Tag: Benzoate

According to manufacturers and chemical synthesis standards, sodium benzoate is not a GMO. This common food preservative is produced through a chemical reaction in a lab, not by modifying the genetic material of an organism.

Although you can find benzoic acid, the precursor to benzoate, naturally in some fruits like cranberries, the benzoate commonly used in packaged foods is synthesized through a chemical process. This additive plays a crucial role in extending the shelf-life of many acidic products.

According to scientific research, the body metabolizes cinnamic acid from cinnamon, leading to the creation of sodium benzoate, a naturally occurring chemical. This means while cinnamon itself is not a benzoate, it is directly involved in their production within your system.

While sodium benzoate is a synthetic preservative, its precursor, benzoic acid, occurs naturally in trace amounts in many fruits, including apples. This natural presence is a key distinction from the higher concentrations found in processed foods.

Benzoic acid, from which benzoates are derived, is a compound naturally present in many plants, especially berries, where it acts as a self-preserving agent. Understanding what food has benzoate in it requires looking at both these natural sources and the synthetic versions added to a vast array of processed products.