Tag: Toxicology

According to the USGS, approximately 85% of commercial chromium is used for the production of stainless steel and chrome plating. This lustrous, hard metal is valued for its remarkable hardness, corrosion resistance, and ability to take a high polish. The purpose of chromium extends far beyond industry, with a small amount also being a key trace element in human biology.

According to regulatory bodies like the FDA, food-grade iron oxides (E172) are generally considered safe for consumption at controlled levels, but the question remains: how much iron oxide is safe to eat? Unlike some forms of bioavailable iron, the iron oxides used in food are poorly absorbed by the digestive system and are not considered a significant health risk in regulated quantities.

According to the U.S. Food and Drug Administration (FDA), heating certain foods, including sugary items, to high temperatures can form a chemical called acrylamide. This raises the question: is burnt sugar poisonous, or is the risk overblown?

In 1969, the U.S. Food and Drug Administration (FDA) removed the artificial sweetener cyclamate from the market, sending shockwaves through the food and beverage industry. The initial ban followed a series of animal studies suggesting a link between high doses of cyclamate and bladder cancer in rats, a finding that activated a strict, zero-tolerance food safety law.

While arsenic is a natural component of the Earth's crust, it is highly toxic in its inorganic form. When it comes to the safety of cassava, the question of "Is cassava high in arsenic?" is more complex than a simple yes or no, depending largely on cultivation conditions and processing methods.

In 2002, Swedish scientists discovered surprisingly high levels of acrylamide in certain heat-treated foods, a finding that prompted global health concerns. This discovery led to extensive research into what are the risks of eating acrylamide and its potential impact on human health.

While no foods naturally contain tungsten as a nutrient, trace amounts can enter the food supply through environmental contamination. This heavy metal is not an essential element for human life and its presence in our diet is generally considered insignificant. However, increased industrial use has raised questions about potential health impacts from long-term, low-level exposure.

According to animal and cell-based studies, garlic's potent sulfur compounds have been shown to protect against the toxic effects of heavy metals like cadmium. This protective ability stems from its antioxidant properties and potential to enhance detoxification pathways, but the question remains: does garlic actively remove cadmium from the human body?

Despite common online confusion, no ordinary foods naturally contain barium sulfate. This specific, insoluble chemical compound is synthetically produced for medical and industrial use, and it is a myth that any natural foods contain barium sulfate.

Ingesting as little as 10ml of pure methanol can cause permanent blindness, and 30ml or more can be fatal. This stark reality is the primary reason why methanol is not used for drinking purposes, highlighting its extreme danger compared to the ethanol found in alcoholic beverages.