , especially in the absence or very negligible amount of natural antioxidants (they neutralize free oxygen radicals in the body) such as vitamin E,A C, selenium,zinc, in processed foods. It causes with such frequent consumption a disruption of metabolism throughout the human body, there is a slowdown or inhibition of about 20 enzymes (generally oxidases and decarboxylases), which limits oxygen uptake by cells, hinders cellular respiration - damaging mit...
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#cooking salt🧂 #potassium iodide #potassium iodate #antipotassium iodate #E536 🍀Does using potassium iodide or potassium iodate for table salt benefit us? 🍀In June 2002, by Directive 2002/46/ EC, the European Union authorized the use of sodium and potassium iodides and iodates for food iodization, and in Poland iodates have been authorized since September 2010.🧂 🍀Potassium iodate contained in salt itself shows a pro-oxidant=inflammatory effect(this effect has not been proven by studies in the human body) with minimal exposure to the pro-oxidant. Exposed is the mucosa of the gastrointestinal tract and to a lesser extent the tissues of the organs too. It is possible that a minimal amount can cause side effects. 🍀That is, the pro-inflammatory agent affecting iodanes is ionic non-heme iron, which has a pro-oxidative=inflammatory effect, and such is found in plants, in eggs, in children's formula, supplements, in meat products, where iron has been released from heme....