Sodium Benzoate Toxicity | Slimberry

Sodium Benzoate Toxicity

This is an interesting article on the potential toxic effects of the food additive sodium benzoate.  In its natural form it is present in some foods, like blueberries.  This is not toxic at all.  Sodium benzoate only becomes toxic when it is manufactured in a lab.

The additive is designed to kill fungi and bacteria in food.  If the metabolic pathways of microorganisms are disrupted by this chemical, what will happen to a person’s metabolic pathways when it is consumed?

The other thing to consider is what happens when sodium benzoate is ingested along all the other hazardous chemicals people are exposed to every day.  All these toxins have a negative synergistic effect on the body.

Here is an article excerpt:

Sodium benzoate is made from the sodium salt of benzoic acid, and it is a common preservative in processed foods, and soft drinks.  It has been associated with virtually every type of health problem that we have heard of, in recent years.  Like many other food industry chemicals, it was originally found in an organic form in nature.  Sources for trace amounts of the organic form can be found in blueberries, apples, cranberries, plums, and even in cinnamon.  However, as is usual for such cases, sodium benzoate has no negative effects in its unbastardized, natural, and organic form.  Perhaps the organic form occurs with its own antidote, as is frequently the case with organically-occurring food toxins, or perhaps the organic form really is that different from the stuff made in the chemical laboratory.  Likewise, the natural version does not have any preservative action whatsoever, which demonstrates its clear lack of toxicity.  It is only when sodium benzoate is produced inside a chemical laboratory that the result is a cheap, toxic agent, which performs adequately to poison bacteria, fungus, and us.  The dramatic differences between the two versions of sodium benzoate causes us to question whether they are really the same chemical, and if the chemists are as proficient as they like to believe.

To read the remainder of the article, you can click here: