Those rotisserie chickens at the corner supermarket can be tempting to indulge when life is on the face track and making dinner seems impossible. But have you ever noticed you may feel a bit achy, fatigued, and unsettled after dinner? Sodium Phosphate may be the answer.
Sodium phosphate is a generic term that may refer to any sodium salt of phosphoric acid. They’re commonly added to food and may serve a variety of purposes. Phosphoric acid is a clear, colorless, odorless liquid with a syrupy consistency. Food-grade phosphoric acid is a mass-produced chemical, available cheaply and in
large quantities. According to the Center for Science in the Public Interest (CSPI), a consumer watchdog group not affiliated with the food industry, only a small fraction of the phosphate in the American diet comes from additives in soft drinks. Most comes from meat and dairy products. Did you know phosphoric acid is commonly used for rust removal?
Sodium phosphate may refer to any of three specific compounds, although it most often refers to trisodium phosphate unless otherwise specified. Sodium dihydrogen phosphate may also be called monosodium phosphate. Disodium hydrogen phosphate may also be called disodium phosphate. All three forms of sodium phosphate can serve as an emulsifier. An emulsifier is added to allow for the uniform dispersion of two or more ingredients that would otherwise be immiscible. The most common specific purpose of an emulsifier is to prevent oil from separating from the rest of the mixture. Sodium phosphate is commonly added as an emulsifying agent to processed cheeses, processed meats, prepared foods, and canned soups.
There has been evidence that fibromyalgia by be linked to excess phosphates in the system. St. Amand is an endocrinologist by background and has fibromyalgia, as do his three daughters. He believes that chronic fatigue syndrome, myofascial pain syndrome, fibromyalgia, systemic candidiasis and vulvar pain syndrome are all one and the same thing: "energy deficient syndromes." He proposes that these conditions result from a build up of phosphates within the cells of our bodies, due to a failure to excrete phosphates successfully in our urine. Phosphate ions accumulate in the bloodstream and when they fail to be excreted they are
deposited in the bones, muscles and tendons, where they begin to interfere with energy production within the mitochondria of our cells.
There are many modifications on the causes of fibromyalgia. One must keep an open mind on the foods we ingest that may contribute to this disorder. Even though fibromyalgia has been classified as a nervous disorder, which is to say that certain toxins are not able to reach the core of the nervous system and plague our neurons causing them to misfire repeatedly?
Sodium phosphate is a generic term that may refer to any sodium salt of phosphoric acid. They’re commonly added to food and may serve a variety of purposes. Phosphoric acid is a clear, colorless, odorless liquid with a syrupy consistency. Food-grade phosphoric acid is a mass-produced chemical, available cheaply and in
large quantities. According to the Center for Science in the Public Interest (CSPI), a consumer watchdog group not affiliated with the food industry, only a small fraction of the phosphate in the American diet comes from additives in soft drinks. Most comes from meat and dairy products. Did you know phosphoric acid is commonly used for rust removal?
Sodium phosphate may refer to any of three specific compounds, although it most often refers to trisodium phosphate unless otherwise specified. Sodium dihydrogen phosphate may also be called monosodium phosphate. Disodium hydrogen phosphate may also be called disodium phosphate. All three forms of sodium phosphate can serve as an emulsifier. An emulsifier is added to allow for the uniform dispersion of two or more ingredients that would otherwise be immiscible. The most common specific purpose of an emulsifier is to prevent oil from separating from the rest of the mixture. Sodium phosphate is commonly added as an emulsifying agent to processed cheeses, processed meats, prepared foods, and canned soups.
There has been evidence that fibromyalgia by be linked to excess phosphates in the system. St. Amand is an endocrinologist by background and has fibromyalgia, as do his three daughters. He believes that chronic fatigue syndrome, myofascial pain syndrome, fibromyalgia, systemic candidiasis and vulvar pain syndrome are all one and the same thing: "energy deficient syndromes." He proposes that these conditions result from a build up of phosphates within the cells of our bodies, due to a failure to excrete phosphates successfully in our urine. Phosphate ions accumulate in the bloodstream and when they fail to be excreted they are
deposited in the bones, muscles and tendons, where they begin to interfere with energy production within the mitochondria of our cells.
There are many modifications on the causes of fibromyalgia. One must keep an open mind on the foods we ingest that may contribute to this disorder. Even though fibromyalgia has been classified as a nervous disorder, which is to say that certain toxins are not able to reach the core of the nervous system and plague our neurons causing them to misfire repeatedly?
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