Phosphate dangers - Nature Cures®

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Phosphates exist in three forms:

Orthophosphate
Metaphosphate (or polyphosphate)
Organically bound phosphate

Each compound contains phosphorous in a different chemical arrangement.

High levels of phosphorus in the blood, or hyperphosphatemia, can affect the body’s ability to effectively use other minerals, such as iron, calcium, magnesium, and zinc. While it may not cause immediate symptoms on its own, it can lead to a cascade of issues due to its impact on these mineral levels in the blood and the overall mineral balance in the body.

Acute phosphate toxicity can provoke hypocalcaemia and associated symptoms. Moderate phosphate toxicity, that takes longer to develop, can lead to the deposition of calcium phosphate crystals in various tissues, including often fatal cardiovascular calcification. An abnormal deposit of calcium phosphate crystals due to phosphate toxicity is usually an irreversible process.

Possible outcomes of phosphate toxicity

Abnormal heart rhythms
Aching joints
Anaemia
Bone and joint pain
Diarrhoea
Hardening of blood vessels, organs and soft tissue
High blood pressure
Itchy skin
Kidney damage
Muscle cramps
Seizures
Teeth and gum disorders
Tachycardia
Tetany (malfunction of the parathyroid glands)
Weak and easily broken bones

Symptoms of trisodium phosphate toxicity

Abdominal pain
Bloating
Dizziness
Headache.
Reduced urine output
Vomiting

Phosphorus, in the form of phosphates or phosphoric acid, is widely added to processed foods and medications and, because too much phosphorous can reduce the amount of calcium that the body absorbs leading to brittle and porous bones and tooth decay, it is important to eliminate these foods and drinks from the diet. Always check ingredient labels of the foods and drinks listed below.

Phosphoric acid is widely used in various applications, including fertilisers, food and beverage production, medications and as a component in cleaning products. The tartness of Coca‑Cola comes from the use of phosphoric acid.

Phosphates negative action on the intestinal flora

Phosphate preservatives can negatively impact gut bacteria, including beneficial strains. While phosphate preservatives are used to prevent spoilage and extend the shelf life of foods, studies have shown they can also disrupt the balance of the intestinal flora. This disruption can lead to a decrease in microbial diversity and seriously affect the health. Studies have shown that many serious diseases, such as dementia, can stem from an imbalance of the gut microbiome.

Because the gut bacteria are responsible for so many processes including the manufacture of vitamin K2 and help with the absorption of many minerals, any disruption to these processes can lead to deficiencies and further health issues including bone, joint and teeth disorders. See>> Feed your friendly bacteria

Phosphate is used as a preservative that prevents the growth of mould and bacteria. Phosphate additives also add acidity and tartness that enhances the flavour. Whilst each industry may be regulated and are only adding a certain amount of phosphates to their products, if a person is consuming many of the various products that contain these phosphates on a regular basis, it goes without saying that they will be unwittingly overdosing themselves on phosphorous.

But, because tests for phosphorus levels are rarely carried out, how will anyone know if their levels are too high? The normal range for phosphorus in the blood is between 0.8mmol/l and 1.5mmol/l.

Phosphate additives are usually listed in the ingredients list, of products they have been added to, either by name or their E number.

Possible phosphates additive names on ingredients labels

Calcium phosphates
Diphosphates
PHOS
Magnesium phosphates
Metaphosphate
Phosphates
Phosphoric acid
Polyphosphate
Potassium phosphates
Orthophosphoric acid
Sodium acid pyrophosphate
Sodium phosphates
Triphosphates
Trisodium phosphate

E numbers of phosphate additives

E338 Phosphoric acid added to processed meats, sweets. cakes, chocolate, cola drinks.
E339 Sodium phosphates: Added to dried milk powder, canned soup, breaded chicken and fish, UHT products
E340 Potassium phosphates added to processed meats and cheeses, sports drinks, dried milk powder.
E341 Calcium phosphates added to shop-bought desserts and powder dessert mixes, instant pasta mixes.
E343 Magnesium phosphates added to bakery products, liquid egg, salt, substitutes.
E450 Diphosphates added to bakery products, processed meat and cheeses, soups and sauces.
E451 Triphosphates added to processed cheese, icing sugar, flavoured syrups.
E452 Polyphosphates added to processed potato products.

Commercially produced drinks that may have added phosphates

Apple juice
Bottled or canned teas
Dark coloured sodas like coca cola and pepsi
Energy and sports drinks
Flavoured waters
Fruit punches
Milk-based drinks
Orange juice
Pepper-type drinks, some
Powdered drink mixes
Teas

Phosphates added to baked goods

Phosphates are added to many baked goods as they act as leavening agents, helping them rise and maintain their shape. Many packet mixes for cakes, muffins, and other baked goods contain phosphates to improve their texture and rise.

Phosphates added to canned fish

Phosphates are often added to tinned fish including mackerel and tuna, to improve texture, moisture retention, and shelf life. Phosphates are also added to canned crab meat to prevent the formation of struvite crystals, also known as “fish stones,” which can make the crab meat unappetising

NOTE: Tinned sardines and pilchards do not usually have phosphates added to them but check labels.

Phosphates added to cereals and snack bars

Many cereals snack bars may have phosphates added to them. Check the labels.

Phosphates added to cheese

Phosphoric acid salts chemically modify the protein structure increasing the likelihood of coagulation in cheese making. Examples include cream cheese, hard cheese and buttermilk. The cheese industry has determined that phosphoric acid outstrips most other acids in its ability to firm hard cheeses. However, this can add to the toxic overload of phosphorus in people that consume too many of these processed foods.

Phosphates added to frozen foods

Phosphates are used to improve the texture and appearance of frozen products like chicken nuggets.

Phosphates added to fresh meats

Beef, lamb, pork, and chicken products are often marinated or injected with phosphate additives to keep the meat tender and juicy. Many governments regulate the amount of triphosphates allowed in food, as excessive amounts can increase the weight of seafood and meat products, potentially misleading consumers. However, they are still added and so people are still consuming far too many phosphates if they rely on processed food products.

Phosphates added to processed meats

Phosphates are added to many processed meat products to retain moisture, improve texture, and extend the shelf life of products like sausages, bacon, and deli meats.

Phosphates in cleaning products

It is always important to rinse dishes after washing up because most household detergents contain high levels of phosphates. They are added to decrease the hardness of water allowing the detergent to wash clothes, dishes and cars better. However, these phosphates are now polluting the water systems and rivers and lakes.

Discussion of banning phosphates from detergents in the United States started because of pollution of the Great Lakes. Seventeen US states have partial or full bans on the use of phosphates in dish detergent, and two US states (Maryland and New York) have banned phosphates in commercial dish washing.

Phosphates in tap water

Water providing companies add phosphates to drinking water to prevent the release of metals in drinking water. Orthophosphate is most commonly used for lead and copper control. Polyphosphates sequester iron and manganese to prevent discoloured water but are not effective to control lead and copper.

Many older homes in London still have lead pipes, and even newer plumbing can contain lead solder. Phosphate is added to London’s tap water to reduce lead levels in the water supply by creating a protective layer on the inside of pipes. This layer helps prevent lead from dissolving into the water from older pipes or lead-containing solder.

Related subjects

References:

https://pmc.ncbi.nlm.nih.gov/articles/PMC3120105/#:~:text=Acute%20phosphate%20toxicity%20can%20provoke,including%20often%20fatal%20cardiovascular%20calcification.

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